Get ready to fall in love with autumn all over again!
There’s nothing quite like the aroma of freshly baked Pumpkin Chocolate Chip Muffins wafting through your kitchen.
These muffins are a seasonal favorite!
In this recipe, I’ll show you how to create the perfect balance of warm spices, rich pumpkin, and indulgent chocolate chips.
Let’s dive into this irresistible treat that’ll have your taste buds dancing!
Ingredients You’ll Need
Before we start baking, let’s gather all the ingredients you’ll need for these delectable muffins:
- 2 cups all-purpose flour
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Kitchen Tools Required
To make your baking experience smooth and enjoyable, make sure you have these tools on hand:
- 12-cup muffin tin
- Mixing bowls (large and medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Ice cream scoop (optional, for portioning batter)
Tips for Perfect Pumpkin Chocolate Chip Muffins
Want to take your muffins to the next level?
Here are some pro tips:
- Use room temperature ingredients for better mixing and a more even texture.
- Don’t be afraid to adjust the spices to your liking. Love cinnamon? Add an extra dash!
- Experiment with different chocolate chip varieties – try a mix of semi-sweet and dark chocolate for depth of flavor.
- For added crunch, sprinkle some chopped pecans or pepitas on top before baking.
- To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutritional Information and Dietary Variations
Each muffin contains approximately 250 calories, with a good balance of carbs, fats, and a touch of protein.
But don’t worry if you have dietary restrictions – these muffins are easily adaptable!
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Vegan? No problem! Replace the eggs with flax eggs and use plant-based milk.
- Looking to reduce sugar? Cut the brown sugar to 1/2 cup and use stevia-sweetened chocolate chips.
- For a protein boost, add 1/4 cup of Greek yogurt to the batter.
Serving Suggestions and Pairings
These pumpkin chocolate chip muffins are versatile enough to enjoy any time of day.
Here are some ideas to make your muffin experience even more delightful:
- Pair with a steaming cup of coffee or pumpkin spice latte for the ultimate fall breakfast.
- Spread a little cream cheese or apple butter on a warm muffin for an indulgent snack.
- Serve as a dessert with a scoop of vanilla ice cream on the side.
- Pack in lunchboxes for a sweet midday treat.
- Bring a batch to your next fall gathering or Halloween party – they’ll be gone in no time!
Whether you’re a seasoned baker or a kitchen newbie, this recipe is sure to become a fall favorite.
The combination of warm pumpkin spices and gooey chocolate chips is simply irresistible.
So, what are you waiting for? Grab your apron, preheat that oven, and get ready to fill your home with the cozy scent of autumn.
Recipe FAQ’s
What if I don’t have pumpkin pie spice?
You can make your own by mixing 1 tsp cinnamon, 1/4 tsp each of ginger and nutmeg, and a pinch of cloves.
How long do these muffins stay fresh?
When stored in an airtight container, they’ll stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.
Can I make this recipe into a loaf instead of muffins?
Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for about 60-65 minutes or until a toothpick comes out clean.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a medium bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil (or melted butter), eggs, and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Mix until just combined – remember, overmixing can lead to tough muffins!
- Fold in 3/4 cup of the chocolate chips, reserving the rest for topping.
- Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.