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To make these tasty muffins, gather these key ingredients: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 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 - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients blend well to create a moist and flavorful muffin. The pumpkin adds a nice texture and taste. The chocolate chips give a sweet surprise in every bite. You can personalize your muffins with these optional ingredients: - Chopped nuts (like walnuts or pecans) - Dried fruit (like cranberries or raisins) - Different spices (like allspice or cloves) Adding these ingredients can change the flavor and texture. Feel free to experiment and find your favorite mix! To bake your muffins, you'll need: - Muffin tin - Paper liners (optional) - Mixing bowls - Whisk - Measuring cups and spoons - Rubber spatula These tools help you mix and bake your muffins easily. Using a muffin tin ensures even baking, and liners make cleanup a breeze. Enjoy the process and get ready for a delicious treat! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a large mixing bowl. Combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Add 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk everything together until it is smooth. In another bowl, mix 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. Now, gently add the dry mix to the pumpkin mix. Stir until just combined. Be careful not to overmix; this keeps your muffins soft. Finally, fold in 1 cup of semi-sweet chocolate chips. Make sure they are spread evenly in the batter. Prepare your muffin tin with paper liners or a light greasing. Spoon the batter into each cup, filling them about 3/4 full. This gives the muffins room to rise. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! Once baked, take the muffins out and let them cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. Serving them warm is a great option. You can dust the tops with powdered sugar or drizzle a chocolate glaze for a special touch. Enjoy your delicious muffins with friends or family! Overmixing can make your muffins tough. To avoid this, mix gently. When you add the dry mix to the wet mix, stir just until you see no dry flour. Small lumps are okay. This keeps the muffins light and fluffy. Measuring correctly is key for great muffins. Use dry measuring cups for flour and sugar. Spoon flour into the cup, then level it off with a knife. Avoid scooping directly from the bag. This can pack the flour and lead to dry muffins. Want to boost the flavor? Add a pinch of sea salt to the batter. This helps the chocolate taste richer. You can also mix in nuts, like walnuts or pecans, for crunch. For a twist, try adding a bit of orange zest for a fresh note. Pro Tips Use Fresh Pumpkin: For a richer flavor, consider using fresh pumpkin puree instead of canned. Roast a small pumpkin and blend it until smooth for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so a few lumps are okay! Check for Doneness: To ensure your muffins are perfectly baked, use a toothpick inserted into the center. It should come out clean or with a few crumbs, but not wet batter. Cool Completely: Allow the muffins to cool on a wire rack after baking. This prevents them from becoming soggy and helps maintain their texture. {{image_2}} If you want nut-free muffins, skip any nuts. The chocolate chips add sweetness. You can also use seeds for crunch. Sunflower seeds work well. They add a nice texture without nuts. To make gluten-free muffins, swap all-purpose flour for a gluten-free blend. Look for a mix that has a good taste. You may need to add a bit more baking powder. This will help the muffins rise well and stay fluffy. You can boost flavor by adding spices. Try a pinch of allspice or cloves. They add warmth and depth. If you like nuts, add walnuts or pecans. Chop them finely and fold them in with the chocolate chips. This creates a tasty blend of flavors and textures. To keep your pumpkin muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want them to last longer, try the fridge. They can stay good for about a week. Just make sure the container is sealed tight to avoid dryness. Freezing is a great way to save your muffins for later. First, let them cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to enjoy them, just thaw them at room temperature. Reheating your muffins is simple. If you want them warm, pop them in the microwave for about 15 to 20 seconds. You can also use an oven. Preheat it to 350°F (175°C) and heat the muffins for about 5 to 10 minutes. This will make them soft and tasty again. Enjoy your delicious chocolate chip pumpkin muffins any time! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth and thick. Fresh pumpkin may taste fresher, but both options work well. If you use fresh, check the moisture. Too much moisture can affect the muffins’ texture. To make moist muffins, you can add a little more oil or pumpkin puree. You can also try using yogurt or sour cream in the batter. These ingredients help keep the muffins soft and tender. Avoid overmixing the batter, which can make them dry and tough. I recommend semi-sweet chocolate chips for a balanced sweetness. They melt nicely and add rich flavor. You can also try dark chocolate chips for a bolder taste. If you want a fun twist, use mini chocolate chips. They mix in well and provide bites of chocolate in every muffin. You can now make awesome chocolate chip pumpkin muffins with ease. We covered the main ingredients and optional ones to let you customize. I shared step-by-step instructions to guide you through mixing, baking, and serving. You learned tips to avoid overmixing and improve flavor. We also discussed variations, storage, and common questions. Now, gather your supplies and start baking. Enjoy the warm, tasty treats!

Chocolate Chip Pumpkin Muffins

Deliciously moist muffins made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or fresh)
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 1 4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup 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 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well blended.
  • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid overmixing.
  • Fold in the chocolate chips, ensuring an even distribution throughout the batter.
  • Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. You can dust the tops with powdered sugar or drizzle with a chocolate glaze for extra flair!
Keyword baking, chocolate chip, muffins, pumpkin