Go Back
- 1 cup pure pumpkin puree - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs, at room temperature The star of our muffins is pumpkin puree. It gives the muffins a rich flavor and helps keep them moist. The brown sugar adds a deep sweetness, while the granulated sugar balances it out. The vegetable oil adds moisture, making each muffin soft. Using room temperature eggs helps them mix well. - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground allspice - 1/2 teaspoon salt In the dry mix, all-purpose flour is key for structure. Baking soda and baking powder help the muffins rise. The spices bring warmth and depth. Cinnamon adds sweetness, while nutmeg and allspice give a lovely fall flavor. Salt enhances all the tastes. - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts or pecans For extra joy, I love adding chocolate chips. They melt slightly and create gooey pockets of sweetness. If you like crunch, toss in walnuts or pecans. They add texture and a nutty flavor. You can find the full recipe to make these delicious muffins. First, preheat your oven to 350°F (175°C). While it warms up, prepare your muffin tin. Line it with paper liners or lightly grease each cup with non-stick cooking spray. This helps the muffins come out easily after baking. Next, take a large mixing bowl. Combine the wet ingredients: 1 cup of pure 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 pure vanilla extract. Whisk these ingredients together until smooth. In a separate bowl, sift 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 1/2 teaspoon of salt. Sifting helps mix the dry ingredients well and prevents lumps. Now, gently add the dry mixture to the wet ingredients. Use a folding motion to combine them. Be careful not to overmix, as this can make your muffins dense. After combining, fold in 1 cup of semi-sweet chocolate chips. If you want a crunch, add 1/4 cup of chopped walnuts or pecans. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about two-thirds full to allow for rising. Place the muffin tin in your preheated oven. Bake for about 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, keeping their fluffy texture. For the full recipe, check the details above. To avoid dense muffins, mix gently. Overmixing creates too much gluten, making muffins tough. Always stop mixing as soon as the batter is combined. Also, ensure your wet ingredients are at room temperature. This helps them blend better, giving your muffins a light texture. For a charming touch, dust cooled muffins with powdered sugar. This adds a lovely look and a hint of sweetness. You can serve them on a rustic wooden platter. Add a few extra chocolate chips on top for decoration. This makes your treats even more inviting. Try adding spices like ginger or cloves for added warmth. These spices enhance the pumpkin flavor and give a cozy feel. You can also experiment with different types of chocolate. Dark chocolate offers a rich taste, while white chocolate adds creaminess. Each choice brings a unique twist to your muffins. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily make these muffins gluten-free. Just swap all-purpose flour for gluten-free flour. Some great choices are almond flour or a gluten-free blend. These options will keep your muffins soft and tasty. Just make sure to check that your baking powder is gluten-free too. To make vegan pumpkin chocolate chip muffins, you can replace the eggs and dairy. Use 1/4 cup of applesauce for each egg. For the vegetable oil, try using coconut oil or a plant-based butter. Use a non-dairy milk, like almond or oat milk, instead of regular milk. This keeps the muffins moist and delicious without any animal products. You can add fun flavors to your muffins. Try adding dried cranberries or bananas for a fruity touch. These fruits pair well with the pumpkin. You can also mix in spices like ginger or cloves for a seasonal twist. They will give your muffins a warm, cozy flavor. Don't be afraid to get creative and experiment! Check out the full recipe to see how to make these fun variations. Store your pumpkin chocolate chip muffins at room temperature. Use an airtight container to keep them fresh. Place a paper towel in the container to absorb moisture. This helps prevent sogginess. Your muffins will stay tasty for about three days this way. If you want to save some for later, freezing is a great option. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When you want to eat one, take it out and let it thaw. To reheat frozen muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 10-15 minutes. This method restores their soft texture and flavor. These muffins stay fresh for about three days at room temperature. If you freeze them, they can last for up to three months. To ensure the best quality, enjoy them within this time. You will love how soft and tasty they remain! For the full recipe, check out the earlier section. Yes, you can skip the chocolate chips. Consider using dried fruit like cranberries or raisins. You could also add nuts, like walnuts or pecans. This changes the flavor profile, making it less sweet but still tasty. The muffins will have a more nutty or fruity taste, depending on what you add. Overbaked muffins can look dark and dry. They may also feel hard instead of soft. To avoid this, keep an eye on baking time. The toothpick test is key. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. If it comes out wet, they need more time. If it comes out dry, they may be overbaked. You can use fresh pumpkin, but it requires some work. First, cook the pumpkin until soft, then mash it. This adds a fresh flavor. However, it may change the texture. Fresh pumpkin can be more watery. So, you may need to adjust the flour. This way, your muffins stay soft and fluffy. You now know how to make delicious pumpkin muffins. We explored the best ingredients, mixing techniques, and baking tips. I shared ways to enhance flavor and presented options for gluten-free and vegan diets. You also learned how to store these treats for later enjoyment. Remember, baking is fun. Experiment with flavors and add-ins to make your muffins unique. Enjoy the process and share your tasty results with others!

Pumpkin Chocolate Chip Muffins

Indulge in the warm flavors of fall with these Pumpkin Spice Chocolate Chip Muffins! Made with pure pumpkin puree and overflowing with chocolate chips, this delightful recipe is perfect for your cozy mornings or as a sweet treat anytime. Follow our step-by-step guide to bake a dozen scrumptious muffins in just 35 minutes. Ready to elevate your baking game? Click through to explore the full recipe and enjoy every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup pure pumpkin puree

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Optional: 1/4 cup chopped walnuts or pecans for added texture

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with non-stick cooking spray to ensure easy removal of the muffins after baking.

    In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to blend these ingredients together until you achieve a smooth and cohesive mixture.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, allspice, and salt. This step ensures that the ingredients are evenly distributed and helps to avoid lumps.

        Gradually add the dry mixture to the wet ingredients. Using a gentle folding motion, combine them until they are just blended. Be careful not to overmix as this can lead to denser muffins.

          Carefully fold in the semi-sweet chocolate chips and, if desired, the optional chopped walnuts or pecans, which will provide a delightful crunch in every bite.

            Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds of the way full to allow for rising.

              Place the muffin tin in the preheated oven and bake for approximately 18 to 22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached.

                Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring they retain their fluffy texture.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For a charming finishing touch, lightly dust the cooled muffins with powdered sugar before serving. Arrange them on a rustic wooden platter for a homey feel, and consider placing a few extra chocolate chips on top for an inviting decoration!