These moist pumpkin chocolate chip muffins are a perfect fall treat! With the warm flavors of pumpkin and sweet chocolate chips, they’re so inviting.
Whether you enjoy them for breakfast or as a snack, these muffins are sure to brighten your day. I love how quick they are to whip up—it’s just mix, pour, and bake! 🎃🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you want a lighter texture, you can substitute half with whole wheat flour. For gluten-free options, a gluten-free all-purpose blend works well too!
Pumpkin Puree: Canned pumpkin puree is super convenient and gives great flavor. If you have fresh pumpkin, roast and puree it! Just make sure it’s not too watery to avoid soggy muffins.
Vegetable Oil: I like using vegetable oil for its neutral taste. However, melted coconut oil or butter gives a nice flavor. If you’re looking for a lighter option, applesauce can also replace half the oil for moistness.
Spices: Feel free to mix and match! If you don’t have ground cloves or ginger, just use more cinnamon or nutmeg. I often skip the cloves for a simpler spice profile, and it still tastes great!
How Do I Avoid Overmixing the Muffin Batter?
Overmixing can lead to tough muffins, so this step is crucial. After combining your wet and dry ingredients, use a spatula to gently fold until just combined. Lumps are okay; they help keep the muffins tender!
- Mix the wet and dry ingredients separately before combining.
- Use a folding motion rather than stirring vigorously.
- Stop mixing when there are a few streaks of flour visible.
By keeping it gentle, you will have fluffy, moist muffins that are a joy to eat!
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
Additions:
- 1 cup (175g) semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to bake. After that, let the muffins cool for about 5 minutes in the tin before transferring them to a wire rack. In total, you’ll have delicious muffins ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups lightly with cooking spray to ensure easy release after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together until they are well blended. This helps distribute the leavening agents evenly throughout the mixture.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil (or melted butter), granulated sugar, and vanilla extract until smooth. Make sure everything is well incorporated for a consistent batter!
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay, and this will help keep your muffins moist and fluffy!
5. Add the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. Who can resist the sweet surprise of chocolate in these muffins?
6. Fill the Muffin Cups:
Using a spoon or a scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full. This allows room for the muffins to rise without overflowing.
7. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for about 18-22 minutes. You can test for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs.
8. Cool the Muffins:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents sogginess on the bottom.
9. Enjoy Your Muffins:
Now for the best part! Enjoy your moist pumpkin chocolate chip muffins warm or at room temperature. They’re delicious on their own or with a touch of butter!
This recipe yields about 12 delightful muffins, perfect for sharing with family and friends or savoring throughout the week. Enjoy!
FAQ for Moist Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it, ensuring it’s not too watery. Just follow the same measurement (1 cup of pumpkin puree), and your muffins will still be delicious!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Substitute the Sugar with a Different Sweetener?
Yes! You can use brown sugar for a richer flavor or coconut sugar as a healthier option. Just keep in mind that substitutes can alter the moisture level slightly, so you may need to adjust other liquid ingredients accordingly.
What Should I Do If My Muffin Batter Is Too Thick?
If you find your batter thicker than expected, you can add a tablespoon of milk or water at a time until you reach your desired consistency. A thicker batter will still yield moist muffins, so don’t worry too much!
