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A closeup of a pumpkin chocolate chip muffin
Rachel Ballinger

Pumpkin Chocolate Chip Muffins

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup olive oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1 and 3/4 cups all-purpose flour
  • 1 cup semi sweet chocolate chips

Method
 

  1. Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
  2. In a mixing bowl beat together the white sugar, brown sugar, pumpkin puree, olive oil, eggs, and milk.
  3. Add the baking soda, salt, cinnamon, pumpkin pie spice, ginger, and flour and mix on medium speed until well combined.
  4. Mix in the chocolate chips just until combined.
  5. Spoon the batter into liners, filling all the way to the top.
  6. Bake in 425 degree oven for 5 minutes. Then turn down heat to 350 degrees and bake for another 17 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool for 5 minutes in the pan before eating.