Pumpkin Chocolate Chip Muffins Recipe
Pumpkin Chocolate Chip Muffins Recipe
Get ready to fall in love with our Pumpkin Chocolate Chip Muffins – a delicious blend of pumpkin spice and chocolate chip goodness, baked to perfection. Whether you’re a pumpkin fanatic or just looking for a delicious homemade treat, this recipe is your new go-to for Fall-time flavor.
We love this recipe, because it is so customizable. Swap out the pumpkin for banana or applesauce to create a totally different flavored muffin. Give it a try! It’s an excellent Master Muffin Recipe, and it’s earned a permanent spot in our recipe box.
Table of Contents
Ingredients for Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins are a classic Fall-time treat/breakfast food that perfectly balances the warm, comforting flavor of pumpkin with the richness of chocolate chips.
Let’s take a look at the key ingredients in the recipe:
- Pumpkin Puree: This is the star ingredient that gives the muffins their distinctive pumpkin flavor and moist texture. Pumpkin puree adds natural sweetness, moisture, and a hint of earthiness.
- All-Purpose Flour: Flour provides the structure and bulk for the muffins. It binds the ingredients together, giving the muffins their characteristic texture.
- Sugar: Typically granulated white sugar or brown sugar is used. Sugar adds sweetness to the muffins and helps with browning and caramelization during baking.
- Eggs: Eggs act as a binder and add moisture to the muffins. They also contribute to the muffins’ texture, helping them rise and become light and fluffy.
- Vegetable Oil: Oil contributes to the moistness of the muffins. It keeps them tender and adds a subtle richness. Never trust a muffin recipe that only uses butter– oil is the key to moist muffin perfection!
- Baking Powder and Baking Soda: These leavening agents create the rise in the muffins, making them soft and fluffy.
- Pumpkin Pie Spice: This provides the warm, cozy flavors that complement the pumpkin. It’s essential for that classic autumn taste and more crucial to achieving the correct flavor than you might think!
- Salt: A small amount of salt enhances the overall flavor, balancing the sweetness and spices.
- Vanilla Extract: Vanilla adds depth to the flavor profile and enhances the overall taste of the muffins.
- Chocolate Chips: These are the delectable bursts of chocolate throughout the muffins. They melt during baking, creating pockets of gooey chocolate that perfectly contrast the pumpkin. I like using mini chocolate chips for muffins.
- Optional Mix-ins/Toppings: Chopped walnuts or pecans, pepitas, white chocolate, or dried cranberries would also be delicious in these muffins!
More Breakfast Ideas
Using Fresh Pumpkin vs. Canned Pumpkin
Ultimately, the choice between fresh and canned pumpkin in a muffin recipe depends on your preferences, availability, and how much effort you’re willing to invest. Both options can yield delicious pumpkin muffins, so feel free to experiment and find the approach that works best for you.
Here’s a list of pros and cons to help you decide what works best for you.
Fresh Pumpkin in Muffin Recipe:
- Freshness: Using fresh pumpkin allows you to enjoy the natural, vibrant flavors of real pumpkin. It can have a more authentic taste compared to canned pumpkin.
- Customization: You have control over the pumpkin you use, and you can choose a specific pumpkin variety that suits your taste.
- Texture: Fresh pumpkin might add a slightly different texture to the muffins, giving them a homemade, rustic feel.
- Reduced Additives: There are no additives or preservatives in fresh pumpkin, which can be appealing if you’re looking for a more natural option.
- Preparation: Fresh pumpkin requires extra effort. You’ll need to peel, seed, and cook the pumpkin before pureeing it, adding time and work to the recipe.
- Consistency: The texture of fresh pumpkin can vary, which might affect the consistency of the muffins from batch to batch.
- Moisture Content: Fresh pumpkin might have a higher moisture content than canned pumpkin, which could affect the muffins’ texture if not properly adjusted in the recipe.
- Seasonality: Fresh pumpkin might not be available year-round in some regions, limiting your ability to make these muffins whenever you want.
Canned Pumpkin in Muffin Recipe:
- Convenience: Canned pumpkin is easy to use—just open the can, and you’re ready to go. It’s a time-saver, especially when you’re in a hurry.
- Consistency: Canned pumpkin provides a consistent texture and flavor, resulting in reliable muffin batches.
- Availability: You can find canned pumpkin year-round, making it convenient to bake these muffins whenever you’re in the mood.
- No Prep: You don’t need to worry about peeling, seeding, or cooking pumpkin. It’s ready to use, which simplifies the baking process.
- Additives: Some canned pumpkin products may contain additives, although many brands offer pure pumpkin puree without additives. Be sure to read the label.
- Taste: While high-quality canned pumpkin can still taste great, some enthusiasts argue that fresh pumpkin offers a more nuanced flavor.
- Cost: Canned pumpkin might be slightly more expensive than using fresh pumpkin, especially if you have access to inexpensive fresh pumpkins during the fall season.
Pumpkin Chocolate Chip Muffins FAQs
Can I substitute other types of flour, like whole wheat or almond flour?
While you can experiment with alternative flours, keep in mind that it may affect the texture and taste of the muffins. Whole wheat flour can make the muffins denser, and almond flour can change the flavor.
We frequently make these muffins using half all-purpose flour and half whole wheat flour. I love the heartiness and flavor that comes from using whole wheat, but you have to balance it out with white flour to achieve a soft texture with a tender crumb.
Can I use dark chocolate chips instead of regular chocolate chips?
Absolutely! The choice between regular and dark chocolate chips is a matter of personal preference. Dark chocolate chips will add a more intense chocolate flavor, while regular semi-sweet chips are sweeter.
What can I use as an egg substitute in this recipe?
If you need to replace the eggs in this recipe, I recommend using either a store-bought substitution product or making flax seed eggs.
Can I freeze pumpkin chocolate chip muffins?
Yes, you can freeze these muffins. Let them cool completely, then individually wrap them in plastic wrap or store them in airtight containers before freezing. Thaw at room temperature when ready to enjoy.
How long do these muffins stay fresh?
Pumpkin chocolate chip muffins are best when eaten within 2-3 days if stored at room temperature. If you want to keep them longer, store them in the refrigerator for up to a week.
Can I make mini muffins with this recipe?
Yes, you can use the same batter to make mini muffins, but you’ll need to adjust the baking time. Start checking for doneness around 10-12 minutes, as mini muffins bake faster than standard-sized muffins.
How to Make Pumpkin Chocolate Chip Muffins
- 1 ⅓ cup pumpkin puree
- ½ cup oil (vegetable, canola, corn, coconut all work)
- 1 cup brown sugar
- ¼ cup granulated sugar
- 3 eggs, room temperature
- ⅓ cup buttermilk, room temperature
- 1 tsp vanilla
- ½ tsp salt
- 1 ½ tsp Pumpkin Pie Spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ¼ cup all purpose flour
- 1 cup whole wheat flour
- 1 cup mini chocolate chips*
- Preheat oven to 400ºF.
- In a large mixing bowl: whisk together the pumpkin, oil, brown sugar, and granulated sugar.
- Whisk in the eggs one at a time. Mix in the buttermilk, vanilla, and salt.
- Sift the pumpkin pie spice, baking soda, baking powder, all-purpose flour, and whole wheat flour over the mixing bowl. Add the chocolate chips.
- Mix with a wooden spoon or a spatula until the batter forms (some small lumps are okay).
- Line a muffin tin with paper or foil cups. Lightly grease with nonstick cooking spray.
- Scoop ¼ cup of the batter into each liner. Sprinkle more chocolate chips (or any other topping-- we like pepitas too!) on top of each one if desired.
- Bake for 5 minutes at 400ºF. After 5 minutes, decrease the temperature to 350º and continue to bake for another 15 minutes.
- The muffins should pass the "toothpick test" before removing them from the oven. Once removed, let cool for a few minutes before serving.
*I like to reserve half for sprinkling on top of the muffins.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 214mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 4g
Additional Drool-Worthy Images for Pinning 🙂
These Pumpkin Chocolate Chip Muffins are the perfect addition to your fall baking lineup. With their irresistible blend of pumpkin spice and gooey chocolate chips, they embody the essence of cozy autumn mornings.
This easy and moist pumpkin muffin recipe is a must-try for anyone seeking delicious homemade treats that capture the special ambiance of the Fall season 🙂
Whether you’re looking for quick breakfast ideas or a delightful dessert, these muffins deliver the perfect balance of flavors, making them a sure hit for your family and friends. Elevate your autumn baking game with these simple yet delicious chocolate chip pumpkin muffins – a delightful way to savor the warmth and comfort of Fall flavors.
- 30 Red Velvet Recipes
- The Best Fudgy Gluten Free Dairy Free Brownie Recipe
- Andes Creme de Menthe Chocolate Cookies Recipe
- Simple Turkey Brine Recipe
- Gordon Ramsay Perfect Steak Method
- White Chocolate Toffee Snickerdoodle Cookies Recipe
- Better Than Starbucks Pumpkin Bread Recipe
- Protein Peanut Butter Cups Recipe
- Keto Tomato Soup
- Chocolate Protein Pancakes (Gluten Free, Refined Sugar Free)
- Easy Weeknight Baked Ziti
- Salted Caramel Buttercream