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Easy Pumpkin Chocolate Chip Muffins (One Bowl Recipe)

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These Easy Pumpkin Chocolate Chip Muffins are tender, moist, and packed with warm spices and melty chocolate chips. Made in one bowl with simple pantry ingredients, they’re perfect for fall mornings, brunches, or any time you need a quick, crowd-pleasing treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or canola oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease each cup well with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined, about 30 seconds.
  3. Add both sugars to the wet mixture and whisk until the sugars are dissolved and the mixture looks slightly glossy.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Fold in the chocolate chips, reserving about 2 tablespoons for topping. Stir gently with just a few strokes.
  7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For best results, use room temperature eggs and do not overmix the batter. Spoon and level the flour for accurate measurement. Rotate the pan halfway through baking for even browning. Muffins can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, one bowl muffins, fall baking, easy pumpkin recipe, pumpkin chocolate chip muffins

Find it online: https://zorbmeal.com/easy-pumpkin-chocolate-chip-muffins-one-bowl-recipe/