Description
These incredibly moist pumpkin chocolate chip muffins are packed with warm pumpkin pie spices and loaded with semi-sweet chocolate chips. Made with simple pantry ingredients, they’re perfect for fall breakfasts, snacks, or holiday baking.
Ingredients
For the Muffins (Makes 24 muffins):
- 4 big eggs (medium works too, whatever you’ve got)
- 2 cups sugar (I use regular white sugar, nothing fancy)
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling – learn from my mistakes)
- 1½ cups canola oil (or vegetable oil, corn oil, whatever’s cheapest)
- 3 cups all-purpose flour (the regular stuff from a bag)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger)
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (I buy the store brand)
- Extra chocolate chips for sprinkling on top
Instructions
Step 1: Crank that oven to 400°F and get your muffin tins ready. I always use liners because I’m lazy and hate scrubbing baked-on muffin bits.
Step 2: Grab your biggest bowl and dump in the eggs, sugar, pumpkin, and oil. Whisk it until it looks smooth – takes maybe two minutes of actual arm work. Don’t stress if there are tiny lumps.
Step 3: In another bowl, dump all your dry stuff – flour, baking soda, baking powder, spices, salt. Give it a quick whisk so nothing’s clumpy.
Step 4: Here’s where people mess up – dump the dry stuff into the wet stuff and stir JUST until you can’t see dry flour anymore. Stop stirring. Seriously, stop. I don’t care if it looks lumpy, you’re done.
Step 5: Fold in your chocolate chips like you’re tucking a baby into bed. Gentle. Save some chips for the tops because that’s what makes them look fancy.
Step 6: Scoop this into your muffin cups – fill them about 3/4 full. Any more and they’ll overflow and make a mess. Sprinkle those extra chips on top.
Step 7: Shove them in the oven for 15-17 minutes. They’re done when you stick a toothpick in the middle and it comes out mostly clean. A few crumbs are fine.
Step 8: Let them sit in the pan for 10 minutes before you move them. I know it’s torture but they’ll fall apart if you don’t wait.
Notes
Twenty-four muffins because I refuse to do math with eggs and figure out what 2.5 eggs means. Plus you’ll eat more than you think, and if you don’t, your neighbors will love you forever when you show up with a plate of these.
The oil keeps them soft way longer than butter would. I learned this after making butter muffins that turned into hockey pucks by day two. These actually get better overnight – all the flavors sort of meld together or whatever food science thing happens when you’re not looking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 per muffin
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg