Pumpkin Chocolate Chip Muffins Recipe
Nothing says autumn quite like the warm, spiced aroma of pumpkin, and when it’s paired with the sweet, rich flavor of chocolate chips, you’ve got a treat that’s hard to resist. These pumpkin chocolate chip muffins are not only easy to make but are also packed with delicious fall flavors. The combination of moist pumpkin and melty chocolate chips creates a delightful balance of flavors and textures that will have everyone reaching for seconds.
Ingredients Breakdown
This recipe brings together simple ingredients to create muffins that are soft, fluffy, and bursting with flavor. All-purpose flour serves as the base, offering structure while letting the rich flavors shine. Pumpkin purée is the true star, providing moisture, a vibrant hue, and the classic pumpkin taste that makes the muffins tender. Canola oil ensures the muffins stay moist without adding any overpowering flavor, while pumpkin pie spice infuses the batter with the cozy warmth of cinnamon, nutmeg, ginger, and cloves. Semisweet chocolate chips offer a delightful sweetness, their slight bitterness balancing perfectly with the pumpkin and spices. Eggs bind everything together and add richness, while baking soda and baking powder help the muffins rise to a light, airy texture. You can easily swap semisweet chocolate chips for dark chocolate if you’re after a deeper chocolate flavor, or toss in some chopped nuts for a crunchy twist.
Step-by-Step Instructions
To make these muffins, follow these simple steps for a perfect batch every time:
Start by preheating your oven to 400°F and lining a regular muffin tin with paper liners. This will ensure the muffins bake evenly and don’t stick to the pan. In a large bowl, combine the eggs, sugar, pumpkin purée, and canola oil. Whisk until the mixture is smooth and well-incorporated, creating a creamy base for your muffins.
In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually fold the dry mixture into the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix the batter, as this can lead to dense, tough muffins. The key here is to mix just until no streaks of flour remain.
Once the batter is ready, fold in the chocolate chips. Make sure they’re evenly distributed so each muffin has the perfect amount of chocolatey goodness. Scoop the batter into the prepared muffin liners, filling them about three-quarters full.
Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Be sure to keep a close eye on them as overbaking can dry out the muffins. Once done, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
Moist and fluffy muffins:
To ensure your muffins come out moist, avoid overmixing the batter. Stir just until the ingredients are combined, as overworking the flour can lead to tough muffins.
Mix-in variations:
While semisweet chocolate chips are a classic choice, you can experiment with different types of chocolate or add in chopped nuts, dried fruit, or even a swirl of cream cheese for extra flavor.
Doneness check:
Insert a toothpick into the center of a muffin to check for doneness. If it comes out clean or with just a few crumbs, they’re ready. Be cautious not to bake them too long, as they can dry out quickly.
What to Serve With These Muffins
Pumpkin chocolate chip muffins are perfect on their own, but they pair wonderfully with a variety of beverages and accompaniments:
Morning coffee or a chai latte:
The rich flavor of coffee or the spiced warmth of chai complements the flavors of the muffins perfectly.
Warm milk or hot chocolate:
For a sweeter pairing, serve these muffins alongside a glass of warm milk or hot chocolate, making it an ideal afternoon snack.
As part of a breakfast spread:
These muffins are great alongside fresh fruit, yogurt, or a savory egg dish, creating a balanced breakfast that offers both sweet and savory flavors.
Storing and Freezing Pumpkin Chocolate Chip Muffins
To keep these muffins fresh, store any leftovers in an airtight container at room temperature. They’ll stay fresh for up to 3 days. For longer storage, you can freeze the muffins. Once cooled, wrap each muffin individually in plastic wrap or aluminum foil and place them in a resealable freezer bag.
When you’re ready to enjoy them, simply thaw the muffins at room temperature or reheat them in the microwave for about 20 seconds to bring back their warm, soft texture.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to use the same amount of fresh pumpkin purée as you would canned. Fresh pumpkin tends to have more moisture, so you might need to blot it with a paper towel before adding it to the batter.
How do I make these muffins gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for the best texture.
Can I substitute oil with butter?
Yes, melted butter can replace canola oil in this recipe. The flavor will be richer, but the texture might be slightly denser.
What’s the best way to prevent muffins from sticking to the liners?
Use high-quality parchment paper liners to prevent sticking, or lightly spray the inside of your liners with nonstick spray before adding the batter.
These pumpkin chocolate chip muffins are the perfect treat for any occasion. Whether you’re baking them for a fall gathering, enjoying them as a breakfast on the go, or simply craving a comforting snack, these muffins deliver on flavor and texture. Soft, moist, and studded with sweet chocolate chips, they’re sure to become a family favorite. Enjoy!
Ingredients
3 cups all-purpose flour
1 tablespoon pumpkin pie spice (see Note for substitution)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips (about 12 ounces)
4 eggs
2 cups sugar
1½ cups canola oil
1 (15-ounce) can solid-pack pumpkin purée
Instructions
Preheat your oven to 400°F and line a regular-sized muffin pan with paper liners.
In a large mixing bowl, whisk together the eggs, sugar, pumpkin purée, and oil until the mixture is smooth and well-blended.
In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
Spoon the batter into the prepared muffin liners, filling each cup about three-quarters full, or nearly to the top.
Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Be cautious not to overbake, as this can affect the texture. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
This recipe makes 24 muffins. Store any leftovers in an airtight container to maintain freshness.
Pumpkin Chocolate Chip Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice see Note for substitution
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semisweet chocolate chips about 12 ounces
- 4 eggs
- 2 cups sugar
- 1½ cups canola oil
- 1 15-ounce can solid-pack pumpkin purée
Instructions
- Preheat your oven to 400°F and line a regular-sized muffin pan with paper liners.
- In a large mixing bowl, whisk together the eggs, sugar, pumpkin purée, and oil until the mixture is smooth and well-blended.
- In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Spoon the batter into the prepared muffin liners, filling each cup about three-quarters full, or nearly to the top.
- Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Be cautious not to overbake, as this can affect the texture. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- This recipe makes 24 muffins. Store any leftovers in an airtight container to maintain freshness.