These moist pumpkin chocolate chip muffins are a tasty treat! The combination of warm spices and sweet chocolate makes each bite super yummy and comforting.
Honestly, I can’t resist grabbing one fresh out of the oven! These muffins are perfect for breakfast or a snack, and they smell amazing while baking. Enjoy them warm, and you’ll feel all the cozy vibes! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the staple for the muffins. If you need a gluten-free option, you can use a 1:1 gluten-free baking mix. I’ve tried it, and they still come out delicious!
Canned Pumpkin Puree: Make sure to use 100% pumpkin, not pumpkin pie filling. If pumpkin isn’t available, mashed banana or applesauce can work as substitutes, just adjust the spices since they vary in flavor.
Vegetable Oil or Butter: For a richer flavor, I love using melted butter, but vegetable oil keeps the muffins moist. Coconut oil is a great substitute if you want a hint of flavor.
Chocolate Chips: Semi-sweet chocolate chips are perfect, but you can try milk chocolate for a sweeter muffin or dark chocolate for a bittersweet contrast. You can also replace them with dried cranberries or nuts for a different twist!
What’s the Best Way to Ensure My Muffins Stay Moist?
Keeping muffins moist can be tricky, but there are a few tricks to help! First, avoid overmixing the batter; mix just until the ingredients come together. This helps keep the muffins from getting tough.
- Make sure to measure your flour correctly. Spoon it into the measuring cup and level it off to avoid too much flour.
- Don’t overbake! Check for doneness a couple of minutes early. They should spring back when lightly touched.
- Let them cool briefly in the pan before transferring to a wire rack to keep the moisture in.
These simple steps will help you make the most deliciously moist pumpkin chocolate chip muffins every time!
Moist Pumpkin Chocolate Chip Muffins Recipe
Ingredients You’ll Need:
- 1 3/4 cups (220g) 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 ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. Overall, you can enjoy your warm muffins in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or giving it a good grease with cooking spray so the muffins don’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together until they’re well mixed. This will help the spices distribute evenly throughout the muffins.
3. Combine Wet Ingredients:
In a large bowl, mix together the pumpkin puree, vegetable oil (or melted butter), sugar, eggs, and vanilla extract. Stir everything until it’s smooth and well combined. It should look nice and creamy!
4. Combine the Mixtures:
Now, take the bowl with the dry ingredients and gradually add it to the wet mixture. Gently mix them together until just combined. Remember, you don’t want to overmix because we want these muffins to be soft and fluffy!
5. Add the Chocolate Chips:
Fold in the chocolate chips gently with a spatula. This will ensure they are evenly distributed throughout the batter without overworking it.
6. Fill the Muffin Tin:
Use a spoon or spatula to divide the muffin batter evenly into the prepared muffin cups. Fill each cup about 2/3 full to give them room to rise!
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Cool Down:
After baking, let the muffins cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps them maintain their moisture and keeps the bottoms from getting soggy.
9. Serve and Enjoy:
Enjoy these moist pumpkin chocolate chip muffins warm or at room temperature. They are perfect for breakfast, a snack, or any time you want a sweet treat!
Happy Baking! 🎃🧁
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you want to use fresh pumpkin, you’ll need to roast it, scoop out the flesh, and then puree it until smooth. You should yield about 1 cup of puree from a small to medium pumpkin. Make sure it’s well-cooked to avoid excess moisture in the muffins.
Can I Freeze These Muffins?
Yes, you can freeze them! Just let the muffins cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw them overnight in the fridge or warm them in the microwave.
What Can I Substitute for Vegetable Oil?
If you prefer not to use vegetable oil, melted coconut oil or unsweetened applesauce are great alternatives. Both will keep your muffins moist, with coconut oil adding a hint of flavor!
How Can I Make These Muffins Healthier?
You can reduce the sugar by substituting some or all of it with honey or maple syrup. Alternatively, you can use whole wheat flour instead of all-purpose flour for added fiber. Just remember that this may slightly change the texture!
