Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are the ultimate fall treat — moist, fluffy, and perfectly spiced! Each bite brings together the warm flavors of pumpkin pie spice with sweet, melty chocolate chips, creating a cozy bakery-style muffin you’ll love for breakfast or as an afternoon snack.

🍂 Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger & cloves)
1 cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (plus a few extra for topping)

🧁 Instructions:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Mix dry ingredients – In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
Combine wet ingredients – In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
Combine the mixtures – Pour the wet mixture into the dry ingredients and gently fold together until just combined. Don’t overmix!
Add chocolate chips – Fold in the chocolate chips.
Fill muffin cups – Divide the batter evenly among the muffin cups (about ¾ full). Top with extra chocolate chips for a bakery-style look.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool & serve – Let the muffins cool for 10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

☕ Serving Suggestions:

Pair with a hot latte or chai tea for a cozy fall morning.
Drizzle with a bit of melted chocolate or cream cheese glaze for dessert.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.