Print

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
Print Recipe

Warm, comforting Pumpkin Chocolate Chip Muffins bursting with rich pumpkin flavor, warm autumn spices, and melty chocolate chips. Soft, moist, and easy to prepare, these muffins are perfect for cozy breakfasts, snacks, or brunch gatherings.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup sugar (brown or white)

Add-ins

  • 3/4 cup chocolate chips (milk, dark, white, or butterscotch as desired)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it gently to prevent sticking and ensure perfect muffin shape.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs and sugar together until smooth and slightly fluffy. Add pumpkin puree, vegetable oil (or melted butter), vanilla extract, and milk (or buttermilk), stirring until all are well combined.
  4. Blend Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture in batches, mixing just until combined to avoid overworking the batter, which can lead to tough muffins. The batter should remain thick but scoopable.
  5. Add Chocolate Chips: Carefully fold in the chocolate chips evenly so every muffin contains melty chocolate pockets.
  6. Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool fully or serve warm.

Notes

  • Do not overmix the batter to maintain a tender, fluffy texture.
  • Use fresh spices for maximum flavor impact.
  • Bring eggs and milk to room temperature before mixing for better consistency and rise.
  • Measure flour using the spoon-and-level method to avoid dense muffins.
  • Test doneness at 18 minutes with a toothpick to avoid overbaking.
  • Store muffins at room temperature in an airtight container for up to 2 days or freeze for up to 3 months.
  • To make vegan: use flax eggs, plant-based milk, and coconut oil instead of butter.
  • For gluten-free muffins, substitute all-purpose flour with a gluten-free blend containing binding agents.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, autumn recipes, fall baking, gluten free muffins, cozy snacks

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