Pumpkin Chocolate Chip Muffins
User Reviews
4.6
Pumpkin Chocolate Chip Muffins
Description
This recipe yields a batch of two dozen muffins using a blend of pumpkin puree, eggs, sugar, canola oil, and classic leaveners such as baking soda and baking powder. Pumpkin pie spice contributes the characteristic spice blend, which can be substituted with a homemade mix of cinnamon, nutmeg, ginger, and allspice if unavailable. The chocolate chips distributed through the batter add bursts of sweetness that contrast with the pumpkin spice base.
The method involves combining wet ingredients, then gradually mixing in dry ingredients before folding in the chocolate chips. Filling muffin liners about three-quarters full ensures even cooking, and baking them for 15-17 minutes results in muffins that are moist and tender but fully cooked. Cooling briefly in the pan before transferring promotes a clean removal.
For a bakery-style appearance, placing extra chocolate chips on top before baking is recommended. Leftovers store well in airtight containers and they provide a hearty snack or breakfast item, especially during the fall season.
Ingredients
- 4 egg
- 2 cups sugar
- 1 (15 ounces ) pumpkin puree solid-pack, canned
- 1½ cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (see Note for substitution)
- 1 teaspoon salt
- 2 cups semisweet chocolate chips 12 ounces
Instructions
- Preheat oven to 400°. Place paper liners in the muffin tins of a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add the dry ingredients slowly to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin liners three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins. Store leftovers in an airtight container.
Notes
- Applesauce can replace some oil to adjust fat content and add moisture.
- A homemade pumpkin pie spice substitute consists of cinnamon, nutmeg, ginger, and allspice when the pre-mixed spice is unavailable.
- Adding extra chocolate chips on top before baking creates an appealing, bakery-style look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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