These Easy Pumpkin Chocolate Chip Muffins are a cozy treat perfect for fall! With warm pumpkin spice and sweet chocolate chips, they are both tasty and comforting.
Let’s be real, who doesn’t love a soft muffin with chocolate melting in your mouth? I like to enjoy them fresh out of the oven with a cup of tea—pure happiness! ☕️
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the muffins. If you want a gluten-free option, almond flour or a gluten-free flour blend can work well.
Canned pumpkin puree: Fresh pumpkin can be used if you prefer, just make sure it’s well-pureed and not watery. Sweet potatoes are a great substitute too, offering a similar texture and flavor.
Chocolate chips: I love using semi-sweet chocolate chips for a balanced sweetness. You can switch to dark chocolate or even use a mix of chocolate chunks for extra richness. If you want a healthier twist, try using dried fruit or nuts.
Spices: The spices are key for that classic fall flavor! You can buy pumpkin pie spice instead of measuring out individual spices. If you’re not a fan of clove, you can leave it out.
How Do You Avoid Overmixing the Muffin Batter?
Overmixing can lead to dense muffins. Here’s how to mix just enough:
- Combine the wet and dry ingredients until just mixed—lumps are okay!
- When folding in chocolate chips, use a gentle hand to avoid tough muffins.
- If your batter looks a little lumpy, that’s fine! The muffins will be soft and fluffy.
This technique keeps the muffins light and fluffy, so don’t stress about perfecting the batter!
Easy Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Extras:
- 3/4 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Overall, you’ll be enjoying these scrumptious muffins in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Tin:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, grab a muffin tin and line it with paper liners or spray it with non-stick spray to ensure your muffins come out easily.
2. Mix the Dry Ingredients:
Take a medium bowl and whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure it’s well combined so the flavors mix evenly!
3. Combine the Wet Ingredients:
In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix them all together until the mixture is smooth and creamy—this will be your flavorful base.
4. Bring it All Together:
Now, slowly add the dry ingredients to the wet mixture, stirring until just combined. This is a key step—don’t worry about having some lumps! Overmixing can make the muffins dense, so be gentle.
5. Add the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they’re spread out in the batter. You want those delicious chunks of chocolate in every bite!
6. Fill the Muffin Cups:
Using a spoon or a scooper, divide the batter evenly among the muffin cups, filling each cup about 3/4 full. This gives them space to rise beautifully without overflowing.
7. Bake!
Pop your muffin tin into the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them, as baking times may vary.
8. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience is key, but the smell will drive you crazy!
9. Enjoy:
Now the best part—enjoy your warm or room-temperature muffins! They make a perfect snack or breakfast treat, and sharing them with friends and family is always a delight!
FAQs About Easy Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, make sure to cook and puree it until smooth. Just ensure it’s not watery, as excess moisture can change the muffin texture. Sweet potatoes are also a great substitute!
Can I Make These Muffins Vegan?
Yes, you can! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg). For the dairy-free version, use a plant-based oil and ensure your chocolate chips are dairy-free.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds to warm them up!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for added crunch. You can also mix in dried fruit like cranberries or raisins for a twist on flavor. Just keep the total amount of mix-ins to about 1 cup total for the best texture.
