Chocolate Chip Pumpkin Muffins
User Reviews
5
Chocolate Chip Pumpkin Muffins
Description
This recipe for Chocolate Chip Pumpkin Muffins starts with mixing dry ingredients—flour, sugars, baking soda, salt, cinnamon, and pumpkin pie spice. Wet ingredients including canned pumpkin puree, eggs, vanilla, cooking oil, and melted butter are combined separately before being gently folded into the dry mix with chocolate chips. Avoiding overmixing helps keep the muffins tender rather than dense. The batter is portioned into muffin cups, optionally topped with more chocolate chips, and baked until a toothpick inserted comes out clean or the muffins spring back when pressed.
The muffins have a soft crumb and moist texture from the pumpkin, with bursts of melted chocolate providing sweetness and texture contrast. The warm spices complement the pumpkin’s earthiness. Muffins can be eaten fresh or stored covered at room temperature for a few days, refrigerated for up to a week, or frozen for longer storage.
These muffins work well as a seasonal breakfast or treat with coffee or tea, highlighting familiar fall flavors without added complexity.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar dark or light
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15 ounces pumpkin puree not pumpkin pie mix, canned
- 3 egg
- 2 teaspoons vanilla extract
- 1/3 cup neutral cooking oil generic cooking oil
- 1/4 cup butter melted and cooled
- 1 cup chocolate chips or chunks
- chocolate chips or chunks, for topping if desired
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper muffin liners, or spray generously with non-stick cooking spray.
- In a medium bowl, combine flour, sugars, cinnamon, pumpkin pie spice, baking soda and salt. Mix to combine, then set aside.
- In a large bowl combine pumpkin puree, eggs, vanilla, oil and butter. Mix until well combined. Add in dry ingredients and stir until just combined, but do not overmix.
- Stir in chocolate chips or chunks.
- Scoop ingredients into prepared muffin pan. Well should be filled about 3/4 of the way full. If desired, press additional chocolate chips or chunks into the top of each muffin.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, or muffins springs back when lightly pressed.
- Place on wire cooling rack for five minutes, then remove muffins from pan.
Notes
- Store muffins covered at room temperature for up to three days or refrigerate to extend freshness to seven days.
- The muffins freeze well, making them suitable for make-ahead preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 179mg | 7% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 4271IU | 85% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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