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One-Bowl Chocolate Chip Pumpkin Muffins: Easy Fall Recipe

one-bowl chocolate chip pumpkin muffins - featured image
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These one-bowl chocolate chip pumpkin muffins are soft, tender, and packed with pumpkin spice warmth, with little pockets of melted chocolate in every bite. No mixer needed—just a bowl, a whisk, and about ten minutes of hands-on time.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups well with butter or cooking spray.
  2. In your large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until completely smooth and uniform.
  3. Add the granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until the sugars are fully dissolved.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Do not mix yet.
  5. Gently stir the dry ingredients into the wet using a rubber spatula, folding until no streaks of flour remain. A few small lumps are fine.
  6. Fold in the chocolate chips gently, reserving about 2 tablespoons to sprinkle on top before baking.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  9. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For taller muffin tops, fill cups to the top and bake at 400°F (200°C) for the first 5 minutes, then reduce to 350°F (175°C). Let batter rest for 10 minutes before baking for more tender muffins. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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