Description
This Chocolate Pumpkin Muffins Recipe is made with pumpkin, chocolate chips, flour, eggs, baking soda, cinnamon, sugar, and nutmeg.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 can (15 oz) pumpkin puree
- 1 bag (10-12 oz) chocolate chips
- 3 large eggs
- 2/3 cup water
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 ½ cups granulated sugar
- 1 pinch of ground cloves
- 1 cup vegetable oil
- 1 ½ teaspoons salt
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, and nutmeg.
- In a separate bowl, combine the pumpkin puree, eggs, sugar, water, and vegetable oil. Mix well until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-fourths full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Muffins stay fresh for almost a week and can be frozen up to 3 months.
- You can use both whole wheat or all purpose flour
- Use Pure Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices. Look for canned pumpkin puree or make your own by cooking and pureeing fresh pumpkin.
- Measure Ingredients Accurately: Use measuring cups and spoons to ensure accurate measurements of the ingredients. Baking is a precise process, and accurate measurements help achieve consistent results.
- Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough muffins. A few lumps in the batter are perfectly fine.
- Fold in Chocolate Chips Gently: Add the chocolate chips to the batter and fold them in gently using a spatula. This helps distribute the chocolate evenly without overmixing the batter.
- Adjust Spice Levels: If you prefer a stronger or milder spice flavor, feel free to adjust the amount of cinnamon, cloves, and nutmeg to suit your taste preferences.
- Use High-Quality Chocolate Chips: Choose good-quality chocolate chips or chunks to ensure a rich and delicious chocolate flavor in every bite.
- Fill Muffin Cups Appropriately: Fill each muffin cup about 3/4 full with batter. This allows room for the muffins to rise and ensures they bake evenly.
- Add a Decorative Touch: Before baking, you can sprinkle a few additional chocolate chips on top of each muffin or lightly press a few into the tops for an attractive presentation.
- Cool Before Storing: Allow the muffins to cool completely on a wire rack before storing them to prevent excess moisture buildup.
- Enjoy Fresh or Warm: Pumpkin Chocolate Chip Muffins are best enjoyed fresh on the day they are made. If serving the next day, warm them slightly in the microwave for a few seconds or in a low-temperature oven to bring back their fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 174.6
- Sugar: 20.5 g
- Sodium: 165.8 mg
- Fat: 6.7 g
- Saturated Fat: 2.0 g
- Carbohydrates: 32.5 g
- Fiber: 1.5 g
- Protein: 2.2 g
- Cholesterol: 7.6 mg
