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Best Easy One Bowl Chocolate Chip Pumpkin Muffins Recipe

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These easy one bowl chocolate chip pumpkin muffins are tender, perfectly spiced, studded with melty chocolate chips, and require exactly one bowl and zero fancy equipment. They come together in about 30 minutes and are perfect for breakfast, snacks, or anytime you want something sweet without a massive cleanup.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ⅓ cup vegetable oil (canola or melted coconut oil also work)
  • 2 large eggs (room temperature preferred)
  • ¼ cup milk (any kind works)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well.
  2. In your large mixing bowl, whisk together all the dry ingredients: the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk for about 15 seconds to make sure everything is evenly distributed.
  3. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract.
  4. Stir everything together with your whisk or wooden spoon. Start from the center and work your way outward, incorporating the dry ingredients into the wet. Mix just until you don’t see any more streaks of flour. A few small lumps are totally fine—overmixing will make your muffins tough. This should take about 30 seconds of stirring.
  5. Fold in the chocolate chips using a rubber spatula. Gently fold them in—about 5 to 6 strokes—until they’re evenly distributed throughout the batter. Reserve about ¼ cup of chocolate chips to sprinkle on top of the muffins before baking.
  6. Divide the batter evenly among the 12 muffin cups. I use a cookie scoop or a ¼ cup measuring cup to get even portions. The cups should be about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The batter will be thick—that’s normal. Don’t overmix. For extra tall bakery-style tops, fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 350°F. Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months. If using fresh pumpkin, roast and puree it first, then drain off excess liquid. Do not use pumpkin pie filling.

Nutrition

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

Find it online: https://tastytuck.com/best-easy-one-bowl-chocolate-chip-pumpkin-muffins-recipe/