Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need for breakfast or dessert and is the perfect fall treat for pumpkin season.
PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE
When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.
John and I were dating at the time and were discussing if our friend would ever settle down.
I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.
No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.
After clarifying, it turns out it wasn’t. He proposed shortly later.
We frequently discussed the topic with friends and John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say, “You have to taste all 31 flavors before you know which one you like.”
Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”
What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.
But with these Pumpkin Chocolate Chip muffins, I really don’t feel the need to look elsewhere. This is it. Warm spices in these moist pumpkin chocolate chip muffins make these the perfect recipe.
An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Of course you could add extra chocolate chips if desired. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.
The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young.
Fill the muffin cup with muffin batter 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.
These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.
I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.
These are chock-full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.
The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.
OTHER MUFFIN RECIPES:
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Brown Butter Frosted Pumpkin Chocolate Chip Cookies
- Pumpkin Fudge
- Easy Pumpkin Cake
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Earthquake Cake
- Pumpkin Pancakes
1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar
- 1 (15 ounces ) can solid-pack pumpkin purée
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice, (see Note for substitution)
- 1 teaspoon salt
- 2 cups semisweet chocolate chips, 12 ounces
- Preheat oven to 400°. Place paper liners in the muffin tins of a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add the dry ingredients slowly to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin liners three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins. Store leftovers in an airtight container.