Description
Moist, tender pumpkin muffins warmly spiced with cinnamon, ginger, and nutmeg, and loaded with melty chocolate chips. These easy fall treats are perfect for breakfast, snacks, or cozy gatherings, delivering the perfect balance of pumpkin flavor and chocolatey sweetness.
Ingredients
1 ¼ cups (150 g) all-purpose flour
1 teaspoon (5 g) baking powder
½ teaspoon (2.5 g) baking soda
½ teaspoon (3 g) salt
1 teaspoon (2.6 g) ground cinnamon
¼ teaspoon (0.6 g) ground ginger
¼ teaspoon (0.6 g) ground nutmeg
2 large eggs (about 100 g)
1 cup (240 g) canned pumpkin puree
½ cup (100 g) white granulated sugar
½ cup (100 g) light brown sugar, packed
½ cup (120 ml) vegetable oil
1 cup (170 g) chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a muffin tin (mini or regular).
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, lightly beat eggs. Add pumpkin puree, both sugars, and oil; stir until smooth.
Pour wet ingredients into dry ingredients and gently stir until just combined—avoid overmixing.
Fold in chocolate chips.
Spoon batter into muffin cups, filling about ⅔ full.
Bake: 16 minutes for mini muffins or 22–24 minutes for full-size muffins, until a toothpick inserted in the center comes out clean.
Cool in pan for 3 minutes, then transfer to a wire rack. Serve warm.
Notes
Avoid overmixing for tender muffins.
For extra moist muffins, measure pumpkin puree carefully—don’t skimp.
Mini muffins bake quickly—keep an eye on them.
Sprinkle raw sugar on top before baking for a bakery-style finish.
Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American