These Chocolate Chip Pumpkin Muffins are fluffy, moist, and bursting with sweet chocolate bits. Perfect for a cozy morning or a tasty snack anytime!
I love how the pumpkin makes them extra soft! They are easy to whip up, and your kitchen will smell like fall in no time. Bonus points if you eat them warm! 😋
Key Ingredients & Substitutions
All-purpose flour: This is essential for the muffin’s structure. You can use whole wheat flour for a healthier option or a gluten-free blend if you’re avoiding gluten. Just keep in mind that this might change the texture a bit.
Pumpkin puree: Canned pumpkin is super convenient! If you prefer, you can make your own by pureeing cooked pumpkin. Just ensure it’s smooth. For a twist, try using butternut squash puree instead for a slightly different flavor!
Granulated & brown sugar: Both types of sugar add sweetness and moisture. If you want a lower-sugar option, substitute a portion with honey or maple syrup, keeping in mind that these are liquids, so adjust the other liquid ingredients accordingly.
Chocolate chips: Semi-sweet is a classic choice, but feel free to use dark chocolate or even white chocolate if you prefer! If you want a dairy-free option, there are great dairy-free chocolate chips available.
How Do I Get My Muffins to Rise Perfectly?
A common challenge when baking muffins is achieving that perfect rise and texture. Here are some tips to get those muffins fluffy and beautiful!
- Ensure your baking powder and soda are fresh. Old leavening agents might not rise as well.
- Mix wet and dry ingredients separately first. Combine them quickly and gently—overmixing can lead to dense muffins!
- Don’t skip the oven preheating. Starting with a hot oven helps create steam that makes the muffins rise beautifully.
- Fill the muffin cups about 3/4 full to allow room for rising but not overflowing.
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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Just add some cooling time afterward, and you’ll have tasty muffins ready in about 45-50 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your muffins bake evenly and rise nicely. Line a standard 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these dry ingredients together ensures that everything is evenly distributed throughout the batter.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract. Mix well until the mixture is smooth and fully blended. This creamy mixture will bring moisture and flavor to your muffins!
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to your wet ingredients. Gently stir the mixture until just combined. Be careful not to overmix, as this can make your muffins tough.
5. Add the Chocolate Chips:
Gently fold in the 1 cup of chocolate chips. Make sure they’re evenly distributed throughout the batter, adding delicious chocolaty goodness to every bite.
6. Fill the Muffin Cups:
Using a spoon or a muffin scoop, fill each muffin cup about 3/4 full with batter. This gives them room to rise without spilling over. Top each muffin with a few extra chocolate chips for that melty topping.
7. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for 20-25 minutes. They’ll be done when a toothpick poked into the center comes out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful treat!
This recipe yields about 12 generously-sized muffins that are moist, flavorful, and studded with rich chocolate chips—perfect for fall or any time you crave the cozy taste of pumpkin and chocolate!
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier twist, or use a gluten-free baking blend if needed. Just note that the texture may change slightly depending on the flour used.
Can I Make These Muffins Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based oil instead of vegetable oil. Make sure your chocolate chips are dairy-free, and you’re good to go!
How to Store Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but for best taste, gently reheat in the microwave before serving.
Can I Freeze These Muffins?
Yes! These muffins freeze very well. Once completely cooled, wrap them tightly in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge or microwave when you’re ready to enjoy them!
