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- 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/3 cup brown sugar - 1/3 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: Pumpkin seeds for topping You can swap canned pumpkin for fresh pumpkin. Just cook and mash it. Unsweetened applesauce works well as a sugar substitute. If you want less sugar, cut down on both types. You can also use coconut oil instead of vegetable oil for a different taste. For a gluten-free option, use a gluten-free flour blend. If you need vegan muffins, replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Each muffin has about 150 calories. It has 3 grams of protein and 5 grams of fat. You get around 24 grams of carbs. The muffins also have dietary fiber from pumpkin and applesauce. Each muffin provides vitamins A and C, plus iron and potassium. These muffins are a tasty treat that can fit into a balanced diet. {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). This heats it up right away. While the oven warms up, prepare your muffin tin. You can line it with paper liners or spray it with non-stick spray. This keeps the muffins from sticking. In a large bowl, mix the pumpkin puree and applesauce. Add the brown sugar and granulated sugar next. Then, pour in the vegetable oil. Crack the eggs into the bowl and add the vanilla extract. Whisk everything together until smooth. It should look well blended and creamy. Take another bowl and mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir these dry ingredients well so they combine evenly. Now, slowly add this mix to the wet mixture. Stir gently. Be careful not to overmix; just combine until you see no dry flour. Finally, gently fold in the chocolate chips. Make sure every bite has some chocolate! Spoon the batter into the muffin tin. Fill each cup about two-thirds full. For extra crunch, sprinkle some pumpkin seeds on top if you like. Place the muffin tin in your preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! Let the muffins cool for 5 minutes in the tin. Then, transfer them to a wire rack. Let them cool completely before serving. To keep your muffins soft, avoid overmixing the batter. When you add the dry ingredients to the wet mix, stir gently. Stop mixing as soon as you see no dry flour. Lumps are okay! Overmixing makes muffins tough. You want them light and airy. Always preheat your oven to the right temperature. Use a timer so you don’t forget. Bake your muffins until a toothpick comes out clean. If it has batter on it, bake a bit longer. Let them cool in the pan for five minutes. This helps them stay moist. For more flavor, add spices like nutmeg or ginger. You can also use a mix of pumpkin puree and applesauce. This keeps your muffins moist and adds a sweet taste. Consider adding nuts or seeds for crunch. A sprinkle of cinnamon on top before baking is a great touch! Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor profile of your muffins, making them more aromatic and delicious. Don’t Overmix: Gently fold the batter to keep the muffins light and fluffy. Overmixing can lead to dense muffins. Add Extra Chocolate: For a more indulgent treat, feel free to add a few extra chocolate chips on top before baking. Cool Completely: Allow the muffins to cool completely on a wire rack to maintain their texture and prevent sogginess. {{image_2}} You can make these muffins even better with fun add-ins. Try chopped nuts like walnuts or pecans for a nice crunch. You can also add dried fruits, like cranberries or raisins, for a sweet twist. If you want more spice, add more cinnamon or a pinch of cloves. These changes give your muffins a unique taste. To make these muffins gluten-free, swap the all-purpose flour for gluten-free flour. Look for a blend that works well in baking. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Use plant-based oil instead of vegetable oil. These swaps keep the muffins tasty and fluffy. You can change the flavor of these muffins for any holiday. For Halloween, add orange zest or candy corn bits. For Thanksgiving, mix in chopped apples or pecans for a seasonal twist. During Christmas, try adding peppermint extract or a sprinkle of nutmeg on top. Each of these variations makes your muffins special for the occasion. To keep your chocolate chip pumpkin muffins fresh, store them in an airtight container. This will help lock in moisture and flavor. You can place a paper towel at the bottom to absorb excess moisture. Keep the container at room temperature for up to three days. If you want to store them longer, consider freezing. Freezing is a great way to save your muffins for later. First, let the muffins cool completely. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label the bag with the date. They will stay fresh for up to three months in the freezer. When you're ready to eat a muffin, reheating is simple. You can use a microwave or an oven. For the microwave, heat each muffin for about 20-30 seconds. If you prefer the oven, preheat it to 350°F (175°C) and place the muffin on a baking sheet for about 5-10 minutes. Enjoy them warm for the best taste! Yes, you can use fresh pumpkin. Just cook and puree it. This gives you a fresh taste. Make sure to remove excess water for the best texture. You can make these muffins healthier by using whole wheat flour. Replace some of the sugar with honey or maple syrup. You can also add nuts or seeds for extra nutrition. If you want a change, try using raisins or dried cranberries. You can also use nuts for a crunch. For a fun twist, use white chocolate chips or butterscotch chips. To check if the muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. You can also look for a golden-brown color on top. Yes, these muffins make a great breakfast option! They are tasty and filling. You can enjoy them with a glass of milk or a cup of coffee. You learned about key ingredients for tasty muffins and how to mix them well. I showed you step-by-step instructions for baking and tips to boost flavor. Don’t forget the fun variations you can try, like nuts or spices. Proper storage will keep your muffins fresh longer. Baking muffins is simple and rewarding. With practice, your skills will grow. Enjoy making these treats!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins with the flavors of pumpkin and chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2/3 cup unsweetened applesauce
  • 1 3/3 cup brown sugar
  • 1 3/3 cup granulated sugar
  • 1 4/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2/3 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2/3 teaspoon ground nutmeg
  • 1 4/3 teaspoon ground ginger
  • 1 2/3 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Pumpkin seeds for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  • In a large mixing bowl, combine the pumpkin puree, applesauce, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  • In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Do not overmix!
  • Fold in the chocolate chips, ensuring even distribution throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. If desired, sprinkle a few pumpkin seeds on top for added crunch.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with cream cheese spread and a sprinkle of cinnamon.
Keyword baking, chocolate chip, fall, muffins, pumpkin