Pumpkin chocolate chip muffins are the ultimate treat for any time of the year. This easy recipe ensures you bake moist and flavorful muffins packed with the goodness of pumpkin and chocolate.
Why You’ll Love This Recipe
- Versatile: Can be made vegan, gluten-free, or sugar-free.
- Healthy: Uses natural sweeteners and wholesome ingredients.
- Easy to Prepare: Simple steps for a foolproof bake.
Ingredients for Pumpkin Chocolate Chip Muffins
Here’s what you’ll need:
- Wet Ingredients:
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs (or flax eggs for vegan)
- 1/3 cup coconut oil (melted) or unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 1/2 cups whole wheat flour (or oat flour for gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Extras:
- 1/2 cup dark chocolate chips (or vegan chocolate chips)
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs (or flax eggs), coconut oil or applesauce, honey or maple syrup, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients. Mix until just combined—avoid overmixing.
- Fold in Chocolate Chips: Gently stir in the chocolate chips, saving a handful to sprinkle on top.
- Fill the Muffin Tin: Fill the muffin tin with the pumpkin chocolate chip muffins batter, dividing it evenly among the cups.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve:Once baked, let the pumpkin chocolate chip muffins cool completely before serving.
Tips for Perfect Muffins
- Add-ins: Customize with nuts, dried fruit, or a sprinkle of oats on top.
- Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
- Mini Muffins: Reduce the baking time to 12-15 minutes for bite-sized treats.
FAQs About Pumpkin Chocolate Chip Muffins
1. Can I make these muffins gluten-free? Yes, substitute the whole wheat flour with oat flour or a gluten-free baking mix.
2. What is the best oil to use for these muffins? Coconut oil is a great choice, but you can use any neutral oil like canola or vegetable oil. Applesauce is a good alternative for an oil-free option.
3. Can I reduce the sugar? Absolutely. Use a sugar-free sweetener like monk fruit or reduce the honey/maple syrup.
4. How can I make them vegan? Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and dairy-free chocolate chips.
5. Can I make these muffins paleo? Yes, substitute the flour with almond flour and use maple syrup as the sweetener.
6. Are these muffins kid-friendly? Yes, they are naturally sweetened and packed with nutrients, making them a great snack for kids.
Related Recipes and Inspiration
Check out these other pumpkin chocolate chip muffin recipes for inspiration:
- Butternut Bakery’s Pumpkin Chocolate Chip Muffins
- Dinner at the Zoo’s Pumpkin Chocolate Chip Muffins
- Allrecipes Pumpkin Chocolate Chip Muffins
- Cinnamon Sugar French Toast Muffins: A Perfect Treat
With this recipe, you’ll enjoy moist, flavorful, and healthy pumpkin chocolate chip muffins that are perfect for breakfast, snacks, or dessert. Experiment with the recipe to suit your preferences and share your results!