There’s something about this time of year that makes me crave all things warm, spiced, and pumpkin-y. The leaves are changing, the air is crisp, and my kitchen starts smelling like cinnamon and comfort. And that’s when I know — it’s officially pumpkin season!
One of my absolute favorite recipes to make every fall is these Pumpkin Chocolate Chip Muffins. They’re soft, fluffy, and perfectly spiced with cinnamon, nutmeg, and a touch of vanilla. The pumpkin puree keeps them incredibly moist, while the melty dark chocolate chips add just the right amount of sweetness in every bite and add some beauty to them with sprinkling sugar!
What I love most about these muffins is how easy they are to make — no mixer needed! Just a bowl, a whisk, and a few simple ingredients. I usually whip up a batch on Sunday mornings, and by Monday, the house still smells like pumpkin pie. They make the perfect grab-and-go breakfast or afternoon treat with a cup of coffee or hot cider.
If you’re like me and wait all year for fall baking, you need to try these. They taste like the season itself — cozy, comforting, and just a little indulgent.
Pro tip: Warm them up for a few seconds in the microwave and add a pat of butter (or a drizzle of maple syrup if you’re feeling fancy). Heaven.
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups of sugar can be reduced
- 1 16oz can of pureed pumpkin
- 1 1/2 cups Olive Oil
- 3 cups flour I use King Arthur
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1- 2 cups dark chocolate chips
- Sanding Sugar
Instructions
- In a large mixing bowl, beat eggs, sugar, pumpkin,and oil until smooth.
- Add in dry ingredients and mix well.
- Fold in Chocolate Chips.
- Fill greased or paper muffin cups 3⁄4 full.
- Sprinkle with sanding sugar on each muffin.
- Bake 16-20 minutes at 400 degrees
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