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Best Pumpkin Chocolate Chip Muffins Recipe - Soft, Spiced, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (1 3/4 cups)
  • Granulated sugar (3/4 cup)
  • Light brown sugar, packed (1/2 cup)
  • Baking powder (1 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Kosher salt (1/2 teaspoon)
  • Ground cinnamon (1 1/2 teaspoons)
  • Ground nutmeg (1/4 teaspoon)
  • Ground ginger (1/4 teaspoon)
  • Ground cloves (pinch, optional)
  • Pumpkin puree (1 cup; not pumpkin pie filling)
  • Neutral oil like canola or vegetable (1/2 cup)
  • Eggs (2 large)
  • Vanilla extract (2 teaspoons)
  • Milk or buttermilk (1/4 cup)
  • Mini chocolate chips (1 cup; regular chips work too)
  • Coarse sugar for topping (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a separate bowl, whisk pumpkin puree, oil, eggs, vanilla, and milk until smooth.
  4. Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. Do not overmix.
  5. Fold in the chocolate chips gently, reserving a tablespoon to sprinkle on top if you like.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar and extra chips if using.
  7. Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy slightly warm.