Description
Light, tender, and perfectly spiced pumpkin muffins loaded with chocolate chips. These easy-to-make breakfast treats are soft-baked, freezer-friendly, and perfect for fall mornings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until no clumps remain.
- In a medium bowl, whisk together pumpkin puree, buttermilk, oil, eggs, granulated sugar, and brown sugar until smooth.
- Pour the wet mixture into the dry mixture and gently fold with a spatula until just combined. Do not overmix; the batter should be thick and lumpy.
- Gently fold in the chocolate chips, reserving a small handful for topping.
- Divide batter evenly among muffin cups, filling them about ¾ full.
- Sprinkle reserved chocolate chips on top if desired.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure soft muffins. Use 100% pure pumpkin puree, not pie filling. For best texture, ensure eggs and buttermilk are at room temperature. These freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, chocolate chip muffins, fall breakfast, soft baked muffins, easy muffin recipe, pumpkin baking