These Easy Pumpkin Chocolate Chip Muffins are a tasty treat! They are moist, fluffy, and filled with warm pumpkin spice flavors mixed with sweet chocolate chips. Yum!
Making these muffins is as simple as mixing some ingredients together and baking. I love them for breakfast or as a snack. Plus, my kitchen smells amazing while they bake! 🧡
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins, providing the structure. If you need a gluten-free option, you can use a gluten-free flour blend in place of all-purpose flour.
Pumpkin puree: Canned pumpkin puree is great for convenience, but you can use freshly cooked pumpkin if you prefer. Just make sure it’s well-drained to avoid excess moisture in your muffins.
Sugars: Both granulated and brown sugar are used here for sweetness and depth of flavor. You can substitute coconut sugar for a healthier option, but it may slightly change the flavor and color.
Vegetable oil: If you’re looking for a healthier alternative, you can replace it with applesauce or melted coconut oil. This can add extra moisture and a different flavor.
Chocolate chips: Semi-sweet chocolate chips are classic, but you can use dark chocolate chips, white chocolate chips, or even butterscotch chips for a twist!
How Do I Get the Muffins to Rise Perfectly?
To achieve muffins that are nice and fluffy, you need to pay attention to mixing your batter. Here are some tips:
- Make sure you use the correct measurements. Level off your flour when measuring to avoid excess, which can make muffins dense.
- Mix your wet and dry ingredients separately before combining them. This helps to evenly distribute the leavening agents.
- Add the dry ingredients to the wet ingredients gradually, mixing just until combined. Overmixing can lead to tough muffins!
- Ensure your oven is preheated to the right temperature. If it’s too low, the muffins won’t rise properly.
- Do not open the oven door while baking, as it can cause your muffins to collapse.
These simple steps will help you bake perfect pumpkin chocolate chip muffins every time!
Easy Pumpkin Chocolate Chip 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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 18-22 minutes of baking time, plus a little cooling time afterward. So, in total, you’ll be enjoying your delicious muffins in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures that when you put the muffins in, they start baking immediately. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups for easy removal.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. Whisking helps to evenly distribute all the ingredients so that every bite of your muffin is flavorful!
3. Combining the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix everything together until it’s nice and smooth. This is going to add a lot of moisture and flavor to your muffins!
4. Bringing It All Together:
Now, gradually add the dry ingredients to the wet ingredients. It’s important to mix just until combined—overmixing can lead to dense muffins! You want a few lumps, and that’s perfectly okay.
5. Chocolate Chip Fun:
Gently fold in the chocolate chips. This is where the magic happens! Those chocolate chips will melt slightly as they bake, creating delicious pockets of chocolate in your muffins.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups. Fill each cup about 2/3 full for the best rise.
7. Baking Time!
Pop your muffin tin into the oven and bake for 18-22 minutes. Keep an eye on them! They’ll be done when a toothpick inserted into the center comes out clean or with just a few crumbs.
8. Cooling:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps keep the muffins fluffy and prevents them from getting soggy.
9. Enjoy!
These muffins are best enjoyed warm or at room temperature. They pair perfectly with a cup of coffee or tea. Enjoy your delicious creation!
Remember, these muffins store wonderfully in an airtight container at room temperature for up to 3 days or in the fridge for a week. You can even freeze them to enjoy later on!
Frequently Asked Questions (FAQ)
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you have fresh pumpkin, you can cook and puree it for this recipe. Just make sure it’s well-drained to avoid adding excess moisture to your muffins.
How Can I Make These Muffins Healthier?
To make a healthier version, you can replace half of the all-purpose flour with whole wheat flour, use unsweetened applesauce instead of some of the oil, and reduce the amount of sugar slightly. You can also use dark chocolate chips or omit them altogether for a less sweet muffin.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them in a freezer-safe bag for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Other Mix-Ins to the Muffins?
Yes! Feel free to get creative. You can add nuts, dried fruit, or even a mix of spices to suit your taste. Just keep an eye on the total volume, so you maintain the right texture!
