Go Back
To make these tasty muffins, you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: 1/2 cup chopped walnuts or pecans For the best results, I suggest using well-known brands. Look for: - Libby's for pumpkin puree - Crisco for vegetable oil - Domino for brown and granulated sugar - Ghirardelli for chocolate chips These brands offer quality and flavor that will enhance your muffins. You can swap some ingredients if needed. Here are some ideas: - Use coconut oil instead of vegetable oil for a richer taste. - Replace granulated sugar with maple syrup for a unique flavor. - Try whole wheat flour for a healthier option. - Use dairy-free chocolate chips for a vegan version. These substitutions let you customize the muffins to your taste. To make the best pumpkin chocolate chip muffins, gather your ingredients. You need canned pumpkin puree, sugars, eggs, and spices. Make sure you have chocolate chips too. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly. 1. In a large bowl, mix the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk them until smooth. 2. Add in the eggs and vanilla extract. Continue whisking until everything blends well. 3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk these dry ingredients together thoroughly. 4. Slowly add the dry mix to the wet ingredients. Stir gently until just combined. Don’t overmix. 5. Fold in the semi-sweet chocolate chips and nuts if you decided to use them. Make sure they spread evenly in the batter. 6. Fill each muffin cup about three-quarters full with the batter. 7. Place the muffin tin in the oven. Bake for 18 to 20 minutes. Check with a toothpick to ensure they are done. 8. Once cooked, let the muffins cool in the tin for about five minutes. Then, move them to a wire rack to cool completely. - Use room temperature eggs for better mixing. - Don’t skip greasing the muffin tin or using liners. This helps with easy removal. - Avoid overmixing the batter to keep the muffins light and fluffy. - Keep an eye on the oven. Each oven may bake differently. Test for doneness a few minutes early. One common mistake is overmixing the batter. This can make the muffins tough. Mix just until the dry and wet ingredients combine. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Be sure to pack the brown sugar tightly in the cup. Lastly, avoid opening the oven too soon. This can cause the muffins to sink. Wait until at least 18 minutes before checking. To keep muffins moist, use canned pumpkin puree. This adds a rich texture and flavor. Adding oil helps too; it keeps the muffins soft. You can also add an extra egg for more moisture. Make sure to measure your ingredients correctly. Don't skip the spices either; they enhance the flavor. Finally, remove the muffins once a toothpick comes out clean but still moist. Let the muffins cool in the pan for about 5 minutes. This helps them hold their shape. After that, transfer them to a wire rack. This allows air to circulate and cool them completely. For serving, dust with powdered sugar or add whipped cream. Serve them warm for the best taste. A decorative platter with mini pumpkins adds a nice touch. Enjoy these treats with a warm drink to complete the fall experience! {{image_2}} You can make these muffins healthier without losing flavor. Use applesauce instead of oil. It cuts fat and adds moisture. You can also swap brown sugar for coconut sugar. This gives sweetness with fewer calories. For a gluten-free version, try almond flour or oat flour. Both work well in this recipe. Add spices to change the taste. Mix in a teaspoon of allspice for warmth. A dash of cloves can add a nice kick. Want crunch? Toss in some chopped walnuts or pecans. They give a lovely texture. You can even use white chocolate chips instead of semi-sweet. This will give a sweeter taste. For egg-free muffins, use flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. If you need a nut-free recipe, skip the nuts entirely. Use sunflower seed butter instead of nut butter if you want a spread. These changes help everyone enjoy your treats! To keep your pumpkin chocolate chip muffins fresh, store them in an airtight container. This will help keep moisture in and prevent them from drying out. Place a piece of parchment paper in the container to absorb extra moisture. Keep them at room temperature for a few days. If you want them to last longer, consider refrigerating them. You can freeze your muffins for later enjoyment! Let them cool completely before freezing. Wrap each muffin individually in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to label the bag with the date. Muffins can stay fresh in the freezer for up to three months. To enjoy your muffins warm, you can reheat them easily. For a quick method, pop them in the microwave for about 15-20 seconds. If you prefer a crispy top, use an oven. Preheat it to 350°F (175°C) and heat for about 5-10 minutes. Enjoy them fresh, and they will taste like they just came out of the oven! To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Many brands offer a cup-for-cup option. Look for one that contains xanthan gum, as it helps with texture. Make sure your baking powder and baking soda are also gluten-free. This way, you keep the taste while avoiding gluten. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin until tender. Scoop out the flesh and blend it until smooth. You will need about one cup of fresh puree, just like the canned version. Fresh pumpkin gives a nice flavor and adds a homemade touch. These muffins pair well with warm drinks. Consider serving them with coffee, tea, or hot cocoa. They also taste great with a spread of cream cheese or butter. You can even enjoy them with a scoop of vanilla ice cream for a sweet treat. You’ve learned how to make tasty Pumpkin Chocolate Chip Muffins. We covered key ingredients and their brands, plus swaps for your needs. You now have clear steps for baking, along with tips for avoiding common mistakes. Don't forget about variations for health and flavor! Proper storage ensures freshness, while our FAQs handle your concerns. With these insights, you can create muffins that impress and satisfy. Enjoy your baking adventures!

Pumpkin Chocolate Chip Muffins

Indulge in the fall flavors of these delicious pumpkin chocolate chip muffins! With a perfect blend of pumpkin puree and rich chocolate, these muffins are both moist and satisfying. Easy to make in just 35 minutes, this recipe is great for breakfast or a sweet treat anytime. Don’t miss out on the chance to bake these tasty muffins that everyone will love. Click through for the full recipe and get ready to enjoy this seasonal delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk until smooth and well combined.

      Add the eggs and vanilla extract to the mixture, continuing to whisk until everything is well blended.

        In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

            Fold in the chocolate chips and optional nuts, mixing until evenly distributed.

              Divide the batter evenly among the muffin cups, filling each about 3/4 full.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm, dusted lightly with powdered sugar or accompanied by a dollop of whipped cream. Place on a decorative platter with a few mini pumpkins for a festive touch.