Print

Easy One-Bowl Pumpkin Chocolate Chip Muffin Recipe

pumpkin chocolate chip muffins - featured image
Print Recipe

These easy one-bowl pumpkin chocolate chip muffins are soft, tender, perfectly spiced, and studded with melty chocolate in every single bite. Made with simple pantry ingredients and minimal cleanup, they’re perfect for fall mornings or any time you crave a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and fully combined.
  3. Add the granulated sugar and packed brown sugar to the wet ingredients. Whisk vigorously for about 30 seconds until the sugars are mostly dissolved.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Gently stir with a whisk until just combined (about 15-20 strokes). A few small lumps are fine; do not overmix.
  5. Fold in the chocolate chips using a rubber spatula. Reserve about 2 tablespoons of chocolate chips to sprinkle on top of the muffins before baking.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top and press them in lightly.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Start checking at 18 minutes.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For extra domed tops, let the batter rest for 10 minutes before baking. Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dry muffins.

Nutrition

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

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