Pumpkin Chocolate Chip Muffins
User Reviews
5
Pumpkin Chocolate Chip Muffins
Description
This recipe integrates pumpkin puree with both granulated and brown sugars, eggs, neutral oil, and buttermilk to create a moist and tender batter. Dry ingredients include all-purpose flour, pumpkin pie spice for warm autumn flavor, baking soda for leavening, and salt to enhance taste. Mini chocolate chips add texture and pockets of rich chocolate throughout the muffins.
The muffins are baked starting at a higher temperature to promote rise and then finished at a lower temperature to ensure even cooking without overbrowning. The crumb is soft with a subtly spiced, sweet pumpkin flavor punctuated by chocolate. Cooling in the pan briefly before transferring to racks helps maintain structure.
Uses neutral oils such as vegetable, canola, or olive oil. Both regular and low-fat buttermilk are acceptable. Nutritional values are estimates depending on ingredients used.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 egg large
- 1/4 cup neutral oil
- 1/4 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 400 F. Paper-line or grease 14 muffin tin cups.
- In a large bowl, mix together pumpkin, sugars, eggs, oil, and buttermilk until well-combined.
- Whisk in flour, pumpkin pie spice, baking soda, and salt just until combined. Don't overmix.
- Add mini chocolate chips, and stir until just incorporated.
- Divide batter evenly among the muffin cups.
- Bake for 7 minutes.
- Reduce heat to 375F.
- Continue baking for 13-18 minutes, or until wooden pick inserted in centers comes out clean. A little melted chocolate is ok, but you don't want wet batter coming out on the toothpick.
- Cool in pans for 5-10 minutes, and then remove to wire racks to finish cooling.
Notes
- Use neutral oils like vegetable, canola, or mild olive oil for best results.
- Regular or low-fat buttermilk can be used interchangeably.
- Avoid overmixing the batter to prevent tough muffins.
- Nutritional values are approximations based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 195kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 179mg | 7% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2755IU | 55% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
