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Pumpkin chocolate chip muffins are moist, chocolatey, and topped off with a sprinkling of cinnamon and sugar. The spices and pumpkin puree flavours make these excellent to stave off the winter blues.

Pumpkin is such an autumn mood. when the weather turns cold, we naturally gravitate to comfort food  like soups and these muffins. They’re are a slightly health conscious alternative to standard chocolate chip muffins (or so I tell myself). Autumn is here and I’m totally into pumpkin and Dark semi-sweet chocolate. check out some other pumpkin recipes like these Cookies, muffins, or these superb Pancakes.

It’s pumpkin puree that makes these muffins so tender and moist. Other great pumpkin puree recipes include these yummy pumpkin cream cheese truffles and this unbelievable pumpkin cake.

Components for Pumpkin Chocolate Chip Muffins

These muffins simply combine the best part of chocolate and pumpkin tastes. See the recipe card beneath for precise measurements.

  • Butter: Use unsalted butter at room temperature you can reduce simply into small items.
  • Flour: I used all plain flour on this recipe.
  • Granulated sugar:  is the standard sweetener for this recipe, but honey can be substituted, improving the health value of the muffins.
  • Brown sugar: Brown sugar for the mixture, to add that funky brown sugar flavour.
  • Baking soda and baking powder: These assist the muffins to rise and be fluffy.
  • Salt: The salt will improve the flavours of all the different ingredients.
  • Pumpkin Pie Spice: I encourage trying to make pumpkin pie spice.
  • Ground Cinnamon: Cinnamon is a traditional autumn taste. This is both a component of the mixture, and useful to combine with the granulated sugar to sprinkle on top.
  • Large eggs: Use eggs which are at room temperature to combine higher into the batter.
  • Vanilla extract: This provides taste to the sweetness.
  • Milk: Milk will assist to achieve the thick and creamy consistency required.
  • Dark semi-sweet chocolate chips: I used dark semi-sweet chocolate chips however you should use whichever ones are available.
  • Coarse sugar: to use as a garnish after baking.
The process shots of how to make pumpkin chocolate chip muffins.

How to Make Pumpkin and Chocolate Chip Muffins

Pumpkin chocolate chip muffins are easy and don’t take very long to prepare and cook.

  • Preheat oven and prep the muffin tin: Preheat oven to 350 levels and line a 12 rely muffin tin with paper liners after which set it apart.
  • Heat your butter: Place your butter items in a big, microwave-safe bowl and microwave till melted and put aside, letting the butter cool to room temperature. Butter that’s too hot may cook the eggs or melt the sugar.
  • Whisk dry ingredients together: In a big bowl mix flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon and whisk them till well-combined. Then, set them apart.
  • Stir Flavours in: Return to your bowl with the melted butter and ensure it has cooled down. Add eggs and vanilla, stir effectively. Add pumpkin puree and milk and stir until fully mixed.
  • Mix the dry and moist ingredients together: Steadily stir your dry ingredients in together with the moist ingredients until fully mixed.
  • Add chocolate chips: Gently fold in 1 cup of the chocolate chips.
  • Pour batter into muffin tins: Evenly divide muffin batter into ready muffin tins (filling every ¾ full). Sprinkle tops of muffins with remaining; cup of chocolate chips after which sprinkle tops generously with sugar.
  • Bake within the oven: Bake on 350 for 20-22 minutes (toothpick inserted in heart ought to come out largely clear with solely few crumbs).
  • Cool utterly: Enable muffins to chill after which serve and luxuriate in!

Variations

There are a number of other ways to make these pumpkin chocolate chip muffins a real treat, as below:

  • Make mini muffins: You can make these into mini muffins and take them on the go! Simply follow  the directions for this recipe to make them. Then, line a 24 mini-cupcake muffin tray with paper muffin cups (or spray with a flavourless vegetable oil like sunflower oil). Follow the cooking directions for the 12 muffins, and vary according to need, checking regularly.
  • Turbinado or Raw sugar: This sugar is a excellent as a sprinkle on top. It helps make the top crispy, and combines beautifully with cinnamon as a garnish.
  • Honey and cinnamon: these flavours go very well with both pumpkin and chocolate, for a brave soul willing to experiment and add them, with the honey as a brown sugar alternative. Feel free to try this out and comment below, let me know how it went.
  • Add-ins: If you wish to attempt one thing new, add in some white chocolate chips and even some walnuts to the batter. I’ve additionally used some shredded coconut to present it a novel style. Including various things to the batter will change up the style with the intention to make them completely different each time. Or you could add up to 1/4 tsp finely grated fresh ginger to level it up with a kick of spice. Ginger is highly complementary to pumpkin, and really lifts the flavour with a spicy ginger zing.
  • Halloween themed! Last but not least, these little beauties can be paired with pumpkin spiced lattes or hot buttered rum for your witches brew, celebrating Halloween in whatever time of year you like, or even decorated and handed out as treats for trick-or-treat.


Storing Muffins

These pumpkin chocolate chip muffins are tender, springy, and I like them finest once they’re served heat out of the oven. I like that melted chocolate. Store them properly to eat later.

  • Making the batter earlier: Make the batter and place it in a sealed container. Put it in the fridge to use later.
  • Fridge: Sealed in an hermetic container, these muffins will last for 4 to five days.
  • Freezer: place the muffins on a baking sheet, and within a storage container, and put them in the freezer. ensure they are not touching so they don’t freeze together. They will last several months in the freezer.
  • Reheating: Take them out of the fridge or freezer. Let the muffins sit at room temperature to thaw. Use the microwave for a fast heat up or place them within the oven for a couple of minutes.
  • Wrap the muffins in paper towels to assist lock in moisture and preserve the muffins from sticking to one another and the bag. You can also stack your muffins on top of each other utilising a paper towel in between the layers.

Extra Pumpkin Recipes to Love

If you are inspired by these flavoursome pumpkin and chocolate muffins, here are some other great baking ideas with pumpkin.

Print

Chocolate Chip Pumpkin Muffins

Pumpkin chocolate chip muffins are moist, chocolatey and topped off with a sprinkling of sugar! The spices and pumpkin puree flavors make these excellent for cooler climate!

  • Ingredients

  • 3/4 cup unsalted butter cut into pieces
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin spice (optional)
  • 1/2 tsp ground cinnamon
  • 2 large eggs lightly beaten, room temp.
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 tbsp milk
  • 1 1/3 cup dark chocolate chips
  • coarse sugar for sprinkling (optional)
  • substitute honey for sugar (optional)
  • 1/4 tsp finely grated fresh ginger (optional)

Directions

  • Preheat oven to 180°c and line a 12 muffin tray with paper muffin cups. Put aside.
  • Place your butter items in a big, microwave-safe bowl and microwave till melted. Put aside (you need the butter to chill all the way down to room temperature so it’s not too hot before you add the eggs — butter that’s too hot may cook your eggs or melt your sugar and spoil your muffins)
  • In a big bowl mix flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk till well-combined. Put aside.
  • Return to your bowl with the melted butter and make sure that it isn’t sizzling to the contact. Add eggs and vanilla, stir effectively.
  • Add pumpkin puree and milk and stir till utterly mixed.
  • Steadily stir your dry ingredients into your moist till utterly mixed, taking care to not over-mix the batter.
  • Gently fold in 1 cup of the chocolate chips.
  • Evenly divide muffin batter into ready muffin tins (filling every ¾ full). Sprinkle tops of muffins with the remaining cup of chocolate chips after which sprinkle tops generously with sugar.
  • Bake on 180°c for 20-22 minutes (toothpick inserted within the heart ought to come out largely clear with only some crumbs).
  • Enable muffins to chill earlier than having fun with.

Notes

Up to date on September 29, 2021

Unique Publish on September 27, 2017

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1 COMMENT

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