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The Best Pumpkin Chocolate Chip Muffins

Preheat your oven for a quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.
5 from 12 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 14 muffins

Ingredients  

  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cups chocolate chips

Instructions 

  • Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
  • Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
  • Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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