These Easy Pumpkin Chocolate Chip Muffins are a tasty treat! With soft and fluffy pumpkin batter, they are dotted with sweet chocolate chips that melt in your mouth.
Who knew pumpkin could be so sweet and fun? I love making these muffins for breakfast or a snack. They disappear quickly around here—it’s a race to the last bite!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the muffins. You can swap in whole wheat flour for added nutrition. Just note that it might make the muffins a bit denser. I’ve made these with a gluten-free blend, and they turned out great too!
Canned Pumpkin Puree: This is key for moisture and flavor. You can use homemade pumpkin puree or even mashed sweet potatoes for a change. Just make sure they’re well-mashed to avoid lumps.
Granulated and Brown Sugar: This combination gives the muffins a nice sweetness and depth. If you need a healthier option, use coconut sugar or maple syrup, but keep in mind that it may change the texture slightly.
Chocolate Chips: Semi-sweet chocolate chips are perfect, but feel free to try dark chocolate or milk chocolate, whatever you like best! For a healthier choice, you can use dark chocolate chips or even chopped nuts for added crunch.
How Do I Make Sure My Muffins Are Fluffy?
The key to fluffy muffins is to avoid overmixing the batter. When combining wet and dry ingredients, only mix until you no longer see any dry flour. This helps keep the gluten from developing too much, which can make your muffins tough.
- Whisk dry ingredients separately first to combine ingredients evenly.
- Mix wet ingredients until well combined.
- Gently fold wet into dry ingredients using a spatula, until you see no dry flour.
- Finally, fold in chocolate chips lightly before transferring to the muffin tins.
By following these tips, you’ll have soft and fluffy muffins every time!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Extras:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 18-22 minutes to bake. You can expect a total time of around 35-40 minutes to have these wonderful muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line a 12-cup muffin tin with paper liners or give each cup a little spray of non-stick cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This will help evenly distribute the leavening and spices throughout your muffins.
3. Combine the Wet Ingredients:
In another bowl, mix together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and well blended.
4. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or spoon until just combined. It’s important not to overmix; some lumps are okay!
5. Add the Chocolate Chips:
Now, gently fold in the chocolate chips. Make sure they’re evenly distributed throughout the batter for that delicious chocolatey goodness in every bite.
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling them about 3/4 full. This will give them room to rise without spilling over.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they are done!
8. Cool and Enjoy:
Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They are perfect warm or at room temperature!
9. Storage:
If you have any leftovers, keep them in an airtight container at room temperature for up to 3 days. Enjoy your scrumptious muffins!
FAQ for Easy Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, be sure to cook and puree it until smooth first. One cup of fresh pumpkin puree is equal to one cup of canned pumpkin. Just make sure to drain excess moisture for the best texture.
How Can I Make These Muffins Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, try using natural sweeteners like honey or maple syrup, but remember to adjust the liquid ingredients slightly since these are liquids.
What’s the Best Way to Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin individually in plastic wrap and place them in a zip-lock bag. They’ll stay good for up to 3 months.
Can I Add Nuts or Other Mix-ins?
Yes, feel free to customize! Chopped walnuts or pecans can add a nice crunch. You can also swap out chocolate chips for dried fruit like cranberries or raisins if you want a different flavor profile.
