Chocolate Chip Pumpkin Muffins Recipe
These Chocolate Chip Pumpkin Muffins are perfect for breakfast or a cozy snack, blending the warm flavors of pumpkin with sweet chocolate chips. Easy to make and deliciously comforting, they create wonderful memories with family.
Equipment
- Muffin Tin
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120 g) - You can substitute with whole wheat flour for a healthier option.
- 1/2 cup granulated sugar (100 g) - Brown sugar can add a richer flavor.
- 1/2 cup brown sugar (100 g) - You can use coconut sugar for a different sweetness.
- 1 tsp baking soda Make sure it's fresh for the best rise.
- 1/2 tsp baking powder This helps with the muffin's fluffiness.
- 1/2 tsp salt A pinch of salt enhances the flavors.
- 1 tsp ground cinnamon You can add nutmeg for extra warmth.
- 1/2 tsp ground ginger This adds a nice spice kick.
- 1/2 cup pumpkin puree (120 g) - Homemade pumpkin puree can be used here.
- 1/4 cup vegetable oil (60 ml) - Can substitute with melted coconut oil.
- 2 large eggs Eggs help bind the ingredients together.
- 1 tsp vanilla extract Use pure vanilla for the best flavor.
- 1 cup chocolate chips (170 g) - Dark chocolate chips work well too.
Instructions
- Preheat your oven to 350 °F (175 °C). This helps the muffins rise beautifully. You’ll know it’s ready when the oven is warm and smells inviting.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and ginger. The mixture should be well combined and smell aromatic.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and creamy. You’ll see a lovely orange color that’s so inviting.
- Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix, or the muffins might turn out tough.
- Fold in the chocolate chips, making sure they’re evenly distributed. The chocolate should be visible throughout the batter, adding a delightful surprise in every bite.
- Line a muffin tin with paper liners or grease it lightly. Spoon the batter into each cup, filling them about two-thirds full. This way, they have room to rise without spilling over.
- Bake in the preheated oven for 18 to 20 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few crumbs attached. The tops should look lightly golden.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. This helps them cool evenly and keeps the bottoms from getting soggy.
- Enjoy these muffins warm or at room temperature. They’re perfect for breakfast or a snack any time of day!