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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by setting the temperature to 375°F and arranging a muffin tin with protective paper liners or non-stick spray.
- 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.
- 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.
- Merge dry and wet ingredients by gradually incorporating the flour mixture into the pumpkin blend, stirring with minimal manipulation to prevent dense muffin texture.
- Introduce chocolate chips by gently folding one portion into the batter, reserving some for decorative topping.
- Distribute the batter into muffin cups, filling each compartment approximately three-quarters full and sprinkling remaining chocolate chips across the surface.
- 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.
- 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