One Bowl Pumpkin Chocolate Chip Muffins
Easy, moist pumpkin chocolate chip muffins made in a single bowl for a quick and stress-free fall breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned, not pie filling)
- 1/2 cup neutral oil (vegetable, canola, or melted coconut)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
- In a large mixing bowl, whisk together pumpkin puree, oil, sugar, egg, and vanilla extract until smooth and uniform.
- Add flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt directly to the wet mixture.
- Stir gently with a whisk or spoon until just combined; stop as soon as flour streaks disappear. Do not overmix.
- Fold in chocolate chips gently.
- Divide batter evenly among muffin cups, filling them 2/3 to 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Do not overmix the batter to ensure tender muffins. If using canned pumpkin that is watery, drain it in a sieve for 10 minutes before use. For domed tops, bake at 400°F for 5 minutes then reduce to 350°F. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin muffins, chocolate chip muffins, one bowl recipe, fall baking, easy breakfast, gluten-free option, dairy-free option