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Fall baking season is here, and I’ve got a treat for you! These pumpkin chocolate chip muffins are amazing. They’re full of pumpkin spice and chocolate chips. You’ll love them after one bite.
These muffins are moist and have tall, beautiful tops. I use a whole can of pumpkin puree for great texture. The recipe is easy and makes muffins in under an hour.
These muffins are perfect for after school or as a dessert. They make your kitchen smell great. Get ready for pumpkin spice heaven!
5 Reasons You’ll Love This Recipe
I’m excited to share why these pumpkin chocolate chip muffins are a must-try! They are easy to make with just one bowl. This means less time cleaning up.
These muffins look as good as they taste. They have tall, domed tops like bakery-style muffins.
This recipe uses a whole can of pumpkin puree. So, you won’t have leftover pumpkin in your fridge.
The mix of fall flavors is just right. Pumpkin spice and chocolate chips make a great taste combo.
This recipe is also very flexible. You can change ingredients or add your favorite mix-ins. Here are some ways to customize:
- One-bowl recipe for easy cleanup
- Bakery-style muffins with picture-perfect tops
- Uses entire can of pumpkin puree
- Perfect balance of pumpkin spice and chocolate
- Versatile recipe for customization
Once you try these muffins, they’ll be your favorite fall treat. The smell of pumpkin spice in your kitchen is amazing!
Exact Ingredients List (+ Possible Substitutes)
I love making these muffins with simple ingredients. You’ll need a can of pumpkin puree for that fall taste. Then, mix in granulated and light brown sugar for sweetness.
Use vegetable oil to keep them moist. Or, you can use olive oil if you like. Eggs and vanilla extract add richness. Sour cream makes the muffins extra tender.
Don’t forget baking powder and baking soda for the right rise. A little pumpkin pie spice adds warmth. But, you can skip it if you don’t like it.
All-purpose flour is the base. Semisweet chocolate chips add yummy sweetness. If you want to change things up, try these substitutes:
- Replace vegetable oil with avocado oil
- Use gluten-free flour instead of all-purpose
- Swap sour cream for vegan yogurt
- For a vegan version, use extra pumpkin puree in place of eggs
With these ingredients and substitutes, you can make these muffins fit your needs. And they’ll still taste great!
Instructions
Let’s start making these yummy pumpkin chocolate chip muffins! First, I heat my oven to 350°F. This makes sure they bake just right.
First, I mix the wet stuff. In a big bowl, I put in pumpkin puree, sugars, oil, eggs, vanilla, and sour cream. This mix makes a tasty base for our muffins.
Then, I add dry stuff: baking powder, baking soda, spices, and salt. I mix in flour and chocolate chips gently. The mix should be thick and a bit lumpy.
Now, it’s time to fill the muffin cups. Fill them all the way up. These muffins won’t get too big.
Into the oven they go for 25-30 minutes. They’re done when a toothpick comes out clean. Let them cool in the pan for 5 minutes, then on a wire rack.
- Preheat oven to 350°F
- Mix wet ingredients
- Add dry ingredients
- Fill muffin liners
- Bake for 25-30 minutes
- Cool and enjoy!
These steps are easy but important for making great muffins. Enjoy baking!
Tips, Tricks & Storing
I have some great baking tips for you. Use pumpkin puree, not pie filling, for the best muffins. It changes the texture a lot. When you measure flour, use a spoon to make sure it’s right.
Don’t overmix the batter. A few lumps are okay!
For storing, put the muffins in an airtight container. They stay fresh at room temperature for a few days. Or, keep them in the fridge for up to a week.
If you want to freeze them, they can last up to 3 months. Just warm them up in the microwave for 10 seconds before eating.
Want to try something new? Add nuts, coconut, or oats to your batter. Fill the muffin cups all the way up for nice domed tops. With these tips, you’ll be a muffin expert fast!