Pumpkin Chocolate Chip Muffins: Ready in 30?!
Speedy, satisfying, and packed with cozy fall flavor, these Pumpkin Chocolate Chip Muffins are your new go-to treat. Moist, tender, and ready in just 30 minutes, they’re perfect for busy mornings, surprise guests, or anytime cravings.
Equipment
- muffin tin
- muffin liners optional
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk together sugar, oil, and egg until smooth. Stir in pumpkin puree.
- Add wet ingredients to dry, mixing until just combined. Do not overmix.
- Fold in chocolate chips.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in tin for a few minutes, then transfer to wire rack to cool completely.
Notes
Customizable: Want to add nuts or a streusel topping? Go for it! This recipe is a great base for your own creative variations.
Freezer-Friendly: Bake a batch and freeze for future treats—they thaw beautifully.
Freezer-Friendly: Bake a batch and freeze for future treats—they thaw beautifully.