Fluffy Pumpkin Chocolate Chip Muffins Recipe: Fall’s Sweet Treat

Cozy autumn mornings become magical with these delectable pumpkin chocolate chip muffins that blend warm spices and rich chocolate.

Crisp leaves dance outside while sweet aromas fill your kitchen with comfort.

Seasonal baking can spark incredible memories and create moments of pure joy.

Each bite promises a perfect balance between tender pumpkin and decadent chocolate chunks.

Soft, moist textures invite you to savor every single crumb without hesitation.

Ingredients blend seamlessly, making preparation simple and enjoyable for bakers of all skill levels.

One taste transports you to a world of nostalgic warmth and delightful indulgence.

Let’s whip up these irresistible treats that will surely become your new fall favorite.

Pumpkin Chocolate Chip Muffins That Make You Smile

• Savor Seasonal Delight: Capture the cozy autumn essence with these delectable pumpkin chocolate chip muffins that blend warm spices and rich chocolate.
• Quick Crowd-Pleaser: Enjoy a versatile treat that works wonderfully for breakfast, snacks, or dessert, guaranteed to satisfy both kids and adults with its irresistible flavor combination.
• Family-Friendly Baking: Create memorable moments in the kitchen by involving children in mixing ingredients and watching the muffins rise, turning baking into a fun family activity.

Ingredients To Grab For Pumpkin Chip Muffins

• All-Purpose Flour: The base that provides structure and texture to the muffins.
• Baking Powder, Baking Soda: Leavening agents that help the muffins rise and become fluffy.
• Salt: Enhances the overall flavor of the muffins.
• Cinnamon, Nutmeg, Ground Ginger: Warm spices that add depth and classic fall flavor to the pumpkin muffins.

• Pumpkin Puree: Adds moisture, rich flavor, and beautiful orange color to the muffins.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a tender texture.
• Vegetable Oil: Keeps the muffins moist and soft.
• Eggs: Bind the ingredients together and provide structure.

• Semi-Sweet Chocolate Chips: Adds rich chocolate flavor and creates delightful pockets of melted chocolate throughout the muffins.

How To Bake Pumpkin Chocolate Muffins Simply

Step 1: Warm Up the Oven

Get your oven ready by heating it to 375°F.

Prepare your muffin tin by lining it with colorful paper cups or giving it a quick spray of non-stick cooking spray.

Step 2: Create the Dry Mixture

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ground ginger

Set this magical powder blend aside for now.

Step 3: Blend the Wet Ingredients

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs

Mix until everything looks creamy and well-incorporated.

Step 4: Marry the Mixtures

Slowly add the dry ingredients into the wet ingredients.

Stir gently until they just come together.

Remember, gentle mixing is key – overmixing will make your muffins tough and sad.

Step 5: Sprinkle in Chocolate Magic

Fold in most of the chocolate chips, saving a handful for topping.

Use a light touch to distribute the chocolatey goodness throughout the batter.

Step 6: Fill the Muffin Cups

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

Sprinkle the remaining chocolate chips on top for extra deliciousness.

Step 7: Bake to Perfection

Pop the muffin tin into the preheated oven.

Bake for 18-22 minutes.

They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Enjoy

Let the muffins rest in the pan for 5 minutes.

Then transfer them to a wire rack to cool completely.

Now comes the best part – enjoy your homemade pumpkin chocolate chip muffins!

Tips To Make Pumpkin Muffins Extra Moist

• Stir batter gently until ingredients are just combined to keep muffins tender and light.
• Add a pinch of ground cloves or cardamom for a warm, complex spice profile that complements pumpkin.
• Insert a toothpick in the center; it should come out with a few moist crumbs, not completely clean.
• Use dark, milk, or white chocolate chips for different flavor variations that suit your taste preference.
• Keep muffins in an airtight container at room temperature for 3-4 days or freeze for up to 2 months.

Creative Pumpkin Muffin Variations For Fall

• Gluten-Free Pumpkin Chocolate Chip Muffins: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly option.
• Vegan Spiced Pumpkin Muffins: Swap eggs with flax eggs, use coconut oil instead of vegetable oil, and choose dairy-free chocolate chips.
• Low-Sugar Pumpkin Chocolate Chip Muffins: Reduce sugar by using stevia or monk fruit sweetener, and opt for dark chocolate chips with higher cocoa content.
• Keto-Friendly Pumpkin Muffins: Use coconut flour, replace sugar with erythritol, incorporate almond flour, and select sugar-free chocolate chips for a low-carb version.

Ways To Serve Pumpkin Muffins For Breakfast

• Breakfast Companion: Pair these moist muffins with a steaming cup of coffee or hot chai tea for a delightful morning treat.
• Dessert Transformation: Serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent after-dinner dessert.
• Lunchbox Delight: Pack these portable muffins in kids' lunch boxes or as a quick grab-and-go snack during busy afternoons, adding a touch of homemade comfort.
• Gifting Option: Wrap individually in cute packaging with a ribbon for a thoughtful homemade gift that spreads autumn warmth and joy to friends and family.

Storing Pumpkin Muffins For Maximum Freshness

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and freshness.
• Place cooled muffins in a freezer-safe container or zip-lock bag. Freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Remove frozen muffins from the freezer and let them sit at room temperature for 1-2 hours. Alternatively, microwave for 15-20 seconds for a quick warm-up.
• Warm refrigerated or thawed muffins in the microwave for 10-15 seconds, or in a preheated oven at 350°F for 5-7 minutes to restore their soft, fresh-baked texture.

FAQs

• Are pumpkin chocolate chip muffins healthy?

While delicious, these muffins are a treat with moderate nutritional value. They contain pumpkin, which provides vitamin A and fiber, but also include sugar and chocolate chips that add calories.

• Can I make these muffins gluten-free?

Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for better texture and binding.

• Why should I not overmix the batter?

Overmixing develops gluten, which makes muffins tough and dense instead of soft and tender. Mix ingredients just until combined for the best texture.

Pumpkin Chocolate Chip Muffins Recipe

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4.5 from 36 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Harvest warmth fills kitchens with delightful Pumpkin Chocolate Chip Muffins, blending autumn’s rich spices and sweet chocolate. Comforting and quick, these muffins offer a perfect balance of seasonal flavor that satisfies morning cravings with minimal effort.

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Ingredients

Scale 1x2x3x

Wet Ingredients:

• 1 (15-ounce) can 100% pure pumpkin puree
• 1 cup granulated sugar
• 0.5 cup packed brown sugar
• 0.5 cup vegetable oil
• 2 large eggs

Dry Ingredients:

• 2.25 cups all-purpose flour (270 grams)
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt

Spices and Mix-Ins:

• 2.5 teaspoons cinnamon
• 0.5 teaspoon nutmeg
• 0.25 teaspoon ground ginger
• 1.5 cups semi-sweet chocolate chips, divided

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Instructions

1. Prepare the oven environment by setting the temperature to 375°F and arranging a muffin tin with protective paper liners or non-stick spray.
2. Create a dry ingredient mixture by thoroughly whisking flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger in a medium bowl until uniformly blended.
3. Craft a smooth wet ingredient base by vigorously combining pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a large mixing bowl until the texture becomes consistent and glossy.
4. Merge dry and wet ingredients by gradually incorporating the flour mixture into the pumpkin blend, stirring with minimal manipulation to prevent dense muffin texture.
5. Introduce chocolate chips by gently folding one portion into the batter, reserving some for decorative topping.
6. Distribute the batter into muffin cups, filling each compartment approximately three-quarters full and sprinkling remaining chocolate chips across the surface.
7. Bake in the preheated oven for 18-22 minutes, monitoring until a toothpick emerges clean or with slight moisture when inserted into the muffin’s center.
8. Allow muffins to rest in the pan for 5 minutes before transferring to a wire rack for complete cooling and optimal texture development.

Notes

• Prevent dense texture by carefully mixing the batter, stopping as soon as dry ingredients are incorporated to maintain a light, fluffy muffin.
• Swap chocolate chips with dairy-free alternatives like dark chocolate or cacao nibs for vegan and lactose-intolerant friendly version.
• Enhance moisture by using pumpkin puree straight from the can without draining, ensuring rich and soft muffin consistency.
• Boost nutrition by substituting half the all-purpose flour with whole wheat flour or almond flour for added protein and fiber.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 277 kcal
• Sugar: 20 g
• Sodium: 230 mg
• Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg