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Kid-Approved Maple Pumpkin Chocolate Chip Muffins: Easy Fall Recipe

maple pumpkin chocolate chip muffins - featured image
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These tender, maple-sweetened pumpkin muffins are packed with chocolate chips and come together in under 30 minutes. Perfect for busy mornings, bake sales, or a cozy fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • Optional: ¼ cup chopped walnuts or pecans
  • Optional: 2 tablespoons brown sugar (for topping)
  • Optional: 1 tablespoon pumpkin seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In another large bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  5. Fold in ¾ cup chocolate chips. Reserve a handful to sprinkle on top.
  6. Divide the batter evenly among the 12 muffin cups (about 3 tablespoons each). Sprinkle reserved chocolate chips on top.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when touched.
  8. Let the muffins cool in the pan 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. Measure flour by spooning and leveling. Let batter rest for 5 minutes before scooping for taller muffins. Rotate the pan halfway through baking for even browning. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall recipe, kid-friendly, easy muffins

Find it online: https://evabake.com/kid-approved-maple-pumpkin-chocolate-chip-muffins-easy-fall-recipe/