Best Ever Chocolate Chip Pumpkin Muffins
Chocolate chip pumpkin muffins are the perfect sweet snack. Light, fluffy and full of real pumpkin and chocolate! Make this simple muffin recipe in one bowl!
Servings 24 muffins
- 15 oz pumpkin puree (100% pumpkin puree) NOT pumpkin pie filling
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups mini chocolate chips reserve 1/4 cup for topping
Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
Stir in 1 cup of the mini chocolate chips gently.
Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
Top the muffins with the remaining 1/4 cup mini chocolate chips.
Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
These muffins keep for about 4 days in an airtight container at room temperature.
Be sure to use real, pure pumpkin puree for this recipe, and NOT pumpkin pie filling. Pumpkin pie filling contains additives like sugar, etc. and will not work in this recipe.
Serving: 1muffin | Calories: 193kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2817IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg