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To make delicious pumpkin chocolate chip muffins, you need these ingredients: - 1 cup pure pumpkin puree - 2 large eggs - 1/2 cup vegetable oil - 1/2 cup brown sugar, tightly packed - 1/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips Using high-quality ingredients makes a big difference. Fresh pumpkin puree enhances the flavor. It gives a rich, earthy taste that can’t be matched. Real vanilla extract adds warmth and depth. It makes the muffins taste homemade. Good chocolate chips melt perfectly and create gooey pockets of chocolate. This combination leads to muffins that are moist and full of flavor. If you need to make swaps, it’s easy! You can use applesauce instead of oil. This makes your muffins lighter and adds sweetness. For a lower sugar option, use a sugar substitute like stevia. You can also use whole wheat flour instead of all-purpose flour. This gives a nuttier flavor and adds fiber. If you want a dairy-free version, try using almond milk in place of eggs. These substitutions keep your muffins tasty and fun to make! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can line it with paper liners or spray it lightly with non-stick spray. This will help the muffins release easily after baking. In a large bowl, start with 1 cup of pure pumpkin puree. Next, crack in 2 large eggs. Pour in 1/2 cup of vegetable oil. Add 1/2 cup of packed brown sugar and 1/4 cup of granulated sugar. Finally, stir in 1 teaspoon of pure vanilla extract. Use a whisk to combine these until smooth. This mixture creates the moist base of your muffins. In another bowl, measure out 1 1/2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of fine sea salt. Whisk these dry ingredients together until no lumps remain. This mix adds flavor and helps the muffins rise. Now, slowly add the dry mixture to your wet ingredients. Stir gently until just combined. Be careful not to overmix; this will keep your muffins fluffy. Next, fold in 1 cup of semi-sweet chocolate chips. Make sure they spread evenly in the batter. Using an ice cream scoop, fill each muffin cup about 3/4 full. This allows them to rise nicely while baking. Place the filled muffin tin in your preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done. Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell as they cool! To keep your muffins light, mix gently. Overmixing makes muffins tough. When you add dry ingredients to wet ones, stir until you see no flour. Small lumps are okay. The key is to stop mixing right when everything blends. This way, your muffins stay soft and fluffy. Store your muffins in an airtight container. This keeps them fresh and moist. You can also use a zip-top bag. Place a paper towel inside to absorb extra moisture. If you want them to last longer, freeze them. Just wrap each muffin in plastic wrap before placing them in a freezer bag. Presentation matters! For a fun touch, sprinkle cinnamon sugar on top before baking. It adds a nice shine and flavor. Serve muffins on a wooden platter for a rustic look. You can even add a side of cream cheese frosting for dipping. This makes your muffins feel special and festive. If your muffins sink in the middle, you may have added too much liquid. Make sure to measure ingredients carefully. If they turn out dry, you might have overbaked them. Check them sooner next time. Use a toothpick to test doneness. It should come out clean or with a few moist crumbs. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, try using homemade pumpkin puree instead of canned. Simply roast fresh pumpkins, scoop out the flesh, and blend until smooth. Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins. Chocolate Chip Variations: Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, for a unique twist on flavor. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_4}} You can easily make these muffins gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many brands offer great mixes that work well in baking. Look for a blend that includes xanthan gum. This helps give your muffins the right texture. Follow the same steps in the recipe, and enjoy your gluten-free treat! To make vegan pumpkin chocolate chip muffins, you need to replace a few ingredients. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For the oil, you can use applesauce or coconut oil. This keeps the muffins moist while avoiding eggs. Use a plant-based milk instead of regular milk if you want. Your vegan muffins will be soft and tasty! You can get creative with your muffins by adding different mix-ins. Try adding nuts like walnuts or pecans for crunch. Dried fruit, like cranberries or raisins, can add a sweet touch. You can also swap semi-sweet chocolate chips for dark chocolate or white chocolate chips. For a spicy kick, add a pinch of cayenne pepper. Each option gives your muffins a unique twist! To keep your muffins fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. You can leave the muffins at room temperature for up to three days. If you want them to last longer, consider refrigerating them. Just remember to let them cool completely before storing. Freezing is a great way to save muffins for later. First, let them cool down fully. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. They can stay in the freezer for up to three months. When you want to enjoy one, just thaw it overnight in the fridge. To enjoy your muffins warm again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Heat for 15-20 seconds for a quick warm-up. Enjoy them as is or with a spread of butter or cream cheese! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. Make sure to drain excess water to keep muffins from getting soggy. This fresh taste can add a nice touch! These muffins stay fresh for about 3 to 5 days at room temperature. Keep them in an airtight container. If you want them to last longer, store them in the fridge for up to a week. Absolutely! You can make mini muffins using the same batter. Just reduce the baking time to about 10-12 minutes. Check for doneness by inserting a toothpick. It's a fun way to enjoy smaller bites! Pumpkin puree adds moisture. The eggs and oil also help keep the muffins soft. This combination gives the muffins a tender crumb. Avoid overmixing to keep them fluffy and light. These muffins are great with cream cheese frosting. You can also serve them with a warm drink like coffee or tea. Try adding a sprinkle of cinnamon sugar on top for extra flavor! This post covered key steps to bake delicious pumpkin chocolate chip muffins. We discussed essential ingredients, their quality, and easy substitutions. I shared clear methods for mixing and baking while avoiding common mistakes. I also offered storage tips to keep your muffins fresh and variations for different diets. Remember, the right ingredients and techniques make all the difference. Enjoy your baking adventure, and let those muffins shine!

Pumpkin Spice Chocolate Chip Muffins

Deliciously moist muffins infused with pumpkin spice and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 1 2 cup vegetable oil
  • 1 2 cup brown sugar, tightly packed
  • 1 4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 2 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or by lightly greasing each cup with non-stick spray to prevent sticking.
  • In a large mixing bowl, pour in the pumpkin puree, then add the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Using a whisk, blend these ingredients together until the mixture is smooth and thoroughly combined.
  • In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt. Whisk these dry ingredients until they are well mixed and there are no lumps.
  • Slowly incorporate the dry mixture into the wet ingredients, stirring gently until just combined; take care not to overmix as this can affect the texture of your muffins.
  • Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter for that indulgent chocolatey taste.
  • Using an ice cream scoop or a spoon, fill each muffin cup with batter, aiming to fill them about 3/4 full to allow for rising during baking.
  • Place the filled muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  • After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer each muffin to a wire rack to cool completely.

Notes

For a festive touch, sprinkle the tops of the muffins with a little extra cinnamon sugar before baking.
Keyword chocolate chip, fall baking, muffins, pumpkin