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Chocolate Chip Pumpkin Muffins Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Chocolate Chip Pumpkin Muffins, perfect for autumn mornings or a cozy snack. Packed with warm spices and gooey milk chocolate chunks, these muffins offer a delicious balance of sweet pumpkin goodness and rich chocolate, all baked to tender perfection.

Ingredients

Dry Ingredients

  • 150 grams all-purpose flour (spooned and leveled)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp allspice

Wet Ingredients

  • 2 large eggs
  • 150 grams light brown sugar (lightly packed)
  • 60 mL olive oil
  • 227 grams pumpkin puree

Additional Ingredients

  • 170 grams chopped milk chocolate (or milk chocolate chips)

Instructions

  1. Preheat and Prepare: Preheat the oven to 425°F (218°C) for convection or 400°F (204°C) for conventional ovens. Line 12 muffin tins with paper liners or grease them lightly to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and allspice until well combined. This ensures the spices and leavening agents are evenly distributed.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs, light brown sugar, olive oil, and pumpkin puree together until the mixture is smooth and homogeneous. This forms the base of your batter.
  4. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until barely combined. It’s okay to have a few streaks of flour left; overmixing can make the muffins tough.
  5. Add Chocolate: Fold in the chopped milk chocolate chunks evenly through the batter, reserving some to sprinkle on top of each muffin for extra chocolatey goodness.
  6. Fill Muffin Tins: Distribute the batter evenly among the 12 muffin tins, about 2.5 ounces (70 grams) of batter per muffin. This ensures uniform baking.
  7. Bake Muffins: Bake in the preheated oven at 425°F (218°C) for 5 minutes to give the muffins an initial rise. Then lower the temperature to 350°F (177°C) and continue baking for another 8-10 minutes or until the muffins spring back when lightly pressed and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5-10 minutes to set before transferring them to a wire rack. Serve warm or at room temperature and enjoy!

Notes

  • You can substitute the mixed spices with 2 teaspoons of pumpkin pie spice for convenience.
  • For a dairy-free version, use dairy-free chocolate chips and ensure the pumpkin puree does not contain additives.
  • The muffins freeze well; store them in an airtight container or freezer bag and thaw before serving.
  • Olive oil can be replaced with vegetable or canola oil for a more neutral flavor.
  • Be careful not to overmix the batter to keep the muffins light and fluffy.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast/Baking
  • Method: Baking
  • Cuisine: American

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