These Pumpkin Chocolate Chip Muffins are the ideal mixture of fall spices, moist pumpkin taste, and wealthy chocolate chips. With a soft and tender crumb, they’re ideal for breakfast, a snack, or even dessert. Whether you’re a pumpkin lover or just looking for a cozy treat, these muffins will warm your heart and satisfy your sweet tooth.

History of Pumpkin Muffins

Pumpkin-based desserts have a long-standing tradition in American baking, often tied to autumn harvests and Thanksgiving celebrations. The use of pumpkin puree in baked goods rose in popularity during the mid-20th century with the availability of canned pumpkin. Adding chocolate chips to traditional pumpkin muffins is a modern twist, combining the warmth of spices with the indulgent richness of chocolate—a match made in dessert heaven.

Pumpkin is a versatile ingredient that carries sweetness and moisture well, making it a staple in everything from pies to breads. The pumpkin chocolate chip muffin is a relatively new creation, combining traditional fall flavors with the universal love for chocolate, resulting in a crowd-pleasing treat that’s enjoyed year-round.

Pumpkin Chocolate Chip Muffins Recipe

Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

muffins

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

These Pumpkin Chocolate Chip Muffins are moist, flavorful, and packed with fall spices and rich chocolate chips. Perfect for a cozy snack or dessert!

Ingredients

1 ¾ cups all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 cup semi-sweet chocolate chips

Directions

heat the Oven: Pre- heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold the chocolate chips into the batter.
Fill the Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about ¾ full.
Bake: Bake for 18–22 mins, or till a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool within the pan for 5 mins earlier than shifting to a cord rack to chill completely. Serve warm or at room temperature.

Notes

You can add chopped nuts like walnuts or pecans for added texture and flavor.
For an extra burst of spice, try adding a pinch of ground ginger or allspice.
If you prefer a dairy-free version, use dairy-free chocolate chips and substitute oil for butter.

Nutrition Information (Per Muffin)

Calories: 250
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 210mg
Fiber: 2g
Sugar: 20g

FAQs

Q: Can I freeze Pumpkin Chocolate Chip Muffins?
A: Yes, these muffins freeze well! Wrap them individually and store in a ziplock bag in the freezer for up to 3 months.

Q: Can I use clean pumpkin as opposed to canned?
A: Absolutely! Just make sure to cook and puree the pumpkin beforehand. Canned pumpkin is thicker, so drain any excess liquid from fresh pumpkin puree for the best texture.

Q: How do I make these muffins gluten-free?
A: You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the chocolate chips are also gluten-free.

Q: Can I substitute the vegetable oil?
A: Yes, you can use melted coconut oil, butter, or even applesauce for a healthier option. Keep in mind that this might barely modify the flavor and texture.

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