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May 30, 2021

Pumpkin Chocolate Chip Muffins

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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!

one muffin with chocolate chips and four muffins out of focus

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.

six muffins with chocolate chops on top of a beige board

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.

muffins with chocolate chips on top of each other, one of them is bitted

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.

More dessert recipes

  • Homemade Carrot Cake
  • Marble Cake
  • Healthy Baked Apples
seven muffins with chocolate chips on top of a beige board

If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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one muffin with chocolate chips and four muffins out of focus

Pumpkin Chocolate Chip Muffins

  • Author: Rita
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These pumpkin chocolate chip muffins are moist, perfectly spiced, and loaded with chocolate chips! They’re great to eat as a snack or dessert.


Ingredients

Scale
  • 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

  1. Preheat the oven to 400 degrees F (200 C), line a muffin tin with muffin liners, and set it aside.
  2. Into a mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Mix everything and set it aside.
  3. Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
  4. Add the vanilla extract, pumpkin puree, and whisk to combine.
  5. Add the flour mixture and gently combine with the help of a spatula.
  6. Fold in the chocolate chips.
  7. 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.

Notes

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.

Keywords: pumpkin chocolate chip muffins

Did you make this recipe?

Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can’t wait to see what you’ve made!

Filed Under: Dessert Recipes, Fall Recipes

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Hi, We're Rita and Ricardo! Welcome to Coco & Camellia! Here you'll find wholesome recipes inspired by nature and seasonal produce.

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