These moist pumpkin chocolate chip muffins are a perfect treat for any time of the day! The cozy pumpkin flavor pairs wonderfully with sweet chocolate chips. Yum!
Making these muffins is so easy! I love baking them on chilly mornings, and the smell of pumpkin fills the house. They disappear fast, so I try to stash a few for later! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you’re feeling adventurous, you can roast and puree fresh pumpkin for an even fresher taste!
Flour: All-purpose flour is key to these muffins. For gluten-free options, you could try a gluten-free all-purpose blend, but make sure it contains xanthan gum for the right texture.
Butter: Unsalted butter gives control over the salt content. For a healthier option, you can use coconut oil or applesauce to add moisture without extra fat.
Chocolate Chips: Semi-sweet chocolate chips are delicious, but feel free to swap in dark chocolate, milk chocolate, or even white chocolate for a different flavor twist!
How Can I Make Sure My Muffins Are Perfectly Moist?
To achieve wonderfully moist muffins, avoid overmixing. When combining your wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins.
- Make sure your butter has cooled down to avoid cooking the eggs.
- Adding pumpkin puree not only brings flavor but also keeps the muffins moist, so don’t skip it!
- Check for doneness by inserting a toothpick; a few moist crumbs should stick, but not wet batter.
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (1 stick, 113g) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18–22 minutes to bake. You’ll enjoy warm, delicious muffins in just about 45 minutes total!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and cloves (if you’re using them). This step helps to evenly distribute the leavening agent and spices.
3. Combine the Wet Ingredients:
In a large bowl, mix the melted butter with granulated sugar and brown sugar using a whisk until smooth. Then, add the eggs one at a time, ensuring they are fully incorporated before moving to the next. Stir in the pumpkin puree, milk, and vanilla extract until the mixture is creamy and well combined.
4. Combine Dry and Wet Mixtures:
Gently add the dry ingredients into the wet ingredients. Stir until just combined; be careful not to overmix. A few lumps are okay, and this will help keep your muffins nice and fluffy!
5. Add the Chocolate Chips:
Fold in the semi-sweet chocolate chips. Make sure they are evenly distributed throughout the batter to get a delightful chocolate surprise in every bite.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the 12 muffin cups. Fill each about 3/4 full to give them room to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18–22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready!
8. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. What a fantastic aroma!
9. Enjoy Your Muffins!
These muffins are delicious either warm or at room temperature. Store any leftovers in an airtight container for up to 3 days—if they last that long!
These muffins are moist, with a perfect balance of pumpkin spice and chocolate sweetness—great for breakfast or snacks!
FAQ for Moist Pumpkin Chocolate Chip Muffins
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to measure out 1 cup of the puree after it’s cooked and cooled, similar to how you would with canned pumpkin.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm them in the microwave for a few seconds before enjoying.
Can I Substitute the Chocolate Chips?
Yes! Feel free to use dark chocolate chips, white chocolate chips, or even dried fruits like cranberries or raisins for a different flavor profile. You can also omit them entirely if you prefer a more traditional pumpkin muffin.
What Should I Do If My Muffins Are Too Dense?
Dense muffins can be a result of overmixing the batter. When combining the wet and dry ingredients, mix just until combined. Additionally, ensure that your baking soda is fresh, as this helps the muffins rise properly.