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Pumpkin Chocolate Chip Muffins Recipe

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3.9 from 66 reviews

Deliciously moist and flavorful Pumpkin Chocolate Chip Muffins made with wholesome ingredients, perfect for a cozy breakfast or snack. These muffins combine the natural sweetness of pumpkin puree with the warm spices of pumpkin pie seasoning and melty chocolate chips for a delightful treat that’s easy to prepare and bake.

  • Total Time: 28 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 6 tablespoons unsalted butter
  • 1 cup canned pumpkin puree
  • ½ cup honey or pure maple syrup
  • ¼ cup milk (dairy, almond, or preferred type)
  • 2 eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1½ cups white whole wheat flour (or regular whole wheat flour or all-purpose flour)
  • ½ cup chocolate chips (mini chocolate chips preferred)

Instructions

  1. Preheat the oven and prepare the muffin tin: Preheat your oven to 350° F (175° C). Spray a muffin tin with cooking spray or line with muffin liners. You can also use a mini muffin pan if desired.
  2. Melt the butter: Place 6 tablespoons of unsalted butter in a large bowl and melt it in the microwave until fully liquid.
  3. Mix wet ingredients: To the melted butter, add the pumpkin puree, honey or maple syrup, and milk. Whisk these together until smooth. Then whisk in the eggs and vanilla extract until fully combined.
  4. Add leavening and spices: Stir in the baking soda, baking powder, and salt, whisking until evenly combined. Next, whisk in the pumpkin pie spice to infuse the batter with warm seasonal flavors.
  5. Incorporate flour and chocolate chips: Using a rubber spatula, fold in the white whole wheat flour and chocolate chips carefully to avoid over-mixing, which can make muffins tough.
  6. Scoop batter into the muffin tin: Divide the batter evenly into the prepared muffin pan using a large scoop for ease. Optionally, sprinkle a few extra chocolate chips on top of each muffin for a pretty finish.
  7. Bake and cool: Bake the muffins in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Mini muffins will require about 12 minutes. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • For a dairy-free version, substitute butter with coconut oil and use plant-based milk.
  • Don’t overmix the batter to keep muffins tender and fluffy.
  • Mini muffin tins reduce baking time to about 12 minutes.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

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