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Kid-Approved Pumpkin Chocolate Chip Muffins: Easy Homemade Recipe

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These Kid-Approved Pumpkin Chocolate Chip Muffins are quick, easy, and incredibly moist. Made with simple ingredients in one bowl, they’re perfect for busy mornings, school lunches, or cozy fall baking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ¼ cup chopped pecans or walnuts
  • Optional: 2 tablespoons pumpkin seeds (pepitas) for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt for about 30 seconds until evenly distributed.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Do not stir yet.
  4. Stir everything together with a wooden spoon or spatula using a gentle folding motion, scraping the bottom of the bowl. Stop as soon as no dry streaks remain. The batter should be thick and slightly lumpy. Do not overmix.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top later. Fold gently with just a few strokes.
  6. Fill each muffin cup about ¾ full. A cookie scoop works well for even portions.
  7. Sprinkle the reserved chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, starting to check at 18 minutes. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. If eating warm, wait at least 10 minutes before serving to avoid burning your mouth on hot chocolate chips.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Measure flour correctly by spooning it into the cup and leveling off. Rotate the pan halfway through baking for even cooking. Let muffins cool completely before storing to prevent soggy tops. Muffins taste even better the next day.

Nutrition

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

Find it online: https://tastytuck.com/kid-approved-pumpkin-chocolate-chip-muffins-easy-homemade-recipe/