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Fluffy One-Bowl Pumpkin Chocolate Chip Muffins: Easy Recipe

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These fluffy one-bowl pumpkin chocolate chip muffins are light, tender, and perfectly spiced. Made with simple ingredients in just one bowl, they’re the ultimate easy fall treat that tastes like home.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (45g) turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly distributed.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract. Do not stir yet.
  4. Whisk the wet ingredients into the dry until just combined. Stop mixing as soon as no streaks of flour remain. A few lumps are fine. Do not overmix.
  5. Gently fold in the chocolate chips using a rubber spatula, using a folding motion. About 10 to 12 folds should evenly distribute the chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. For taller domed tops, fill slightly fuller (almost to the rim).
  7. Sprinkle the tops with turbinado sugar if using.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should be golden brown and spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.

Notes

Do not overmix the batter; lumps are okay. Room temperature ingredients help the muffins rise properly. For extra fluffy muffins, let the batter rest for 15-20 minutes before baking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://cookyep.com/fluffy-one-bowl-pumpkin-chocolate-chip-muffins-easy-recipe/