Pumpkin Chocolate Chip Muffins
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Resting Time
15 mins
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Total Time
57 mins
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Servings
12
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Calories
396 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins are moist and tender treats filled with warm pumpkin spice flavors and sweet mini chocolate chips. These easy-to-make muffins are perfect for breakfast, snack time, or whenever you crave a delicious homemade treat.
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Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 large eggs
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 cup pumpkin puree unsweetened
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup mini semisweet chocolate chips divided
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Instructions
- In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice and salt until well combined.
- In another medium bowl, beat the eggs, sugars, pumpkin puree, vegetable oil, buttermilk and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; it's okay if there are a few lumps.
- Fold in ¾ cup of the mini semisweet chocolate chips until evenly distributed throughout the batter. Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
- Preheat oven to 425ºF. Line 2 12-cup muffin pans with 6 paper liners each, meaning you'll only fill every other muffin cup. Spray the lined muffin cups with cooking spray. This will ensure paper liners come off smoothly from muffins.
- Using an ice cream scoop, fill the lined muffin cups all the way to the top with batter. Top each muffin with the remaining chocolate chips.
- Transfer the muffin pan to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.
- Cool in the pan for 15 minutes before removing.
Equipments used:
Notes
- Measuring Flour: Spoon flour into your measuring cup and level it off. This prevents overpacking and ensures the muffins are light.
- Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
- Resting the Batter: Don't skip this step. It makes a noticeable difference in the muffin's rise and texture.
- Chocolate Chips: Mini chips distribute more evenly, but regular ones work if that's what you have.
Nutrition Information
Show Details
Serving
1serving
Calories
396kcal
(20%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
64mg
(21%)
Sodium
138mg
(6%)
Potassium
333mg
(10%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
3294IU
(66%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 138mg | 6% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 3294IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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