One-Bowl Pumpkin Chocolate Chip Muffins
Have you ever made a batch a pumpkin muffins and, even though they were good, felt like they were missing something? Well, you were right: They were missing chocolate chips. Pumpkin, warm fall spices, and chocolate are natural partners. And mixing a handful of chocolate chips into the batter makes for the most irresistible batch of pumpkin muffins.
This version is packed with a rich pumpkin spice aroma and bakes up with a super-soft, tender crumb and tall domed top. Best of all, it comes together in a single mixing bowl with a whole can of pumpkin. Sure you can freeze pumpkin purée and there are a lot of ways to use leftover pumpkin, but doesn’t it always feels like a tiny victory when you find a recipe that uses every last bit?
What Can I Add to Canned Pumpkin to Make It Taste Better?
On its own, pumpkin purée doesn’t pack in a ton of flavor. It’s quite mild with a subtle sweetness, and even some slightly bitter undertones. To make a seriously delicious muffin, canned pumpkin purée gets help from a handful of pantry ingredients, including the following:
- Pumpkin pie spice (homemade or store-bought)
- Light brown sugar
- Vanilla extract
- Semi-sweet chocolate chips
Make your own pumpkin pie spice: Pumpkin Pie Spice Recipe
What’s the Secret to Moist Muffins?
In addition to not overmixing the batter and not leaving the muffins in the oven too long, the thing that makes these muffins so moist is the combination of neutral oil (I recommend vegetable or canola oil) and a full can (yes, a full can!) of pumpkin purée. I promise it will lead to the most impossibly moist and tender batch of muffins.
Prep time 12 minutes to 15 minutes
Cook time 19 minutes to 22 minutes
Paper muffin liners or cooking spray
- 1 (15-ounce) can
pumpkin purée (scant 2 cups, not pumpkin pie filling)
- 3/4 packed cup
light brown sugar
- 1/2 cup
vegetable or canola oil
- 2 large
- 1 teaspoon
- 1 tablespoon
- 1 teaspoon
- 1/2 teaspoon
- 1 1/2 cups
- 1/2 cup
semi-sweet chocolate chips
Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
Place 1 (15-once) can pumpkin purée, 3/4 packed cup light brown sugar, 1/2 cup vegetable or canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl and whisk until combined and smooth, breaking up any lumps of sugar. Add 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine.
Add 1 1/2 cups all-purpose flour and fold it in with a rubber spatula until just incorporated but no dry spots remain. Add 1/2 cup semi-sweet chocolate chips and fold into the batter.
Divide the batter among the prepared muffin wells, filling each one 3/4 full (about a heaping 1/4 cup).
Bake, rotating the pan halfway through, until the muffins are golden brown, the tops bounce back when pressed, and a toothpick inserted into the center of a muffin comes out clean, 19 to 22 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage: Muffins will keep in an airtight container at room temperature for up to 5 days. Muffins can also be frozen for up to 3 months, then thawed at room temperature.