This top-rated pumpkin chocolate chip muffin recipe is full of cozy flavor.
Pumpkin Chocolate Chip Muffins Ingredients
These are the ingredients you’ll need to make this top-rated pumpkin chocolate chip muffin recipe:
- Sugar: This sweet recipe starts with ¾ cup white sugar.
- Oil: Vegetable oil is essential for these moist muffins.
- Eggs: Two eggs lend moisture and help bind the batter together.
- Pumpkin: Used canned pumpkin or homemade pumpkin puree.
- Water: You’ll need ¼ cup water for the muffin batter.
- Flour: All-purpose flour gives the muffin batter structure.
- Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise.
- Spices: Flavor the muffins with ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt.
- Chocolate chips: Of course, you’ll need chocolate chips!
Cook’s Note
You can use up to one cup of chocolate chips if you prefer.
How to Make Pumpkin Chocolate Chip Muffins
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make pumpkin chocolate chip muffins:
- Whisk the wet ingredients in one bowl and the dry ingredients in another.
- Combine the mixtures, then fold in the chocolate chips.
- Fill the cups of a prepared muffin tin.
- Bake until a toothpick comes out clean.
How to Store Pumpkin Chocolate Chip Muffins
Store the pumpkin chocolate chip muffins in a single layer in an airtight container lined with paper towels. The muffins should last at room temperature for up to four days.
Recipe Tip
Throw a few saltines into the storage container to absorb the excess moisture and keep the muffins fresh for longer.
Can You Freeze Pumpkin Chocolate Chip Muffins?
Yes! You can pumpkin chocolate chip muffins for up to two months. Thaw at room temperature or gently defrost in the microwave.
Editorial contributions by Corey Williams
Ingredients
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¾ cup white sugar
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¼ cup vegetable oil
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2 large eggs
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¾ cup canned pumpkin
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¼ cup water
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1 ½ cups all-purpose flour
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¾ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon salt
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½ cup semisweet chocolate chips
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
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Whisk sugar, oil, and eggs together in a medium bowl. Stir in pumpkin and water until well blended.
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Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a separate bowl.
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Add pumpkin mixture into flour mixture and stir just to combine, being careful not to overmix. Gently stir in chocolate chips.
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Fill muffin cups 2/3 full with batter.
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Enjoy! Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Cook’s Note
You can use up to one cup of chocolate chips if you prefer.
Nutrition Facts (per serving)
197 | Calories |
8g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 197 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 11% |
Cholesterol 31mg | 10% |
Sodium 181mg | 8% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 17g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 32mg | 2% |
Iron 1mg | 8% |
Potassium 87mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.