Pumpkin Chip Muffins Recipe

Name: Pumpkin Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup sugar; 2 eggs; 1 cup pumpkin puree (not pie filling); ¾ cup vegetable oil; ½ teaspoon vanilla extract; 1 cup miniature semisweet chocolate chips

Servings: persons

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
2 eggs
1 cup pumpkin puree (not pie filling)
¾ cup vegetable oil
½ teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

1
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
2
In a medium bowl, whisk together sugar, eggs, pumpkin, oil and vanilla until well blended.
3
Add the egg mixture to the flour mixture and stir until just blended.
4
Gently fold in chocolate chips.
5
Divide batter equally among prepared muffin cups.
6
Bake in oven for 15-18 minutes or until tops are golden and a pick inserted in the center comes out clean.
7
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and more.

Yes, Pumpkin Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chip Muffins

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