Pumpkin Chocolate Chip Muffins

Last year I baked a few treats and took them to a fall activity at church. Just about every dessert was pumpkin, which wasn’t something I was going to complain about, I love pumpkin! It was there that I tried a pumpkin chocolate chip muffin for the first-time-ever. For some reason the thought of those two ingredients together was frightening to me. I just couldn’t imagine pumpkin and chocolate in the same bite. So I put one on my plate and went back to the table. I ate it. I liked it. No, I loved it! I suddenly found myself going back for seconds. Who knew? What a lovely combination it turned out to be. So this is me, a year later, finally making myself a batch of those incredibly delectable muffins. They’re sweet and “spicy” and studded with chocolate chips both big and small. After baking some of these your house will smell amazing and your family (along with your stomach) will thank you- trust me.

 

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Pumpkin Chocolate Chip Muffins Recipe

5 from 1 vote
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Course: Breads & Muffins, Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 20 minutes
Servings: 16 muffins
Calories: 288kcal
Author: Andrea
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Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar - packed
  • 1/2 cup canola oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 cup mini semi-sweet chocolate chips
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.
  • In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.
  • In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth. Remove bowl from stand and fold in the chocolate chips.
  • Scoop into liners filling each ¾ of the way full. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 119mg | Potassium: 157mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2419IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Adapted from Gourmet Magazine, Pumpkin Muffins 

 

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Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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