Pumpkin Chocolate Chip Muffins Recipe

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 12 muffins


Ingredients:

Wet Ingredients:

  • 1 cup (240g) pureed pumpkin 
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (or plant-based milk)
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Sweeteners & Add-Ins:

  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.

  2. Mix the wet ingredients:
    In a large bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.

  3. Combine the dry ingredients:
    In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

  4. Incorporate sweeteners:
    Stir the granulated sugar and brown sugar into the wet mixture until fully dissolved.

  5. Combine wet and dry ingredients:
    Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

  6. Fold in chocolate chips:
    Gently fold in the chocolate chips.

  7. Fill the muffin tins:
    Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

  8. Bake the muffins:
    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs.

  9. Cool and serve:
    Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.


Enjoy these fluffy, moist muffins as a snack, breakfast treat, or dessert! 😊

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