These Chocolate Chip Pumpkin Muffins are a cozy treat! With a soft, moist texture from the pumpkin and sweet chocolate chips, they are perfect for any time of the day.
What’s better than enjoying these muffins fresh out of the oven? I love having them for breakfast, and they also make a great snack. They even come together in no time—just mix and bake!
Key Ingredients & Substitutions
All-purpose Flour: It’s the base of these muffins, giving them structure. If you’re gluten-free, use a 1:1 gluten-free flour blend instead!
Pumpkin Puree: Canned pumpkin works great for convenience, but you can use fresh pumpkin too! Just roast and blend it until smooth. Make sure it’s pure pumpkin and not spiced pie filling.
Sugars: Mixing granulated sugar and brown sugar adds sweetness and moisture. You could swap in coconut sugar or a sugar substitute if you prefer something with lower calories.
Vegetable Oil: It keeps the muffins moist. You can replace it with melted coconut oil or even unsweetened applesauce for a healthier take.
Chocolate Chips: Semi-sweet chips are classic, but you can use dark chocolate or even white chocolate chips for a fun twist. For a healthier option, try dark chocolate chips or even carob chips.
How Do I Get Moist Pumpkin Muffins?
Moisture is key for these muffins. First, make sure you measure your flour correctly—spoon it into the measuring cup and level it off to avoid too much flour.
- Mix wet and dry ingredients gently; overmixing can make them tough.
- Don’t skip the oil! It adds richness.
- If you want even more moisture, consider adding a tablespoon of milk if the batter seems thick.
Letting the muffins cool in the pan helps retain some steam, making them even more tender. Enjoy your baking adventure!
Chocolate Chip Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and 20-25 minutes to bake. Allow a total of about 45 minutes including cooling time before indulging in your delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners or grease the muffin tin well to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This ensures that all your leavening agents and spices are evenly distributed. Set this bowl aside for now.
3. Combine Wet Ingredients:
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk this mixture until it’s smooth and well combined—this is where the delicious moisture comes from!
4. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredients into the wet ingredients with a spatula. Do this gently, mixing just until the flour is incorporated. Be careful not to overmix, as this will toughen your muffins.
5. Add Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter. Who doesn’t love a lot of chocolate in their muffins?
6. Fill Muffin Cups:
Evenly divide the batter into the prepared muffin cups, filling each about 3/4 full. This allows some room for them to rise while baking. Sprinkle a few extra chocolate chips on top of each muffin for a lovely finish.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin—it’s done if it comes out clean or with just a few moist crumbs.
8. Cool:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 to 10 minutes. After that, transfer the muffins to a wire rack to cool completely before digging in.
9. Enjoy!
Serve your muffins warm or at room temperature. They’re perfect for breakfast or as a cozy snack! If you have leftovers, store them in an airtight container for up to 3 days or freeze them for a treat anytime.
Enjoy these moist, flavorful pumpkin muffins studded with rich chocolate chips—perfect for fall or whenever you want a delicious, comforting snack!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a small sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. Use the same amount as specified in the recipe.
What Can I Substitute for Vegetable Oil?
You can easily substitute vegetable oil with melted coconut oil or even unsweetened applesauce for a healthier option. Just keep in mind that using applesauce may slightly change the texture, making it a bit softer.
How Can I Make These Muffins Healthier?
If you want to lighten up the recipe, consider using whole wheat flour or a gluten-free flour blend. You can also reduce the sugar slightly or opt for a sugar substitute to lower the calories.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the fridge or at room temperature!
