Chocolate Chip Pumpkin Muffins
These Chocolate Chip Pumpkin Muffins are a cozy blend of autumn warmth and sweet indulgence. Moist, spiced pumpkin batter meets pockets of melty chocolate chips, creating a perfect balance of flavors.
Ingredients
- 1 ½ cups all-purpose flour 7 ½ oz/213g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup canned pumpkin puree 8oz/225g
- ⅓ cup neutral-flavored oil (sunflower, canola, veg) 2 ½ floz/71ml
- 2 large eggs
- 1 teaspoon cinnamon
- 1 ¼ cups granulated sugar 10oz/282g
- ½ teaspoon salt
- 3/4 cup semi-sweet chocolate chips 4 ½ oz/128g
Cinnamon Sugar Topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt until well combined.
- Mix the wet and dry ingredients until it just comes together. Fold in the chocolate chips.
- In a small bowl, combine sugar and cinnamon for the topping.
- Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes before removing.
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave briefly.
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