Pumpkin Chocolate Chip Muffins

Delicious and moist bakery-style Pumpkin Chocolate Chip Muffins with pumpkin puree, rich semi-sweet chocolate chips, and warm spices. This is the time of year for all things pumpkin, and these tasty muffins really fit the bill. Enjoy these for breakfast with a hot cup of coffee or for dessert with a cold glass of milk.

How to make Pumpkin Chocolate Chip Muffins

First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.

Now, in a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients mixing just until combined. Fold the chocolate chips into the batter. Fill the muffin tins up to the top with the batter and sprinkle each with a few chocolate chips.

Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.

Helpful recipe tips

• For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
• Mix the muffin batter just until combined. Overmixing can lead to tough and gummy muffins.
• Line the cupcake/muffin tin with muffin liners.  They really help keep the muffins from sticking to the pan.  I really like the unbleached chlorine-free ones.  They peel away perfectly from muffins and cupcakes.
• For optimum flavor, use good quality chocolate chips like Guittard or Ghirardelli chocolate chips. Dark chocolate chips and milk chocolate chips also work well.
• Do not overbake the muffins.  Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
• Be careful when removing the muffins from the tin so as not to squish any chocolate chips, as they will be soft.
• For more texture, add nuts like pecans or walnut
• To make mini muffins use mini chocolate chips.  Bake them at 350 degrees for about 11 minutes.
• Use the rest of the pumpkin puree (from a 15-ounce can) to make my pumpkin pancakes.
• Warm the muffins in the microwave for just a few seconds for a fresh-from-the-oven taste. 
• Store the muffins in an airtight container on the counter for up to 3 days or freeze in an airtight container. See more below about freezing muffins.

How to freeze pumpkin muffins

First, let the muffins cool by removing them from the tin 5-7 minutes after you remove them from the oven. Place the muffins on a wire rack to fully cool. Do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag removing as much air as possible, or a freezer-safe storage container. Freeze for up to 3 months. Thaw the muffins in the fridge overnight.

This Pumpkin Chocolate Chip Muffin Recipe is perfect for on-the-go breakfasts or school lunch treats!  Put the ingredients on your shopping list today, and let me know what you think! Scrumptious!

More muffin recipes to try

Print

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf