Pumpkin Chocolate Chip Muffins
User Reviews
4.3
Pumpkin Chocolate Chip Muffins
Description
The muffins use a mix of flour, sugars, baking soda, salt, cinnamon, and pumpkin spice, combined separately from wet ingredients including eggs, pumpkin puree, softened butter, and vanilla extract. The two mixtures are blended until just combined, then chocolate chips are folded in. The batter goes into lined muffin tins, and extra chocolate chips may be placed on top for presentation.
Baking begins at a high heat to form domed tops, then reduces to finish cooking thoroughly. The muffins emerge moist and spiced, with pockets of melted chocolate adding richness and sweetness.
They make a good snack or breakfast item, with a tender crumb and flavor balance of pumpkin and spices.
Tips include mixing batter the day before and refrigerating, freezing leftover muffins, and options for nuts or coconut additions. Muffins should be filled about three-quarters full to give room for rising.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 2 egg room temperature
- 15 oz pumpkin puree canned
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
- In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
- Pour the wet ingredients into the dry ingredients and beat until just combined. Fold in chocolate chips.
- Add batter to muffin cup liners so they are almost full. Place 5-6 chocolate chips on top of each muffin if desired.
- Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.
Notes
- Fill muffin cups about three-quarters full for ideal rising.
- Place chocolate chips on top of each muffin before baking for a decorative look.
- The batter can be prepared up to a day in advance and refrigerated until baking.
- Store leftovers in an airtight container for 3-4 days or freeze up to 3 months.
- Optional mix-ins include chopped pecans, walnuts, or coconut for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 266mg | 11% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 5800IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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