Camping Recipe: Pumpkin Chocolate Chip Muffins

Nothing says cozy like a warm batch of pumpkin chocolate chip muffins, especially when you’re out in nature and enjoying a camping trip in your new or used RV. These muffins are moist, flavorful, and easy to whip up—perfect for enjoying by the campfire or as a quick breakfast on the go. Packed with rich pumpkin and bursts of chocolate, they’re sure to be a hit with everyone in your camping crew!

Pumpkin Chocolate Chip Muffins

Ingredients:

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:

Begin by preheating your oven to 350°F and lining a muffin tin with paper liners or greasing it well.

In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Give everything a good stir until evenly blended.

In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and creamy. Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Try not to overmix—just enough to bring everything together.

Once your batter is ready, fold in the chocolate chips. Scoop the batter into your prepared muffin tin, filling each cup about two-thirds full. For an extra chocolatey experience, add a few more chocolate chips on top of each muffin before baking. Pop them in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. But don’t wait too long—these pumpkin chocolate chip muffins are best enjoyed warm!