Irresistible Pumpkin Chocolate Chip Muffins in Just 30 Minutes

Why Make This Recipe

Pumpkin Chocolate Chip Muffins are not just tasty; they are also quick and easy to make. If you want a treat that combines the warm flavors of fall with the sweetness of chocolate, this recipe is perfect. You can whip up a batch in just 30 minutes. Plus, these muffins make a great breakfast or snack. Whether you’re cooking for yourself or for friends, everyone will love them!

How to Make Irresistible Pumpkin Chocolate Chip Muffins

Making pumpkin chocolate chip muffins is straightforward. Just follow these simple steps to bake your delightful treats.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, beat the softened butter and sugar together until creamy.
4. Add the eggs, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix well until everything is combined.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
6. Fold in the chocolate chips gently.
7. Spoon the batter into the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let them cool for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Irresistible Pumpkin Chocolate Chip Muffins

These muffins are delicious warm or at room temperature. You can enjoy them plain or spread a little butter on top. They make a lovely snack alongside a cup of tea or coffee. If you’re feeling extra fancy, you could add a drizzle of icing or some whipped cream on top.

How to Store Irresistible Pumpkin Chocolate Chip Muffins

To keep these muffins fresh, store them in an airtight container. They can last for about 3 days at room temperature. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap and then store them in a freezer bag. They will stay good for up to 3 months. Just thaw them at room temperature or warm them in the microwave for a few seconds before enjoying.

Tips to Make Irresistible Pumpkin Chocolate Chip Muffins

• Use fresh pumpkin: If you have fresh pumpkin, you can cook and puree it. This gives a richer flavor.
• Don’t overmix: Mix your ingredients until just combined. This helps keep the muffins light and fluffy.
• Add nuts: If you like a crunch, feel free to add some chopped nuts like walnuts or pecans.
• Use mini chocolate chips: They spread more evenly throughout the batter, making each bite perfectly sweet.

Variation

Try making these muffins with different spices, like ginger or allspice, to add unique flavors. You can also change the type of chocolate chips, using white chocolate or dark chocolate for a different taste.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin puree works great for this recipe. It’s easy to use and saves time.

Can I make these muffins gluten-free?
Yes! You can use a gluten-free flour blend. Just make sure it’s a blend meant for baking to get the best texture.

How can I make these muffins healthier?
You can reduce the sugar or use a sugar substitute. You can also add some oats or use whole wheat flour to increase the fiber.

Conclusion

Baking Irresistible Pumpkin Chocolate Chip Muffins is simple and enjoyable. With just a few ingredients and easy steps, you can create a delicious treat that everyone will love. Whether you are making them for a cozy breakfast or sharing with friends, these muffins will surely be a hit. So grab your apron and start baking! Enjoy the delightful taste of pumpkin and chocolate in every bite.

Pumpkin Chocolate Chip Muffins

Quick and easy pumpkin chocolate chip muffins that combine the warm flavors of fall with the sweetness of chocolate, perfect for breakfast or a snack.

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Keyword: Chocolate Chip Muffins, Easy Muffins, Fall Baking, Pumpkin Muffins, quick recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 200kcal

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Chocolate Component

• 1 cup chocolate chips Use mini chocolate chips for even distribution.

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• In another bowl, beat the softened butter and sugar together until creamy.
• Add the eggs, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix well until everything is combined.
• Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
• Fold in the chocolate chips gently.
• Spoon the batter into the muffin cups, filling each about 3/4 full.

Baking

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let them cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature. Freeze for up to 3 months for longer storage. You can also add nuts for extra crunch or try different chocolate types.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 150mg | Fiber: 1g | Sugar: 10g