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Moist Pumpkin Chocolate Chip Muffins

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Enjoy these moist, warmly spiced pumpkin muffins with chocolate chips. They are perfect for fall baking and make a great breakfast or snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the sugar and vegetable oil. Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you use pumpkin puree and not pumpkin pie filling.
  • If you prefer a bakery-style dome, increase the oven temperature to 400°F (200°C) for the first 5 minutes of baking, then reduce it to 375°F (190°C) for the remainder of the time.
  • To prevent paper liners from sticking, you can grease them lightly or use foil liners.
  • These muffins are a great option for school lunchboxes.
  • Consider adding a streusel topping for extra texture and flavor.

Nutrition

Find it online: https://blissbatter.com/pumpkin-muffins-moist-chocolate-chip/