These moist pumpkin chocolate chip muffins are the perfect fall treat! They combine pumpkin’s warm, cozy flavors with sweet chocolate chips for a delightful snack. Yum!
Making these muffins is super easy, and the smell while they bake is heavenly! I love enjoying them warm with a cup of coffee—such a nice way to start the day!
Key Ingredients & Substitutions
Flour: All-purpose flour is great for muffins. For a gluten-free option, use a 1:1 gluten-free flour blend. This will help maintain the texture.
Pumpkin Puree: Canned pumpkin puree works best for consistent results. If you prefer fresh, roast and puree your pumpkin. Just ensure it’s smooth!
Sugar: Granulated sugar is standard here but you can use brown sugar for extra moisture and a touch of caramel flavor. A 1:1 swap works well!
Butter: I recommend unsalted butter for better control over the saltiness. You can substitute it with coconut oil or a dairy-free alternative for vegan muffins.
Chocolate Chips: Semi-sweet chocolate chips are the classic choice. For a healthier take, try dark chocolate chips or even chopped nuts for a different texture.
How Can I Ensure My Muffins Come Out Moist?
Keeping your muffins moist is all about balancing the wet and dry ingredients and not overmixing. Here are some tips:
- Make sure your butter isn’t too hot when mixing; let it cool slightly first.
- Combine wet and dry ingredients just until they’re mixed. Overmixing can lead to dry muffins.
- If you want an extra moist muffin, consider adding a bit of yogurt or applesauce to the batter.
Lastly, letting them cool in the pan for a bit before transferring helps maintain moisture too!
How to Make Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
- 1 cup (175g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. With a little extra time for cooling, you can have delicious muffins ready in about 40 to 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. This adds flavor and ensures even mixing.
3. Combine Butter and Sugar:
In a large bowl, mix the melted butter and granulated sugar together. Stir this well. Then, add the eggs one at a time, whisking until the mixture is smooth and creamy.
4. Add Pumpkin and Vanilla:
Add the pumpkin puree and vanilla extract to the butter and sugar mixture, stirring well until everything is fully combined.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Stir gently until just combined—be careful not to overmix, as this can make the muffins tough!
6. Fold in the Chocolate Chips:
Gently fold the chocolate chips into the batter, distributing them evenly without overmixing.
7. Fill the Muffin Tin:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
8. Bake:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
9. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. Enjoy them warm or store in an airtight container for up to 3 days.
Bake these delicious pumpkin chocolate chip muffins, and enjoy the wonderful flavors of fall!
FAQs for Moist Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until tender, then puree it until smooth. Just use the same amount as the canned pumpkin puree—1 cup for this recipe.
What Can I Substitute for Eggs?
If you need an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help keep the muffins moist and bind the ingredients together!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months.
Can I Add Other Mix-ins?
Definitely! Feel free to customize your muffins by adding chopped nuts, dried fruit, or swapping in white or dark chocolate chips for a fun twist!
