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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins are moist and tender treats that blend the cozy flavors of pumpkin and warm autumn spices with melty pockets of semi-sweet chocolate. Perfect as a nutritious breakfast, snack, or dessert, these easy-to-make muffins deliver comforting sweetness and spice in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1 cup pumpkin puree (fresh or canned, unsweetened)
  • 1/2 cup vegetable oil
  • 3/4 cup sugar (1/2 cup brown sugar + 1/4 cup granulated sugar)
  • 1 teaspoon vanilla extract

Add-Ins

  • 3/4 cup semi-sweet chocolate chips (use dairy-free chocolate chips for vegan)

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs with sugar until lightly fluffy. Stir in pumpkin puree, vegetable oil, and vanilla extract until smooth and well blended.
  4. Bring Wet and Dry Together: Pour the wet mixture into the bowl with dry ingredients and gently fold until just combined. Avoid overmixing to keep the muffins light and tender.
  5. Add Chocolate Chips: Fold in most of the chocolate chips, reserving a handful to sprinkle on top before baking for an extra chocolatey finish.
  6. Fill Muffin Cups and Bake: Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle the reserved chocolate chips on top, then bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

  • Use fresh pumpkin puree or high-quality canned pumpkin puree without added spices for best flavor.
  • Do not overmix batter to prevent tough muffins; fold just until combined.
  • Bring eggs and oil to room temperature before mixing for a smoother batter and even baking.
  • Check muffins 5 minutes early to avoid overbaking and dryness.
  • Add chocolate chips last to keep them from sinking to the bottom.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, autumn baking, breakfast muffin, pumpkin dessert

Find it online: https://tastebudtrek.com/pumpkin-chocolate-chip-muffins/