Pumpkin Chocolate Chip Muffins Recipe

There’s something purely magical about cozy autumn mornings, and these spiced pumpkin chocolate chip muffins are like a warm hug in edible form—trust me, your fall cravings will thank you!

I love crafting the perfect Pumpkin Chocolate Chip Muffins! Using ingredients like canned pumpkin puree and semi-sweet chocolate chips ensures they’re moist and indulgent, while ground cinnamon and nutmeg add warmth.

With all-purpose flour and a hint of vanilla extract, this recipe offers a delightful balance of autumn spices and sweetness.

Pumpkin Chocolate Chip Muffins Recipe Ingredients

• All-purpose flour: The foundation for structure, contributing carbohydrates and a soft texture.
• Granulated sugar: Sweetens the muffins and adds moisture for a tender crumb.
• Brown sugar: Adds depth of flavor and moisture, enhancing sweetness with a hint of molasses.
• Baking soda: Leavening agent ensuring light, airy muffins as they rise in the oven.
• Cinnamon: Infuses warmth and spice, complementing pumpkin’s natural earthiness.
• Pumpkin puree: Adds moisture, fiber, and nutrients like vitamin A, with subtle sweetness.
• Vegetable oil: Provides fat for moistness, ensuring muffins are rich and tender.
• Chocolate chips: Offers bursts of sweetness, balancing spices with delightful richness.

Pumpkin Chocolate Chip Muffins Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs
• 1 and 1/4 cups canned pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 and 1/4 cups semi-sweet chocolate chips

How to Make this Pumpkin Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or spray with non-stick spray.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.

3. In a medium bowl, lightly beat the eggs, then add the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix.

5. Fold in the chocolate chips until evenly distributed throughout the batter.

6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes.

9. Carefully transfer the muffins to a wire rack to finish cooling completely.

10. Enjoy the muffins warm or store in an airtight container for up to a week.

Pumpkin Chocolate Chip Muffins Recipe Equipment Needed

1. Oven
2. 12-cup muffin pan
3. Paper liners or non-stick spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Can I use fresh pumpkin instead of canned? Yes, you can substitute canned pumpkin with freshly prepared pumpkin puree. Just make sure to drain excess moisture before measuring.
• Can I make these muffins gluten-free? You can try using a gluten-free all-purpose flour blend. Keep in mind that results can vary depending on the brand.
• Can I replace the vegetable oil with butter? Yes, melted butter can be used instead of vegetable oil, but it might slightly change the texture and flavor of the muffins.
• What if I don’t have all the spices listed? You can use pumpkin pie spice as a substitute. Use about 2 to 2.5 teaspoons, but adjust according to your taste.
• How should these muffins be stored? Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Can I freeze these muffins? Yes, you can freeze them for up to 3 months. Thaw at room temperature or heat them in the microwave to enjoy warm.
• Can I add nuts to the recipe? Absolutely! Feel free to add about 1/2 cup of chopped nuts like walnuts or pecans for extra crunch.

Pumpkin Chocolate Chip Muffins Recipe Substitutions and Variations

• All-purpose flour: Substitute with an equal amount of whole wheat flour for a healthier option or gluten-free flour for a gluten-free version.
• Granulated sugar: Substitute with coconut sugar or an equal amount of honey for a different flavor profile.
• Vegetable oil: Use melted coconut oil or unsweetened applesauce for a healthier alternative.
• Milk: Substitute with almond milk or oat milk for a dairy-free option.
• Semi-sweet chocolate chips: Use dark chocolate chips or chopped nuts for a twist.

Pro Tips

1. Enhance Flavor with Roasted Pumpkin Puree If you have some extra time, consider roasting a fresh pumpkin and pureeing it to use instead of canned pumpkin. Roasting deepens the flavor and adds a natural sweetness.

2. Use Room Temperature Ingredients Ensure that the eggs and milk are at room temperature before mixing. This helps to create a smoother batter and ensures even baking.

3. Add Texture with Nuts For added crunch and flavor, consider folding in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.

4. Check Oven Temperature Use an oven thermometer to ensure your oven is at the correct temperature. Baking at an accurate temperature is crucial for the muffins to rise properly and cook evenly.

5. Create a Bakery-Style Top Just before baking, sprinkle a pinch of coarse sugar over the top of each muffin for a deliciously crisp and sweet top.