Pumpkin Chocolate Muffins
These pumpkin chocolate muffins combine warm, spiced flavors of pumpkin with rich sweetness of chocolate, creating a comforting treat perfect for breakfast or snacks.
Ingredients
For the Muffins
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; be careful not to overmix.
- Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, don’t overmix your batter; it should be slightly lumpy when combined. Try adding nuts like walnuts or pecans for extra crunch. Make it dairy-free by substituting the vegetable oil with melted coconut oil and using almond or oat milk in place of the eggs. For a fun twist, add a teaspoon of espresso powder to enhance the chocolate flavor!