Chocolate Chip Pumpkin Muffins are soft fluffy muffins that are studded with semisweet chocolate and topped off with a sprinkling of sugar! The infusion of real pumpkin puree makes these muffins nice and moist, and the seasonal spices are perfect for cooler weather.
It is fall and my mind is all on pumpkin and of course chocolate! If you love pumpkin as much as I do try this Pumpkin Pecan Pie Muffins, Cream Cheese Pumpkin Muffins or Sugared Pumpkin Pancakes.
Chocolate Chip Pumpkin Muffins
What is it about pumpkin that makes me want to load it into every possible recipe once fall rolls around?
There’s just something so irresistibly cozy and festive about those giant orange gourds that herald my favorite season each year.
Here is another sweet treat for you today.
This month, I’m giving in to my pumpkin obsession and diving into some of the best flavors of Fall to bring you a warm, fluffy, seasonally spiced chocolate chip pumpkin muffin recipe.
Bookmark this recipe, because I think you’re going to want to keep this one on hand for baking all season long.
What you need to make chocolate chip pumpkin muffins
One of my favorite recipes of all time is my chocolate chip muffins, so I knew that I couldn’t go wrong by adding pumpkin to them for a Fall twist.
I was right — pumpkin makes these muffins incredibly soft and moist!
Make sure you top them off with a sprinkling of sugar before baking.
Turbinado sugar is my preference for taste and texture, but if you don’t have that on hand plain granulated sugar will work just as well.
The sugar gives them a sweetly shellacked surface that’s nice and crisp against the super soft muffins.
From pumpkin base, chocolate chip middle to a sugary top, these muffins are Fall PERFECTION!
- Unsalted butter: cut into pieces
- All-purpose flour: adds the thickness and sustains the muffin.
- Granulated sugar: makes the muffins a bit sweeter!
- Brown sugar sweetness added in
- Baking soda: helps the muffins rise above the muffin tin making a dome.
- Baking powder: aids in keeping the muffins growing in the muffin tin while baking.
- Salt: just a pinch!
- Pumpkin spice: you can never have enough pumpkin spice! If you need to make your own try my Homemade Pumpkin Pie Spice recipe.
- Ground cinnamon: rich flavoring that smells like fall in these pumpkin muffins.
- Large eggs: lightly beaten for consistency and combines everything together.
- Vanilla extract: just a hint of vanilla to add a vanilla flavoring.
- Milk: changes the batter to a rich and creamy texture.
- Semisweet chocolate chips: bring on the chocolate!
- Coarse sugar: for sprinkling on top of the muffins at the end.
How to make chocolate chip pumpkin muffins
- Preheat oven and prepare muffin tin: Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
- Warm your butter: Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it’s not too hot before you add the eggs — butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
- Whisk together dry ingredients: In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
- Stir together: Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
- Mix together: Add pumpkin puree and milk and stir until completely combined.
- Mix the dry and wet ingredients together: Gradually stir your dry ingredients into your wet until completely combined, taking care to not over mix the batter.
- Add chocolate chips: Gently fold in 1 cup of the chocolate chips.
- Pour batter into muffin tins: Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
- Bake in the oven: Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
- Cool completely: Allow muffins to cool before enjoying.
Making mini chocolate chip pumpkin muffins
Miniature everything is just the cutest and easiest to eat.
These are fun to make for kids and easy to grab for on the go days.
If you are planning a party and need an extra treat these mini muffins are perfect for feeding a crowd too!
- Follow chocolate chip pumpkin muffins recipe: Simply follow the same recipe.
- Prepare muffin tin: Prepare a 24 mini cupcake muffin tin with liners or spraying your muffin tin.
- Fill the muffin tin: Fill the mini cupcake muffin tin with batter.
- Bake: Bake at 350 degrees Fahrenheit for 12 to 15 minutes.
- Cool completely: enjoy your mini muffins!
Tips on making chocolate chip pumpkin muffins
- Add a few extra chocolate chips on top prior to baking to have a more decorative look.
- Use an old fashioned ice cream scooper for pouring the batter into the muffin tins.
- If you love milk chocolate chips better than semi-sweet you can switch them out.
- You can either use paper muffin liners or spray your muffin tins with cooking spray prior to pouring in the batter.
- Make these into mini muffins or jumbo muffins for different sizes.
- This makes a great pumpkin bread as well. Simply pour batter into a well greased bread pan and fill. Bake for 25 to 30 minutes at 350 degrees.
Add mix-ins to your chocolate chip pumpkin muffins
- Nuts: pecans, walnuts or almond slivers
- Coconut: brings in a Hawaiian feel and extra flavoring.
- Oats: perfect for thickening up and adding a healthier taste.
- Chocolate: change the type of chocolate to milk chocolate, dark chocolate or even white chocolate chips.
Storing chocolate chip pumpkin muffins
These muffins are soft, springy, and I love them best when they’re served warm out of the oven. I love that melty chocolate!
They also still taste great when stored in an airtight container and served the next day.
I always recommend warming them up again for a few seconds before serving — that’s just my preference!
- Making the batter ahead of time: simple make the batter ahead of time and refrigerate for one day before use. Make sure it is sealed in an airtight container.
- Store pumpkin muffins: let your muffins cool completely after baking. Once cooled, place in an airtight container or zip lock bag. I like to add a paper towel on top of the muffin tops to help lock in moisture and keep the muffins from sticking to each other and the bag. You can also stack your muffins on top of one another using the paper towel in between the layers. Store at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days.
- Freezer: allow your muffins to cool completely after they are done baking. Get ready to place them in an airtight container or ziplock bag. I prefer to line a baking sheet with the cooled muffins and freeze them individually. Then you can add them to a ziplock bag or an airtight container without having them stick together. You can just add them to your airtight container or ziplock bag and place in the freezer or you can individually wrap each muffin with plastic wrap and place in a ziplock bag. These muffins will keep in the freezer for 1 month.
- Warming up: when ready to thaw from the refrigerator or freezer you can let the muffins sit at room temperature. Use the microwave for a quick warm up or placing them in the oven for a few minutes until they are warmed through.
More pumpkin recipes
- Iced Pumpkin Spice Cookies
- Pumpkin Pecan Pie Bars
- Slow Cooker Pumpkin Chili
- Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting
- The World’s Best Pumpkin Roll
Chocolate Chip Pumpkin Muffins
Soft fluffy chocolate chip pumpkin muffins are studded with semisweet chocolate and topped off with a sprinkling of sugar!
- 3/4 cup unsalted butter cut into pieces
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 teaspoon ground cinnamon
- 2 large eggs lightly beaten (room temperature preferred)
- 1 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 Tablespoons milk
- 1 ⅓ cup semisweet chocolate chips (divided.)
- coarse sugar for sprinkling (optional)
- Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
-
Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it's not too hot before you add the eggs — butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
- In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
- Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
- Add pumpkin puree and milk and stir until completely combined.
- Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter.
- Gently fold in 1 cup of the chocolate chips.
- Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
- Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
- Allow to muffins to cool before enjoying.
Updated on October 1, 2019
Original Post on September 27, 2017
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