Pumpkin Chocolate Muffins Recipe

Introduction

These pumpkin chocolate muffins combine the warm spices of fall with rich chocolate chips for a delicious, moist treat. Perfect for breakfast or an afternoon snack, they’re easy to make and sure to please both pumpkin lovers and chocolate fans alike.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup chocolate chips
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with butter.
2. Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Step 3: In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and brown sugar until smooth and well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
5. Step 5: Gently fold in the chocolate chips, reserving a few to sprinkle on top of each muffin.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.
• Substitute vegetable oil with melted coconut oil for a subtle tropical hint.
• Use white or dark chocolate chips for a different flavor profile.
• Ensure not to overmix the batter to keep your muffins light and fluffy.

Storage

Store pumpkin chocolate muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pie filling, as the latter contains added sugars and spices that can alter the flavor and texture of the muffins.

Can I make these muffins dairy-free?

Yes, these muffins are naturally dairy-free if using vegetable oil and dairy-free chocolate chips. Just be sure your chocolate chips do not contain milk ingredients.

Pumpkin Chocolate Muffins Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

Delightfully moist and flavorful Pumpkin Chocolate Muffins featuring a perfect blend of autumn spices and rich chocolate chips. These muffins are easy to make, combining pumpkin puree with warm cinnamon and nutmeg, making them an ideal treat for fall or any time you crave a cozy, sweet snack.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar

Add-ins

• 1 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat and Prepare Muffin Tin. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with butter to prevent sticking.
2. Combine Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt, ensuring that they are evenly distributed.
3. Mix Wet Ingredients. In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and brown sugar until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures. Pour the wet ingredient mixture into the bowl with dry ingredients and gently fold the two together, mixing just until combined to avoid overmixing which can make muffins tough.
5. Add Chocolate Chips. Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins for added texture and visual appeal.
6. Fill Muffin Cups. Divide the batter evenly among the muffin cups, filling each about two-thirds full for proper rising.
7. Top and Bake. Sprinkle the reserved chocolate chips on top of each muffin. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

• Do not overmix the batter to keep the muffins light and tender.
• If using canned pumpkin puree, ensure it is pure pumpkin, not pumpkin pie filling, for best results.
• You can substitute chocolate chips with chopped nuts or dried fruit if preferred.
• Store muffins in an airtight container for up to 3 days or freeze for longer storage.
• For a dairy-free option, ensure the chocolate chips are dairy-free and substitute butter with a plant-based alternative if greasing the muffin tin.

Keywords: pumpkin muffins, chocolate chip muffins, fall dessert, easy pumpkin recipe, autumn muffins