These Chocolate Chip Pumpkin Muffins are fluffy, sweet, and perfect for fall. Packed with pumpkin and delicious chocolate chips, they are a tasty treat any time of day.
Honestly, these muffins make my mornings brighter. They smell amazing while baking, and I can’t help but enjoy them warm right out of the oven! 🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I find this works well without changing the texture too much.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, feel free to roast and puree it yourself! Just ensure it’s smooth. I love the fresh flavor this brings.
Spices: The combination of cinnamon and nutmeg is classic for pumpkin recipes. If you enjoy a bit of heat, add ginger and cloves as they add more depth. If you’re missing one, just add more of another spice you have on hand.
Sugars: Using both granulated and brown sugar gives a nice sweetness with some depth. For a variation, consider coconut sugar or maple sugar for a different flavor profile!
Vegetable Oil or Butter: I often use melted butter for a richer flavor, but vegetable oil keeps them moist. You could also substitute with applesauce for a lighter version. Just reduce the milk slightly.
How Do You Mix Batter Without Overmixing?
Overmixing can lead to dense muffins, and we want them light and fluffy! To avoid this, follow these steps:
- Mix the wet ingredients until just combined before adding dry ones.
- When adding dry ingredients, combine them slowly, and stop stirring as soon as you don’t see any large flour streaks.
- Gently fold in the chocolate chips rather than stirring vigorously; this keeps the batter airy.
Remember, it’s okay if there are a few lumps in the batter! This ensures your muffins stay light and fluffy. Happy baking!
Chocolate Chip Pumpkin Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 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 ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (or any preferred milk)
- 3/4 cup chocolate chips, plus extra for topping
Time Estimate:
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. Plus, an additional 5 minutes to cool in the pan before transferring to a cooling rack. Overall, you’ll have delicious muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin pan with paper liners or give it a good greasing to prevent sticking.
2. Combine Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until they are mixed well. This helps ensure that the baking soda and spices spread evenly throughout your muffins.
3. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree with the granulated sugar, brown sugar, and vegetable oil (or melted butter). Mix until you achieve a smooth consistency. This is going to be the flavorful base for your muffins!
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that delightful aroma and flavor. It’s getting exciting!
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk. Start with a scoop of dry ingredients, followed by some milk, and continue this pattern, finishing with the dry mixture. Mix just until combined; be careful not to overmix, as this can make the muffins tough.
6. Fold in Chocolate Chips:
Gently fold in the chocolate chips to the batter. This is where it becomes a chocolate chip muffin experience! Try to keep the batter light and fluffy.
7. Fill Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups. Make sure to fill them about 3/4 full for the best rise and a nice dome shape. Add a few extra chocolate chips on top if you’d like; they look great!
8. Bake Your Muffins:
Place the muffin pan in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready!
9. Cool Down:
When the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The smell will be irresistible, so be prepared for some eager taste testers!
10. Enjoy:
Serve your muffins warm or at room temperature. Enjoy the delicious flavor of pumpkin paired with chocolate chips! They make a wonderful breakfast, snack, or treat any time of day.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a pumpkin, scoop out the flesh, and puree it until smooth. Use the same amount as called for in the recipe (1 cup). It gives a wonderful fresh flavor!
How Can I Make These Muffins Healthier?
To make these muffins a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour, reduce the sugar slightly, or use applesauce in place of some of the oil or butter. These adjustments will maintain moisture while adding more nutrients!
Can I Freeze Leftover Muffins?
Yes, you can freeze these muffins! Allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They’ll stay fresh in the freezer for up to 3 months. Thaw them overnight in the fridge or warm them in the microwave for a quick treat!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will help bind the ingredients and keep your muffins moist without the eggs.
