Pumpkin Chocolate Chip Muffins are the recipe that Teresa makes every most beloved fall morning and every individual October breakfast when she wants to create the most completely extraordinary and the most genuinely indulgent individual fall breakfast muffin that pairs the most beloved and the most iconic individual pumpkin spice fall flavor with the most brilliantly unexpected and the most completely irresistible individual semi-sweet chocolate chip element.
Because the most naturally warm and the most properly complex individual pumpkin pie spice individual character creates the most beautifully surprising and the most properly complementary individual pairing with the most semi-sweet individual chocolate chip for the most completely extraordinary and the most genuinely crowd-stopping individual fall breakfast muffin that is the most simultaneously the most naturally seasonal and the most properly indulgent individual morning treat that every single individual family member from the most enthusiastic individual child to the most discerning individual adult immediately reaches for with the most genuine and the most completely delighted individual morning enthusiasm.
Pumpkin Chocolate Chip Muffins are the most easy and deeply extraordinary 30-minute moist pumpkin puree individual fall breakfast muffins with mini chocolate chips made by whisking flour pumpkin spice baking powder soda and salt combining pumpkin oil brown sugar eggs and vanilla folding mini chips baking at 375°F for 18 to 20 minutes. Come follow us on Pinterest where we share beautiful muffin recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Chocolate Chip Muffins Recipe
This Pumpkin Chocolate Chip Muffins recipe is the most completely extraordinary and the most genuinely beloved individual fall breakfast muffin that pairs the most naturally warm and the most properly complex individual pumpkin spice individual flavor with the most brilliantly complementary individual semi-sweet mini chocolate chip for the most completely extraordinary and the most genuinely surprising individual flavor combination that is the most universally beloved by every most individual age group.
The most individual mini semi-sweet chocolate chips rather than standard-size individual chips is the single most important individual mix-in decision for the most beautifully even individual distribution throughout every individual pumpkin muffin crumb — the most mini individual chips are the most lighter and the most less prone to sinking to the most bottom of each individual muffin cup during baking, distributing the most beautifully throughout every individual crumb layer for the most genuinely extraordinary individual chocolate chip pocket in every individual bite. Our Pumpkin Muffins make a beautifully equally moist pumpkin and equally fall-spiced companion for a complete and wonderful fall pumpkin muffin collection.
Ingredients Needed for This Pumpkin Chocolate Chip Muffins Recipe
Dry Ingredients:
- 1¾ cups All-Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Wet Ingredients:
- 1 cup Pure Pumpkin Puree
- ¾ cup Packed Brown Sugar
- ½ cup Vegetable Oil
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
Mix-Ins and Topping:
- 1 cup Mini Semi-Sweet Chocolate Chips, plus extra for topping
- Optional: 1 tbsp Granulated Sugar mixed with ¼ tsp Cinnamon for topping
How to Make This Pumpkin Chocolate Chip Muffins Recipe
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until the most evenly combined.
In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until the most smooth and the most uniformly combined.
Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — do not overmix, cara mia.
Fold in three-quarters cup of the most individual mini chocolate chips.
Divide the batter evenly among the 12 prepared individual muffin cups, filling each approximately three-quarters full. Press the most additional individual mini chocolate chips most generously over the most top surface of each individual muffin for the most beautifully garnished and the most properly chocolate-abundant individual presentation. Sprinkle the most optional individual cinnamon sugar over the most tops.
Bake at 375°F for 18 to 20 minutes until a toothpick comes out clean or with only a few moist crumbs and the most individual tops appear the most lightly golden.
Cool in the tin for 5 minutes before transferring to a wire rack.
How to Serve This Pumpkin Chocolate Chip Muffins Recipe
Serve warm for the most completely extraordinary individual fall breakfast experience when the most individual mini chocolate chips are at their most gloriously melted and the most properly gooey individual peak and the most warmly spiced individual pumpkin muffin is at its most properly warm and the most deeply fragrant individual state.
For the most completely extraordinary individual fall morning presentation, serve individual warm pumpkin chocolate chip muffins alongside individual glasses of cold milk for the most completely classic and the most genuinely indulgent individual pumpkin chocolate chip individual morning moment. Our Pumpkin Streusel Muffins make a beautifully equally pumpkin fall and equally bakery-dome companion for a complete and wonderful fall pumpkin muffin collection.
How to Store This Pumpkin Chocolate Chip Muffins Recipe
Store in an airtight container at room temperature for up to 4 days. The most oil-based individual pumpkin muffin maintains the most beautifully moist and the most properly tender individual crumb throughout the most entire storage period. The most individual mini chocolate chips the most gradually set during individual cooling and storage for the most beautifully defined individual chip pockets throughout every individual crumb. Freeze individually wrapped for up to 3 months.
Tips to Make This Pumpkin Chocolate Chip Muffins Recipe
Use the most mini individual semi-sweet chocolate chips rather than the most standard individual size chips for the most beautifully even individual distribution throughout every individual pumpkin muffin crumb — the most miniature individual chips are the most substantially lighter and the most dramatically less prone to sinking to the most bottom of the most individual muffin cup during baking. Standard individual chips cluster the most heavily at the most bottom while mini individual chips distribute the most beautifully throughout every individual layer.
Toss the most individual mini chocolate chips with one teaspoon of the most flour before folding into the most individual batter — the most thin individual flour coating helps the most mini chips adhere to the most surrounding individual batter rather than the most sinking during baking for the most beautifully even individual distribution.
Helpful Notes for This Pumpkin Chocolate Chip Muffins Recipe
For the most dramatically chocolate-chip-abundant individual pumpkin muffin experience, use the most generous quantity — a full one cup folded through the most individual batter plus an additional quarter cup pressed generously over the most top of every individual muffin before baking — for the most beautifully abundant and the most properly chocolate-forward individual pumpkin chocolate chip muffin individual character.
Dark chocolate chips substitute most beautifully for the most individual semi-sweet mini chips for the most completely extraordinary and the most properly sophisticated individual dark chocolate pumpkin muffin with the most deeply complex and the most beautifully bittersweet individual chocolate character that most dramatically complements the most warm individual pumpkin spice.
Variation of This Pumpkin Chocolate Chip Muffins Recipe
Maria made a version adding half a cup of the most chopped toasted walnuts alongside the most individual mini chips for the most completely extraordinary and the most warmly nutty individual walnut chocolate chip pumpkin muffin. Teresa tried white chocolate chips in place of semi-sweet for the most completely extraordinary and the most beautifully sweet individual white chocolate pumpkin muffin with the most gorgeously vibrant individual orange-and-white individual color contrast.
For a dark chocolate pumpkin muffin version, substitute the most mini semi-sweet chips with the same quantity of the most individual dark chocolate mini chips and add one tablespoon of natural cocoa powder to the most individual dry ingredients for the most completely extraordinary and the most deeply mocha-pumpkin individual fall muffin. Our Double Chocolate Zucchini Muffins make a beautifully equally chocolate chip studded and equally naturally moist companion for a complete and wonderful chocolate chip muffin collection.
FAQs About This Pumpkin Chocolate Chip Muffins Recipe
Why does pumpkin pair so well with chocolate?
The most naturally warm and the most properly complex individual pumpkin pie spice individual character — cinnamon, nutmeg, ginger, cloves — creates the most beautifully complementary and the most properly harmonious individual pairing with the most rich and the most properly bittersweet individual semi-sweet chocolate because the most warm individual spice notes most brilliantly amplify the most natural individual chocolate flavor while the most semi-sweet individual chocolate’s the most subtle individual bitterness most beautifully balances the most sweet individual pumpkin and the most brown sugar individual base.
Can I add pumpkin spice to the chocolate chips?
Toss the most individual mini chocolate chips with half a teaspoon of the most pumpkin pie spice before folding into the most individual batter for the most completely extraordinary and the most properly double-pumpkin-spiced individual chocolate chip pumpkin muffin where even the most individual chocolate chips contribute the most individual warm pumpkin spice individual character.
How do I tell when pumpkin muffins are done?
Test with a toothpick inserted in the most center of the most central individual muffin — the most toothpick should come out the most clean or with only the most very few moist crumbs, not the most wet batter or the most melted individual chocolate. The most individual tops should appear the most lightly golden and the most spring back when the most gently pressed. Avoid inserting the most individual toothpick through any the most visible individual chocolate chip which will appear the most wet even when the most surrounding individual muffin is the most properly baked.
Conclusion
These Pumpkin Chocolate Chip Muffins are the most completely extraordinary and the most genuinely beloved moist pumpkin puree individual fall breakfast muffins that make every autumn morning and every October breakfast feel genuinely and completely special through the most warmly spiced pumpkin crumb and the most beautifully distributed mini chocolate chip pockets in every single individually indulgent and completely irresistible pumpkin chocolate chip muffin.
We hope they bring the same deeply joyful fall pumpkin chocolate chip morning magic and the same completely satisfied autumn breakfast to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Pumpkin Chocolate Chip Muffins The Most Easy Moist Pumpkin Puree Brown Sugar Oil Mini Semi-Sweet Chip Cinnamon Spice Individual Muffin
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
The most extraordinary moist Pumpkin Chocolate Chip Muffins made by preheating oven to 375°F lining 12-cup tin whisking 1 3/4 cups flour 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt in large bowl whisking 1 cup pumpkin puree 3/4 cup packed brown sugar 1/2 cup oil 2 room temperature eggs and 1 tsp vanilla until smooth pouring wet into dry folding gently just combined not overmixing folding 3/4 cup mini chocolate chips dividing among 12 cups 3/4 full pressing extra mini chips generously over tops sprinkling optional cinnamon sugar baking 375°F 18 to 20 minutes until toothpick clean cooling 5 minutes in tin then rack. A completely perfect moist oil pumpkin puree brown sugar pumpkin pie spice mini chocolate chip fall breakfast muffin recipe.
Ingredients
1 3/4 cups All-Purpose Flour
2 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Pure Pumpkin Puree
3/4 cup Packed Brown Sugar
1/2 cup Vegetable Oil
2 large Eggs room temperature
1 tsp Pure Vanilla Extract
1 cup Mini Semi-Sweet Chocolate Chips plus extra for topping
1 tbsp Granulated Sugar mixed with 1/4 tsp Cinnamon for topping optional
Instructions
1. Preheat oven to 375°F 190°C. Line 12-cup tin.
2. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in large bowl.
3. Whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
4. Pour wet into dry. Fold gently just combined. Do not overmix.
5. Fold 3/4 cup mini chocolate chips.
6. Divide among 12 cups 3/4 full. Press extra chips over tops. Sprinkle optional cinnamon sugar.
7. Bake 375°F 18 to 20 minutes until toothpick clean.
8. Cool 5 minutes in tin. Transfer to rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Muffins, Pumpkin, Chocolate Chip, Fall
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 32mg
Keywords: pumpkin chocolate chip muffins, easy moist pumpkin chocolate chip muffins recipe pumpkin puree oil brown sugar mini chip, best fall pumpkin chocolate chip breakfast muffins, moist pumpkin puree brown sugar oil pumpkin spice mini chocolate chip fall muffin
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