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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
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These Pumpkin Chocolate Chip Muffins combine the cozy warmth of pumpkin with rich semi-sweet chocolate chips to create moist, tender, and flavorful muffins perfect for breakfast, snack, or dessert. With effortless preparation and versatile variations, they are a kid-friendly and crowd-pleasing fall treat.

Ingredients

Scale

Main Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar (brown sugar preferred for deeper caramel notes)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon ground ginger (optional)
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup vegetable oil or melted butter
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Optional Variations

  • ½ cup chopped walnuts or pecans (for nutty crunch)
  • ½ cup dried cranberries or chopped apples (for fruity twist)
  • Substitute half the flour with whole wheat or oat flour (for healthier version)
  • Replace butter with coconut oil and eggs with flax eggs (for dairy-free/eggless option)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking, ensuring perfectly shaped muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and optional spices such as nutmeg and ginger. This ensures even distribution for consistent flavor.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with pumpkin puree, vegetable oil or melted butter, and vanilla extract until smooth and well blended, creating a moist and rich base.
  4. Gently Fold Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir just until combined. Do not over-mix; it’s okay if there are a few lumps to keep the muffins tender.
  5. Add the Chocolate Chips: Fold in the semi-sweet chocolate chips carefully, distributing them evenly throughout the batter for chocolate in every bite. Optionally toss chocolate chips in a little flour before folding in to prevent sinking.
  6. Fill and Bake: Divide the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  7. Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. This prevents soggy bottoms and helps them set perfectly.

Notes

  • Use room temperature eggs and pumpkin puree for smoother batter mixing.
  • Do not over-mix the batter to keep muffins light and tender.
  • Ensure your oven temperature is accurate to avoid under or over-baking.
  • Fresh spices enhance the flavor; spices can lose potency over time.
  • Semi-sweet or dark chocolate chips balance richness without excess sweetness.
  • Coating chocolate chips lightly in flour helps prevent them from sinking.

Nutrition

Keywords: pumpkin muffin, chocolate chip muffin, pumpkin chocolate chip, fall baking, autumn muffins, easy muffin recipe, kid-friendly muffins

Find it online: https://homemademealz.com/pumpkin-chocolate-chip-muffins/