These Easy Pumpkin Chocolate Chip Muffins bring together cozy pumpkin flavor with sweet chocolate chips. They are soft, fluffy, and perfect for breakfast or a snack!
Every time I make these, my kitchen smells like fall! I love having them with my morning coffee. You’ll want to keep a batch on hand—they disappear fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in this recipe.
Pumpkin Puree: Using canned pumpkin puree gives these muffins their rich flavor. Avoid pumpkin pie filling as it contains added spices and sugar. For a fresh option, you can roast and puree your pumpkin.
Sugars: A mix of granulated and brown sugar adds sweetness and moisture. If you’re reducing sugar, you might swap some with applesauce, though it can change the texture slightly.
Baking Soda & Baking Powder: Both are used to help the muffins rise. Make sure they’re fresh for the best results; expired leavening agents may not give enough lift.
Chocolate Chips: I love using semi-sweet chocolate chips, but dark chocolate or even white chocolate can work too. For a healthier twist, try dark chocolate chips, which add a rich flavor.
How Do I Make Sure My Muffins Are Fluffy and Soft?
To achieve fluffy muffins, proper mixing is key! When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make them dense due to gluten development. Here’s how to do it:
- Whisk dry ingredients separately to distribute them evenly.
- Mix wet ingredients well, ensuring eggs are fully incorporated.
- Gently fold the dry mix into the wet mix with a spatula, keeping some lumps. It’s okay if not all flour is fully combined; just avoid long mixing.
- Let the batter rest for a couple of minutes before baking. This allows for better rising.
Following these tips will help ensure your muffins turn out light and tasty! Enjoy your baking!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and around 20 minutes to bake. After that, just 5 more minutes to let them cool in the pan before enjoying. So, in about 40 minutes altogether, you’ll have warm, delicious muffins ready to devour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This is the perfect temperature for baking fluffy muffins. While the oven heats up, grab your muffin tin and either line it with paper liners or grease the cups with cooking spray or butter to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Use a whisk to mix everything together until it’s well blended. This helps distribute the leavening agents and spices evenly, which is key for tasty muffins!
3. Combine Wet Ingredients:
In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix these ingredients together until everything is combined and smooth. It’s okay if it looks a bit thick; that’s normal for pumpkin-based mixtures!
4. Combine Dry and Wet Mixtures:
Now it’s time to add the dry mixture to the wet mixture. Gradually add the flour mix to the pumpkin mixture, stirring gently with a spatula or spoon. Be careful not to overmix; it’s okay if a few lumps remain! Overmixing can lead to dense muffins.
5. Add Chocolate Chips:
Fold in the semi-sweet chocolate chips gently. This is where the magic happens; those little chocolate morsels will melt slightly during baking, adding bursts of sweetness in every bite!
6. Fill Muffin Cups:
Using a spoon or a scoop, divide the batter evenly among the muffin cups. Fill each about 2/3 full to give them room to rise without overflowing. You can use a little extra chocolate chips on top for a pretty presentation if you’d like!
7. Bake:
Now, pop the muffin tin into the preheated oven and bake for approximately 18-22 minutes. Keep an eye on them and do the toothpick test—insert one in the center of a muffin; it should come out clean or with just a few moist crumbs.
8. Cool Down:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them finish cooking without getting soggy.
9. Serve and Enjoy:
These muffins are delicious warm or at room temperature! Enjoy them as a snack or for breakfast—they’re guaranteed to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, simply roast a small pumpkin, scoop out the flesh, and puree it in a blender or food processor until smooth. Use the same amount as called for in the recipe (1 cup). Just make sure it’s fully cooked and well-pureed for the best texture!
How Do I Store Leftover Muffins?
To store leftovers, place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin in plastic wrap, then place them in a freezer bag. They’ll be good for up to 2 months. To enjoy, simply thaw at room temperature or microwave for a few seconds.
Can I Substitute the Chocolate Chips?
Yes! If you want a healthier option, you can use dark chocolate chips or even white chocolate chips for a sweeter contrast. For a fun twist, try adding nuts, dried fruits, or even a sprinkle of pumpkin seeds for extra crunch and flavor!
What Should I Do If the Muffins Are Too Dense?
If your muffins turn out too dense, double-check that you didn’t overmix the batter, as this can lead to tougher muffins. Also, ensure your leavening agents (baking soda and baking powder) are fresh to give your muffins the right rise. Adjusting the baking time can also help; a little longer in the oven might solve density issues.
