These moist pumpkin chocolate chip muffins are the perfect treat for fall. They’re soft and fluffy, filled with warm pumpkin spice flavor and sweet chocolate chips!
Honestly, what’s not to love? I often have one (or two) with my morning coffee, and they make my house smell amazing! Plus, they’re super easy to whip up—perfect for busy mornings.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. You can use whole wheat flour for a healthier option, but it may change the texture slightly. If you’re gluten-free, a 1-to-1 gluten-free flour blend works well too!
Pumpkin Puree: Canned pumpkin is super convenient and consistent. If you have fresh pumpkin, you can roast it and puree it, just make sure it’s smooth. I love using homemade puree for a fresher taste!
Vegetable Oil: While vegetable oil keeps the muffins moist, you can use melted coconut oil or melted butter as a tasty alternative. Just remember, using butter may give it a richer flavor!
Chocolate Chips: Semi-sweet chocolate chips are perfect, but feel free to swap them out for dark chocolate, white chocolate, or even chopped nuts for a different twist!
How Do You Get Your Muffins to Be Super Moist?
Achieving that moist texture is all about balancing the wet and dry ingredients. Here are some tips to help:
- Do not overmix the batter; mix just until combined. This helps keep the muffins light.
- Adding pumpkin puree not only gives flavor but also keeps things moist. Don’t skip this key ingredient!
- Bake until just set; a few moist crumbs on your toothpick are okay to ensure they aren’t overcooked.
Lastly, letting them cool slightly in the pan helps them stay tender. Enjoy baking these delicious muffins!
Moist Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, you’ll want to cool the muffins for 5 minutes in the pan before transferring them to a wire rack. In total, you’re looking at around 40-45 minutes from start to finish, plus a little time for cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners or grease them well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This mix of warm spices will give your muffins that wonderful autumn flavor!
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Stir until everything is smooth and well blended. The pumpkin puree provides moisture and flavor!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and gently fold them together. Be careful not to overmix; you want to combine them until just mixed. Overmixing can result in denser muffins!
5. Add the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips into the batter until they’re evenly distributed. They add a delightful sweetness that pairs perfectly with the pumpkin!
6. Fill the Muffin Tins:
Evenly divide the batter among the muffin cups, filling each about 3/4 of the way full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done!
8. Cool and Enjoy:
Once baked, let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. They are best enjoyed warm with a cup of coffee or tea!
9. Storage:
If you have leftovers, store them in an airtight container at room temperature for up to 3 days. Enjoy these deliciously moist muffins anytime!
These muffins are moist, flavorful, and absolutely perfect for any pumpkin lover!
FAQ for Moist Pumpkin Chocolate Chip Muffins
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree made from roasting and blending pumpkin. Just make sure it’s smooth and not too watery, as canned pumpkin tends to be thicker.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used for a healthier option! Just keep in mind that it may change the texture slightly, making them a tad denser. You might also want to add a bit more moisture if the batter seems too thick.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature or heat in the microwave for a quick treat!
Can I Add Nuts to the Muffin Recipe?
Yes, you can add nuts if you like! Chopped walnuts or pecans pair beautifully with the flavors of pumpkin. Just fold them in with the chocolate chips before baking. Adjust the amount to your preference!
