Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 16 min
Cook time: 24 min
Yield: 1 dozen
Ingredients: 3 large eggs; 1 cup (213g) light brown sugar; 1 ounce can pure pumpkin puree; 3 Tablespoons (42ml) molasses; 2 teaspoons vanilla extract; 3/4 cup (170ml) oil; 3/4 cup (170ml) whole milk; 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; 5 ounces semi-sweet chocolate; 5 ounces semi-sweet chocolate chips

User Reviews

5.0

24 reviews

Excellent

Prep Time
16 mins
Cook Time
16 mins
Additional Time
15 mins
Servings
1 dozen
Course
Dessert, Breakfast, Snacks
Cuisine
American, Australian

Pumpkin Chocolate Chip Muffins

Iris Warren

Report

Get ready for pumpkin season with the BEST pumpkin chocolate chip muffins - packed with so much pumpkin flavor! Plus, crunchy pecans and extra chocolate chips. Overfill the muffin pan with muffin batter to achieve sky-high muffin tops.

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Ingredients

Servings

3 large eggs room temperature
1 cup (213g) light brown sugar packed
1 ounce can pure pumpkin puree
3 Tablespoons (42ml) molasses
2 teaspoons vanilla extract
3/4 cup (170ml) oil canola, vegetable, olive oil (mild) or coconut oil (melted) all work
3/4 cup (170ml) whole milk room temperature
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 semi-sweet chocolate chips

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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.