Description

Moist, spiced pumpkin muffins with a cinnamon sugar swirl and melty chocolate chips. This simple 6-ingredient recipe delivers bakery-quality results in under 30 minutes.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
1 cup (240g) pure pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (170g) chocolate chips
2 tablespoons granulated sugar (for swirl)
1 teaspoon ground cinnamon (for swirl)
1 tablespoon melted butter (for swirl)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and 3/4 cup sugar.
In a separate bowl, whisk together pumpkin puree, oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix.
Gently fold in chocolate chips.
In a small bowl, mix 2 tablespoons sugar, cinnamon, and melted butter to create the swirl mixture.
Divide batter evenly among muffin cups (about 3/4 full).
Drop a teaspoon of cinnamon sugar mixture on top of each muffin and swirl gently with a knife or skewer.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Do not overmix the batter to ensure tender muffins. Spoon and level flour for accurate measurement. Muffins can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18
Fat: 9
Saturated Fat: 1
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, easy muffin recipe, cinnamon swirl muffins, gluten-free option