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- 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs Canned pumpkin puree brings a rich flavor and moisture to the muffins. The brown sugar adds depth, while the granulated sugar gives sweetness. Vegetable oil helps keep the muffins soft. Eggs bind all the ingredients together. - 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 - 1/2 teaspoon salt All-purpose flour forms the base of these muffins. Baking soda and baking powder help them rise. Cinnamon and nutmeg add warm, cozy flavors. Salt balances the sweetness and enhances all the tastes. - 1 cup semi-sweet chocolate chips - 1/4 cup chopped pecans Semisweet chocolate chips bring a delightful sweetness and richness. Chopped pecans add a nice crunch and texture. You can skip these if you prefer a simpler muffin. However, they make the muffins extra special! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This warm-up is key to getting the right rise. Next, prepare your muffin tin by lining it with paper liners or lightly greasing it. This step helps the muffins pop out easily after baking. In a large mixing bowl, add the canned pumpkin puree, brown sugar, and granulated sugar. Pour in the vegetable oil, then mix these wet ingredients until smooth. Make sure they blend well to create a rich base for your muffins. Add the eggs and vanilla extract to this mixture. Whisk everything together until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This mixing ensures that all the dry elements are evenly distributed. Gradually add the dry mixture into the pumpkin mixture. Stir gently until just combined; avoid overmixing, as this could make your muffins tough. Now, it’s time to fill the muffin cups. Spoon the batter into each cup, filling them about 3/4 full. This gives them room to rise without spilling over. Bake your muffins in the preheated oven for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, allow the muffins to cool in the pan for about 5 minutes. This cooling time helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Enjoy the sweet scent of fall as they cool! To make the best chocolate chip pumpkin muffins, avoid overmixing the batter. Overmixing can make your muffins tough. Mix just until the dry ingredients are combined. This keeps them soft and fluffy. Keep the oven at 350°F (175°C) for even baking. Place the muffin tin in the center of the oven. This ensures the heat circulates well. It helps your muffins rise and bake evenly. Dust the cooled muffins with powdered sugar for a touch of sweetness. It adds a nice look too! Serve them on a rustic wooden platter or a colorful plate. This makes them more appealing. You can even place a few chocolate chips on top for extra charm. One common mistake is using incorrect measurements. Always measure ingredients carefully for the best results. Use a kitchen scale if you have one. Another mistake is not using fresh ingredients. Make sure your baking powder and baking soda are active. Old ingredients can ruin your muffins. Use fresh spices for the best flavor. Pro Tips Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin instead of canned. Roast a small pumpkin, scoop out the flesh, and puree it for an intense pumpkin taste. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins instead of light and fluffy ones. Experiment with Spices: Feel free to adjust the spices according to your preference. Adding ginger or allspice can give your muffins an extra kick. Storage Tips: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat before serving. {{image_2}} You can easily change the taste of your chocolate chip pumpkin muffins. Adding spices like ginger or cloves gives them a warm kick. These spices mix well with pumpkin's natural sweetness. You can also swap in white chocolate chips. They add a creamy touch that pairs nicely with pumpkin. For those who need gluten-free options, use almond flour or coconut flour. These flours work well and still taste great. If you want a vegan version, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also use a plant-based oil instead of vegetable oil. Make your muffins even more festive by adding cranberries or apples. These fruits add a tart flavor that balances the sweet pumpkin. You can also tailor your muffins for different holidays. For Halloween, add some spooky sprinkles. For Thanksgiving, top them with a sprinkle of cinnamon sugar. These small changes keep your muffins exciting all season long. Store your chocolate chip pumpkin muffins at room temperature for optimal taste. Keep them in an airtight container to maintain moisture. If you live in a warm area, refrigerate them to prevent spoilage. Always let the muffins cool completely before sealing them up. This helps avoid sogginess. To freeze your muffins for later enjoyment, first, let them cool completely. Wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or container. This keeps them fresh and prevents freezer burn. When you’re ready to enjoy one, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15 seconds. These muffins last about 3 to 5 days at room temperature. If you refrigerate them, they can last up to a week. In the freezer, they can stay fresh for about 2 to 3 months. Watch for signs of spoilage, like mold or a sour smell. If you see any, it’s best to toss them out. Enjoy your sweet treats while they are fresh! To check if your muffins are ready, use a toothpick. Insert the toothpick into the center of a muffin. If it comes out clean, the muffins are done. If there is wet batter on the toothpick, bake them a bit longer. This test is simple and effective. It helps you avoid underbaking, which can make the muffins soggy. You can absolutely make these muffins ahead of time. Bake them, then let them cool completely. Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will last for about three months in the freezer. To enjoy later, just thaw them overnight in the fridge. If you need a substitute for vegetable oil, there are great options. You can use melted coconut oil for a hint of flavor. Applesauce works as a healthier option; just use half the amount. You can also use butter, melted and cooled, in the same amount as the oil. Each of these options will keep your muffins moist and tasty. In this post, we explored how to make chocolate chip pumpkin muffins. We covered essential and optional ingredients, followed step-by-step through preparation and baking, and shared tips for the perfect texture. I shared variations to suit different tastes and dietary needs, plus storage tips for keeping your muffins fresh. Baking these muffins can bring warmth and joy to your kitchen. Enjoy trying new flavors and sharing them with friends and family!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup brown sugar
  • 1 4 cup granulated sugar
  • 1 2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 4 cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until smooth.
  • Add the eggs and vanilla extract to the pumpkin mixture, and whisk until well blended.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Do not overmix.
  • Fold in the semi-sweet chocolate chips and chopped pecans, if using.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust the cooled muffins with powdered sugar for a festive touch.
Keyword chocolate chip, fall baking, muffins, pumpkin