THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS

THESE SUPER SOFT MOIST PUMPKIN CHOCOLATE CHIPS MUFFINS ARE A PUMPKIN LOVERS DREAM!

Growing up in Canada, eating moist pumpkin chocolate chip muffins was not even on my radar. Pumpkin spice and pumpkin puree was not something we really even saw on the shelves in grocery stores.

Fast forward into the future, multiple border crossings later and I became a lover of everything pumpkin flavored from pumpkin-flavored Pop-tarts to Mini-Wheat cereal, and let’s not forget the yummy coffee creamers.

My pantry is always stocked with pumpkin puree as I make these bad boy moist pumpkin chocolate chip muffins year-round for my friends and family.

YOU WILL NEED THE FOLLOWING INGREDIENTS

• Pumpkin puree
• All-purpose flour
• Eggs (or flax & water vegan substitute)
• Vegetable oil
• Sugar
• Semi-sweet chocolate chips (your size preference)
• Pumpkin spice
• Cinnamon
• Nutmeg
• Baking powder
• Baking Soda

This recipe is very quick and easy to prepare so start by preheating your oven to 400°F on the bake setting to get things going.

READ: DELICIOUS DOUBLE CHOCOLATE ESPRESSO ZUCCHINI MUFFINS

PREPARATION STEPS

1. Gather all your wet ingredients (oil, eggs, pumpkin puree, sugar) and whisk them all together in a large bowl until well combined.
2. In a separate bowl, mix together your flour, baking powder, baking soda, and spices.
3. Then simply combine your dry ingredients to your wet mixture. Mix together until fully incorporated but do not overwork the mixture.
4. Mix in your chocolate chips.
5. Fill your muffins cups, three-quarters of the way (or all the way like I do) depending on how big and how many muffins you want this recipe to yield.

Since I like to fill my muffins cups to the top, using my oven, they goodies take about 18 minutes to bake. But since ovens vary, they can take anywhere from 16-20 minutes. So grab a wooden toothpick and test the center of your muffins at around 16 minutes to see how they are coming along.

Muffins Yield

This recipes easily makes 24 muffins filling them to the top. So if your doing three quarters of the muffin cup then you can expect a few extras. Its also a great recipe to make in smaller batches if your not needing so many.

Freezing Extras

These muffins freeze great, I have never had issues thawing them afterward. I simply place my extras in a large freeze bag and pop them right into the freezer.

Substitutions

If your short on oil, simply sub in some unsweetened apple sauce. You can also skip the chocolate chips if your just looking for a pumpkin recipe. Missing some

• If you are short on oil, simply sub in some unsweetened apple sauce.
• Vegan or short on eggs? Make a flax egg substitute instead. Combine 1 tbsp of flaxseed meal to 3 tbsp of water (for each egg your replacing). Mix together and place in the fridge for up to 30 minutes for it to thicken up.
• Don’t like chocolate? No problem, just remove them from the recipe.
• Need homemade pumpkin spice: Combine 1 tsp of cinnamon + 1/4 tsp of ground nutmeg + 1/4 tsp of ground ginger + 1/8 tsp of ground cloves

HOMEMADE PUMPKIN PUREE

Do you prefer to make your own homemade pumpkin puree or simply have a few pumpkins lying that need to get used up? Check out these step by step instructions by The Pioneer Women. Once your puree is done, you’ll be able to make these moist pumpkin chocolate chip muffins for your family to enjoy.

THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS

Clara @ Blue World Dreams

These pumpkin chocolate chip muffins are a taste of Fall. Grab a muffin for breakfast or enjoy one with a nice cup of coffee for a quick break. Super soft and moist, these are the perfect combination of chocolate, spice and pumpkin puree.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 16 mins

Total Time 26 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 24 Muffins

Equipment

• Oven

Ingredients

  

• 29 oz Pumpkin puree (not pumpkin filling) You can use 2 (15 oz) cans
• 3 cups All-purpose flour
• 2 cups Sugar
• 4 large Eggs
• 1 1/4 cup Vegetable oil or oil of choice
• 2 tsp Baking powder
• 2 tsp Baking soda
• 1 tsp Salt
• 1 tsp Vanilla essence
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• 5 tsp Pumpkin spice
• 12 oz Chocolate chips (reserve some for the top of muffins) Use regular sized or minis

Instructions

 

• Preheat your oven to 400°F on thr Bake setting.
• Gather all your wet ingredients (oil, eggs, pumpkin puree, sugar) and whisk them all together in a large bowl until well combined.
• In a separate bowl, mix together your flour, baking powder, baking soda, and spices.
• Then simply combine your dry ingredients to your wet mixture. Mix together until fully incorporated but do not overwork the mixture.
• Mix in your chocolate chips.
• Fill your muffins cups, three-quarters of the way (or all the way like I do) depending on how big and how many muffins you want this recipe to yield.

Notes

Vegan substitutions: 

• Combine 1 tbsp of flaxseed meal to 3 tbsp of water (for each egg your replacing). Mix together and place in the fridge for up to 30 minutes for it to thicken up.
• Vegan chocolate chips

 

Healthier modifications:

• Replace half of the vegetable oil with unsweetened apple sauce.
• Eliminate half a cup of sugar from the recipe 
• You can also use the flaxseed egg substitution listed above

Homemade Pumpkin Spice:

 Combine 1 tsp of cinnamon + 1/4 tsp of ground nutmeg + 1/4 tsp of ground ginger + 1/8 tsp of ground cloves

Keyword Breakfast, Chocolate chip, Dessert, Fall, Muffins, Pumpkin, Pumpkin spice, Snack, Vegetarian