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Pumpkin Chocolate Muffins Recipe

Pumpkin Chocolate Muffins Recipe
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★★★★★

4.9 from 17 reviews

Delightfully moist and flavorful Pumpkin Chocolate Muffins perfect for fall or any time you crave a cozy treat. These muffins combine rich pumpkin puree with sweet chocolate chips and warm spices, making them an irresistible breakfast or snack option.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar

Additional

  • 1 cup chocolate chips (mini chocolate chips recommended)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined and aromatic.
  3. Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, eggs, vegetable oil, and brown sugar until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together just until combined; take care not to overmix to keep muffins tender.
  5. Add Chocolate Chips: Fold in most of the chocolate chips gently, reserving a few to sprinkle on top of each muffin before baking.
  6. Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top for a decorative and tasty touch.
  7. Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or room temperature.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling for best flavor and texture.
  • Avoid overmixing the batter which can cause muffins to become tough and dense.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • For extra moisture and tang, consider adding 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
  • Mini chocolate chips are preferred over regular size for even distribution throughout the muffins.
  • Check ingredients for allergens and consult a health professional if you have concerns.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin recipes, easy muffins, breakfast muffins

Find it online: https://dishedbydana.com/pumpkin-chocolate-muffins-recipe/