Picture the cozy aroma of pumpkin and spices wafting through your kitchen as you bake these delightful Pumpkin Chocolate Chip Muffins.
There’s something about the combination of tender pumpkin and melty chocolate chips that feels like a warm hug on a chilly day.
These muffins are incredibly easy to make, perfect for a comforting treat or a family favorite.
As they bake, watch the simple ingredients transform into fluffy, golden delights.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 muffin tin
- 12 muffin liners
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Chocolate Chip Muffins, you can follow the timeline below:
- Preparation and Reading (5 minutes):
- Spend the first 5 minutes reading through the entire recipe and gathering all the necessary ingredients and equipment. This will help you understand the steps involved and guarantee you have everything ready before starting.
- Prep Work (15 minutes):
- Use these 15 minutes to carry out all prep work:
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with 12 muffin liners.
- Measure out all the ingredients.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mixing and Folding (5 minutes):
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips with a spatula.
- Batter Distribution (3 minutes):
- Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.
- Baking (20 minutes):
- Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- Use this time to clean up your workspace and wash any used utensils.
- Resting and Cooling (10 minutes):
- Allow the muffins to cool in the tin for 10 minutes.
- After 10 minutes, transfer them to a wire rack to cool completely.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth.
In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips with a spatula.
Divide the batter evenly among the muffin liners, filling each about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Warm with Butter: Serve the muffins warm with a pat of butter for an extra rich and creamy taste.
- With a Dollop of Whipped Cream: Add a dollop of whipped cream on top for a delightful dessert-like experience.
- Paired with Coffee: Enjoy these muffins with a cup of coffee for a perfect morning or afternoon treat.
- Accompanied by Fresh Berries: Serve with a side of fresh berries for a revitalizing contrast to the rich flavors of the muffins.
- Drizzled with Maple Syrup: Drizzle a little maple syrup over the muffins for a sweet and aromatic touch.
Storage
Store Pumpkin Chocolate Chip Muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months and thaw before serving.
Freezing
To freeze Pumpkin Chocolate Chip Muffins, cool completely.
Wrap each muffin individually in plastic wrap.
Place them in a freezer-safe bag.
Thaw at room temperature or microwave for a quick treat.
Reheating
To reheat pumpkin chocolate chip muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm them in an oven at 300°F for 5-7 minutes.
Final Thoughts
The Pumpkin Chocolate Chip Muffins are a delightful treat that perfectly combine the flavors of fall with a touch of chocolatey goodness.
They’re simple to make and require just a few basic ingredients, making them a great choice for any baking enthusiast.
By following the recipe and tips provided, you can create muffins that are both moist and flavorful.
Whether enjoyed as a dessert or a snack, these muffins are sure to bring a smile to anyone’s face.
Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Steam or roast it until soft, then mash or blend until smooth. Confirm the consistency matches canned puree. Measure precisely to maintain the recipe’s moisture balance and texture.
How Can I Make These Muffins Gluten-Free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Confirm the blend contains xanthan gum for structure. Mix dry ingredients thoroughly before combining with wet ingredients to avoid lumps. Follow standard baking times and temperatures.
What Is the Nutritional Information per Muffin?
Calculate each muffin’s nutritional content by analyzing ingredient quantities: 200 calories, 2.5g protein, 8g fat, 30g carbohydrates. Adjust for variations like dark chocolate or applesauce. Use precise measurements for accurate nutritional data per serving.
Are These Muffins Suitable for Vegans?
You can’t consider these muffins vegan since they contain eggs. To make them vegan, replace eggs with flaxseed meal and water mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a plant-based oil like coconut oil.
How Can I Adjust the Recipe for High Altitude Baking?
Adjust for high altitude by decreasing sugar to 3/4 cup, increasing flour by 2 tablespoons, and raising oven temperature to 375°F. Reduce baking soda to 3/4 teaspoon. Bake for 15-18 minutes. Check doneness with a toothpick.
Pumpkin Chocolate Chip Muffins
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 muffin tin
- 12 muffin liners
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips with a spatula.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
