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Pumpkin chocolate chip muffins with a bite taken out.
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5 from 3 votes

Classic Pumpkin Muffins

These classic pumpkin muffins are a dream come true: fluffy, moist, and packed with pumpkin goodness. A simple combo of dry and wet ingredients, a quick stir, and 20 minutes in the oven is all it takes.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Bread and Muffins
Cuisine: American
Keyword: Chocolate Pumpkin Muffins
Servings: 12
Author: Lee Funke

Ingredients

Dry

Wet

Instructions

  • Preheat the oven to 350ºF and line a standard muffin tin with muffin liners.
  • Combine all of the dry ingredients in a medium bowl and set aside.
    A glass bowl with cinnamon, sugar and flour in it.
  • Whisk together all of the wet ingredients in a large bowl.
    Two eggs in a glass bowl on a white background.
  • Gently fold the dry ingredients into the wet, making sure not to overmix.
    A bowl with a sauce on a white surface.
  • Transfer the batter into the muffin tin, filling each muffin about ¾ of the way full.
    Pumpkin chocolate chip muffins in a muffin tin.
  • Bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
  • Let cool for 5 minutes before removing from the muffin tin to further cool on a wire rack.
    Pumpkin chocolate chip muffins with chocolate chips.

Video

Notes

  • Flavors: feel free to make these with or without add-ins. Swap the chocolate chips for chopped nuts.
  • Make your own pumpkin pie spice using our recipe.
  • Swap the all-purpose flour 1:1 for gluten-free all-purpose flour.
  • The nutrition information does not include chocolate chips.
  • Make pumpkin bread instead: simply pour the batter into a greased loaf pan. Bake at 350ºF for 45 minutes to 1 hour.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 18g