When the leaves start to turn and that crisp autumn air rolls in, there’s nothing quite like the smell of freshly baked muffins wafting through the kitchen. I still remember the first time I made these Pumpkin Chocolate Chip Muffins. My kids were just little ones then, and they would rush into the kitchen, their eyes wide with anticipation, ready to help mix the ingredients. It became our special family tradition to bake together each fall, and these muffins were always a hit.
There’s something about the combination of pumpkin and chocolate that just feels cozy. I love how easy this recipe is, making it perfect for those busy mornings when we need a quick breakfast on the go or a sweet treat for an afternoon snack. Plus, it’s a wonderful way to use up that leftover pumpkin puree from Thanksgiving. These muffins are moist, fluffy, and just sweet enough, with those little bursts of chocolate melting in your mouth. It’s a recipe I cherish, and I’m excited to share it with you!
So gather your little ones or just put on your favorite apron and let’s get started. These muffins are not just food; they’re memories waiting to be made in your kitchen. Trust me, once you try this recipe, you’ll want to make it a part of your family traditions too!
How to Make Pumpkin Chocolate Chip Muffins
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Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain or vanilla yogurt
- 1 & 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Directions
Start by preheating your oven to 425°F. Prepare a 12-cup muffin tin with either paper liners or a light coating of cooking spray to prevent sticking.
In a large bowl, mix together the flour, baking soda, cinnamon, and salt. Toss in the mini chocolate chips to coat them in the dry mixture and set aside.
In another bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, vanilla extract, and yogurt until smooth and well combined.
Gently pour the wet ingredients into the dry mixture, stirring until just blended. Be cautious not to overmix; a few lumps are perfectly fine!
Spoon the batter evenly into the muffin cups. Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. These delicious treats are now ready to enjoy!
Storing Suggestion
These muffins can be stored in an airtight container at room temperature for up to three days. For longer freshness, consider freezing them. Simply wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer, making them a perfect treat to enjoy anytime.
Cooking Tips
For a richer flavor, consider adding a pinch of nutmeg or ginger to the dry ingredients. If you want to make these muffins healthier, you can substitute half of the vegetable oil with applesauce. It keeps the muffins moist while cutting down on calories.
Serving Suggestions
These Pumpkin Chocolate Chip Muffins are delightful on their own, but they can be even better with a dollop of whipped cream cheese on top. Pair them with a warm cup of spiced chai or hot apple cider for the perfect fall treat.
Ingredient Substitutions
If you’re out of yogurt, you can replace it with sour cream or buttermilk. For those who prefer a dairy-free option, almond milk or coconut yogurt works well. You can also use light brown sugar instead of granulated sugar for a deeper sweetness.
Seasonal Variations
In spring, try substituting the pumpkin with mashed bananas for a fresh twist. In summer, add some fresh blueberries or chopped strawberries to the batter. Each variation brings its own unique flavor to the muffins!
Allergen Information
This recipe contains common allergens such as eggs and gluten. To make it egg-free, consider using flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) as a substitute. For a gluten-free version, use a gluten-free flour blend.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring out the cup needed for the recipe. It may alter the texture slightly, but it will still taste delicious.
How do I know when the muffins are done baking?
The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, the muffins are ready. If it comes out wet, give them a few more minutes in the oven.
Can I make mini muffins with this recipe?
Absolutely! This recipe works perfectly for mini muffins. Just reduce the baking time to about 10-12 minutes, checking for doneness as mentioned above.
What can I do with leftover pumpkin puree?
You can store leftover pumpkin puree in an airtight container in the fridge for up to a week. Alternatively, freeze it in ice cube trays for easy use in future recipes like soups or smoothies.
How can I make these muffins healthier?
Consider reducing the sugar by about a quarter or substituting it with honey or maple syrup. You can also replace half of the all-purpose flour with whole wheat flour for added nutrition.
Can I add nuts to this recipe?
Yes! Chopped walnuts or pecans can be a great addition. Just fold in about half a cup of nuts along with the chocolate chips for a delicious crunch.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain or vanilla yogurt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F and prepare a 12-cup muffin tin with paper liners or by greasing it with cooking spray.
- In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt. Toss in the chocolate chips and set aside.
- In a separate bowl, whisk together the pumpkin puree, oil, sugar, eggs, vanilla extract, and yogurt.
- Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix.
- Evenly distribute the batter into the prepared muffin cups. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 15 more minutes.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
