Pumpkin Spice Chocolate Chip Muffins Delightful Treat

ByJasmine
To make these delightful Pumpkin Spice Chocolate Chip Muffins, gather the following ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) Each ingredient plays a key role in making these muffins tasty. The all-purpose flour and whole wheat flour give the muffins a nice texture. Baking powder and baking soda help them rise. Pumpkin pie spice brings that warm, cozy flavor we love. Canned pumpkin puree adds moisture and a rich, sweet taste. The sugars balance the flavors and make them sweet. Vegetable oil keeps the muffins soft. Eggs help bind everything together. Vanilla extract adds a lovely aroma. Semi-sweet chocolate chips bring a sweet surprise in every bite. Lastly, walnuts add a nice crunch, but they are optional. With these ingredients ready, you are all set to create a batch of these yummy muffins! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a muffin tin. Line it with paper liners or grease it with cooking spray. This makes for easy muffin removal later. Take a medium bowl and add these dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt Whisk the dry mix together until well blended. Set this bowl aside. This step builds the base for your muffins. In a large mixing bowl, combine: - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar Mix these together until smooth. Then, add: - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Beat this mixture until it looks smooth and creamy. This keeps the muffins moist. Now, gently fold the dry ingredients into the wet mix. Use a spatula and be careful not to overmix. Stir just until combined. This helps keep the muffins light and fluffy. Next, fold in: - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) Make sure they are evenly spread throughout the batter. Using a spoon, divide the batter into each muffin cup. Fill each about ¾ full. This gives them room to rise. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious pumpkin spice chocolate chip muffins! To make your muffins moist, use canned pumpkin puree. It adds moisture and flavor. Choose pure pumpkin, not pumpkin pie filling. The brown sugar also helps keep them soft. It adds a rich taste and draws in moisture. Mixing too much can make muffins tough. When you combine dry and wet ingredients, stir gently. You want them just blended. A few lumps are okay. The goal is to keep the batter light and airy. To evenly distribute chocolate chips, fold them in gently. This ensures each muffin has a good amount of chocolate. You can sprinkle a few chips on top before baking for a nice look. If you add walnuts, do this too. Pro Tips Use Fresh Pumpkin Spice: For a more vibrant flavor, consider using freshly ground spices instead of pre-mixed pumpkin pie spice. Don’t Overmix: Gently folding the dry ingredients into the wet mixture ensures that your muffins remain light and fluffy. Experiment with Mix-Ins: Try adding dried cranberries or pecans for a twist on the classic recipe and to enhance the texture. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs for perfectly baked muffins. {{image_2}} You can easily make vegan pumpkin spice muffins. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes. This mix acts like an egg. Use a plant-based oil, like coconut or canola oil, instead of vegetable oil. Make sure your chocolate chips are dairy-free. These changes keep the muffins fluffy and tasty. For gluten-free muffins, use gluten-free flour blends. Many brands offer these blends, and they work well. You can also use almond flour or oat flour. Just mix in a bit of xanthan gum to help with texture. The muffins will stay moist and soft. Be sure to check that your baking powder is also gluten-free. If you want nut-free muffins, skip the walnuts. You can add more chocolate chips for flavor. Sunflower seeds are a great option too. They add a nice crunch without nuts. These muffins still taste great without nuts, so don’t worry! Just keep your toppings safe for everyone. After making these delicious muffins, you may have some left. To store them, let the muffins cool completely. Place them in an airtight container at room temperature. They will stay fresh for up to three days. If you want to keep them a bit longer, you can place them in the fridge. They will last for up to a week in the fridge. Freezing muffins is a great way to save them for later. To freeze, wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag or container. This keeps them fresh and prevents freezer burn. They can be frozen for up to three months. When you want to enjoy one, just take it out and let it thaw at room temperature. Reheating muffins is simple. If you want a warm muffin, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet. Heat for about 5 to 10 minutes. This method keeps the muffin soft. If you prefer, you can microwave a muffin for about 15 to 20 seconds. This will warm it up quickly. Enjoy your tasty treat! Yes, you can. You can use almond flour for a gluten-free option. Applesauce can replace oil for a lighter muffin. For the sugars, you can try coconut sugar or honey. Just note that these changes may affect the taste and texture. These muffins stay fresh for about three days at room temperature in an airtight container. If you want them to last longer, store them in the fridge for up to a week. For the best taste, eat them fresh! Absolutely! To make mini muffins, fill the mini muffin cups about halfway. Bake for 10 to 12 minutes. Keep an eye on them to avoid overbaking. These bite-sized treats are perfect for snacks or brunch! We covered the key ingredients and simple steps to make delicious pumpkin spice muffins. You learned tips for moist muffins and how to avoid overmixing. We also explored tasty variations, storage options, and answers to common questions. Remember, these muffins are easy to customize for your taste. Enjoy your baking and savor every bite!

WANT TO SAVE THIS RECIPE?

Get ready to fall in love with pumpkin spice in a whole new way! My Pumpkin Spice Chocolate Chip Muffins blend warm spices with sweet chocolate for a treat you can’t resist. Whether you’re cozying up at home or sharing with friends, these muffins are sure to impress. Let’s dive into the ingredients and steps to create this delightful snack! Your taste buds will thank you!

Why I Love This Recipe

  1. Delicious Flavor Combination: The warm spices of pumpkin pie and rich chocolate create a delightful contrast that is perfect for fall.
  2. Healthy Twist: Using whole wheat flour boosts the fiber content, making these muffins a more wholesome treat.
  3. Easy to Make: This recipe is straightforward and quick, allowing you to whip up a batch in no time.
  4. Perfect for Sharing: With 12 muffins, it’s a great recipe to share with friends and family during gatherings.

Ingredients

To make these delightful Pumpkin Spice Chocolate Chip Muffins, gather the following ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped walnuts (optional)

Each ingredient plays a key role in making these muffins tasty. The all-purpose flour and whole wheat flour give the muffins a nice texture. Baking powder and baking soda help them rise.

Pumpkin pie spice brings that warm, cozy flavor we love. Canned pumpkin puree adds moisture and a rich, sweet taste. The sugars balance the flavors and make them sweet.

Vegetable oil keeps the muffins soft. Eggs help bind everything together. Vanilla extract adds a lovely aroma. Semi-sweet chocolate chips bring a sweet surprise in every bite. Lastly, walnuts add a nice crunch, but they are optional.

With these ingredients ready, you are all set to create a batch of these yummy muffins!

Step-by-Step Instructions

Preheat and Prepare Muffin Tin

Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a muffin tin. Line it with paper liners or grease it with cooking spray. This makes for easy muffin removal later.

Mix Dry Ingredients

Take a medium bowl and add these dry ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt

Whisk the dry mix together until well blended. Set this bowl aside. This step builds the base for your muffins.

Combine Wet Ingredients

In a large mixing bowl, combine:

  • 1 cup canned pumpkin puree
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar

Mix these together until smooth. Then, add:

  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Beat this mixture until it looks smooth and creamy. This keeps the muffins moist.

Fold Ingredients Together

Now, gently fold the dry ingredients into the wet mix. Use a spatula and be careful not to overmix. Stir just until combined. This helps keep the muffins light and fluffy.

Next, fold in:

  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped walnuts (optional)

Make sure they are evenly spread throughout the batter.

Bake the Muffins

Using a spoon, divide the batter into each muffin cup. Fill each about ¾ full. This gives them room to rise. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready!

After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious pumpkin spice chocolate chip muffins!

Tips & Tricks

How to Make Muffins Moist

To make your muffins moist, use canned pumpkin puree. It adds moisture and flavor. Choose pure pumpkin, not pumpkin pie filling. The brown sugar also helps keep them soft. It adds a rich taste and draws in moisture.

Avoiding Overmixing

Mixing too much can make muffins tough. When you combine dry and wet ingredients, stir gently. You want them just blended. A few lumps are okay. The goal is to keep the batter light and airy.

Perfecting the Chocolate Chip Distribution

To evenly distribute chocolate chips, fold them in gently. This ensures each muffin has a good amount of chocolate. You can sprinkle a few chips on top before baking for a nice look. If you add walnuts, do this too.

Pro Tips

  1. Use Fresh Pumpkin Spice: For a more vibrant flavor, consider using freshly ground spices instead of pre-mixed pumpkin pie spice.
  2. Don’t Overmix: Gently folding the dry ingredients into the wet mixture ensures that your muffins remain light and fluffy.
  3. Experiment with Mix-Ins: Try adding dried cranberries or pecans for a twist on the classic recipe and to enhance the texture.
  4. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs for perfectly baked muffins.

Variations

Vegan Pumpkin Spice Muffins

You can easily make vegan pumpkin spice muffins. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes. This mix acts like an egg. Use a plant-based oil, like coconut or canola oil, instead of vegetable oil. Make sure your chocolate chips are dairy-free. These changes keep the muffins fluffy and tasty.

Gluten-Free Options

For gluten-free muffins, use gluten-free flour blends. Many brands offer these blends, and they work well. You can also use almond flour or oat flour. Just mix in a bit of xanthan gum to help with texture. The muffins will stay moist and soft. Be sure to check that your baking powder is also gluten-free.

Nut-Free Alternatives

If you want nut-free muffins, skip the walnuts. You can add more chocolate chips for flavor. Sunflower seeds are a great option too. They add a nice crunch without nuts. These muffins still taste great without nuts, so don’t worry! Just keep your toppings safe for everyone.

Storage Info

Storing Leftover Muffins

After making these delicious muffins, you may have some left. To store them, let the muffins cool completely. Place them in an airtight container at room temperature. They will stay fresh for up to three days. If you want to keep them a bit longer, you can place them in the fridge. They will last for up to a week in the fridge.

Freezing Muffins

Freezing muffins is a great way to save them for later. To freeze, wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag or container. This keeps them fresh and prevents freezer burn. They can be frozen for up to three months. When you want to enjoy one, just take it out and let it thaw at room temperature.

Reheating Instructions

Reheating muffins is simple. If you want a warm muffin, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet. Heat for about 5 to 10 minutes. This method keeps the muffin soft. If you prefer, you can microwave a muffin for about 15 to 20 seconds. This will warm it up quickly. Enjoy your tasty treat!

FAQs

Can I substitute ingredients?

Yes, you can. You can use almond flour for a gluten-free option. Applesauce can replace oil for a lighter muffin. For the sugars, you can try coconut sugar or honey. Just note that these changes may affect the taste and texture.

How long will the muffins stay fresh?

These muffins stay fresh for about three days at room temperature in an airtight container. If you want them to last longer, store them in the fridge for up to a week. For the best taste, eat them fresh!

Can I make mini muffins with this recipe?

Absolutely! To make mini muffins, fill the mini muffin cups about halfway. Bake for 10 to 12 minutes. Keep an eye on them to avoid overbaking. These bite-sized treats are perfect for snacks or brunch!

We covered the key ingredients and simple steps to make delicious pumpkin spice muffins. You learned tips for moist muffins and how to avoid overmixing. We also explored tasty variations, storage options, and answers to common questions. Remember, these muffins are easy to customize for your taste. Enjoy your baking and savor every bit

To make these delightful Pumpkin Spice Chocolate Chip Muffins, gather the following ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) Each ingredient plays a key role in making these muffins tasty. The all-purpose flour and whole wheat flour give the muffins a nice texture. Baking powder and baking soda help them rise. Pumpkin pie spice brings that warm, cozy flavor we love. Canned pumpkin puree adds moisture and a rich, sweet taste. The sugars balance the flavors and make them sweet. Vegetable oil keeps the muffins soft. Eggs help bind everything together. Vanilla extract adds a lovely aroma. Semi-sweet chocolate chips bring a sweet surprise in every bite. Lastly, walnuts add a nice crunch, but they are optional. With these ingredients ready, you are all set to create a batch of these yummy muffins! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a muffin tin. Line it with paper liners or grease it with cooking spray. This makes for easy muffin removal later. Take a medium bowl and add these dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt Whisk the dry mix together until well blended. Set this bowl aside. This step builds the base for your muffins. In a large mixing bowl, combine: - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar Mix these together until smooth. Then, add: - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Beat this mixture until it looks smooth and creamy. This keeps the muffins moist. Now, gently fold the dry ingredients into the wet mix. Use a spatula and be careful not to overmix. Stir just until combined. This helps keep the muffins light and fluffy. Next, fold in: - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) Make sure they are evenly spread throughout the batter. Using a spoon, divide the batter into each muffin cup. Fill each about ¾ full. This gives them room to rise. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious pumpkin spice chocolate chip muffins! To make your muffins moist, use canned pumpkin puree. It adds moisture and flavor. Choose pure pumpkin, not pumpkin pie filling. The brown sugar also helps keep them soft. It adds a rich taste and draws in moisture. Mixing too much can make muffins tough. When you combine dry and wet ingredients, stir gently. You want them just blended. A few lumps are okay. The goal is to keep the batter light and airy. To evenly distribute chocolate chips, fold them in gently. This ensures each muffin has a good amount of chocolate. You can sprinkle a few chips on top before baking for a nice look. If you add walnuts, do this too. Pro Tips Use Fresh Pumpkin Spice: For a more vibrant flavor, consider using freshly ground spices instead of pre-mixed pumpkin pie spice. Don’t Overmix: Gently folding the dry ingredients into the wet mixture ensures that your muffins remain light and fluffy. Experiment with Mix-Ins: Try adding dried cranberries or pecans for a twist on the classic recipe and to enhance the texture. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs for perfectly baked muffins. {{image_2}} You can easily make vegan pumpkin spice muffins. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes. This mix acts like an egg. Use a plant-based oil, like coconut or canola oil, instead of vegetable oil. Make sure your chocolate chips are dairy-free. These changes keep the muffins fluffy and tasty. For gluten-free muffins, use gluten-free flour blends. Many brands offer these blends, and they work well. You can also use almond flour or oat flour. Just mix in a bit of xanthan gum to help with texture. The muffins will stay moist and soft. Be sure to check that your baking powder is also gluten-free. If you want nut-free muffins, skip the walnuts. You can add more chocolate chips for flavor. Sunflower seeds are a great option too. They add a nice crunch without nuts. These muffins still taste great without nuts, so don’t worry! Just keep your toppings safe for everyone. After making these delicious muffins, you may have some left. To store them, let the muffins cool completely. Place them in an airtight container at room temperature. They will stay fresh for up to three days. If you want to keep them a bit longer, you can place them in the fridge. They will last for up to a week in the fridge. Freezing muffins is a great way to save them for later. To freeze, wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag or container. This keeps them fresh and prevents freezer burn. They can be frozen for up to three months. When you want to enjoy one, just take it out and let it thaw at room temperature. Reheating muffins is simple. If you want a warm muffin, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet. Heat for about 5 to 10 minutes. This method keeps the muffin soft. If you prefer, you can microwave a muffin for about 15 to 20 seconds. This will warm it up quickly. Enjoy your tasty treat! Yes, you can. You can use almond flour for a gluten-free option. Applesauce can replace oil for a lighter muffin. For the sugars, you can try coconut sugar or honey. Just note that these changes may affect the taste and texture. These muffins stay fresh for about three days at room temperature in an airtight container. If you want them to last longer, store them in the fridge for up to a week. For the best taste, eat them fresh! Absolutely! To make mini muffins, fill the mini muffin cups about halfway. Bake for 10 to 12 minutes. Keep an eye on them to avoid overbaking. These bite-sized treats are perfect for snacks or brunch! We covered the key ingredients and simple steps to make delicious pumpkin spice muffins. You learned tips for moist muffins and how to avoid overmixing. We also explored tasty variations, storage options, and answers to common questions. Remember, these muffins are easy to customize for your taste. Enjoy your baking and savor every bite!

Pumpkin Spice Chocolate Chip Muffins

Deliciously moist muffins infused with pumpkin spice and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.5 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside.
  • In a large mixing bowl, combine the canned pumpkin puree, brown sugar, and granulated sugar. Mix until well blended.
  • Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture, beating until smooth.
  • Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stir until just combined.
  • Gently fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the muffins on a rustic wooden board, dust lightly with powdered sugar, and serve alongside mini pumpkins or fall-themed decorations for an inviting display.
Keyword chocolate chip, fall recipes, muffins, pumpkin

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