Pumpkin Chocolate Chip Muffins

Warmly spiced pumpkin chocolate chip muffins are soft, fluffy, and loaded with chocolate chips in every bite!

Prep Time15

Cook Time22

Cooling Time25

Total Time1

Course: Breakfast

Cuisine: American

Keyword: pumpkin and chocolate chip muffins, pumpkin chocolate chip muffins, pumpkin chocolate chip muffins recipe

Servings: muffins

Prep. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Combine the dry ingredients. In a large bowl, whisk together the all purpose flour, cinnamon, allspice, baking powder, and kosher salt. Set aside.
Combine the wet ingredients. In a separate large mixing bowl, beat the room-temperature eggs using an electric mixer. Gradually add the granulated white sugar and packed light brown sugar until the mixture is smooth and well-combined.
Add pumpkin. Once the eggs and sugars are combined, stir in the pumpkin puree, vegetable oil, and pure vanilla extract. Mix until smooth and creamy.
Combine the wet and dry ingredients. Using a rubber spatula, fold the flour mixture into the wet ingredients. Stir just until everything is combined. Be careful not to overmix the batter.
Add chocolate chips. Gently fold the semisweet chocolate chips, making sure they are evenly spread throughout the batter.
Transfer the batter to the muffin pan. Divide the batter evenly among the prepared muffin cups, filling each about ¾ of the way. Top with extra chocolate chips for an added touch.
Bake. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Cool. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!