Go Back
As the leaves begin to change and the air turns crisp, the enchanting aroma of pumpkin spice fills the kitchens of enthusiastic bakers everywhere. There’s something undeniably comforting about the warm, inviting blend of spices that signals the arrival of fall. This season, we invite you to indulge in the delightful fusion of pumpkin spice and chocolate with our Pumpkin Spice Meets Chocolate Bliss Muffins. These muffins not only capture the essence of autumn but also bring a rich, chocolaty twist that makes them perfect for breakfast, snacks, or even a delightful dessert.

Chocolate Chip Pumpkin Muffins

Discover the ultimate fall treat with our Pumpkin Spice Meets Chocolate Bliss Muffins! These delightful muffins perfectly blend rich chocolate with the warm spices of pumpkin, making them ideal for breakfast, snacks, or dessert. Easy to bake, they're packed with flavor and nutrients, thanks to wholesome ingredients like pumpkin puree and spices. Enjoy the cozy aromas of autumn as you indulge in these scrumptious delights, perfect for sharing with loved ones or enjoying a cozy moment at home.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

1 cup pure pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease them.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

      Mix Wet Ingredients: In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the pumpkin puree, eggs, and vanilla extract, and whisk until smooth and well combined.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Fold in the chocolate chips (and nuts, if using).

          Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.

            Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs attached.

              Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Serve: Enjoy these muffins warm or at room temperature! They pair perfectly with a cup of coffee or tea.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins