The One-Bowl Pumpkin Chocolate Chip Muffins I Make All Fall Long
Spiced pumpkin muffins studded with pockets of melted dark chocolate chips.

- Bakery-tall muffin crowns that stay soft for days.
- Semi-sweet chocolate chips balance the earthy pumpkin spice flavor.
The One-Bowl Pumpkin Chocolate Chip Muffins I Make All Fall Long
Tender bakery-style muffins bursting with warm autumn spices and generous handfuls of semi-sweet chocolate chips. Ready in 35 minutes from start to finish in one bowl. Difficulty: Easy.
Ingredients
- 1 can (15 oz) pure pumpkin puree
- 2 large eggs & 1/2 cup vegetable oil
- 3/4 cup brown sugar & 1 tsp vanilla
- 1 3/4 cups all-purpose flour & 1 tsp baking powder
- 1 tsp baking soda & 1 1/2 tsp cinnamon & 1/2 tsp nutmeg
- 1 cup semi-sweet chocolate chips (plus 2 tbsp for topping)
Directions
Whisk wet ingredients
In a bowl, whisk pumpkin, eggs, oil, brown sugar, and vanilla until smooth.
Stir in dry ingredients and chips
Fold in flour, baking powder, baking soda, spices, and salt. Gently fold in chocolate chips.
Bake muffins
Divide into 12 lined muffin cups. Scatter extra chips on top. Bake at 375Β°F (190Β°C) for 22β25 minutes.
π‘ CHEF'S PRO TIPS
- Sprinkle a few extra chocolate chips on top of each muffin cup before baking for that bakery look.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
2 cooks have shared their thoughts on this recipe
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zestβdelicious.




