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–+ servings

Pumpkin Chocolate Chip Muffins

Manila Spoon
I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins are the yummiest fall breakfast or snack treat. Tried and tested recipe.
4.93 from 14 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 pieces
Calories 306 kcal

Ingredients
 

  • 1 ½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon ground Cinnamon
  • ¼ teaspoon Nutmeg
  • A pinch of ground Cloves, optional
  • ½ teaspoon Salt
  • 2 Eggs
  • 1 cup Sugar
  • 1 cup Pumpkin puree
  • ½ cup Vegetable Oil
  • 1 cup Chocolate Chips

Instructions
 

  • Preheat the oven to 375 F. Line a 12-cup muffin tin with baking cups.
  • Whisk together the flour, baking soda, baking powder, spices and salt. In a large mixing bowl, beat the eggs, sugar, pumpkin and oil until smooth.
  • Add the flour mixture to the pumpkin mixture and mix well. Fold in the chocolate chips.
  • Divide the batter evenly among the 12 muffin cups. Bake at 375F for about 20-23 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
  • I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy!

Nutrition

Calories: 306kcalCarbohydrates: 38gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 237mgPotassium: 155mgFiber: 2gSugar: 23gVitamin A: 3225IUVitamin C: 1mgCalcium: 42mgIron: 2mg
Keyword best pumpkin muffins for fall, how to make pumpkin chocolate muffins, pumpkin chocolate chip muffins, tried and tested recipe pumpkin chocolate muffins
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