These moist pumpkin chocolate chip muffins are a perfect treat for fall! With warm spices and sweet chocolate bits, they’re super yummy and smell amazing baking in the oven.
I love grabbing one as a snack or enjoying it with my coffee. Plus, they’re easy to make—just mix, bake, and enjoy. Your kitchen will love you for it! 🎃🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. I often prefer using a blend for texture.
Pumpkin Puree: Canned pumpkin puree works best here, but you can also use homemade puree. Just make sure it’s well-drained; excess moisture can affect texture. I love using fresh pumpkin when it’s in season!
Sugars: The mix of granulated and brown sugar adds depth. If you’re trying to cut back on sugar, reduce the amounts by a bit or substitute with coconut sugar, though it may slightly change the flavor.
Vegetable Oil vs. Butter: While vegetable oil keeps muffins moist, melted butter adds a rich flavor. You can swap them based on your preference. Just remember, butter will make the muffins a touch richer.
Chocolate Chips: Semi-sweet is traditional, but you can swap for dark chocolate for a more intense flavor or milk chocolate for sweetness. I love sprinkling a bit on top before baking for a nice look!
What’s the Best Way to Fold Ingredients Without Overmixing?
Overmixing can lead to tough muffins, so it’s essential to be gentle during this step. When combining wet and dry ingredients:
- Pour the wet mixture into the dry ingredients.
- Use a rubber spatula or wooden spoon to fold gently. Start from the bottom and bring the batter up and over.
- Stop mixing when you see a few floury pockets. These will disappear during baking!
- Gently fold in chocolate chips after the batter is just combined.
This technique keeps your muffins fluffy and tender, which is key for that moist texture. Happy baking!
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Chips:
- 1 1/2 cups (260g) chocolate chips (semi-sweet or milk chocolate)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes of baking time, plus some time for cooling. In total, you can expect to spend about an hour from start to finish, including cooling time before enjoying those delicious muffins!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it. This ensures that your muffins come out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Mixing these together helps to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In a separate bowl, mix the canned pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until smooth. This mixture will add moisture and flavor to your muffins!
4. Combine the Wet and Dry Mixtures:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently fold them together using a rubber spatula or wooden spoon until just combined. Be careful not to overmix—it’s okay if there are a few small lumps!
5. Add the Chocolate Chips:
Fold in the chocolate chips evenly throughout the batter. This will add delicious pockets of chocolate in every bite!
6. Fill the Muffin Cups:
Evenly divide the muffin batter into the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without spilling over.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or have just a few moist crumbs attached.
8. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps prevent them from becoming soggy.
9. Serve and Enjoy:
Your moist pumpkin chocolate chip muffins are now ready to enjoy! They are delicious warm or at room temperature. Store any leftovers in an airtight container to keep them fresh for several days.
Happy baking! Enjoy your delightful pumpkin chocolate chip muffins as a treat for breakfast or a delicious snack!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, make sure to roast and puree it first. Just ensure it’s well-drained to avoid excess moisture that could affect the muffin texture.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw them at room temperature before enjoying!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check the blend contains xanthan gum for proper texture, or add 1/4 teaspoon if it doesn’t!
What If I Don’t Have Some of the Spices?
No worries! If you’re missing any spices like nutmeg or cloves, you can simply omit them, or use a store-bought pumpkin spice blend in their place. About 2 teaspoons should work well for this recipe!
