There’s something magical about fall that sparks our desire to bake. The cool, crisp air and golden hues of falling leaves signal a shift in our kitchens, and for me, that shift is all about cozy, spiced recipes. Among my favorites is this Chocolate Chip Pumpkin Muffin recipe. These muffins perfectly capture the warmth of autumn, blending the earthy sweetness of pumpkin with the rich flavors of chocolate and a medley of spices that feel like a warm hug.
Every bite of these muffins takes me back to brisk fall mornings spent sipping coffee with a warm muffin in hand, the aroma of cinnamon and nutmeg lingering in the kitchen. Whether you’re enjoying these for breakfast, a midday snack, or an indulgent dessert, they’re the perfect companion to the season.
Why You’ll Love This Recipe
- Seasonal Comfort: These muffins highlight fall’s best flavors with pumpkin, cinnamon, and nutmeg.
- Quick & Simple: With easy-to-follow steps, you can whip these up in under an hour.
- Versatile Treat: Perfect as a grab-and-go breakfast, an after-school snack, or a sweet treat for holiday gatherings.
- Kid-Friendly: The addition of chocolate chips makes these a favorite for kids and adults alike.
- Freezer-Friendly: Make a batch and save some for later; they freeze beautifully!
Ingredients You’ll Need
- Pumpkin Puree: 15 oz (425g) canned pure pumpkin puree.
- Eggs: 4 large eggs.
- Sugar: 2 cups (400g) granulated sugar.
- Oil: 1 cup (240ml) vegetable oil.
- Flour: 3 cups (375g) all-purpose flour.
- Baking Soda: 2 teaspoons.
- Salt: 3/4 teaspoon.
- Cinnamon: 1 1/2 teaspoons ground cinnamon.
- Ginger: 1/2 teaspoon ground ginger.
- Cloves: 1/4 teaspoon ground cloves.
- Nutmeg: 1/2 teaspoon ground nutmeg.
- Chocolate Chips: 1 1/4 cups mini chocolate chips (reserve 1/4 cup for topping).
How to Make Chocolate Chip Pumpkin Muffins
Step-by-Step Instructions:
- Preheat Your Oven Begin by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or grease them lightly to prevent sticking. This ensures an even bake and makes cleanup easier.
- Combine the Wet Ingredients In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, and vegetable oil. Mix until the ingredients are smooth and fully combined. The pumpkin gives these muffins their signature moisture and vibrant orange hue.
- Mix the Dry Ingredients In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Sifting helps remove any lumps and ensures that the spices are evenly distributed, creating a uniform flavor in every bite.
- Blend the Wet and Dry Ingredients Gradually add the dry mixture to the wet mixture. Using a spatula, fold the ingredients together gently until just combined. Be careful not to overmix, as this can make the muffins dense instead of light and fluffy.
- Incorporate Chocolate Chips Stir in 1 cup of mini chocolate chips. Their small size ensures they’re evenly spread throughout the muffins, giving you a perfect balance of chocolate and spice in every bite.
- Portion the Batter Using an ice cream scoop or spoon, divide the batter evenly between the prepared muffin cups. Fill each cup about two-thirds full, leaving room for the muffins to rise.
- Add a Finishing Touch Sprinkle the reserved 1/4 cup of mini chocolate chips over the tops of the muffins. This adds a visually appealing finish and a touch of extra sweetness.
- Bake Place the muffin tins in the oven and bake for 25–30 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready.
- Cool and Enjoy Remove the muffins from the oven and let them cool in the tins for about 10 minutes. Transfer them to a wire rack to cool completely—or enjoy one warm for a true autumn indulgence.
Helpful Tips
- Choose Your Pumpkin Wisely: Always use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can overpower the muffins.
- Don’t Overmix: Stirring too much after combining wet and dry ingredients can develop gluten, resulting in tougher muffins.
- Spice it Up: Adjust the spices to your preference. Love cinnamon? Add a little extra for a stronger kick!
- Keep Them Moist: Pumpkin puree naturally makes these muffins moist, but storing them in an airtight container ensures they stay that way for days.
- Add Some Crunch: If you love texture, consider adding chopped nuts like pecans or walnuts to the batter.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 muffins
- Category: Baking
- Method: Baking
- Cuisine: American, Fall
- Diet: Vegetarian
Notes:
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains additional spices and sweeteners that will alter the flavor and texture of the muffins.
- Room for Creativity: This recipe is a great base for experimentation! You can swap the chocolate chips for white chocolate, butterscotch chips, or even dried fruits like cranberries.
- Spice Adjustments: Feel free to adjust the spices to your preference. If you love a spicier muffin, you can add an extra pinch of cinnamon or nutmeg.
- Perfect for Meal Prep: These muffins are excellent for making ahead of time. They keep well for days and freeze beautifully, making them a great addition to your weekly meal prep routine.
- Avoid Overbaking: Keep a close eye on the muffins in the oven. Overbaking can lead to dry muffins, so test for doneness with a toothpick around the 25-minute mark.
- Serve Warm: These muffins taste amazing warm! If they’ve cooled, a quick 10–15 seconds in the microwave will bring back their soft, fresh-from-the-oven texture.
- Allergy-Friendly: For nut-free versions, ensure your chocolate chips are made in a nut-free facility. For dairy-free options, use plant-based chocolate chips.
- Double the Batch: This recipe is so popular, you might want to double it right away. Extras can be frozen and enjoyed later!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, where they’ll keep for up to 3 months. Thaw at room temperature or warm in the microwave.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one that’s specifically designed for baking.
Can I use fresh pumpkin instead of canned?
Absolutely. Simply cook and puree fresh pumpkin until smooth. Just ensure it has a similar consistency to canned puree.
What other mix-ins can I add?
Try chopped nuts, dried cranberries, or white chocolate chips for a unique twist.
Can I make these muffins vegan?
You can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use dairy-free chocolate chips.
Related Recipes
If you loved these muffins, try these other cozy fall treats:
Conclusion
Baking these Chocolate Chip Pumpkin Muffins is more than just preparing a delicious treat; it’s about embracing the spirit of autumn and bringing a little warmth and joy into your home. They’re a perfect reminder that sometimes the simplest recipes are the ones that leave the biggest impression. So grab your whisk, gather your ingredients, and let’s make some muffins that’ll have everyone coming back for more!
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Best Ever Chocolate Chip Pumpkin Muffins
Description
There’s something magical about fall that sparks our desire to bake. The cool, crisp air and golden hues of falling leaves signal a shift in our kitchens, and for me, that shift is all about cozy, spiced recipes. Among my favorites is this Chocolate Chip Pumpkin Muffin recipe. These muffins perfectly capture the warmth of autumn, blending the earthy sweetness of pumpkin with the rich flavors of chocolate and a medley of spices that feel like a warm hug.
Every bite of these muffins takes me back to brisk fall mornings spent sipping coffee with a warm muffin in hand, the aroma of cinnamon and nutmeg lingering in the kitchen. Whether you’re enjoying these for breakfast, a midday snack, or an indulgent dessert, they’re the perfect companion to the season.
Ingredients
- Pumpkin Puree: 15 oz (425g) canned pure pumpkin puree.
- Eggs: 4 large eggs.
- Sugar: 2 cups (400g) granulated sugar.
- Oil: 1 cup (240ml) vegetable oil.
- Flour: 3 cups (375g) all-purpose flour.
- Baking Soda: 2 teaspoons.
- Salt: 3/4 teaspoon.
- Cinnamon: 1 1/2 teaspoons ground cinnamon.
- Ginger: 1/2 teaspoon ground ginger.
- Cloves: 1/4 teaspoon ground cloves.
- Nutmeg: 1/2 teaspoon ground nutmeg.
- Chocolate Chips: 1 1/4 cups mini chocolate chips (reserve 1/4 cup for topping).
Instructions
- Preheat Your Oven Begin by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or grease them lightly to prevent sticking. This ensures an even bake and makes cleanup easier.
- Combine the Wet Ingredients In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, and vegetable oil. Mix until the ingredients are smooth and fully combined. The pumpkin gives these muffins their signature moisture and vibrant orange hue.
- Mix the Dry Ingredients In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Sifting helps remove any lumps and ensures that the spices are evenly distributed, creating a uniform flavor in every bite.
- Blend the Wet and Dry Ingredients Gradually add the dry mixture to the wet mixture. Using a spatula, fold the ingredients together gently until just combined. Be careful not to overmix, as this can make the muffins dense instead of light and fluffy.
- Incorporate Chocolate Chips Stir in 1 cup of mini chocolate chips. Their small size ensures they’re evenly spread throughout the muffins, giving you a perfect balance of chocolate and spice in every bite.
- Portion the Batter Using an ice cream scoop or spoon, divide the batter evenly between the prepared muffin cups. Fill each cup about two-thirds full, leaving room for the muffins to rise.
- Add a Finishing Touch Sprinkle the reserved 1/4 cup of mini chocolate chips over the tops of the muffins. This adds a visually appealing finish and a touch of extra sweetness.
- Bake Place the muffin tins in the oven and bake for 25–30 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready.
- Cool and Enjoy Remove the muffins from the oven and let them cool in the tins for about 10 minutes. Transfer them to a wire rack to cool completely—or enjoy one warm for a true autumn indulgence.
Notes
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains additional spices and sweeteners that will alter the flavor and texture of the muffins.
- Room for Creativity: This recipe is a great base for experimentation! You can swap the chocolate chips for white chocolate, butterscotch chips, or even dried fruits like cranberries.
- Spice Adjustments: Feel free to adjust the spices to your preference. If you love a spicier muffin, you can add an extra pinch of cinnamon or nutmeg.
- Perfect for Meal Prep: These muffins are excellent for making ahead of time. They keep well for days and freeze beautifully, making them a great addition to your weekly meal prep routine.
- Avoid Overbaking: Keep a close eye on the muffins in the oven. Overbaking can lead to dry muffins, so test for doneness with a toothpick around the 25-minute mark.
- Serve Warm: These muffins taste amazing warm! If they’ve cooled, a quick 10–15 seconds in the microwave will bring back their soft, fresh-from-the-oven texture.
- Allergy-Friendly: For nut-free versions, ensure your chocolate chips are made in a nut-free facility. For dairy-free options, use plant-based chocolate chips.
- Double the Batch: This recipe is so popular, you might want to double it right away. Extras can be frozen and enjoyed later!