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Easy One-Bowl Pumpkin Chocolate Chip Muffins

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Soft, tender, and packed with chocolate, these one-bowl pumpkin chocolate chip muffins are incredibly easy to make and perfect for busy weeknights. They’re a crowd-pleaser that even pumpkin skeptics will love.

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 purée (100% pure, not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well.
  2. In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
  3. Add the granulated sugar and packed brown sugar, and whisk until the sugars are fully dissolved, about 30 seconds.
  4. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt directly on top of the wet mixture. Gently fold the dry ingredients into the wet using a rubber spatula until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Sprinkle the chocolate chips over the batter and fold them in with just a few strokes until evenly distributed. Optionally, reserve a handful to sprinkle on top.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if reserved.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. Check baking powder freshness for proper rise. Let muffins cool completely before storing to prevent sogginess. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, one-bowl muffins, easy muffins, fall baking, pumpkin chocolate chip muffins

Find it online: https://coracooks.com/easy-one-bowl-pumpkin-chocolate-chip-muffins/