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These Pumpkin Chocolate Chip Muffins bring the warmth of autumn right to your kitchen. Soft, fluffy, and bursting with pumpkin spice paired with melty chocolate chips, they make a perfect breakfast treat or a cozy snack any time of day. They bake up quickly and fill your home with an irresistible aroma that invites everyone to gather around.
I first tried this recipe on a crisp fall morning and was amazed how quickly it became a favorite in our household. Now it’s a tradition to bake a batch at the start of every pumpkin season.
Ingredients
- All-purpose flour: means a tender crumb that is not too dense
- Baking powder and baking soda: work together to provide lift and lightness
- Ground cinnamon: adds classic autumn warmth; opt for fresh ground if you can to enhance flavor
- Salt: balances the sweetness and intensifies all other flavors
- Canned pumpkin puree: offers smooth moisture and that unmistakable pumpkin taste
- Large eggs: bring structure and richness
- Vegetable oil: keeps muffins moist without overpowering flavor
- Granulated sugar: sweetens without heaviness
- Semi-sweet chocolate chips: melt perfectly for gooey bursts of chocolate in every bite
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a muffin tin with paper liners. This ensures your muffins won’t stick and makes cleanup easier.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This step is important to distribute the rising agents and spices evenly throughout the batter.
- Combine Wet Ingredients:
- In a separate bowl, beat the pumpkin puree, eggs, vegetable oil, and sugar until smooth and combined. A well-mixed wet base creates a consistent texture.
- Bring It All Together:
- Gradually pour the dry ingredients into the wet mixture. Fold carefully until just combined to avoid overmixing, which can make muffins tough. Gently fold in the chocolate chips to spread them evenly.
- Fill Muffin Cups:
- Spoon the batter into the muffin liners, filling each about two-thirds full. This gives them room to rise without spilling over.
- Bake and Cool:
- Bake for 18 to 20 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Let the muffins cool slightly in the pan before transferring to a wire rack or serving warm.
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One of my favorite things about this recipe is the comforting scent of cinnamon and pumpkin baking together. It always reminds me of quiet fall mornings with a hot cup of coffee and good company. The chocolate chips add just the right touch of indulgence that makes these muffins feel extra special.
Storage Tips
Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage, wrap individually and freeze for up to two months. Thaw at room temperature or warm briefly in the microwave.
Ingredient Substitutions
If you prefer, swap vegetable oil for melted coconut oil for a subtle flavor twist. You can replace semi-sweet chocolate chips with dark or milk chocolate depending on your preference. For a gluten-free version, try a cup-for-cup gluten-free baking flour blend.
Serving Suggestions
These muffins are delightful on their own or paired with butter or cream cheese. They also make a great accompaniment to a hot latte or chai tea, especially when shared at a brunch or afternoon get-together.
Cultural Context
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Pumpkin baked goods are a beloved fall tradition in American kitchens, often featuring spices like cinnamon that have historical roots in holiday cooking. This recipe captures that nostalgic feeling with a simple, modern twist by adding chocolate chips that please both kids and grown-ups alike.
Frequently Asked Questions
- → What makes these muffins moist and tender?
The combination of pumpkin puree and vegetable oil adds moisture and tenderness, while the baking powder and baking soda help create a light crumb.
- → Can I use fresh pumpkin instead of canned puree?
Yes, roasting and pureeing fresh pumpkin works well, but ensure it’s cooked until soft and drained of excess liquid for best texture.
- → How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, indicating they are baked through.
- → Can I substitute the semi-sweet chocolate chips?
Absolutely, you can use dark, milk, or white chocolate chips, or even chopped nuts for a different variation.
- → What’s the best way to store these muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.