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Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins Recipe
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★★★★★

5.2 from 12 reviews

Delight in these moist and flavorful Pumpkin Chocolate Chip Muffins, perfect for a cozy breakfast or snack. Made with warm spices and rich pumpkin puree, these mini muffins are studded with melty chocolate chips, offering a perfect balance of sweet and spicy. Easy to prepare and baked to perfection, they’re a seasonal favorite that everyone will love.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 2 eggs
  • 1 cup canned pumpkin puree
  • ½ cup white granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin to prevent sticking and ensure easy removal of muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the canned pumpkin puree, white granulated sugar, light brown sugar, and vegetable oil. Mix until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to overmix to maintain a tender crumb.
  5. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter to ensure every muffin has a delicious chocolate treat inside.
  6. Fill Muffin Tin and Bake: Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full. Bake in the preheated oven for 16 minutes, or until a toothpick inserted in the center comes out clean. Depending on your oven, baking time may extend to 20 minutes.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 3 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • For full-size muffins, increase baking time to 22-24 minutes.
  • Ensure not to overmix the batter to keep muffins light and fluffy.
  • You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
  • Mini muffin tins make perfect bite-sized treats, ideal for parties or snacks.
  • Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Pumpkin Muffins, Chocolate Chip Muffins, Fall Recipes, Pumpkin Recipes, Easy Muffins, Mini Muffins, Breakfast Muffins

Find it online: https://frommamamaya.com/pumpkin-chocolate-chip-muffins-recipe/