Print

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/pumpkin-chocolate-muffins-recipe/