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Irresistible Pumpkin Chocolate Chip Muffins | Easy Fall Muffin Recipe
Chloe Richardson

Irresistible Pumpkin Chocolate Chip Muffins

These moist and tender Pumpkin Chocolate Chip Muffins are the ultimate fall comfort food. Featuring a rich blend of pumpkin puree, warm aromatic spices like cardamom and pumpkin pie spice, and decadent melty chocolate chips, they offer a bakery-style experience in every bite. Using oil ensures a soft crumb that stays fresh for days, making them perfect for meal prep or a cozy morning breakfast. They are simple to prepare and guaranteed to fill your kitchen with the irresistible scent of the season.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup neutral vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, oil, vanilla, and eggs until smooth.
  3. Fold in the canned pumpkin puree until fully incorporated.
  4. In a separate bowl, whisk together the flour, pumpkin pie spice, cardamom, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet mixture, stopping as soon as the flour streaks disappear.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly into the muffin tin cups.
  8. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Store in an airtight container at room temperature for up to 3 days. Use room temperature eggs for the best emulsion. Do not overmix the batter to ensure the muffins remain tender. For a keto-friendly version, substitute flour with an almond and coconut flour blend and use a granular sugar-free sweetener.