Pumpkin Chocolate Chip Muffins Recipe
These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for the fall season. Combining warm spices with rich chocolate chips and pumpkin puree, these mini muffins bake quickly to a tender crumb ideal for a cozy snack or breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 16-20 minutes
- Total Time: 26-30 minutes
- Yield: 36 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and either grease a mini muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs then add the canned pumpkin puree, white granulated sugar, light brown sugar, and vegetable oil. Stir these together until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for pockets of melted chocolate in every bite.
- Bake Muffins: Spoon the batter into the prepared mini muffin tin, filling each cup nearly full. Bake in the preheated oven for about 16 minutes, checking doneness by inserting a toothpick that should come out clean. Depending on your oven, bake for up to 20 minutes if needed.
- Cool: Remove muffins from the oven and allow them to cool in the pan for 3 minutes before transferring to a wire rack to cool completely if desired.
Notes
- For full-size muffins, bake at 350°F for 22-24 minutes.
- Do not overmix the batter to ensure a light, fluffy texture.
- You can substitute vegetable oil with melted coconut oil or canola oil.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze baked muffins for up to 1 month for longer storage.
Find it online: https://cookedbysarah.com/pumpkin-chocolate-chip-muffins-recipe/