Pumpkin Chocolate Chip Muffins are a delightful treat, perfect for any time of the year, especially in the fall. They combine the warm, cozy flavors of pumpkin with the sweet richness of chocolate chips, making them a favorite among both kids and adults. These muffins are easy to bake and are sure to fill your kitchen with a wonderful aroma.
Why Make This Recipe
There are many reasons to make Pumpkin Chocolate Chip Muffins. First, they are a great way to use pumpkin puree, which is often available during the fall season. They are also a fun and tasty breakfast option or snack for any time of day. Plus, the muffins are soft, moist, and packed with flavor, making them irresistible. With simple ingredients and easy steps, these muffins can bring joy to your family and friends!
How to Make Pumpkin Chocolate Chip Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (plus extra for topping, optional)
Directions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top for extra sweetness, if desired.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these Pumpkin Chocolate Chip Muffins warm or at room temperature with a glass of milk, coffee, or tea.
How to Serve Pumpkin Chocolate Chip Muffins
These muffins are best served warm, but they can also be enjoyed at room temperature. You can serve them plain or with a spread of butter. They pair wonderfully with a hot cup of coffee, tea, or even a nice glass of milk. You can also sprinkle more chocolate chips on top for extra flavor!
How to Store Pumpkin Chocolate Chip Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can seal them in a zip-top bag and freeze them for up to 2 months. When you’re ready to eat, just thaw them at room temperature or heat them in the microwave for a few seconds.
Tips to Make Pumpkin Chocolate Chip Muffins
- Make sure not to overmix the batter, as this can make the muffins tough.
- You can use fresh pumpkin puree if you prefer, but canned pumpkin is more convenient.
- Feel free to add nuts or dried fruit for extra texture and flavor.
- If you want a little crunch, sprinkle some oats on top before baking.
Variations
You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. You can also substitute some of the sugar with honey or maple syrup. For a different flavor, try adding spices like ginger or allspice.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is cooked and smooth.
2. How can I tell when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean.
3. Can I add other mix-ins?
Absolutely! Feel free to add nuts, dried fruits, or oats to the batter for added texture and flavor.
Now you’re ready to enjoy some delicious Pumpkin Chocolate Chip Muffins! Happy baking!
Pumpkin Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips (plus extra for topping, optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top for extra sweetness, if desired.
Baking
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.