Description
Homemade chocolate chip pumpkin muffins blend autumn’s warmth with sweet comfort. Spiced batter and melted chocolate create irresistible breakfast or snack perfection you cannot resist.
Ingredients
Scale
- 1.75 cups (8.75 oz) all-purpose flour
- 0.75 cup (150 g) granulated sugar
- 0.5 cup (100 g) light brown sugar, packed
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 0.5 cup (120 ml) vegetable oil (or melted butter)
- 2 large eggs
- 0.75 cup (128 g) semi-sweet chocolate chips
- 0.25 cup (60 ml) milk (or buttermilk)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
Instructions
- Preparation: Position oven rack in middle and preheat to 350F (175C). Prepare muffin tin with paper liners or nonstick spray for seamless release.
- Dry Mixture Composition: Whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in medium bowl until uniformly blended, ensuring no lumps remain.
- Wet Ingredient Integration: Combine granulated sugar, brown sugar, and vegetable oil in large bowl, mixing until silky smooth. Fold in eggs, pumpkin puree, milk, and vanilla extract, creating a golden, homogeneous liquid base.
- Batter Assembly: Delicately incorporate dry ingredients into wet mixture using gentle folding technique. Mix until just combined, maintaining a slightly textured consistency. Gently fold most chocolate chips into batter, reserving few for decorative topping.
- Baking Process: Fill muffin cups three-quarters full with batter. Garnish each muffin top with remaining chocolate chips. Transfer tin to preheated oven and bake for 18-22 minutes, monitoring until toothpick inserted emerges clean with minimal moist crumbs.
- Cooling and Finishing: Rest muffins in tin for 5 minutes to stabilize structure. Carefully transfer to wire rack, allowing complete cooling and flavor development. Serve at room temperature for optimal taste and texture.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a light, tender muffin texture. Overmixing can lead to tough, dense muffins with a rubbery consistency.
- Temperature Tricks: Let eggs and milk come to room temperature before mixing to ensure smoother batter integration and more even baking results.
- Chocolate Chip Distribution: Reserve a few chocolate chips for topping to create an attractive visual appeal and ensure chips are visible on the muffin surface.
- Moisture Management: Use pure pumpkin puree (not pumpkin pie filling) to control sweetness and maintain the perfect moisture balance in your muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 204
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg