Pumpkin Chocolate Chip Muffins Recipe
These pumpkin chocolate chip muffins come together fast with a simple two-bowl method. You’ll mix the dry ingredients, whisk the pumpkin batter, then fold in chocolate chips and bake. It’s an easy muffin recipe for breakfast or snacks, with clear steps on how to make it.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups so the muffins release easily.
Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. A quick whisk helps prevent clumps.
Whisk the wet mixture
In a second bowl, beat the eggs and sugar for 1–2 minutes. Add the pumpkin puree and vanilla, then mix until smooth.
Combine into a batter
Add the dry ingredients to the wet mixture. Fold gently just until you don’t see dry flour; don’t overmix or the muffins can turn dense.
Fold in chocolate chips
Stir in the chocolate chips. If you like, save a small handful to sprinkle on top before baking.
Fill and bake
Divide the batter evenly among the muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
Cool and serve
Let the muffins sit in the pan for 5 minutes, then move them to a rack to cool. Serve warm or at room temperature.