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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
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Cozy and flavorful Pumpkin Chocolate Chip Muffins bursting with warm spices, velvety pumpkin, and melty chocolate chips. Moist and tender with the perfect autumn taste, ideal for breakfast, snacks, or dessert. Simple enough for beginners and deliciously satisfying for seasoned bakers.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (100% pure pumpkin)
  • ¾ cup brown sugar
  • 2 large eggs
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Add-ins

  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. Combine the Wet Ingredients: In a separate bowl, beat the eggs, then add the pumpkin puree, brown sugar, vegetable oil (or melted butter), and vanilla extract. Mix until smooth and fully incorporated.
  4. Bring Wet and Dry Together: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Fold in Chocolate Chips: Carefully fold in the chocolate chips, distributing them evenly throughout the batter for sweet pockets in every muffin.
  6. Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full for the perfect rise.
  7. Bake Until Golden: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  8. Cool and Enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use fresh pumpkin puree (homemade or 100% canned), not pumpkin pie filling.
  • Don’t overmix the batter to avoid tough muffins.
  • Bring eggs and pumpkin to room temperature before mixing for best texture.
  • Test muffins with a toothpick; it should come out with moist crumbs but no wet batter.
  • Add chocolate chips or nuts last to prevent sinking during baking.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipe, autumn baking, moist muffins, pumpkin chocolate chip, easy muffins

Find it online: https://marygourmet.com/pumpkin-chocolate-chip-muffins/