Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins combine the warm, comforting spices of fall with decadent chocolate morsels to create a breakfast treat or afternoon snack that's both satisfying and nostalgic. Whether you're looking for a quick grab-and-go breakfast option or something to enjoy with your afternoon coffee, these muffins deliver on both flavor and texture.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Ice Cream Scoop or 1/4-cup Measuring Cup
- Wire Rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour can substitute with whole wheat flour for added nutrition
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup rolled oats optional, for heartier texture
Wet Ingredients
- 3/4 cup granulated sugar can use coconut sugar for a less refined option
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
Mix-ins and Toppings
- 1 cup chocolate chips semi-sweet or dark chocolate work best
- 1/4 cup pumpkin seeds for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. If you're using oats, add them to this mixture.
- In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for topping.
- Using an ice cream scoop or ¼-cup measuring cup, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Sprinkle the reserved chocolate chips and optional pumpkin seeds on top of each muffin.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to 1 week
- Freeze individually wrapped muffins for up to 3 months
- To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes
- For healthier alternatives: use whole wheat flour, reduce sugar to ½ cup and add ¼ cup unsweetened applesauce, substitute half the oil with Greek yogurt, or use mini chocolate chips
- Refrigerate for up to 1 week
- Freeze individually wrapped muffins for up to 3 months
- To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes
- For healthier alternatives: use whole wheat flour, reduce sugar to ½ cup and add ¼ cup unsweetened applesauce, substitute half the oil with Greek yogurt, or use mini chocolate chips
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 31mgSodium: 180mgFiber: 2gSugar: 22gVitamin A: 50IUIron: 8mg
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