Pumpkin Chocolate Chip Muffins Recipe
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: Easy12
muffins15
minutes20
minutes250
kcalThese 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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