Pioneer Woman Pumpkin Chocolate Chip Muffins
This recipe is inspired by classic American home-style baking, where pumpkin puree is used to add moisture and flavor. The Pioneer Woman’s version keeps things simple yet delicious — yielding bakery-style muffins that stay tender for days. They’re ideal for breakfast, brunch, or a quick grab-and-go treat.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
-
All-purpose flour – 1¾ cups
-
Baking soda – 1 tsp
-
Baking powder – ½ tsp
-
Ground cinnamon – 1 tsp
-
Ground nutmeg – ¼ tsp
-
Ground cloves – ⅛ tsp
-
Salt – ½ tsp
Wet Ingredients:
-
Pumpkin puree – 1 cup (not pumpkin pie filling)
-
Brown sugar – ½ cup
-
Granulated sugar – ¼ cup
-
Vegetable oil – ½ cup
-
Large eggs – 2
-
Vanilla extract – 1 tsp
Add-ins:
-
Semi-sweet chocolate chips – ¾ cup (plus a few extra for topping)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well blended.
In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and creamy.
Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix — this keeps the muffins light and fluffy. Fold in chocolate chips.
Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle a few chocolate chips on top for presentation. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature with a cup of coffee or milk.