Chocolate Chip Pumpkin Muffins
These Chocolate Chip Pumpkin Muffins are soft, warmly spiced, and packed with chocolate chips. They are easy to make and bake up tall and cozy, with plenty of pumpkin flavor in every bite!
Servings: 14 muffins
Calories: 290kcal
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- ⅓ cup orange juice
- 1 cup (182 g) semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the sugar, oil, eggs, vanilla, molasses, pumpkin, and orange juice until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Be careful not to overmix.
- Gently fold in ¾ cup of the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each almost all the way full. You will have enough batter for about 14 muffins, so you will need to bake the remaining 2 muffins separately.
- Sprinkle the remaining ¼ cup of chocolate chips over the tops.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 290kcal