Print

Easy One-Bowl Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins - featured image
Print Recipe

These incredibly moist and flavorful pumpkin chocolate chip muffins come together in just one bowl with no fuss. Packed with warm fall spices and gooey chocolate chips, they are the perfect easy treat for cozy mornings or any time you need a comforting snack.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  3. Add the granulated sugar and packed light brown sugar. Whisk vigorously for about 30 seconds until the sugars are mostly dissolved and the mixture looks slightly lighter in color.
  4. Add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt directly into the bowl. Stir gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay; do not overmix.
  5. Gently fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top of the muffins before baking.
  6. Divide the batter evenly among the 12 muffin cups, filling each to the top. Sprinkle the reserved chocolate chips on top.
  7. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

For the best domed tops, fill the muffin cups to the brim and use the high initial oven temperature trick. Do not overmix the batter to avoid dense muffins. Let the muffins cool in the pan for exactly 5 minutes to set before transferring to a rack. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

Nutrition

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

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