These Easy Pumpkin Chocolate Chip Muffins are a tasty treat that combines warm pumpkin flavor with sweet chocolate chips! Perfect for breakfast or a snack!
I love making these muffins in the fall, but honestly, they’re great any time of year. Plus, the chocolate chips make them feel like a special dessert. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the muffins structure. For a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. I’ve tried almond flour, and it adds a nice nutty flavor!
Pumpkin Puree: Make sure to use 100% pumpkin puree and not pie filling. If you’re in a pinch, you can swap it with applesauce for a slightly different flavor and texture!
Chocolate Chips: Semi-sweet chocolate chips are perfect for these muffins. If you want less sugar, dark chocolate chips are a great option. You can even use white chocolate for a fun twist!
Vegetable Oil: While vegetable oil works well, you can substitute it with melted coconut oil or unsweetened applesauce for a healthier choice.
How Do I Ensure My Muffins are Light and Fluffy?
A key to making muffins that are light and fluffy is not to overmix your batter. Here’s how to get it right:
- Combine dry and wet ingredients gently until just mixed; some lumps are okay.
- Avoid whisking vigorously; this can develop the gluten in the flour and make your muffins dense.
- Make sure your baking soda is fresh! This is crucial for leavening.
Following these tips will help you achieve those perfectly fluffy muffins every time!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, plus a few minutes for cooling. In about 30-35 minutes total, you’ll have delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). While it’s heating, you can prep the muffin tin!
2. Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper liners or lightly grease the cups. This will help the muffins come out easily after baking.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and the spices (cinnamon, nutmeg, cloves, and ginger). This step ensures all the dry ingredients are evenly distributed.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs with a fork or whisk. Then, stir in the pumpkin puree, vegetable oil, and vanilla extract until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Remember, it’s okay if there are a few lumps—overmixing can make your muffins dense!
6. Add Chocolate Chips:
Carefully fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
7. Fill the Muffin Cups:
Scoop and divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise while baking.
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. When they’re cool enough to handle, enjoy your delightful pumpkin chocolate chip muffins!
FAQ
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, cook and puree the pumpkin flesh until smooth. You’ll need about 2 cups of cooked pumpkin to replace the 1 cup of canned puree. Make sure to squeeze out any excess moisture to avoid a soggy batter!
How Should 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! Wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 2 months. Just thaw at room temperature or microwave for a few seconds to enjoy!
What If I Don’t Have All the Spices?
No worries! If you’re missing one or two spices, you can still make delicious muffins. A pumpkin spice blend can be used instead, or simply increase the cinnamon for more flavor. Just remember to adjust these according to your taste!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add in nuts like walnuts or pecans for extra crunch, or even dried fruit like cranberries or raisins. Just keep the total amount of mix-ins similar to the chocolate chips to maintain the right batter consistency.
