Pumpkin Chocolate Chip Muffins Recipe

Get able to fall in love with autumn yet again!
There’s nothing fairly just like the aroma of freshly baked Pumpkin Chocolate Chip Muffins wafting by way of your kitchen.
These muffins are a seasonal favourite!
On this recipe, I’ll present you easy methods to create the proper steadiness of heat spices, wealthy pumpkin, and indulgent chocolate chips.
Let’s dive into this irresistible deal with that’ll have your style buds dancing!
Elements You’ll Want
Earlier than we begin baking, let’s collect all of the substances you’ll want for these delectable muffins:
- 2 cups all-purpose flour
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 massive eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Kitchen Instruments Required
To make your baking expertise clean and pleasant, be sure you have these instruments available:
- 12-cup muffin tin
- Mixing bowls (massive and medium)
- Whisk
- Spatula or wood spoon
- Measuring cups and spoons
- Ice cream scoop (optionally available, for portioning batter)
Ideas for Excellent Pumpkin Chocolate Chip Muffins
Need to take your muffins to the subsequent degree?
Listed here are some professional ideas:
- Use room temperature substances for higher mixing and a extra even texture.
- Don’t be afraid to regulate the spices to your liking. Love cinnamon? Add an additional sprint!
- Experiment with completely different chocolate chip varieties – strive a mixture of semi-sweet and darkish chocolate for depth of taste.
- For added crunch, sprinkle some chopped pecans or pepitas on high earlier than baking.
- To maintain your muffins recent, retailer them in an hermetic container at room temperature for as much as 3 days, or within the fridge for as much as per week.

Dietary Data and Dietary Variations
Every muffin incorporates roughly 250 energy, with a very good steadiness of carbs, fat, and a contact of protein.
However don’t fear if in case you have dietary restrictions – these muffins are simply adaptable!
- For a gluten-free model, swap the all-purpose flour for a 1:1 gluten-free flour mix.
- Vegan? No downside! Change the eggs with flax eggs and use plant-based milk.
- Trying to cut back sugar? Lower the brown sugar to 1/2 cup and use stevia-sweetened chocolate chips.
- For a protein enhance, add 1/4 cup of Greek yogurt to the batter.
Serving Ideas and Pairings
These pumpkin chocolate chip muffins are versatile sufficient to get pleasure from any time of day.
Listed here are some concepts to make your muffin expertise much more pleasant:
- Pair with a steaming cup of espresso or pumpkin spice latte for the final word fall breakfast.
- Unfold a bit cream cheese or apple butter on a heat muffin for an indulgent snack.
- Function a dessert with a scoop of vanilla ice cream on the facet.
- Pack in lunchboxes for a candy noon deal with.
- Convey a batch to your subsequent fall gathering or Halloween get together – they’ll be gone very quickly!
Whether or not you’re a seasoned baker or a kitchen beginner, this recipe is certain to turn into a fall favourite.
The mixture of heat pumpkin spices and gooey chocolate chips is merely irresistible.
So, what are you ready for? Seize your apron, preheat that oven, and prepare to fill your private home with the comfortable scent of autumn.
Recipe FAQ’s
What if I don’t have pumpkin pie spice?
You may make your personal by mixing 1 tsp cinnamon, 1/4 tsp every of ginger and nutmeg, and a pinch of cloves.
How lengthy do these muffins keep recent?
When saved in an hermetic container, they’ll keep recent for as much as 3 days at room temperature or as much as per week within the fridge.
Can I make this recipe right into a loaf as an alternative of muffins?
Sure, pour the batter right into a greased 9×5-inch loaf pan and bake at 350°F for about 60-65 minutes or till a toothpick comes out clear.

Pumpkin Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 massive eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it properly.
- In a big bowl, whisk collectively the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a medium bowl, mix the pumpkin puree, brown sugar, granulated sugar, oil (or melted butter), eggs, and vanilla extract. Combine properly till clean.
- Pour the moist substances into the dry substances and gently fold them collectively utilizing a spatula or wood spoon. Combine till simply mixed – bear in mind, overmixing can result in powerful muffins!
- Fold in 3/4 cup of the chocolate chips, reserving the remainder for topping.
- Utilizing an ice cream scoop or spoon, divide the batter evenly among the many muffin cups, filling every about 2/3 full.
- Sprinkle the remaining chocolate chips on high of every muffin.
- Bake for 18-22 minutes, or till a toothpick inserted into the middle of a muffin comes out clear.
- Permit the muffins to chill within the tin for five minutes, then switch them to a wire rack to chill utterly.