Why You’ll Love This Recipe
These muffins are a delightful combination of spiced pumpkin and rich chocolate chips, offering a cozy and indulgent snack. The addition of pumpkin provides a natural sweetness and moisture, while the chocolate chips bring a creamy contrast. Plus, they are quick and easy to make, and the results are always bakery-quality muffins that everyone will love. They are perfect for breakfast, an afternoon snack, or even a special fall dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Spices – Cinnamon, nutmeg, and ginger
- Pumpkin puree – 100% pure pumpkin
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs (preferably at room temperature)
- Semi-sweet chocolate chips
Directions
- Preheat your oven to 425°F (220°C). Prepare a muffin pan with 12 liners.
- In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gradually combine the dry ingredients with the wet ingredients. Fold in 1 cup of chocolate chips. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes while the oven preheats.
- Fill the muffin liners to the top with batter, smoothing the tops with a butter knife. Press the remaining 1/2 cup of chocolate chips on top of each muffin.
- Bake the muffins for 7 minutes at 425°F. Then, reduce the temperature to 350°F (175°C) and bake for an additional 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan before serving.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Variations
- Nuts: Add a half cup of chopped walnuts or pecans for a crunchy texture.
- Chocolate: You can use milk chocolate chips or dark chocolate chips for a different flavor.
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these muffins gluten-free.
Storage/Reheating
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Reheating: Warm muffins in the microwave for 10-15 seconds to enjoy them fresh.
FAQs
How do I get bakery-style tops on my muffins?
To achieve bakery-style domed tops, make sure to fill the muffin liners all the way to the top with batter and bake at a high temperature (425°F) for the first few minutes.
Can I make these muffins ahead of time?
Yes, you can make these muffins in advance and store them at room temperature for up to 3 days or freeze them for longer storage.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar, which could alter the taste of the muffins. It’s best to use 100% pure pumpkin puree.
How do I know when the muffins are done?
Test the muffins by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, the muffins are done.
Can I add more chocolate chips?
Absolutely! Feel free to increase the amount of chocolate chips if you love chocolate. You can even sprinkle some on top for extra indulgence.
Can I use whole wheat flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a heartier muffin. It may slightly alter the texture, but it will still be delicious.
How do I prevent the muffins from sinking in the middle?
Ensure that you don’t overmix the batter and allow it to rest for 15 minutes before baking. This will help the muffins rise properly.
Can I freeze these muffins?
Yes, these muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat them in the microwave or oven.
Can I make mini muffins instead?
Yes, you can make mini muffins by reducing the baking time to around 10-12 minutes at 350°F. Keep an eye on them to ensure they don’t overbake.
How can I make these muffins dairy-free?
Substitute the vegetable oil for a dairy-free option and use dairy-free chocolate chips. Ensure that the pumpkin puree is also free from added dairy.
Conclusion
Pumpkin chocolate chip muffins are the perfect balance of cozy fall flavors and sweet indulgence. These muffins are easy to make, and their tender crumb and rich chocolate bits will make them a family favorite. Whether you’re enjoying them in the morning or as a snack, they’re guaranteed to brighten up your day. Try them today for a delicious taste of autumn!
Print
Pumpkin Chocolate Chip Muffins
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Muffins are a fall favorite, combining spiced pumpkin and sweet chocolate chips. With a moist, tender crumb and a bakery-style domed top, they’re perfect for breakfast, snacks, or dessert. These easy-to-make muffins will fill your kitchen with the cozy scents of autumn.
Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup pumpkin puree (100% pure)
¾ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs (preferably at room temperature)
1 ½ cups semi-sweet chocolate chips (divided)
Instructions
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Preheat the oven to 425°F (220°C) and line a muffin pan with 12 liners.
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In a large bowl, mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
-
In another bowl, whisk together wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
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Gradually combine the wet and dry ingredients. Fold in 1 cup of chocolate chips, making sure the batter is thick.
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Let the batter rest for 15 minutes while the oven preheats.
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Fill muffin liners to the top with batter and press the remaining ½ cup chocolate chips onto the tops.
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Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and bake for another 17-20 minutes, until a toothpick comes out clean.
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Let the muffins cool in the pan before serving.
Notes
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Variations: Add nuts like walnuts or pecans, or use milk or dark chocolate chips for different flavors.
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Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
