These Chocolate Chip Pumpkin Muffins are a delicious treat that combines the warm flavors of pumpkin with sweet chocolate chips. Perfect for breakfast or a snack!
Every bite feels like a cozy hug! I love making these when the weather turns cool. They disappear so fast, I sometimes wonder if my family has a secret stash! 😂
Key Ingredients & Substitutions
Pumpkin Puree: Fresh is great, but canned is super convenient and works perfectly. If you don’t have pumpkin, you can use butternut squash puree or applesauce for a different flavor.
All-Purpose Flour: This is the classic choice, but you can use whole wheat flour for added nutrition. Just know it may change the texture a bit, making the muffins denser.
Butter: Unsalted butter is best for control over salt levels. If you’re looking for a lighter option, you can swap it with melted coconut oil or vegetable oil. However, it might slightly alter the flavor.
Chocolate Chips: I love using semisweet chips, but feel free to use dark chocolate for a richer taste or even white chocolate for a contrasting sweetness. Vegan chocolate chips work if you prefer dairy-free.
How Do I Get My Muffins to Rise and Stay Moist?
Achieving fluffy muffins is key! Here are some tips to ensure your muffins rise beautifully and stay moist:
- Make sure your baking powder and baking soda are fresh. Old leavening agents won’t help the muffins rise.
- Don’t overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can lead to dense muffins.
- Check your oven temperature using an oven thermometer if possible. If it runs hot, your muffins might bake too quickly and dry out.
By following these pointers, you’ll have delicious, fluffy muffins every time!
Chocolate Chip Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup milk (whole or any preferred)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and around 20-25 minutes of baking time. Don’t forget to add a little extra time for cooling the muffins before enjoying them!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and come out perfect.
2. Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper liners or lightly grease it. This will help prevent sticking and make cleanup easier.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until everything is well combined. This will help evenly distribute the leavening agents and spices.
4. Combine Wet Ingredients:
In another bowl, whisk the melted butter and granulated sugar together until smooth. Next, add in the eggs one at a time, beating well after each addition to ensure everything is mixed together nicely.
5. Add Pumpkin and Milk:
Stir in the pumpkin puree, milk, and vanilla extract until fully incorporated. This will keep your muffins moist and flavorful!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; it’s okay if there are a few lumps!
7. Fold in the Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the batter. You’re almost there!
8. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Don’t forget to sprinkle some extra chocolate chips on top for a nice touch!
9. Bake the Muffins:
Pop the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
10. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy these delicious, moist pumpkin muffins with chocolate chips! Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! Fresh pumpkin can be used instead of canned pumpkin puree. Just make sure to cook and puree the pumpkin first, ensuring it’s smooth and not too watery for the best results.
How Do I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze the muffins. Just wrap them in plastic wrap and place them in a freezer-safe bag, where they can be stored for up to 3 months.
Can I Add Nuts or Dried Fruit to the Muffins?
Definitely! You can add chopped nuts, such as walnuts or pecans, or dried fruits like cranberries to the batter for added flavor and texture. Just remember to adjust the amount of chocolate chips accordingly!
What Should I Do If My Muffins Turn Out Dense?
If your muffins are dense, it might be due to overmixing the batter or using too much flour. Make sure to mix until just combined and measure your flour accurately. Spoon it into the measuring cup instead of scooping directly for best results!