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A close-up of a freshly baked pumpkin muffin topped with a sprinkle of chocolate chips, placed on a rustic wooden plate with a few scattered chips nearby. The muffin has a golden-brown crust with a moist, tender crumb visible from the side, and the chocolate chips embedded throughout add a rich, inviting look. The background features fall-themed elements like a cinnamon stick and a hint of autumn leaves, evoking cozy seasonal baking.

My Best Pumpkin Muffins Recipe

  • Author: Maria
  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

My Best Pumpkin Muffins Recipe is the ultimate fall baking delight, bursting with cozy pumpkin flavors and chocolate chips. Perfect for breakfast or desserts, these moist and fluffy muffins are easy to make and customizable for everyone to enjoy. Embrace the taste of autumn with this easy pumpkin muffin recipe that features aromatic spices, rich chocolate, and a tender crumb.

Ingredients

Scale
  • 1 ½ cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of salt
  • 1 cup of granulated sugar
  • ½ cup of vegetable oil or melted butter
  • 2 large eggs
  • 1 cup of pure pumpkin puree
  • 1 teaspoon of vanilla extract
  • 1 cup of chocolate chips or pumpkin chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
  5. Fold in the chocolate chips or pumpkin chocolate chips.
  6. Spoon the batter evenly into the muffin tin, filling each about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

  • Ensure not to overmix the batter to keep muffins tender.
  • You can substitute dairy-free options for a vegan version.
  • For an extra moist muffin, add a dollop of Greek yogurt or applesauce into the batter.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (about 80g)
  • Calories: 215 Kcal
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg

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Find it online: https://recipeswonders.com/my-best-pumpkin-muffins-recipe/