Pumpkin Chocolate Muffins: The Best Cozy Treat for Fall Mornings
These Pumpkin Chocolate Muffins are the ultimate cozy treat for fall mornings, combining rich pumpkin and chocolate flavors.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowls
- Wire whisk
- Measuring Cups and Spoons
- Ice cream scoop or large spoon
Ingredients
- 1.75 cups all-purpose flour
- 1 cup pumpkin puree Use pure pumpkin puree
- 1 cup chocolate chips Mini chocolate chips work better
- 2 large eggs
- 0.5 cup vegetable oil
- 0.75 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, whisk together pumpkin puree, eggs, vegetable oil, and brown sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix.
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of each muffin.
- Divide batter evenly among muffin cups, filling each about ⅔ full. Sprinkle remaining chocolate chips on top and bake for 20-25 minutes until a toothpick inserted in center comes out clean.
Notes
These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months. For extra moisture, add ¼ cup sour cream or Greek yogurt to the wet ingredients.
Nutrition
Serving: 1muffin
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