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Kid-Approved One-Bowl Pumpkin Chocolate Chip Muffins (Easy Fall Recipe)

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These one-bowl pumpkin chocolate chip muffins are incredibly moist, fluffy, and packed with warm fall spices. Made with simple pantry ingredients, they come together in about 30 minutes and are a guaranteed crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil (or canola/avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Add the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon) on top of the wet mixture. Do not stir yet.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. A few lumps are fine; do not overmix.
  5. Fold in the chocolate chips, reserving a handful for topping.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Enjoy warm or at room temperature.

Notes

Do not overmix the batter to keep muffins light and fluffy. Use room temperature ingredients for best texture. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, ensure chocolate chips are dairy-free. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://bakebelle.com/kid-approved-one-bowl-pumpkin-chocolate-chip-muffins-easy-fall-recipe/