Go Back
- 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup chocolate chips (semisweet or dark) - Optional: Pumpkin seeds for topping When I make Chocolate Chip Pumpkin Muffins, I love using canned pumpkin puree. It adds moisture and rich flavor. The brown sugar and granulated sugar give a sweet touch. I use vegetable oil for a soft texture. Eggs help the muffins rise and bind the ingredients nicely. I always choose all-purpose flour for the base. Baking powder and baking soda are key for a fluffy muffin. The spices—cinnamon, nutmeg, and ginger—bring warmth and fall vibes. Chocolate chips add delicious bursts of sweetness. If you want to get creative, sprinkle pumpkin seeds on top for crunch. This mix of ingredients creates a cozy, flavorful treat perfect for any fall day. Each bite gives you that warm, seasonal taste. Trust me, you will love these muffins! First, preheat your oven to 350°F (175°C). This warms the oven so your muffins bake evenly. Prepare your muffin tin by lining each cup with paper liners or greasing them lightly with cooking spray or oil. Next, in a large mixing bowl, mix the wet ingredients. Combine 1 cup of canned pumpkin puree, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 1/3 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these together until smooth. Now, it’s time to sift and combine the dry ingredients. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This process helps mix the leavening agents well. Gradually mix the dry ingredients into the wet mixture. Add the dry ingredients in thirds, stirring gently with a spatula or wooden spoon. It’s okay to have a few lumps; avoid overmixing. This keeps the muffins soft. Next, fold in 1 cup of chocolate chips carefully. Make sure they spread evenly throughout the batter. Then, using a scoop or spoon, fill each muffin cup about two-thirds full with the batter. For a nice touch, add a sprinkle of pumpkin seeds on top. Bake the muffins for 18-22 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. Once baked, let the muffins cool in the tin for 5 minutes before moving them to a wire rack. This cooling step helps them set properly. How to prevent overmixing Overmixing can lead to tough muffins. To avoid this, mix the wet and dry ingredients gently. Stir until just combined. A few small lumps are fine. This keeps the muffins light and fluffy. Ensuring even baking To help your muffins bake evenly, place the muffin tin in the center of the oven. This allows hot air to flow around the muffins. Keep an eye on them during baking. Rotate the tin halfway through for best results. Alternatives for sugar If you want a healthier option, use maple syrup or honey instead of sugar. You may need to adjust the liquid in the batter. Use less liquid if you add a wet sweetener. Vegan substitutions To make these muffins vegan, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water for each egg. Let it sit until it thickens. You can also use plant-based milk instead of regular milk. Best pairings with beverages These muffins pair well with coffee or tea. The flavors of pumpkin and chocolate blend nicely with both. Try serving them with a warm spiced cider for a cozy treat. Ideas for garnishing For a special touch, sprinkle powdered sugar on top of the muffins before serving. You can also add pumpkin seeds for crunch. A dollop of whipped cream adds sweetness and creaminess. {{image_4}} You can easily change the taste of your chocolate chip pumpkin muffins. Adding nuts or dried fruits gives a new twist. Try walnuts, pecans, or dried cranberries for texture. You can also explore different types of chocolate. Semisweet chocolate is a classic choice, but milk or dark chocolate adds a rich flavor. Mix and match to find your favorite combo! For those needing gluten-free options, swap all-purpose flour with almond or gluten-free flour. Your muffins will still be fluffy and tasty! If you want to reduce sugar, use a sugar substitute like stevia or applesauce. This keeps the muffins sweet while cutting calories. Fall brings lovely flavors. You can add apple chunks or chopped dates for a seasonal touch. For holiday themes, consider adding spices like allspice or cloves. You could even top your muffins with a cream cheese frosting for festive flair. These changes make your muffins perfect for any occasion! To keep your muffins fresh, use airtight containers. Plastic or glass containers work well. You can also use a resealable bag. Make sure to cool the muffins before you store them. This helps prevent moisture build-up. Place parchment paper between layers to avoid sticking. For refrigeration, store the muffins in the fridge if you want them to last longer. They stay fresh for about a week in the fridge. Remember to wrap them tightly to keep them moist. Freezing muffins is a great way to enjoy them later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. You can also use aluminum foil for better protection. Place wrapped muffins in a freezer-safe bag. To thaw, remove a muffin from the freezer. Leave it at room temperature for about an hour. If you want to eat it warm, pop it in the microwave for 15-20 seconds. This brings back the fluffy texture. Chocolate chip pumpkin muffins stay fresh for about 3-5 days at room temperature. If stored in the fridge, they can last a week. Signs of spoilage include mold, an off smell, or a dry texture. If you see any of these signs, it’s best to toss them. Enjoy your muffins while they’re at their best! You can use a toothpick test for doneness. Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are ready. This simple test helps you avoid underbaking or overbaking. Trust me, it works every time! Yes, you can use fresh pumpkin! To prepare fresh pumpkin, start by cutting it in half and removing the seeds. Roast the halves in the oven until soft. Scoop out the flesh and mash it until smooth. This method gives a rich flavor. Just make sure to measure the same amount as you would with canned pumpkin. You have several options for egg replacements in baking. Common choices include: - 1/4 cup unsweetened applesauce per egg - 1/4 cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes These substitutes work well in muffins and keep them moist. Yes, you can make these muffins ahead of time! Bake them and let them cool completely. Store them in an airtight container at room temperature. They stay fresh for up to three days. You can also freeze them for longer storage. Just thaw before enjoying. In this article, we explored how to make delicious pumpkin muffins from scratch. We covered the essential ingredients, detailed step-by-step instructions, and shared tips for perfect baking. You can also try variations and discover how to store leftovers. Making these muffins can bring warmth to your kitchen, especially during fall. With a bit of creativity, every batch can be unique. Enjoy your baking journey, and share your tasty results!

Chocolate Chip Pumpkin Muffins

Indulge in the cozy flavors of fall with these irresistible chocolate chip pumpkin muffins! This easy recipe combines creamy pumpkin puree, warm spices, and rich chocolate chips for a delicious treat that's perfect for breakfast or snack time. Follow our simple steps and enjoy fluffy muffins that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup chocolate chips (semisweet or dark)

Optional: Pumpkin seeds for topping

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing each muffin cup with cooking spray or oil.

    Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk them together until the mixture is smooth and well integrated.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This helps to ensure an even distribution of the leavening agents and spices.

        Mix Dry into Wet: Gradually incorporate the dry mixture into the pumpkin mixture by adding it in thirds. Stir gently with a spatula or wooden spoon until the ingredients are just combined. It's perfectly fine if there are a few small lumps; avoid overmixing to keep the muffins tender.

          Add Chocolate Chips: Carefully fold in the chocolate chips, ensuring they are evenly spread throughout the batter for delightful bursts of chocolate in each bite.

            Fill Muffin Tin: Using a scoop or spoon, distribute the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. For an added touch of texture and decoration, sprinkle a few pumpkin seeds on top of each muffin.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely, allowing air to circulate around them.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: For a lovely presentation, serve the muffins on a decorative platter and dust with a sprinkle of powdered sugar before serving. Enjoy with a warm cup of coffee or tea!