FREE DINNER EBOOK! Get your copy!

Pumpkin Chocolate Chip Muffins Simple and Tasty Treat

by on November 20, 2024

WANT TO SAVE THIS RECIPE?

If you’re craving a sweet, fall-inspired treat, you’ve come to the right place! Pumpkin Chocolate Chip Muffins combine the warm flavors of pumpkin and spice with delicious chocolate chips. This simple recipe is perfect for breakfast or a sweet snack anytime. Follow my easy steps to create moist, flavorful muffins that will impress everyone. Let’s dive into the ingredients and get your kitchen smelling amazing!

- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips To make these muffins, you need simple ingredients. Start with canned pumpkin puree. This adds moisture and flavor. Next, grab vegetable oil for richness. Brown sugar and granulated sugar sweeten the mix. Eggs will bind everything together. Don't forget the vanilla extract! It adds a nice touch. For the dry mix, use all-purpose flour. Baking soda and baking powder help the muffins rise. Ground cinnamon brings warmth, while nutmeg adds a cozy flavor. Salt balances the sweetness. Finally, the semi-sweet chocolate chips will make every bite delicious. These ingredients come together to create a tasty treat. You can find them at your local store. I love using fresh pumpkin when I can, but canned is quick and easy. Remember, quality ingredients make a big difference! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line muffin tin or grease with cooking spray. - Combine pumpkin puree, vegetable oil, sugars, eggs, and vanilla. - Whisk until the mixture is smooth and well blended. - Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. - Make sure there are no lumps in the dry mix. - Fold dry ingredients into wet ingredients gently. - Avoid overmixing; a few lumps are okay. - Gently fold in the semi-sweet chocolate chips. - Ensure they are evenly distributed in the batter. - Scoop the batter into the muffin tin. Fill each cup about 3/4 full. - Bake for 18-20 minutes. Check with a toothpick; it should come out clean. - Cool the muffins on a wire rack for at least five minutes. When you mix the batter, do it gently. Use a spatula to fold the dry mix into the wet mix. This helps keep the muffins light and fluffy. If you see some lumps in the batter, that's fine. Overmixing makes the muffins tough. A few lumps will help keep them soft. To make your muffins look great, dust them with powdered sugar. You can add whipped cream on top for extra flavor. These muffins pair well with coffee or hot chocolate. For a twist, try serving them with a scoop of vanilla ice cream! For the best texture, make sure to use the right amount of pumpkin. This keeps the muffins moist. The combination of baking soda and baking powder helps them rise. Bake until they are golden brown. A toothpick should come out clean when they are done. This shows that the muffins are perfectly cooked! Pro Tips Use Fresh Pumpkin: If you can, use fresh pumpkin instead of canned for a richer flavor and better texture. Don't Overmix: Mix the batter until just combined to keep your muffins light and fluffy; a few lumps are perfectly fine. Chocolate Chip Varieties: Experiment with different types of chocolate chips, such as dark or white chocolate, for a unique twist. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness. {{image_2}} You can easily make your Pumpkin Chocolate Chip Muffins healthier. Start by swapping out the oils and sugars. Use applesauce instead of vegetable oil. This change keeps the muffins moist while reducing fat. For sugars, try using honey or maple syrup. These options add natural sweetness. Another great choice is to use whole wheat flour. This flour has more fiber. It also gives the muffins a nuttier taste. When you substitute white flour with whole wheat, use the same amount. This switch boosts nutrition without changing the flavor much. Want to mix things up? You can add nuts or dried fruits to your muffins. Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a sweet chewiness. Just fold in about 1/2 cup of your favorite add-ins to the batter. You can also try different types of chocolate. White chocolate or dark chocolate can change the taste. Each type brings its own unique flavor. You can even combine them for a fun twist. Just remember to keep the total chocolate to 1 cup. To make your muffins feel extra festive, add spices for fall flavors. Nutmeg and cinnamon are classic choices. You can also try ginger or allspice for a spicier kick. Just add 1/4 teaspoon more of your chosen spice to the batter. Think about adding other seasonal ingredients too. Chopped apples or pears give a fresh twist. You can even fold in some shredded carrots for extra moisture and flavor. These small changes keep your muffins exciting all year long. You can store your pumpkin chocolate chip muffins at room temperature or in the fridge. If you keep them at room temperature, place them in an airtight container. This keeps them fresh for about three days. You can also put them in the fridge, where they stay good for about a week. If you want to keep them fresh longer, use a paper towel inside the container. This absorbs extra moisture and helps prevent sogginess. To freeze your muffins, first let them cool completely. Then, wrap each muffin in plastic wrap. Next, place them in a freezer bag or airtight container. This keeps them fresh for up to three months. When you want to eat one, take it out and let it thaw in the fridge overnight. You can also microwave it for 20-30 seconds to warm it up right away. Your pumpkin chocolate chip muffins will taste best within a few days. At room temperature, they last about three days. In the fridge, they stay fresh for up to a week. If you freeze them, they can stay tasty for three months. Always check for any signs of spoilage before eating. Enjoy these treats while they’re still soft and delicious! Yes, you can use fresh pumpkin. First, you need to cook and puree it. Cut the pumpkin in half, remove the seeds, and roast it until soft. Then, scoop out the pulp and blend it until smooth. Use the same amount as canned pumpkin. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it has wet batter on it, bake for a few more minutes. Yes, you can easily make mini muffins. Just fill the mini muffin tin about halfway with batter. Bake them for around 10-12 minutes. Keep an eye on them to avoid overbaking. Yes, these muffins freeze well. Allow them to cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. You can use several substitutes for eggs. Here are a few options: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These will help bind the ingredients just like eggs do. This blog post covered how to make delicious pumpkin chocolate chip muffins. We shared ingredients, step-by-step instructions, storage tips, and helpful variations. With simple methods, you can bake these muffins at home. Remember, gentle mixing is key for the right texture. Enjoy your time in the kitchen and share these treats with friends and family. Baking should be fun, and these muffins are perfect for any occasion. Now, get started and enjoy your tasty creations!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of pumpkin and chocolate creates a moist, flavorful muffin that is perfect for fall.
  2. Easy to Make: With simple ingredients and straightforward steps, these muffins come together quickly, making them a great choice for busy mornings.
  3. Perfect for Sharing: These muffins are ideal for gatherings, as they are loved by both kids and adults alike.
  4. Customizable: You can easily add nuts, spices, or even swap the chocolate chips for dried fruit to change things up!

Ingredients

List of Ingredients

– 1 cup canned pumpkin puree

– 1/2 cup vegetable oil

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon salt

– 1 cup semi-sweet chocolate chips

To make these muffins, you need simple ingredients. Start with canned pumpkin puree. This adds moisture and flavor. Next, grab vegetable oil for richness. Brown sugar and granulated sugar sweeten the mix. Eggs will bind everything together.

Don’t forget the vanilla extract! It adds a nice touch. For the dry mix, use all-purpose flour. Baking soda and baking powder help the muffins rise. Ground cinnamon brings warmth, while nutmeg adds a cozy flavor. Salt balances the sweetness. Finally, the semi-sweet chocolate chips will make every bite delicious.

These ingredients come together to create a tasty treat. You can find them at your local store. I love using fresh pumpkin when I can, but canned is quick and easy. Remember, quality ingredients make a big difference!

Step-by-Step Instructions

Preheat and Prepare

– Preheat your oven to 350°F (175°C).

– Line muffin tin or grease with cooking spray.

Mix Wet Ingredients

– Combine pumpkin puree, vegetable oil, sugars, eggs, and vanilla.

– Whisk until the mixture is smooth and well blended.

Combine Dry Ingredients

– Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

– Make sure there are no lumps in the dry mix.

Combine Mixtures

– Fold dry ingredients into wet ingredients gently.

– Avoid overmixing; a few lumps are okay.

Add Chocolate Chips

– Gently fold in the semi-sweet chocolate chips.

– Ensure they are evenly distributed in the batter.

Bake and Cool

– Scoop the batter into the muffin tin. Fill each cup about 3/4 full.

– Bake for 18-20 minutes. Check with a toothpick; it should come out clean.

– Cool the muffins on a wire rack for at least five minutes.

Tips & Tricks

Avoiding Overmixing

When you mix the batter, do it gently. Use a spatula to fold the dry mix into the wet mix. This helps keep the muffins light and fluffy. If you see some lumps in the batter, that’s fine. Overmixing makes the muffins tough. A few lumps will help keep them soft.

Serving Suggestions

To make your muffins look great, dust them with powdered sugar. You can add whipped cream on top for extra flavor. These muffins pair well with coffee or hot chocolate. For a twist, try serving them with a scoop of vanilla ice cream!

Muffin Consistency

For the best texture, make sure to use the right amount of pumpkin. This keeps the muffins moist. The combination of baking soda and baking powder helps them rise. Bake until they are golden brown. A toothpick should come out clean when they are done. This shows that the muffins are perfectly cooked!

Pro Tips

  1. Use Fresh Pumpkin: If you can, use fresh pumpkin instead of canned for a richer flavor and better texture.
  2. Don’t Overmix: Mix the batter until just combined to keep your muffins light and fluffy; a few lumps are perfectly fine.
  3. Chocolate Chip Varieties: Experiment with different types of chocolate chips, such as dark or white chocolate, for a unique twist.
  4. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.

Variations

Healthier Options

You can easily make your Pumpkin Chocolate Chip Muffins healthier. Start by swapping out the oils and sugars. Use applesauce instead of vegetable oil. This change keeps the muffins moist while reducing fat. For sugars, try using honey or maple syrup. These options add natural sweetness.

Another great choice is to use whole wheat flour. This flour has more fiber. It also gives the muffins a nuttier taste. When you substitute white flour with whole wheat, use the same amount. This switch boosts nutrition without changing the flavor much.

Flavor Add-ins

Want to mix things up? You can add nuts or dried fruits to your muffins. Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a sweet chewiness. Just fold in about 1/2 cup of your favorite add-ins to the batter.

You can also try different types of chocolate. White chocolate or dark chocolate can change the taste. Each type brings its own unique flavor. You can even combine them for a fun twist. Just remember to keep the total chocolate to 1 cup.

Seasonal Twists

To make your muffins feel extra festive, add spices for fall flavors. Nutmeg and cinnamon are classic choices. You can also try ginger or allspice for a spicier kick. Just add 1/4 teaspoon more of your chosen spice to the batter.

Think about adding other seasonal ingredients too. Chopped apples or pears give a fresh twist. You can even fold in some shredded carrots for extra moisture and flavor. These small changes keep your muffins exciting all year long.

Storage Info

Storing Muffins

You can store your pumpkin chocolate chip muffins at room temperature or in the fridge. If you keep them at room temperature, place them in an airtight container. This keeps them fresh for about three days. You can also put them in the fridge, where they stay good for about a week. If you want to keep them fresh longer, use a paper towel inside the container. This absorbs extra moisture and helps prevent sogginess.

Freezing Muffins

To freeze your muffins, first let them cool completely. Then, wrap each muffin in plastic wrap. Next, place them in a freezer bag or airtight container. This keeps them fresh for up to three months. When you want to eat one, take it out and let it thaw in the fridge overnight. You can also microwave it for 20-30 seconds to warm it up right away.

Shelf-Life

Your pumpkin chocolate chip muffins will taste best within a few days. At room temperature, they last about three days. In the fridge, they stay fresh for up to a week. If you freeze them, they can stay tasty for three months. Always check for any signs of spoilage before eating. Enjoy these treats while they’re still soft and delicious!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, you need to cook and puree it. Cut the pumpkin in half, remove the seeds, and roast it until soft. Then, scoop out the pulp and blend it until smooth. Use the same amount as canned pumpkin.

How do I know when the muffins are done?

To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it has wet batter on it, bake for a few more minutes.

Can I make mini muffins with this recipe?

Yes, you can easily make mini muffins. Just fill the mini muffin tin about halfway with batter. Bake them for around 10-12 minutes. Keep an eye on them to avoid overbaking.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Allow them to cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer.

What can I substitute for eggs if needed?

You can use several substitutes for eggs. Here are a few options:

– 1/4 cup unsweetened applesauce

– 1/4 cup mashed banana

– 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes)

These will help bind the ingredients just like eggs do.

This blog post covered how to make delicious pumpkin chocolate chip muffins. We shared ingredients, step-by-step instructions, storage tips, and helpful variations. With simple methods, you can bake these muffins at home. Remember, gentle mixing is key for the right texture. Enjoy your time in the kitchen and share these treats with friends and family. Baking should be fun, and these muffins are perfect for any occasion. Now, get started and enjoy your tasty creation

- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips To make these muffins, you need simple ingredients. Start with canned pumpkin puree. This adds moisture and flavor. Next, grab vegetable oil for richness. Brown sugar and granulated sugar sweeten the mix. Eggs will bind everything together. Don't forget the vanilla extract! It adds a nice touch. For the dry mix, use all-purpose flour. Baking soda and baking powder help the muffins rise. Ground cinnamon brings warmth, while nutmeg adds a cozy flavor. Salt balances the sweetness. Finally, the semi-sweet chocolate chips will make every bite delicious. These ingredients come together to create a tasty treat. You can find them at your local store. I love using fresh pumpkin when I can, but canned is quick and easy. Remember, quality ingredients make a big difference! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line muffin tin or grease with cooking spray. - Combine pumpkin puree, vegetable oil, sugars, eggs, and vanilla. - Whisk until the mixture is smooth and well blended. - Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. - Make sure there are no lumps in the dry mix. - Fold dry ingredients into wet ingredients gently. - Avoid overmixing; a few lumps are okay. - Gently fold in the semi-sweet chocolate chips. - Ensure they are evenly distributed in the batter. - Scoop the batter into the muffin tin. Fill each cup about 3/4 full. - Bake for 18-20 minutes. Check with a toothpick; it should come out clean. - Cool the muffins on a wire rack for at least five minutes. When you mix the batter, do it gently. Use a spatula to fold the dry mix into the wet mix. This helps keep the muffins light and fluffy. If you see some lumps in the batter, that's fine. Overmixing makes the muffins tough. A few lumps will help keep them soft. To make your muffins look great, dust them with powdered sugar. You can add whipped cream on top for extra flavor. These muffins pair well with coffee or hot chocolate. For a twist, try serving them with a scoop of vanilla ice cream! For the best texture, make sure to use the right amount of pumpkin. This keeps the muffins moist. The combination of baking soda and baking powder helps them rise. Bake until they are golden brown. A toothpick should come out clean when they are done. This shows that the muffins are perfectly cooked! Pro Tips Use Fresh Pumpkin: If you can, use fresh pumpkin instead of canned for a richer flavor and better texture. Don't Overmix: Mix the batter until just combined to keep your muffins light and fluffy; a few lumps are perfectly fine. Chocolate Chip Varieties: Experiment with different types of chocolate chips, such as dark or white chocolate, for a unique twist. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness. {{image_2}} You can easily make your Pumpkin Chocolate Chip Muffins healthier. Start by swapping out the oils and sugars. Use applesauce instead of vegetable oil. This change keeps the muffins moist while reducing fat. For sugars, try using honey or maple syrup. These options add natural sweetness. Another great choice is to use whole wheat flour. This flour has more fiber. It also gives the muffins a nuttier taste. When you substitute white flour with whole wheat, use the same amount. This switch boosts nutrition without changing the flavor much. Want to mix things up? You can add nuts or dried fruits to your muffins. Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a sweet chewiness. Just fold in about 1/2 cup of your favorite add-ins to the batter. You can also try different types of chocolate. White chocolate or dark chocolate can change the taste. Each type brings its own unique flavor. You can even combine them for a fun twist. Just remember to keep the total chocolate to 1 cup. To make your muffins feel extra festive, add spices for fall flavors. Nutmeg and cinnamon are classic choices. You can also try ginger or allspice for a spicier kick. Just add 1/4 teaspoon more of your chosen spice to the batter. Think about adding other seasonal ingredients too. Chopped apples or pears give a fresh twist. You can even fold in some shredded carrots for extra moisture and flavor. These small changes keep your muffins exciting all year long. You can store your pumpkin chocolate chip muffins at room temperature or in the fridge. If you keep them at room temperature, place them in an airtight container. This keeps them fresh for about three days. You can also put them in the fridge, where they stay good for about a week. If you want to keep them fresh longer, use a paper towel inside the container. This absorbs extra moisture and helps prevent sogginess. To freeze your muffins, first let them cool completely. Then, wrap each muffin in plastic wrap. Next, place them in a freezer bag or airtight container. This keeps them fresh for up to three months. When you want to eat one, take it out and let it thaw in the fridge overnight. You can also microwave it for 20-30 seconds to warm it up right away. Your pumpkin chocolate chip muffins will taste best within a few days. At room temperature, they last about three days. In the fridge, they stay fresh for up to a week. If you freeze them, they can stay tasty for three months. Always check for any signs of spoilage before eating. Enjoy these treats while they’re still soft and delicious! Yes, you can use fresh pumpkin. First, you need to cook and puree it. Cut the pumpkin in half, remove the seeds, and roast it until soft. Then, scoop out the pulp and blend it until smooth. Use the same amount as canned pumpkin. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it has wet batter on it, bake for a few more minutes. Yes, you can easily make mini muffins. Just fill the mini muffin tin about halfway with batter. Bake them for around 10-12 minutes. Keep an eye on them to avoid overbaking. Yes, these muffins freeze well. Allow them to cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. You can use several substitutes for eggs. Here are a few options: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These will help bind the ingredients just like eggs do. This blog post covered how to make delicious pumpkin chocolate chip muffins. We shared ingredients, step-by-step instructions, storage tips, and helpful variations. With simple methods, you can bake these muffins at home. Remember, gentle mixing is key for the right texture. Enjoy your time in the kitchen and share these treats with friends and family. Baking should be fun, and these muffins are perfect for any occasion. Now, get started and enjoy your tasty creations!

Pumpkin Chocolate Chip Muffins

Deliciously moist muffins packed with pumpkin and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk together until smooth.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients while mixing until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and accompany with a dollop of whipped cream on top or a drizzle of chocolate for extra indulgence!
Keyword chocolate chips, muffins, pumpkin

WANT TO SAVE THIS RECIPE?