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To make these tasty chocolate chip pumpkin muffins, you need the right ingredients. Here’s a complete list: - 1 cup canned pumpkin puree - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips Using canned pumpkin puree saves time. It gives a rich, smooth texture. The mix of brown and granulated sugar adds depth to the flavor. Vegetable oil keeps muffins moist. Eggs help bind everything together. Vanilla extract gives a warm flavor. Baking powder and baking soda help the muffins rise. Spices like cinnamon and nutmeg bring warmth. The salt balances the sweetness. Finally, semi-sweet chocolate chips make every bite a delight. Gather these ingredients, and you're ready to bake! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, prepare your muffin tin. You can line it with paper liners or grease it lightly. This helps the muffins release easily after baking. In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Then add 1/2 cup of vegetable oil. Mix this until it is smooth and creamy. Next, crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. Whisk these until fully blended. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Mixing these dry ingredients well ensures the spices and leavening agents are evenly distributed. Now, gradually add the dry mix to the pumpkin mixture. Stir until just combined. Be careful not to overmix; this keeps your muffins light and fluffy. After that, gently fold in 1 cup of semi-sweet chocolate chips. Make sure they are evenly mixed into the batter for a chocolatey bite in every muffin. Scoop the batter into your muffin tin, filling each cup about 2/3 full. Place the tin in the oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Let them cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy your warm muffins! To get the perfect muffin, avoid overmixing. When you mix the wet and dry ingredients, only stir until they just come together. Overmixing makes muffins tough. You want them soft and fluffy. Ensure you bake them for the right amount of time. Check them at 18 minutes. A toothpick should come out clean from the center. If it’s still wet, bake for another minute or two. For a lovely presentation, dust the muffins with powdered sugar. This adds a nice touch. You can also serve them with whipped cream. It makes a great treat for breakfast or dessert. Use a good muffin tin for even baking. Silicone or non-stick pans work well. A whisk is handy for mixing. A spatula helps fold in the chocolate chips gently. Don’t forget paper liners for easy cleanup! Pro Tips Store Pumpkin Puree: Keep any leftover pumpkin puree in an airtight container in the refrigerator for up to a week, or freeze it for later use in other recipes. Chocolate Chip Variations: Try using dark chocolate or white chocolate chips for a different flavor profile that pairs well with pumpkin. Moist Muffins: For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter. Even Baking: Rotate the muffin tin halfway through baking to ensure even browning and cooking of all the muffins. {{image_2}} You can make your muffins even better by adding nuts or dried fruits. Walnuts or pecans give a nice crunch. Dried cranberries or raisins add sweetness and chewiness. Mix in about 1/2 cup of your choice. Just fold them into the batter with the chocolate chips. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. You can use almond or coconut flour too. For a vegan version, replace eggs with flaxseed or applesauce. Use a plant-based oil and dairy-free chocolate chips. These changes keep the taste great while fitting your diet. You can change the spices to match the seasons. In fall, add more cinnamon or ginger for warmth. During winter, try nutmeg or allspice for a cozy flavor. In spring or summer, consider adding citrus zest like lemon or orange. This adds freshness and brightens the muffins! To keep your muffins fresh, store them in an airtight container. You can use a large zip-top bag or a plastic container with a lid. Place the muffins at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. Just remember, the fridge can dry them out a bit. You can also wrap each muffin in plastic wrap for better freshness. Freezing your muffins is a great way to enjoy them later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a zip-top bag or a container. They can last up to three months in the freezer. When you're ready to eat them, take a muffin out and let it thaw at room temperature. You can also microwave it for about 20 seconds to warm it up. When stored properly, these muffins last about three days at room temperature. In the fridge, they can last up to a week. If you freeze them, enjoy them within three months for the best taste. Always check for any signs of spoilage before eating. This helps you enjoy every bite of your tasty chocolate chip pumpkin muffins. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft, then mash it. You should use about 1 cup of fresh pumpkin. Fresh pumpkin may have more moisture, so you might need to adjust the flour. Start with 1 cup and add more if needed to keep the batter thick. If you want to make this recipe vegan, there are great options. You can use 1/4 cup of unsweetened applesauce for each egg. Flaxseed meal is another choice. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This will help bind the muffins without eggs. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. You can also look for a golden-brown top. The muffins should spring back when lightly pressed. Yes, you can easily make mini muffins! Just fill each mini muffin cup about halfway. Bake them for about 12-15 minutes. Check for doneness with a toothpick as mentioned earlier. Mini muffins are great for snacks or parties! This blog post outlined a simple recipe for delicious pumpkin chocolate chip muffins. We covered key ingredients, step-by-step baking instructions, and tips for texture. Variations and storage tips ensure you can customize and keep your muffins fresh. Whether adding nuts or opting for gluten-free versions, there’s a fit for everyone. Enjoy baking these easy treats, and explore the flavors that resonate with you. Remember, baking is about fun and creativity—so get started and enjoy every bite!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 4 cup granulated sugar
  • 1 2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon ground nutmeg
  • 1 4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until smooth.
  • Add the eggs and vanilla extract to the bowl, whisking until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  • Gradually incorporate the dry ingredients into the pumpkin mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips until evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar or alongside a dollop of whipped cream for an extra treat.
Keyword chocolate chip, muffins, pumpkin