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Best One-Bowl Pumpkin Chocolate Chip Muffins

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These incredibly moist and flavorful pumpkin chocolate chip muffins come together in a single bowl with no fuss. Perfectly spiced and studded with melty chocolate chips, they’re a quick and easy treat for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and well combined.
  3. Add the eggs and vanilla extract, whisking vigorously until fully incorporated.
  4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly into the bowl. If you don’t have a sifter, whisk them together in a separate bowl first.
  5. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top and press them in gently.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For extra domed tops, let the batter rest in the muffin tin for 10 minutes before baking. Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5-7 minutes for fresh-from-the-oven taste.

Nutrition

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

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