Irresistible Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins combine moist pumpkin goodness and decadent chocolate in a grab-and-go package. With their perfect dome tops and irresistible aroma, these muffins are the perfect balance of nutrition and indulgence in one delicious bite.
Equipment
- Muffin Tin
- Mixing Bowls
- Ice Cream Scoop
- Wire Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend for GF option
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup light brown sugar packed (or coconut sugar for a less refined option)
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil for a healthier alternative
- ¼ cup milk any variety, including plant-based
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips plus extra for topping (mini chips work beautifully too!)
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
- In a large bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smoothly blended. Add the eggs one at a time, beating well after each addition. Stir in the oil, milk, and vanilla extract until the mixture is uniform.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until just combined – you should still see a few small streaks of flour. Gently fold in the chocolate chips, reserving a small handful for topping.
- Using an ice cream scoop or large spoon, fill each muffin cup about ¾ full with batter. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake at 425°F (220°C) for 5 minutes, then – without opening the oven door – reduce the temperature to 350°F (175°C) and continue baking for 15-17 minutes more. Test for doneness by inserting a toothpick into the center of a muffin – it should come out with just a few moist crumbs, not wet batter.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a healthier version, try these alternatives:
- Replace half the all-purpose flour with whole wheat flour for more fiber
- Swap regular chocolate chips for dark chocolate chunks
- Reduce sugar to ⅓ cup each of brown and white sugar
- Use unsweetened applesauce to replace half the oil
- Add 2 tablespoons of ground flaxseed for an omega-3 boost Store in an airtight container at room temperature for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.
- Replace half the all-purpose flour with whole wheat flour for more fiber
- Swap regular chocolate chips for dark chocolate chunks
- Reduce sugar to ⅓ cup each of brown and white sugar
- Use unsweetened applesauce to replace half the oil
- Add 2 tablespoons of ground flaxseed for an omega-3 boost Store in an airtight container at room temperature for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 5gFiber: 2gSugar: 22gVitamin A: 45IUIron: 8mg
Tried this recipe?Let us know how it was!