These moist pumpkin chocolate chip muffins are the perfect fall treat! Filled with warm spices and sweet chocolate bits, they are deliciously comforting and soft.
Making these muffins is easy and fun! I love how they fill my kitchen with a cozy pumpkin smell. Plus, who can resist a chocolate surprise inside? Yum!
Ingredients & Substitutions
All-purpose flour: This is the main base for the muffins. If you want a healthier option, you can try whole wheat flour. Just keep in mind it may change the texture a bit.
Canned pumpkin puree: Make sure you use 100% pumpkin, not pumpkin pie filling. If you don’t have canned pumpkin, homemade puree works great too. Just steam and mash fresh pumpkin.
Granulated and brown sugar: These sugars add sweetness and moisture. If you’re looking for less sugar, you could reduce the amount or use coconut sugar as a natural substitute. Adjust according to your taste!
Vegetable oil: It helps keep the muffins moist. You can replace it with melted coconut oil or unsweetened applesauce for a lighter version.
Chocolate chips: Semi-sweet chocolate is my favorite, but dark chocolate or even milk chocolate can also be used. For a healthier twist, use dark chocolate chips or cacao nibs!
How Do I Ensure My Muffins Are Moist?
To keep your muffins nice and moist, it’s all about the mixing method and baking time. Mix just until combined; overmixing can toughen them up. Also, try not to open the oven door too often while they bake, as this can cause them to deflate.
- Preheat the oven well before baking.
- Use a toothpick to check for doneness, but be careful not to bake them too long.
- Allow them to cool in the pan briefly to let the steam keep them soft.
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. You’ll want to allow for a few extra minutes for the muffins to cool before digging in. Overall, you can have these delicious treats ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be nice and hot when you’re ready to bake your muffins. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps distribute the leavening agents and spices evenly throughout the muffins.
3. Combine the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix them together until smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the bowl of wet ingredients. Stir gently just until everything is combined—be careful not to overmix as it can make the muffins tough.
5. Fold in the Chocolate Chips:
Now, fold in the semi-sweet chocolate chips evenly into the batter. This will make sure you get delicious chocolate in every bite!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give them space to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean when they’re ready.
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy:
These muffins are delicious warm or at room temperature. They are perfect for breakfast, a snack, or even dessert! Enjoy every bite of your moist pumpkin chocolate chip muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can steam or roast your pumpkin until tender, then puree it until smooth. You’ll need about 1 cup of fresh pumpkin puree, just like you would use canned.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer freshness, up to a week. If you want to keep them longer, freeze them in a freezer-safe bag for up to 3 months; just thaw them at room temperature when you’re ready to enjoy!
Can I Substitute the Vegetable Oil?
Yes! You can substitute the vegetable oil with melted coconut oil, unsweetened applesauce for a lighter option, or even melted butter for extra richness. Just keep in mind that the flavor may change slightly depending on what you choose.
What If My Muffins Are Too Dense?
If your muffins turn out too dense, it may be due to overmixing the batter or using too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Mix just until combined to keep them light and fluffy!
