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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
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These Pumpkin Chocolate Chip Muffins are a moist, tender, and flavorful fall treat, blending pumpkin puree and warm spices with melty chocolate chips. Perfect for breakfast or snack time, they are easy to make and customizable to suit your preferences.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or half whole wheat for a healthier option)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1/2 cup vegetable oil or melted butter
  • 1 cup pumpkin puree (canned or fresh, room temperature)
  • 1 teaspoon vanilla extract

Mix-ins and Optional Ingredients

  • 3/4 cup chocolate chips (semi-sweet or variety)
  • Optional: 1/2 cup chopped walnuts or pecans (for added crunch)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well to ensure easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil (or melted butter), pumpkin puree, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together just until incorporated. Avoid overmixing to keep the muffins tender.
  5. Add Chocolate Chips: Fold the chocolate chips evenly into the batter, reserving a few to sprinkle on top for a decorative finish. Optionally, fold in nuts if using.
  6. Fill Muffin Cups and Bake: Spoon the batter into prepared muffin cups, filling each about 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • Use room temperature ingredients like eggs and pumpkin puree for better texture and even mixing.
  • Do not overmix the batter to avoid tough muffins; fold until just combined.
  • Measure flour properly by spooning into measuring cup and leveling off to prevent dense muffins.
  • Check baking time early, starting at 18 minutes, as ovens vary.
  • Add chocolate chips last and fold gently to prevent them from melting completely into the batter.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipe, pumpkin spice, easy muffins, breakfast muffins, seasonal baking

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