These pumpkin chocolate chip muffins are soft, moist, and so delicious! They’re full of warm spices and taste like a mix of pumpkin spice and chocolate!
Can pumpkin puree be frozen for later use?
Yes! When the fall season arrives, make a batch of pumpkin puree, divide it into smaller portions, freeze, and make this muffin recipe anytime you want.
If you’re a fan of pumpkin spice flavor, you should try our pumpkin pancakes which also call for pumpkin puree!
Ingredients to make this recipe
Flour: We’ve used all-purpose flour.
Eggs: Use room-temperature eggs for the best result!
Vegetable oil: We’ve used sunflower seed oil.
Pumpkin Puree: Use homemade or store-bought.
Vanilla Extract: For extra flavor.
Sugar: We’ve used white sugar and coconut sugar.
Spices: Use cinnamon, ginger, nutmeg, and clove to make the best pumpkin spice blend.
Salt: To enhance all flavors.
Baking powder: This will help your muffins to rise.
Chocolate Chips: Add your favorite chocolate chips or cut a chocolate bar into chunks.
How to make this recipe
These pumpkin chocolate chip muffins are very easy to make. Preheat the oven to 400 degrees F (200 C). Line a muffin tin with muffin liners and set it aside.
Into a mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Mix everything and set it aside.
Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes. Add the vanilla extract, pumpkin puree, and whisk to combine.
Then, add the flour mixture and gently combine with the help of a spatula. Finally, fold in the chocolate chips.
Pour the batter into the muffin tins, filling them for about 3/4 of the way full, and add more chocolate chips on top. Bake for about 20 minutes or until a toothpick comes out clean.
Tips for making this recipe
- Don’t overmix the batter: Overmixing the batter can result in more dense muffins. Also, it can keep the muffins from rising.
- Sift together the dry ingredients: Sifting all the dry ingredients while adding them to de mix will break up any lumps.
- Add extra chocolate chips: Add more chocolate chips on top after pouring the batter to make your muffins extra gooey.
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Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour 240 g
- 1 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp nutmeg powder
- 1/8 tsp clove powder
- 1 pinch salt
- 1 tsp baking powder
- 1/2 cup white sugar
- 1/2 cup coconut sugar
- 4 eggs at room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup pumpkin puree 250 g
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 C), line a muffin tin with muffin liners, and set it aside.
- Into a mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Mix everything and set it aside.
- Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
- Add the vanilla extract, pumpkin puree, and whisk to combine.
- Add the flour mixture and gently combine with the help of a spatula.
- Fold in the chocolate chips.
- Pour the batter into the muffin tins, filling them for about 3/4 of the way full, and add more chocolate chips on top. Bake for about 20 minutes or until a toothpick comes out clean.