Pumpkin Chocolate Chip Muffins
User Reviews
5
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Prep Time
16 mins
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Cook Time
24 mins
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Additional Time
15 mins
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Servings
1 dozen
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Cuisine
American, Australian
Pumpkin Chocolate Chip Muffins
Description
Pumpkin Chocolate Chip Muffins blend pumpkin puree with brown sugar, molasses, and warm spices like pumpkin pie spice, cinnamon, and ginger. The recipe uses oil and milk to keep the muffins moist and tender. Pecans are lightly toasted and roughly chopped before folding in alongside semi-sweet chocolate chunks and chips, giving a mix of texture and pockets of sweet chocolate throughout. The batter is spooned fully into lined muffin cups, sometimes spilling over the top, which leads to a satisfying shape and good crust development on the edges.
The muffins bake at a high temperature of 400°F for 22 to 24 minutes until a toothpick comes out clean, ensuring they are cooked through but stay moist. Cooling them briefly in the pan before transferring to a rack helps keep them intact. These muffins present a warmly spiced profile balanced with chocolate and a slight crunch from pecans, making them a pleasing morning treat or afternoon snack.
For serving, enjoy the muffins warm or at room temperature. They pair well with coffee or tea and can be stored for a few days wrapped in an airtight container. The use of chocolate chunks and chips together offers varied texture and bursts of melting chocolate in each bite.
Ingredients
- 3 large egg room temperature
- 1 cup (213g) light brown sugar packed
- 1 ounce can pumpkin puree pure
- 3 Tablespoons (42ml) molasses
- 2 teaspoons vanilla extract
- 3/4 cup (170ml) neutral cooking oil canola, vegetable, olive oil (mild) or coconut oil (melted) all work, generic cooking oil
- 3/4 cup (170ml) milk room temperature, whole
- 3 cups (360g) all-purpose flour
- 1 and 1/2 Tablespoons (21g) baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (57g) pecans lightly toasted, roughly chopped, plus more for decorating, if desired
- 5 ounces semi-sweet chocolate chopped into chunks
- 5 ounces chocolate chips semi-sweet
Instructions
- Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed.
- In a large bowl, whisk the eggs until well combined. Then whisk in the brown sugar, pumpkin puree, molasses, vanilla, oil, and milk, mixing until well combined.
- In a medium bowl, whisk together all-purpose, baking powder, pumpkin pie spice, cinnamon, ginger, and salt.
- Using a rubber spatula, fold in the flour mixture, mixing just until combined.
- Fold in the pecans, chocolate chunks, and chocolate chips. Do not over mix here.
- Divide the batter evenly among the prepared paper liners, filling them all the way up to the top (the batter will go over the liner, that's ok). If you'd like to press a few pecans on top of each muffin, do so now.
- Bake for 22 to 24 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
- Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.
User Reviews
Overall Rating
5
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