There’s something magical about the combination of pumpkin and chocolate. These Pumpkin Chocolate Chip Muffins are fluffy, moist, and bursting with autumn flavors, thanks to the pumpkin puree, warm cinnamon, and gooey chocolate chips. Whether you’re enjoying them for breakfast, as an afternoon snack, or as a sweet dessert, these muffins are a fall favorite you’ll want to bake again and again.
I first made these muffins on a crisp autumn weekend, and the smell of pumpkin and cinnamon baking in the oven instantly put me in a cozy, fall mood. They’ve since become a seasonal tradition in my kitchen!
Follow me for more recipes like this, and thanks to ChefManiac for inspiring simple and delightful bakes like this one!
Why You’ll Love This Recipe
- Quick and Easy: With only 10 minutes of prep time, these muffins come together quickly, making them perfect for busy days.
- Perfectly Moist: The pumpkin puree keeps the muffins soft and tender, while the chocolate chips add a delightful richness in every bite.
- Seasonal Comfort: Warm cinnamon paired with pumpkin makes these muffins taste like fall in every bite.
- Kid-Friendly: These muffins are a hit with kids and adults alike—sweet enough to feel like a treat but not overly indulgent.
Fun Fact About Pumpkin Puree
Did you know that pumpkin puree isn’t just delicious but also packed with nutrients? It’s rich in vitamin A, antioxidants, and fiber, making it a healthier ingredient for your baked goods. Plus, it adds natural moisture to recipes, so you don’t need as much oil or butter. A win-win for taste and nutrition!
How to Make Pumpkin Chocolate Chip Muffins
Ingredients:
- 1 cup pumpkin puree 🎃
- ½ cup sugar 🍬
- ¼ cup vegetable oil 🛢️
- 1 egg 🥚
- 1 ½ cups all-purpose flour 🌾
- 1 tsp baking powder 🧁
- 1 tsp cinnamon 🌰
- 1 cup chocolate chips 🍫
Step-by-Step Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until the mixture is smooth and well combined.
- Add Dry Ingredients:
- Add the all-purpose flour, baking powder, and cinnamon to the wet mixture. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
- Fill the Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake:
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips and Variations
- Add More Spices: For extra warmth, add ½ tsp of nutmeg or ¼ tsp of cloves to the batter.
- Make Them Healthier: Swap half of the all-purpose flour with whole wheat flour for added fiber, or use coconut sugar in place of granulated sugar for a natural sweetener.
- Add Texture: Stir in ¼ cup of chopped nuts (walnuts or pecans) along with the chocolate chips for a crunchy twist.
- Mini Muffins: Use a mini muffin tin for bite-sized treats. Reduce the baking time to about 12-15 minutes.
- Vegan Option: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.
What to Pair with Pumpkin Chocolate Chip Muffins
These muffins are delicious on their own, but pairing them with the right drink or spread can make them even better:
- Drinks: Pair with a hot pumpkin spice latte, chai tea, or a warm mug of apple cider for the ultimate fall experience.
- Spreads: Serve with a dollop of whipped cream, a drizzle of maple syrup, or a smear of cream cheese for extra indulgence.
When to Serve Them
These Pumpkin Chocolate Chip Muffins are versatile enough to fit any occasion:
- Breakfast: Serve with a cup of coffee for a sweet start to your morning.
- Snacks: Perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up.
- Desserts: Warm them up and pair with a scoop of vanilla ice cream for a simple yet indulgent dessert.
Final Thoughts
These Pumpkin Chocolate Chip Muffins are the perfect way to embrace the flavors of fall. They’re quick to make, bursting with pumpkin and chocolate goodness, and perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is easy enough for anyone to whip up!
If you give these muffins a try, I’d love to hear how they turned out. Did you add your own twist? Share your thoughts in the comments below! Don’t forget to share this recipe with your friends and follow me for more seasonal treats.
Pumpkin Chocolate Chip Muffins Recipe – The Perfect Fall Treat
Ingredients
- 1 cup pumpkin puree
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup chocolate chips
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to create a flax egg.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, vanilla extract, and the flax egg.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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