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For my Chocolate Chip Pumpkin Muffins, I use these main ingredients: - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients make the muffins moist and flavorful. Pumpkin puree adds a rich taste and keeps them soft. The chocolate chips give a sweet surprise in every bite. You can make your muffins even better with these optional add-ins: - 1/2 cup chopped walnuts Walnuts add a nice crunch and nutty flavor. They work well with the pumpkin and chocolate. If you prefer a nut-free muffin, just skip this ingredient. If you need to swap some ingredients, here are my suggestions: - Use applesauce instead of oil for a lighter muffin. - For a healthier option, replace brown sugar with coconut sugar. - If you don’t have eggs, try 1/4 cup of applesauce or mashed banana. These substitutions can change the texture and flavor a bit, but they still work well. Adjust to your taste and dietary needs. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This temperature is perfect for baking. Next, line a muffin tin with paper liners or lightly grease it. In a large bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Whisk these ingredients until smooth. Then, add 2 large eggs one at a time. Follow this with 1 teaspoon of vanilla extract. Beat until everything blends well. In another bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Mix these dry ingredients well. Gradually add this dry mix to your wet mix. Stir gently until just combined. It’s okay if there are some lumps. Finally, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you like. Now it’s time to fill the muffin cups. Divide the batter evenly, filling each cup about 2/3 full. This gives them space to rise. Place the muffin tin in your preheated oven. Bake them for 18-20 minutes. To check if they are ready, insert a toothpick in the center. If it comes out clean, you’re good to go! After baking, let the muffins cool in the tin for 5 minutes. This helps them firm up. Once cooled, transfer them to a wire rack. Allow them to cool completely. Serve the muffins warm on a nice platter. A light dusting of powdered sugar makes them look great. Pair them with a small bowl of butter for spreading, and top with a sprinkle of chocolate chips for an extra treat. Enjoy! To make the best chocolate chip pumpkin muffins, start with fresh ingredients. Use pure pumpkin puree for a rich taste. Measure your flour correctly; too much can make them dry. I like to spoon the flour into the measuring cup and level it off with a knife. This way, I avoid packing it down. Mix the wet and dry ingredients until just combined. Overmixing makes muffins tough. A few lumps are okay. Finally, fill each muffin cup only about two-thirds full for a nice rise. One common mistake is not preheating your oven. Your muffins need that heat to rise properly. Another mistake is using old baking powder or baking soda. Always check the expiration dates. If you skip the salt, your muffins may taste flat. Don’t forget to add the optional walnuts. They add great texture and flavor. Lastly, avoid opening the oven door too early. This can cause the muffins to sink. You can enhance flavor by adding spices like ginger or cloves. A touch of maple syrup can add sweetness and depth. If you want a richer taste, try using brown butter instead of regular oil. For extra texture, sprinkle some oats on top before baking. You can also swap in dark chocolate chips for a bolder flavor. If you like, add a scoop of your favorite nuts for crunch. These small changes can make a big difference in your muffins. Pro Tips Use Fresh Pumpkin Purée: For the best flavor, consider using homemade pumpkin purée instead of canned. Simply roast a pumpkin, scoop out the flesh, and blend until smooth. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of ginger or allspice can elevate the flavor profile of your muffins. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_2}} You can make these muffins gluten-free by swapping regular flour with a gluten-free blend. Use a 1:1 gluten-free flour mix for the best results. This should keep the texture light and fluffy. Always check that your baking powder and other ingredients are gluten-free. You won’t miss the regular flour at all! To make vegan muffins, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let this sit until it thickens. You can also use plant-based oil instead of vegetable oil. Choose dairy-free chocolate chips, and you’re all set for a tasty vegan treat! Feel free to get creative! Add spices like ginger or cloves for extra warmth. You could also mix in dried cranberries, raisins, or even apple pieces for a fruity twist. If you love nuts, try pecans instead of walnuts. Each option brings a new taste to these muffins, making them special for any occasion! To keep your chocolate chip pumpkin muffins fresh, store them in an airtight container. This helps to keep them moist. You can store them at room temperature for up to three days. If you need to keep them longer, refrigeration is an option. However, this may dry them out a bit. Freezing is a great way to save muffins. Let the muffins cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. They can last for up to three months in the freezer. When you're ready to enjoy them, just take out the desired number of muffins. Reheating muffins is simple. You can use the microwave for a quick option. Heat each muffin for about 15 to 20 seconds. For a crispier option, use the oven. Preheat your oven to 350°F (175°C) and warm the muffins for about 5 to 10 minutes. This will refresh them nicely. Enjoy your tasty treat! Yes, you can use fresh pumpkin. First, cook the pumpkin by baking or steaming it. Once soft, scoop the flesh and puree it until smooth. This fresh pumpkin adds a great flavor. However, it may have more moisture than canned pumpkin. You might need to adjust the flour to keep your muffins fluffy. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your muffins are ready. The tops should look golden and spring back when you touch them. If the toothpick has wet batter, bake a few more minutes. You can use several substitutes for eggs. For each egg, try one of these options: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 3 tablespoons water These alternatives help bind the muffins while keeping them moist and delicious. In this post, we explored making delicious muffins with easy steps. We covered key ingredients, optional add-ins, and substitutions. You learned how to prepare, bake, cool, and serve your muffins. I also shared tips for perfecting flavor and avoiding mistakes. Plus, we highlighted fun variations and best storage methods. Now you can confidently bake tasty muffins tailored to your needs. Enjoy every bite!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and well combined.
  • Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is blended well.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the chocolate chips and walnuts (if using).
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm on a rustic wooden platter, dusted lightly with powdered sugar.
Keyword chocolate chip, fall baking, muffins, pumpkin