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Pumpkin Chocolate Chip Muffins

5 from 5 reviews

Absurdly moist Pumpkin Chocolate Chip Muffins made with cinnamon, nutmeg, ginger, and giant chocolate chips! Bonus: freeze them for an easy weekday treat!

Absurdly moist Pumpkin Chocolate Chip Muffins made with cinnamon, nutmeg, ginger, and giant chocolate chips! Bonus: freeze them for an easy weekday treat!

  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

  • 3/4 cups pumpkin puree
  • 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • ¼ teaspoon cloves
  • 1/2 teaspoon salt
  • 1 ½ cups Ghirardelli Semi-Sweet Grand Chips
  • Finishing sugar, for topping the muffins (optional)

Instructions

  1. Preheat oven to  400°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
  2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the Grand Chips. Sprinkle with finishing sugar, if using.
  4. Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!