Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are a seasonal favorite, combining the warmth of fall spices with the irresistible richness of chocolate chips. These muffins are perfect for breakfast or a quick snack, offering a delicious balance of pumpkin flavor and sweet, gooey chocolate in every bite.

As the cooler weather rolls in, these Pumpkin Chocolate Chip Muffins bring cozy autumn flavors to life. Whether you enjoy them fresh from the oven or pack them for later, they’re always a hit with kids and adults alike.

Essential Ingredients for Pumpkin Chocolate Chip Muffins

  • Canned pumpkin puree – The star ingredient adds moisture and rich pumpkin flavor.
  • Chocolate chips – Brings bursts of sweetness and balances the spiced pumpkin flavor.
  • Brown sugar – Adds depth and a subtle molasses flavor, enhancing the muffins’ sweetness.
  • Vegetable oil – Ensures the muffins are tender and moist.
  • Ground cinnamon and nutmeg – Infuse the muffins with classic fall warmth.
  • Ground ginger – Adds a slight zing, giving the muffins a fragrant and warming spice.
  • All-purpose flour – Provides the structure and base for these soft muffins.
  • Eggs – Give structure and help bind the ingredients.
  • Baking powder and baking soda – Create a light, fluffy texture by giving the muffins lift.

Easy Steps to Make These Muffins

  1. Prepare your oven and muffin tin: Preheat the oven to 350°F and either grease a mini muffin tin or line it with paper liners.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Combine the wet ingredients: In a separate bowl, mix the eggs, canned pumpkin puree, white sugar, brown sugar, and vegetable oil until just combined.
  4. Add the chocolate chips: Gently fold the chocolate chips into the batter for bursts of sweetness.
  5. Spoon and bake: Spoon the batter into the muffin tin, filling each cavity, and bake for 16 minutes. Extend baking time slightly for full-size muffins.
  6. Cool and enjoy: Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Recipe Tips for Perfect Pumpkin Chocolate Chip Muffins

For extra flavor, try toasting your spices briefly before adding them to the dry ingredients. This brings out their aroma and enhances the overall taste of the muffins. If you want a more pronounced pumpkin flavor, feel free to increase the amount of pumpkin puree by ¼ cup. Just keep in mind that it may slightly change the texture, making the muffins even more tender.

Adding a sprinkle of sugar or cinnamon sugar on top before baking gives these muffins a delightful, crunchy topping. For a healthier version, you can substitute some of the oil with applesauce, though this may make the muffins denser.

Storing Your Pumpkin Chocolate Chip Muffins

These muffins store beautifully! Keep them in an airtight container at room temperature for up to three days. If you’d like to keep them fresh longer, refrigerate them for up to a week. To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave for a warm, fresh-out-of-the-oven experience.

Pumpkin Chocolate Chip Muffins Recipe

These tender and flavorful Pumpkin Chocolate Chip Muffins, infused with the cozy spices of fall and bursts of rich chocolate chips, make for a delightful breakfast or a perfect snack on the go.
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Gericht: Dessert
Land: American
Keyword: Pumpkin Chocolate Chip Muffins Recipe
Vorbereitung: 10 minutes
Zubereitung: 16 minutes
Gesamtzeit: 26 minutes

Zutaten

  • ½ teaspoon baking soda
  • ½ cup white granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup canned pumpkin puree
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 cup chocolate chips

Anleitungen

  • Preheat your oven to 350°F and prepare a mini muffin tin by greasing it or lining with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  • In a separate bowl, mix the eggs, pumpkin puree, white sugar, brown sugar, and oil, stirring just until everything is incorporated.
  • Gently fold the chocolate chips into the batter.
  • Spoon the batter into the prepared muffin tin and bake for approximately 16 minutes, or until a toothpick inserted in the center of a muffin comes out clean. If baking full-size muffins, extend the baking time to 22-24 minutes.
  • Once baked, remove from the oven and let the muffins cool for about 3 minutes before transferring them to a wire rack to cool completely.