Description
Pumpkin Chocolate Chip Muffins are the ultimate treat for fall and beyond! Moist, fluffy, and filled with warm spices, these muffins capture the essence of autumn with every bite. The addition of chocolate chips takes them to a whole new level of indulgence, creating a perfect balance between sweet pumpkin flavor and rich, melty chocolate. Whether you’re serving them for breakfast, packing them for a snack, or simply enjoying them with a cup of coffee, these muffins are bound to become a favorite in your home.
This recipe is not only delicious but also easy to make. You’ll love how quickly it comes together, making it perfect for those busy mornings when you want something homemade without spending too much time in the kitchen. Plus, the pumpkin adds natural moisture, ensuring your muffins stay soft and fluffy for days (if they last that long!). Let’s dive into the details and get baking!
Ingredients
Dry Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional, for extra warmth)
- 1/4 tsp ground cloves (optional, for a deeper spice flavor)
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tsp vanilla extract
Add-ins:
- 3/4 cup semi-sweet chocolate chips (or milk/dark chocolate, depending on preference)
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger (if using), and cloves (if using). Set this dry mixture aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat together the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined. You can use a hand mixer, a stand mixer, or a simple whisk for this step.
Step 4: Fold in the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense instead of light and fluffy.
Step 5: Stir in the Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Fill the Muffin Tin
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Step 7: Bake the Muffins
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Keep an eye on them during the last few minutes to avoid overbaking.
Step 8: Cool and Enjoy
Once baked, remove the muffin tin from the oven and allow the muffins to cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. These muffins are delicious warm, but they’ll also keep their moisture and flavor for a few days when stored properly.
Notes
Cooking Notes:
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you’re using homemade pumpkin puree, ensure it’s well-drained to prevent soggy muffins.
- Sugar variations: If you prefer a slightly healthier option, you can replace the granulated sugar with coconut sugar or maple syrup, though this may slightly alter the texture.
- Oil options: You can substitute the vegetable oil with melted butter, olive oil, or coconut oil for a different flavor profile.
Serving Suggestions:
- Breakfast on the go: Enjoy these muffins as a quick, portable breakfast, paired with a glass of milk or a hot cup of coffee.
- Afternoon snack: They make a wonderful snack for kids (and adults!) after school or work.
- Dessert: Serve them with a dollop of whipped cream or alongside vanilla ice cream for a tasty dessert treat.
Tips:
- Customize the mix-ins: While chocolate chips are a classic addition, you can experiment with other add-ins like chopped walnuts, pecans, or even dried cranberries.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To enjoy, simply thaw and reheat in the microwave.
- Double the batch: These muffins freeze exceptionally well, so consider making a double batch and freezing half for future breakfasts or snacks
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 220
- Sodium: 170mg
- Protein: 3g