Pumpkin Chocolate Chip Muffins
User Reviews
4.7
Pumpkin Chocolate Chip Muffins
Description
The Pumpkin Chocolate Chip Muffins recipe features classic autumn spices mixed into a batter with pure pumpkin puree, sugars, and a blend of oils and buttermilk to maintain moisture and tenderness. The chocolate chips add melted pockets of sweetness throughout the muffins. A light streusel topping of sugar, flour, and melted butter adds a delicate crunch on top, with additional chocolate chips sprinkled over it for extra chocolate flavor and visual appeal. Baking at 350 degrees ensures the muffins rise and set with a soft, moist center and slightly crisp edges.
These muffins are best served fresh and can be enjoyed at breakfast, as a snack, or dessert. The combination of spices and pumpkin notes work well with warm beverages like coffee or tea. The texture is moist yet firm enough to hold up to handling without crumbling.
According to the notes, these muffins can be stored covered at room temperature for up to three days or frozen for up to two months, allowing for advance preparation or longer storage. Allow muffins to cool completely before freezing to maintain texture.
Ingredients
For the streusel topping:
- 1/3 cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons butter melted
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin not pumpkin pie filling, puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk at room temperature
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. If you don't have liners, grease the pan with nonstick cooking spray. Set aside.
- In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Set aside while you make the muffin batter.
- In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
- Divide the batter among muffin cups, filling each cup 3/4 full. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
- Bake the muffins for 24-28 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.
- Let the muffins cool to room temperature and enjoy!
Notes
- Store muffins covered at room temperature for up to 3 days to keep them fresh.
- For longer storage, freeze muffins for up to 2 months; thaw completely before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 3291IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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