Deliciously fluffy and tender pumpkin muffins dotted with chocolate chips. Flavored with cinnamon, ginger, nutmeg, and allspice, these muffins are the perfect fall treat.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 15
Ingredients
2 ½cups(325g)all-purpose flour
2teaspoonsbaking powder
1 ½teaspoonsground cinnamon
¾teaspoonground ginger
½teaspoonsalt
¼teaspoonground nutmeg
¼teaspoonground allspice
1cup(170g)semisweet chocolate chips
1cup(245g)pumpkin puree
½cup(113g)unsalted butter , melted and cooled
½cup(100g)granulated sugar
½cuplight brown sugar, packed
2large eggs, room temperature
⅓cup(80ml)milk, room temperature
2teaspoonspure vanilla extract
Instructions
Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners. Spray the liners with nonstick spray and set aside.
In a large bowl stir the flour, baking powder, cinnamon, ginger, salt, nutmeg, and allspice together with a whisk. Stir in the chocolate chips. Make a well in the center.
In a separate large bowl or 4-cup measuring cup with a pour spout, whisk the pumpkin, butter, both sugars, eggs, milk, and vanilla together until well combined.
Pour the pumpkin mixture into the center of the flour mixture and use a silicone spatula to gently fold together until just combined.
Evenly distribute the batter between the muffin cups. (An ice cream scoop works well for this.) The batter will fill the cups all the way up to the rim, this is okay!
Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center comes out with only a few crumbs attached.
Cool the muffins in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes.
Notes
Make ahead tip
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Muffins can be frozen for up to 3 months. Thaw in the refrigerator overnight.