Cozy Pumpkin Chocolate Chip Muffins: Easy Fall Recipe
These moist, spiced pumpkin muffins are loaded with melty chocolate chips and come together in about 35 minutes. They’re the perfect fall treat, inspired by a nostalgic memory and made for cozy sweater-weather mornings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (225g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100g) packed brown sugar (light or dark)
- ¼ cup (50g) granulated sugar
- 1 tablespoon molasses
- 2 large eggs (room temperature preferred)
- ½ cup (120ml) vegetable oil (or canola/avocado oil)
- ¼ cup (60ml) milk (whole milk preferred; 2% or dairy-free alternatives work)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips (plus 1 tablespoon for topping)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds. Set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and molasses until smooth and glossy. Add the eggs one at a time, whisking well after each. Then add the oil, milk, and vanilla extract, whisking until fully incorporated and smooth.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few small lumps are fine.
- Add the chocolate chips (reserving about 1 tablespoon for topping) and fold in with a few strokes until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Wait at least 10 minutes before eating.
Notes
Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. If pumpkin puree seems watery, blot with a paper towel. Rotate the pan halfway through baking for even browning. Muffins taste even better the next day. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use oat or almond milk.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20
- Sodium: 220
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 2.5
- Protein: 4.5
Keywords: pumpkin muffins, chocolate chip muffins, fall baking, easy muffin recipe, pumpkin chocolate chip, cozy fall recipe