Pumpkin Chocolate Chip Muffins

5 from 1 vote

Pumpkin Chocolate Chip Muffins are the perfect way to kick off the fall and holiday baking season! These easy pumpkin muffins are made from scratch and don't even require a mixer.

Prep Time 10

Cook Time 20

Servings servings

Author Melissa Williams

Ingredients

1 ½ cups all purpose flour
1 ¼ cups sugar
1 ¼ cups canned pumpkin
½ cup vegetable oil
¼ cup water
2 eggs
1 Tablespoon cinnamon
1 Tablespoon nutmeg
½ Tablespoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips

Instructions

Preheat your oven to 350 degrees and line a muffin pan with liners. Set aside.
To a large mixing bowl, add all ingredients except chocolate chips and stir together with a spatula until fully incorporated.
1 1/2 cups all purpose flour, 1 1/4 cups sugar, 1 1/4 cups canned pumpkin, 1/2 cup vegetable oil, 1/4 cup water, 2 eggs, 1 Tablespoon cinnamon, 1 Tablespoon nutmeg, 1/2 Tablespoon ginger, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon baking soda
Pour in the chocolate chips and stir until distributed.
1 cup chocolate chips
Use a cookie scoop to fill each muffin well about 3/4 full.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool & enjoy!

Notes

Store these muffins in an airtight container for 3-4 days.
If making mini muffins - bake for 11-13 minutes at 350.
This recipe makes 18 full size muffins OR 24 mini muffins + 6 full size muffins.

Nutrition