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- 1 cup canned pumpkin puree (not pumpkin pie filling) - 1/2 cup vegetable oil (or melted coconut oil for a twist) - 1/2 cup packed brown sugar (light or dark, your choice) - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour (or a gluten-free blend if preferred) - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup semi-sweet chocolate chips (or dark chocolate for a richer flavor) - Optional: 1/4 cup chopped walnuts or pecans, for added crunch Gather these ingredients before you start. Using canned pumpkin puree makes this recipe quick. Make sure it’s not pumpkin pie filling, as that has extra sugars and spices. I love using vegetable oil for moisture, but melted coconut oil works too. The sugars balance the flavors. Brown sugar adds depth, while granulated sugar helps with sweetness. Use fresh eggs for the best results. The vanilla extract enhances the taste and aroma. The dry ingredients are key to the muffin’s texture. Use all-purpose flour or a gluten-free blend if needed. Baking powder and baking soda help muffins rise. Salt and spices like cinnamon and nutmeg bring warmth. Don’t forget the chocolate chips! They melt into sweet pockets. If you want a bit of crunch, add walnuts or pecans. These ingredients come together to create a delicious treat that’s hard to resist. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly. 2. Prepare your muffin tin with paper liners or grease each cup. This stops sticking. 3. In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until everything blends well. 4. In another bowl, sift the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This makes sure no lumps are in your dry mix. 5. Gradually add the dry mix into the wet mix. Use a spatula to fold it gently. Be careful not to overmix. This keeps muffins light and fluffy. 6. Carefully fold in the semi-sweet chocolate chips and the nuts if you want. This adds a nice crunch. 7. Use a spoon or ice cream scoop to fill the muffin cups about 2/3 full. This allows space for rising. 8. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. 9. Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm muffins! To get fluffy muffins, avoid overmixing the batter. When you fold in the dry ingredients, do it gently. Stop mixing as soon as you see no more flour. This keeps air in the batter, making your muffins rise nicely. To check for doneness, use a toothpick. Stick it into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are ready. Don’t let them bake too long, or they may dry out. You can add spices for extra flavor. Try a pinch of ground ginger or a dash of allspice. These spices add warmth to your muffins. You can also use extracts like almond or maple for a twist. For a richer taste, use dark chocolate chips instead of semi-sweet ones. You could also try white chocolate or butterscotch chips for a fun change. Mix and match your favorite flavors to make these muffins your own. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and other ingredients are at room temperature for better emulsion and a lighter texture in your muffins. Don’t Overmix: Gently fold the dry ingredients into the wet mixture; overmixing can lead to tough muffins. Stop when you see a few streaks of flour. Experiment with Spices: Feel free to add other spices like ginger or cloves for a unique flavor twist that complements the pumpkin beautifully. Store Properly: Keep your muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Reheat before serving for the best taste! {{image_4}} You can easily make these pumpkin chocolate chip muffins gluten-free. Just use a gluten-free flour blend instead of regular flour. Make sure to check the blend's measurement. Sometimes, you need to adjust the liquid in your mix. Start with the same amount of pumpkin puree and oil, then tweak as needed for a smooth batter. If you want a nut-free or vegan muffin, it’s simple! Replace the eggs with flaxseed meal or applesauce. Use plant-based milk instead of dairy. For chocolate chips, choose brands that are nut-free. This way, you still get that sweet chocolatey goodness without nuts. To keep your pumpkin chocolate chip muffins fresh, follow these simple steps: - Let the muffins cool completely on a wire rack. - Place them in an airtight container. - You can also wrap each muffin in plastic wrap for extra protection. - Store at room temperature for up to three days. If you want to keep them even longer, consider these tips: - Place a slice of bread in the container. This helps keep the muffins moist. - Avoid stacking the muffins to prevent squishing. Freezing muffins is easy and keeps them tasty. Here’s how to do it: 1. Allow muffins to cool completely. 2. Wrap each muffin tightly in plastic wrap. 3. Place the wrapped muffins in a freezer bag or container. 4. Label the bag with the date. For the best taste, use them within three months. When you’re ready to eat: - Remove a muffin from the freezer. - Unwrap it and place it on a plate at room temperature. - For a warm treat, microwave for about 15-20 seconds. Enjoy your delicious muffins any time! How can I make these muffins healthier? You can make these muffins healthier by using less sugar. You can also swap half of the oil with unsweetened applesauce. This change keeps them moist and cuts some fat. Additionally, you can use whole wheat flour instead of all-purpose flour for extra fiber. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. Make sure to measure out one cup of the fresh puree for your muffins. What can I substitute for eggs in this recipe? You can use unsweetened applesauce as a substitute for eggs. Use 1/4 cup of applesauce for each egg. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. How long do the muffins last at room temperature? These muffins last about three days at room temperature. Keep them in an airtight container to stay fresh. If you want them to last longer, store them in the fridge for up to a week. Can I double the recipe easily? Yes, you can double the recipe without any issues. Just make sure to use a larger bowl for mixing. You may need to bake them in batches, depending on your oven size. Enjoy more muffins whenever you want! In this blog, we explored how to make delicious pumpkin chocolate chip muffins. We covered essential ingredients, preparation steps, baking tips, and variations. Remember to mix wet and dry ingredients gently to keep muffins fluffy. Don't hesitate to add spices or use different chocolate chips for a unique taste. With proper storage, you can enjoy these treats for days. Whether you try gluten-free or vegan options, the key is to have fun in the kitchen. Baking is about joy, so get creative and enjoy every bite!

Pumpkin Chocolate Chip Muffins Delight

Deliciously moist muffins made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil for a twist)
  • 1/2 cup packed brown sugar (light or dark, your choice)
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (or a gluten-free blend if preferred)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup semi-sweet chocolate chips (or dark chocolate for a richer flavor)
  • 1/4 cup chopped walnuts or pecans, for added crunch (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Use a whisk to blend the mixture smoothly until thoroughly combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to ensure there are no lumps.
  • Gradually incorporate the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Take care not to overmix, as this can lead to dense muffins.
  • Gently fold in the semi-sweet chocolate chips and the optional chopped nuts if you choose to include them.
  • Using a spoon or an ice cream scoop, portion the batter evenly into the prepared muffin tin, filling each cup about 2/3 full for optimal rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with just a few moist crumbs.
  • Once baked, allow the muffins to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or topped with cream cheese frosting.
Keyword chocolate chips, fall baking, muffins, pumpkin