These Pumpkin Chocolate Chip Muffins are a tasty treat! Soft and fluffy, they mix cozy pumpkin flavor with sweet chocolate chips. Perfect for breakfast or a snack!
Making these muffins is a fun way to add some fall vibes to my day. Plus, when the chocolate melts a little, it’s such a delightful surprise. I can’t resist sneaking a bite straight from the oven! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried both and they turn out great!
Ground Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth to the muffins. If you don’t have all these spices, a tablespoon of pumpkin pie spice works well, keeping it simple.
Pumpkin Puree: Use 100% pumpkin puree for the best results. If you have fresh pumpkin, feel free to roast and puree it! I love the taste of fresh pumpkin in my muffins.
Vegetable Oil or Butter: Both work well. I usually opt for melted butter for a richer flavor. You can replace it with applesauce for a lighter version.
Chocolate Chips: Semi-sweet chips are classic, but dark or milk chocolate chips are also delicious. You could even swap in some nuts for a crunchy texture!
How Do I Get the Muffins to Rise Right?
The key to fluffy muffins is proper mixing and baking. Mix dry and wet ingredients separately to create an even batter. When combining, fold gently to avoid overmixing; this keeps your muffins light and airy.
- Ensure your baking powder and baking soda are fresh for the best rise.
- Don’t skip the toothpick test—removing them at the right time prevents overbaking.
How to Make Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, plus extra for topping if desired
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. You’ll want to set aside roughly 35-45 minutes total, including cooling time before you enjoy your muffins.
Step-by-Step Instructions:
1. Preheating and Preparing the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with paper liners or lightly grease each muffin cup. This keeps your muffins from sticking and makes cleanup easier!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This mixture gives your muffins a wonderful flavor!
3. Combining Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil (or melted butter). Whisk them together until it’s nice and smooth. Add in the eggs one at a time, making sure to beat well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is mixed perfectly.
4. Bringing It All Together:
Slowly add the dry ingredient mixture to your wet ingredients. Gently fold them together with a spatula until just combined. It’s important not to overmix; a few lumps are okay!
5. Adding the Chocolate Chips:
Now, fold in the semi-sweet chocolate chips. This is where your muffins get that irresistible sweetness! Feel free to add some extra chips on top if you’re a chocolate lover!
6. Baking the Muffins:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Place them in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean, or with a few moist chocolate bits.
7. Cooling and Enjoying:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. When they are ready, serve them warm or at room temperature. Enjoy every bite of these delicious Pumpkin Chocolate Chip Muffins!
These muffins are perfect for cozy mornings or as a delightful snack! Enjoy! 🎃🍫
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until soft, then puree it until smooth. Just make sure to measure out the equivalent of 1 cup of fresh puree. It adds a lovely, fresh flavor!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. To extend their freshness, you can also refrigerate them for up to a week. Just warm them up in the microwave or toaster oven before serving for that fresh-out-of-the-oven taste!
Can I Freeze These Muffins?
Yes! These muffins freeze well. Wrap each muffin tightly in plastic wrap and then place them in a plastic freezer bag. They can be stored in the freezer for up to 3 months. Thaw them overnight in the fridge or pop them in the microwave for a quick treat!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken). This works great in maintaining moisture in your muffins!
