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Best Moist Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are incredibly moist, soft, and packed with fall spices. They are easy to make, freeze well, and provide the perfect balance of sweetness and spice for breakfast or snacks.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
  • 1 cup (245g) Pumpkin Puree
  • 1/2 cup (120ml) Vegetable Oil
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar
  • 1 cup (170g) Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until combined.
  3. In a separate bowl, whisk vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until glossy. Add pumpkin puree and whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined; do not overmix.
  5. Gently fold in chocolate chips.
  6. Divide batter evenly among muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Measure flour by spooning it into the cup to avoid dry muffins. Let batter rest for 5-10 minutes before baking for better rise. Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, moist muffins, fall baking, pumpkin spice, easy breakfast, meal prep

Find it online: https://avabowls.com/best-moist-pumpkin-chocolate-chip-muffins/