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!