These Easy Pumpkin Chocolate Chip Muffins are a cozy treat, perfect for fall! With warm pumpkin spice and sweet chocolate chips, they strike the right balance between flavor and comfort.
Honestly, who doesn’t love a muffin that tastes like dessert? I swear these muffins disappear in no time! Pair them with your morning coffee for a yummy start to your day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. You can use whole wheat flour for a healthier option, or a gluten-free blend if you need a gluten-free version!
Pumpkin Puree: Canned pumpkin puree is convenient and works great. If you have fresh pumpkin, you can roast it and blend it into a puree, which adds a fresh flavor that’s hard to beat.
Sugars: A mix of granulated and brown sugar gives moisture and a deeper flavor. You can replace brown sugar with coconut sugar for a less processed option.
Vegetable Oil: It provides moisture to the muffins. You can use melted butter for a rich flavor or replace it with applesauce for a lighter option.
Chocolate Chips: Semisweet is classic, but you could use dark chocolate for more richness or milk chocolate for a sweeter taste. For a twist, try adding some nuts or dried fruit!
How Do I Get My Muffins to Rise and Bake Evenly?
The key to good muffin rise is in mixing and baking. Here are some helpful tips:
- Mix wet and dry ingredients separately before combining. This helps to avoid overmixing.
- When blending, stir until just combined. A few lumps are okay; too much mixing makes muffins tough.
- Fill the muffin cups about 3/4 full for the right amount of rise.
- Preheat your oven. Starting them at the right temperature ensures they rise quickly.
Following these tips will help you achieve fluffy, delicious muffins every time!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes of baking time. Plus, you’ll want to let the muffins cool for about 5 minutes in the pan before transferring them to a rack. Overall, you’ll be enjoying these delicious muffins in under 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a 12-cup muffin tin with paper liners or give the cups a light greasing so your muffins don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined to ensure even flavor and texture!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs well. Add the pumpkin puree, vegetable oil or melted butter, and vanilla extract. Mix these wet ingredients until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry mixture. Gently stir everything together until just combined; it’s okay if there are a few lumps! Avoid overmixing to keep your muffins fluffy.
5. Add the Chocolate Chips:
Carefully fold in the semisweet chocolate chips, making sure they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Divide the batter equally among the muffin cups, filling each one about 3/4 of the way full. This allows room for them to rise without overflowing!
7. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for about 18-22 minutes. To check if they’re done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm, moist pumpkin chocolate chip muffins as a delightful breakfast or sweet snack!
FAQ for Easy Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast it until soft, then blend it into a smooth puree. One cup of fresh pumpkin can be substituted for canned pumpkin puree in this recipe.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them by placing them in a zip-top bag. They can be frozen for up to 3 months! Just thaw overnight in the fridge before enjoying.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour is a great substitute! However, the muffins may be denser, so you might want to consider using half whole wheat and half all-purpose flour for a lighter texture.
What If I Don’t Have Baking Powder?
If you don’t have baking powder, you can create a substitute by combining 1/2 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice. This will react and provide the lift you need for the muffins!
