Learn how to make perfection Pumpkin Chocolate Chip Muffins completely from scratch. These are a moist and perfectly spiced fall treat with just the right touch of chocolate. The recipe includes how to video!
New Fall Muffin Recipe
Today I am sharing a super moist and fall spiced muffin recipe. Not only do my boys love them, but my nephews have given it their stamp of approval (which I agree with). a lot seriously!).
With their moist and tender tall, bread-style muffin tops, they come together quickly and easily and taste simply amazing (and I have a bunch of toddlers who can vouch for that 😂). I can’t wait you to try them out!
Why You’ll Love This Recipe
- Easily assembles by hand in minutes. Today’s recipe doesn’t require a mixer; in fact, please don’t use one! Mixing by hand ensures that we don’t overmix the batter (the #1 way to ruin a muffin is to overmix it!)
- Perfect for fall! There are already several others pumpkin muffinsincluding Pumpkin Cream Cheese Muffinsbut this chocolate sprinkled version is in my heart right now 🧡
- Incredibly moist and delicate.
- Gorgeous tall muffin topsmy first time thanks to my special cooking technique banana muffin recipe. To encourage a nice rise, we’ll start our ovens on high, then lower the temperature (without opening the door) so the muffins will bake without overcooking. It works like a charm!
Composition
What makes these muffins moist and delicious? A few carefully selected ingredients!
- Canned pumpkin puree. You can find this in the baking aisle of most grocery stores. Be sure to use 100% pure pumpkin puree and not pumpkin pie filling, as they look very similar and are often sold side by side.
- Cooking oil. Sure, butter is nice, but for a muffin remains use moist, neutral cooking oil. Avocado, canola, or vegetable oil will work well here (I use avocado).
- Sour cream. A key ingredient for making tender muffins with a moist texture (and plenty of flavor), this ingredient is just as important here as it is in my product. chocolate muffins and blueberry muffins. Full-fat, plain Greek yogurt will also work.
- Pumpkin spice. The thing about pumpkin is that it actually has a fairly mild aroma. Most of all you think the pumpkin flavor actually comes from pumpkin spice, a cozy blend of Fall flavors like cinnamon, ginger, nutmeg, and more. You can find this (or “pumpkin pie spice”) in the spice aisle, or just clean out your spice drawer and use my help to make your own blend. homemade pumpkin spice recipe.
- Chocolate chips. When making these muffins, I go for semi-sweet or dark chocolate chips, but really any kind will work, including white or milk chocolate.
SAM’S TIP: Lay your eggs ahead of time so they have time to come to room temperature; this will help your batter come together more easily so you don’t overmix. If you forget, you can always follow my trick how to bring eggs to room temperature quickly.
Remember, this is just an overview of what I use and what I use it for. Scroll to the bottom of the post for the full recipe!
How to Make Them
- Combine the wet ingredients with a whisk until nice and smooth. Give them a nice, strong mix, you want the batter to come together well!
- Whisk the dry ingredients together in a separate bowlthen fold them into the wet ingredients until mostly combined. Be careful not to over mix at this point.
- Add the chocolate chips and gently fold them in until distributed. I said note soft! Don’t use a whisk here, just a spatula and a soft hand.
- Divide the batter into a lined muffin tin. It will look like a lot of dough – don’t be afraid to overfill these! Feel free to sprinkle your muffins with extra chocolate chips or coarse sugar if you like.
- Cook for 9 minutesthen reduce the heat and cook for another 12 minutes or until done. I like to use a toothpick to check for doneness. We use two cooking speeds here (this technique is mine chocolate muffins and sourdough blueberry muffins) to help the muffins rise nicely but not overcook the centers.
- Leave to cool Place in the muffin tin for a few minutes, then remove to a cooling rack to cool completely. If you leave the muffins in the pan to cool completely, the muffin liners and bottoms will be quite wet and greasy.
SAM’S TIP: While we want to vigorously mix our wet ingredients, we want to be gentler when adding the dry ingredients. Overmixed muffin batter (or pancakes dough!) can create a dense, rubbery, dry texture.
Frequently asked questions
Yes, these freeze pretty well. I recommend wrapping individual muffins in plastic wrap and foil before storing in an airtight container. To thaw, open them and let them sit at room temperature or in the microwave until soft.
I’ve tried the recipe with butter instead of oil (as well as a mix of the two) and every time the buttery version just beats it. Butter adds a lot of moisture (butter makes muffins drier once they’ve cooled completely), and while butter usually adds a nice flavor, you don’t notice or miss it in this recipe because we have so many other pumpkin flavors. , spices, chocolate chips and vanilla.
All that to say, I recommend sticking to the recipe!
I recently compiled them all pumpkin recipes If you want more after this recipe, in a post 🍁
Enjoy!
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Pumpkin Chocolate Muffins
Portions: 12 cupcakes
Calories: 369kcal
Prevent your screen from dimming
Instructions
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Preheat oven to 425F (220C) and line 12 muffin tins with paper liners. Set aside.
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In a large mixing bowl, combine the pumpkin puree, oil, sugar, sour cream, eggs and vanilla extract and whisk vigorously until smooth and thoroughly combined.
1 ¼ cup (300 g) pumpkin puree, ½ cup (118 ml) avocado oil ⅔ cup (133 g) granulated sugar, ½ cup (100 g) light brown sugar, ¼ cup (60 g) sour cream, 2 large eggs, 2 teaspoons of vanilla extract
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In a separate, medium mixing bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt.
1 ¾ cup (220 g) all-purpose flour, 2 teaspoons pumpkin spice, 2 teaspoons of baking powder, ¾ teaspoon of baking soda, ½ teaspoon of table salt
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Add the dry ingredients to the wet and mix until mostly combined. Add the chocolate chips and continue mixing (do not over mix) until the batter is smooth and the chips are well distributed throughout the batter.
1 ½ cups (255 g) chocolate chips
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Divide batter evenly into prepared muffin tin, sprinkle with additional chocolate chips if desired.
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Transfer to the center rack of a 425F (220C) preheated oven and bake for 9 minutes. then without opening the oven door reduce oven temperature to 350F and continue baking for another 12 minutes or until muffins are cooked and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
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Allow the muffins to cool in the pan for 5-8 minutes before carefully removing them to a cooling rack to cool completely.
Notes
It is saved
Store in an airtight container at room temperature for up to 3 days. Muffins can also be wrapped and frozen for up to 3 months.
Nutrition
Service: 1muffin | Calories: 369kcal | Carbohydrates: 52g | Protein: 4g | Oil: 16g | Saturated fat: 5g | Polyunsaturated fats: 1g | Monounsaturated fats: 7g | Trans fat: 0.04g | Cholesterol: 33mg | Sodium: 250mg | Potassium: 104mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4093IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
