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To make these delightful muffins, gather the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips You can easily swap some ingredients. For oil, use applesauce or melted coconut oil. For sugar, try coconut sugar or a sugar alternative. You can also use gluten-free flour for a gluten-free option. Just ensure that it is a 1:1 blend for the best results. These swaps can keep your muffins tasty and still soft. For pumpkin puree, I recommend Libby's or Farmer's Market Organic brands. They offer rich flavors and smooth textures. For chocolate chips, Ghirardelli or Nestlé Toll House are great choices. Their semi-sweet chips melt perfectly and add a nice sweetness to the muffins. Quality ingredients make all the difference in your baking! {{ingredient_image_2}} To make these tasty muffins, start by preheating your oven to 350°F (175°C). Get your muffin tin ready by lining it with paper liners or greasing each cup with butter or cooking spray. In a large bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk until smooth. Next, add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. In a separate bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Slowly mix the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. Finally, fold in 1 cup of semi-sweet chocolate chips and set aside a handful for topping. Spoon the batter into the muffin cups, filling each about 2/3 full. Sprinkle the reserved chocolate chips on top of each muffin. Bake in the oven for 18-22 minutes. Insert a toothpick into the center of a muffin to check if it's done. If it comes out clean, your muffins are ready. After baking, let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. When preparing your muffin tin, use paper liners for easy cleanup. If you prefer greasing, use a light hand with butter or cooking spray. This helps muffins release easily without sticking. For the batter, mix gently. Overmixing can make muffins dense. Use a spatula or wooden spoon for a smooth mix. If you want a fun twist, add nuts or dried fruit into the batter. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter on it, bake for another 2-3 minutes. Keep an eye on your muffins as they bake. Each oven can be different. Enjoy the warm smell of pumpkin and chocolate as they bake! To bake the best muffins, avoid mixing too much. When you combine wet and dry ingredients, mix gently. Overmixing can make your muffins tough. Also, do not skip the sifting step for dry ingredients. It adds air and helps your muffins rise. Another mistake is underfilling the muffin cups. Fill them about 2/3 full for the perfect rise. If you fill them too high, they may overflow. And do not forget to check your oven temperature. An oven that is too hot can burn the tops before the inside cooks. For soft and fluffy muffins, use room temperature eggs. Cold eggs can make the batter lumpy. Also, using canned pumpkin puree adds moisture and flavor. I recommend using high-quality chocolate chips for a rich taste. Adding spices like cinnamon, nutmeg, and ginger creates warmth in flavor. Adjust the spices to fit your taste. If you like more spice, add a bit more cinnamon or nutmeg. The key is to balance flavors to enhance the pumpkin. To keep your muffins fresh, store them in an airtight container. This helps prevent them from drying out. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap before placing them in a freezer bag. This keeps them fresh for up to three months. When you are ready to enjoy, let them thaw at room temperature. You can also reheat them in the oven for a few minutes. This restores their soft texture and warm flavor. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This enhances the aroma and taste of your muffins. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the muffins light and fluffy. Chocolate Chip Variations: Experiment with different types of chocolate chips or even add nuts for added texture and flavor. Proper Cooling: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to prevent them from becoming soggy. {{image_4}} You can easily add nuts or dried fruits to your chocolate chip pumpkin muffins. Nuts like walnuts or pecans add a nice crunch. Simply chop them up and fold them into the batter with the chocolate chips. Dried fruits like cranberries or raisins bring a sweet twist. Use about half a cup of your chosen ingredient for a good balance. This will give your muffins more flavor and texture. Want to spice up your muffins? You can add more flavor with spices or extracts. Try adding a pinch of cloves or allspice for warmth. You can also add a teaspoon of almond or orange extract for a unique twist. This small change can really boost the taste. Experiment with different combinations to find your favorite blend. If you're looking for a healthier version, you have options. You can reduce the sugar by using only brown sugar or using a sugar substitute. For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend. These changes make the muffins lighter while still keeping them tasty. You can enjoy the same great flavors with fewer calories or gluten. To keep your Chocolate Chip Pumpkin Muffins fresh, store them in an airtight container. This step helps lock in moisture and flavor. You can place a paper towel at the bottom of the container. This towel absorbs any extra moisture. Keep your muffins at room temperature for up to three days. If you want to store them for longer, the fridge can work too. Just remember, refrigeration can dry them out faster. So, only use this method if you need to extend their life. Freezing muffins is simple. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out excess air to prevent freezer burn. You can freeze them for up to three months. When it's time to enjoy a muffin, take it out and let it thaw. For a warm treat, reheat it in the microwave for about 15-20 seconds. You can also pop it in the oven at 350°F for about 10 minutes. This method will refresh the muffin's soft texture. Chocolate Chip Pumpkin Muffins can last about three days at room temperature and up to a week in the fridge. Check for signs of spoilage before eating. Look for mold, an off smell, or a dry texture. If any of these appear, it’s best to toss them. Always trust your senses when it comes to food safety. Yes, you can use fresh pumpkin. Start by roasting a pumpkin until it's soft. Then, scoop out the flesh and blend it until smooth. This fresh pumpkin gives a great taste and nice texture. Just make sure to measure it as you would the canned puree. Fresh pumpkin may have slightly more water, so you might need to adjust the flour a bit. To keep your muffins moist, use the right amount of oil and sugar. The combination of brown sugar and granulated sugar helps add moisture. Mixing the wet ingredients well also makes a difference. Avoid overmixing the batter; this keeps the muffins fluffy. Finally, do not bake them too long. Check for doneness with a toothpick to ensure they stay soft inside. Yes, you can make the batter in advance. Just mix the wet and dry ingredients separately, then combine them when you're ready to bake. Store the wet mix in the fridge for up to 24 hours. When you’re ready, add the dry mix and chocolate chips. This method gives you fresh muffins without a lot of prep time. You learned how to make Chocolate Chip Pumpkin Muffins from scratch. We covered the best ingredients, step-by-step instructions, and common mistakes. I shared tips on customizing and storing them for freshness. Remember, you can use alternatives if you need them. Baking these muffins is easy and fun. With practice, you'll make the best muffins ever! Enjoy your tasty treats, and don’t be afraid to experiment with flavors. Happy baking!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins infused with pumpkin and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing each cup with butter or a non-stick cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Use a whisk to mix these ingredients until the mixture is smooth and well blended.
  • Incorporate the eggs into the mixture one at a time, ensuring each egg is fully integrated before adding the next. Stir in the vanilla extract and mix until combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This step aerates the dry ingredients and enhances the flavor.
  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the muffins light and fluffy.
  • Gently fold in the chocolate chips, making sure to reserve a handful of chips for garnishing the tops of the muffins before baking.
  • Evenly distribute the batter among the prepared muffin cups. Fill each cup about 2/3 full to allow space for rising. Sprinkle the reserved chocolate chips on top of the batter in each cup.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.
  • Once baked, let the muffins cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Notes

For an extra touch of elegance, serve the muffins warm with a light dusting of powdered sugar on top.
Keyword baking, chocolate chip, muffins, pumpkin