Chocolate Chip Pumpkin Muffins
Soft, lightly spiced pumpkin muffins with melty chocolate chips — the perfect fall bake for cozy weekends, snacks, or Halloween treats.
Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground clove (optional)
Wet ingredients:
- 1 cup pumpkin purée (homemade or canned)
- ½ cup olive oil or vegetable oil
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins:
- ½ to ¾ cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 180°C (~350°F) and line a 12-cup muffin tin with cupcake or muffin liners.
- In a large bowl, whisk together the flour with the rest of the dry ingredients: baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
- In another bowl, whisk the pumpkin, oil, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir gently until just combined — don’t overmix.
- Fold in the chocolate chips, saving a few to sprinkle on top. Divide the batter evenly between the liners (about ¾ full).
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cool on a wire rack.
- Serve plain or with a light cream cheese frosting if you want extra sweetness.
Notes
Notes: If you use vegetable oil instead of olive oil, the calories stay about the same.
Adding frosting (like cream cheese frosting) will add about 100–150 extra calories per muffin, depending on how much you use.
Nutrition
Calories: 210kcal
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