These moist pumpkin chocolate chip muffins are like little bites of fall! With soft pumpkin and sweet chocolate, they make a perfect snack or breakfast treat.
I love how the chocolate adds just the right amount of sweetness to the spicy pumpkin. It’s hard to eat only one—so I usually don’t! 😄
They are super easy to whip up too. Just mix, bake, and enjoy! I love having them with a warm drink on cozy mornings.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins, providing structure. You can swap it with whole wheat flour for a healthier choice, but you might need to adjust the liquid slightly.
Canned pumpkin puree: The star of the show! If you can’t find canned pumpkin, you can use homemade pumpkin puree. Just cook and blend fresh pumpkin until smooth.
Vegetable oil or melted butter: Both work great in this recipe. I personally prefer melted butter for that rich flavor, but oil keeps the muffins super moist.
Granulated sugar: You can replace it with brown sugar for added moisture and flavor. Coconut sugar is also a good alternative for a healthier sweetener.
Chocolate chips: Semi-sweet chocolate chips are perfect here, but you can use dark chocolate or mix in white chocolate for a fun twist!
How Do I Get Tender Muffins Without Overmixing?
One key to tender muffins is to mix the batter just enough. Overmixing develops gluten which makes muffins tough. Here’s how to avoid that:
- Combine your dry ingredients in one bowl and wet ingredients in another.
- Pour wet into dry ingredients and use a spatula to gently fold them together.
- Stop mixing when you see a few lumps—it’s okay! The batter should not be completely smooth.
This gentle folding helps keep your muffins light and fluffy! Enjoy your baking! 😊
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220 g) 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 (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus about 20-25 minutes for baking. After you bake them, let them cool for about 5 minutes before enjoying. Overall, you can have delicious pumpkin chocolate chip muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups 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, cloves, and ginger. Make sure everything is well combined for even flavor throughout the muffins.
3. Prepare Wet Ingredients:
In another bowl, beat the eggs and granulated sugar together until smooth and light in color. Add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix until the ingredients are nicely combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or spoon. Be careful not to overmix; it’s okay if there are a few lumps. This will help keep your muffins tender!
5. Fold in Chocolate Chips:
Add the semi-sweet chocolate chips to the batter and gently fold them in until distributed evenly.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising while baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs.
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Enjoy!
Serve your delicious and moist pumpkin chocolate chip muffins warm or at room temperature. They make a perfect treat for breakfast or an afternoon snack. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin. Just make sure it’s well-drained to avoid adding too much moisture to your muffins. About 1 cup of fresh pumpkin puree should work perfectly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Sugar in This Recipe?
Yes! You can use brown sugar for a deeper flavor and moisture, or substitute coconut sugar for a healthier option. Just keep in mind that the sweetness level may vary slightly based on the sugar used.
What If I Don’t Have All the Spices?
No worries! If you’re short on spices, you can use a premade pumpkin pie spice mix instead. Use about 2-3 teaspoons for a nice blend of flavors. Just adjust to your taste preference!
