Pumpkin Chocolate Chip Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 muffins
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Calories
286 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Pumpkin Chocolate Chip Muffins
Description
The recipe mixes all-purpose flour with sugar, baking soda, baking powder, salt, and a blend of warm spices: cinnamon, mace, nutmeg, and cloves. Pumpkin puree, eggs, and gently melted butter add moisture and richness. The wet ingredients are combined with the dry until just moistened to avoid overmixing, leaving a slightly lumpy batter.
Semi-sweet chocolate chips are folded into the batter, providing bursts of sweetness that contrast pumpkin and spice. The batter is portioned into a sprayed or paper-lined muffin pan and baked until a toothpick inserted comes out clean, about 20 minutes. This process yields muffins with a tender crumb and mild sweetness balanced by spice and chocolate.
Sprinkling extra chocolate chips on top before baking adds texture and a richer chocolate flavor. These muffins work well for breakfast or as a snack with coffee or tea.
Ingredients
- 1⅔ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon kosher salt Morton brand
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¾ teaspoon mace ground
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 2 large egg
- 1 cup pumpkin puree not pumpkin pie filling, canned
- ½ cup unsalted butter gently melted
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350°F. Spray a standard muffin pan lightly yet thoroughly with cooking spray - or line with paper baking liners. I prefer to just spray my muffin pan for this recipe - I like the texture and appearance of the muffins better than when I use paper liners. Set aside.
- In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the eggs, pumpkin purée, and melted butter.
- Add the pumpkin mixture to the flour mixture and stir until just moistened (batter may be a bit lumpy). Then fold in the chocolate chips.
- Divide batter between the 12 prepared muffin cups - I like to use a scoop for this. Sprinkle additional chocolate chips over the tops if desired.
- Bake for about 20 minutes, or until a wooden toothpick inserted into centers of the muffins comes out just clean. Do not over bake.
- Let muffins cool for 10 minutes before removing them from the pan to a cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 286kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 51mg | 17% |
| Sodium | 254mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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