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Easy Brown Sugar Pumpkin Chocolate Chip Muffins Recipe

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These brown sugar pumpkin chocolate chip muffins are moist, tender, and packed with warm fall spices. The brown sugar adds a deep, caramel-like sweetness that perfectly complements the pumpkin and semi-sweet chocolate chips.

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, packed brown sugar, melted butter, eggs, vanilla extract, and milk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fold in the chocolate chips with a few gentle strokes. Reserve a handful of chips to sprinkle on top.
  6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Press a few reserved chocolate chips onto the top of each muffin.
  7. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Let the batter rest for 5 minutes before filling muffin cups for a more tender crumb. Rotate the pan halfway through baking for even browning. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use melted coconut oil and almond/oat milk. For vegan, use flax eggs and dairy-free butter/milk.

Nutrition

Keywords: pumpkin muffins, brown sugar muffins, chocolate chip muffins, fall baking, easy muffin recipe, pumpkin chocolate chip muffins

Find it online: https://sweetstirring.com/easy-brown-sugar-pumpkin-chocolate-chip-muffins-recipe/