These easy pumpkin chocolate chip muffins are a cozy treat for any time! They are moist, fluffy, and filled with delicious chocolate chips, making them hard to resist.
Honestly, who wouldn’t love a warm muffin that brings together pumpkin and chocolate? I often make a big batch and freeze some for later—perfect for quick snacks!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. You can substitute it with whole wheat flour for a healthier option, but it may change the texture slightly.
Canned Pumpkin Puree: Make sure it’s not pumpkin pie filling, as that contains added sugar and spices. If you’re fresh out of pumpkin, try substituting with unsweetened applesauce or pureed sweet potatoes.
Granulated and Brown Sugar: You can reduce the sugar amounts if you prefer them less sweet. Coconut sugar is a great alternative for a more natural option.
Vegetable Oil: This keeps your muffins moist. Olive oil works as a great substitute, or use melted butter for added flavor.
Chocolate Chips: I prefer semi-sweet for balance, but feel free to use milk chocolate, dark chocolate, or even white chocolate chips!
How Do You Ensure Perfect Muffins?
Baking muffins can be tricky. Here’s how to get them just right:
- Mixing Method: When you combine wet and dry ingredients, stir just until mixed. Overmixing can result in tough muffins.
- Proper Filling: Fill each muffin cup about 3/4 full. This gives them room to rise without overflowing.
- Baking Temperature: Make sure your oven is preheated. Uneven temperatures can lead to uneven baking, so consider using an oven thermometer if you often have issues.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready!
With these tips, you’re all set to create some delicious pumpkin chocolate chip muffins! Enjoy the process and the tasty results!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 18-22 minutes of baking time. Overall, you’ll have these delicious muffins ready in about 40 minutes, perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray to make sure the muffins don’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blend will give your muffins that warm, spiced flavor!
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir everything together until just combined—we don’t want to overmix, or the muffins may turn out tough!
5. Fold in the Chocolate Chips:
Carefully fold in the semi-sweet chocolate chips. This is the part where you can imagine all that melty chocolate in your muffins!
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 3/4 full. This gives them room to rise nicely while baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they’re ready!
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. You can enjoy these warm or at room temperature. They’re perfect for breakfast or as a sweet treat!
9. Storage:
Keep leftovers in an airtight container for up to 4 days. If you want to save some for later, these muffins freeze well, so feel free to pop them in the freezer!
FAQ for Easy Pumpkin Chocolate Chip Muffins
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you prefer using fresh pumpkin, make sure to cook and puree it until smooth. Just keep in mind that fresh pumpkin can be a bit more watery, so strain any excess moisture if needed for best results.
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the eggs with flaxseed meal or applesauce (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use a plant-based oil instead of butter. Ensure the chocolate chips are dairy-free as well!
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a single layer, then transfer to an airtight container or freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped walnuts or pecans for extra crunch. You could also incorporate dried cranberries or raisins for a fruity twist. Just remember to adjust the amount of chocolate chips accordingly if you choose to add more mix-ins!
