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Easy One-Bowl Pumpkin Chocolate Chip Muffins: Perfect Fall Treat

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These easy one-bowl pumpkin chocolate chip muffins are tender, moist, and perfectly spiced, with melted chocolate chips in every bite. Made in under 30 minutes with simple pantry ingredients, they’re the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (canola or avocado oil work too)
  • 2 large eggs (room temperature preferred)
  • ¼ cup milk (any milk works; whole, oat, or almond)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Do not stir yet.
  4. Gently whisk the wet ingredients into the dry, starting from the center and working outward. Stir just until the flour disappears; a few small lumps are fine. Do not overmix.
  5. Fold in the chocolate chips using a rubber spatula, about 8 to 10 folds. Reserve a handful of chocolate chips for topping.
  6. Portion the batter into the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top and press them in slightly.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
  8. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Serve warm for best flavor.

Notes

For taller muffin tops, fill cups to the top (yields 11 muffins). Let batter rest 5 minutes before baking for better rise. Use room temperature ingredients if possible. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Muffins taste even better the next day.

Nutrition

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

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