Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are moist, chocolatey, decadent, perfectly spiced, and unbelievably yummy! All you need is one bowl and a muffin tin to make these!
Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are perfectly moist, decadent, chocolatey, and delicious. They are the perfect chocolate muffins to make when fall arrives, and everyone starts to crave pumpkin-inspired treats. These are some of our favorite muffins to make.
We love most about these pumpkin muffins because they are moist and have a nice balance of chocolate and pumpkin. Y’all are going to love these muffins!
Table of contents
Chocolate Muffin Ingredients
- Eggs – at room temperature
- Neutral Oil, like sunflower seed or avocado oil
- Cane Sugar and Coconut Sugar – we like how the cocunt sugar as a little caramel flavor to the muffins
- Pumpkin Puree
- Vanilla Extract
- Cacao Powder and All-Purpose Flour
- Spices: Salt, Cinnamon, Allspice, nutmeg
- Baking Soda
- Chocolate Chips – we used Hu’s Kitchen Baking Gems.
How to Make Pumpkin Chocolate Chip Muffins
STEP 1: Make sure eggs are at room temperature before mixing them into the batter. I noticed that this helps with the rising of the muffins when they bake.
STEP 2: Whisk the wet ingredients together in a medium bowl.
STEP 3: Carefully stir in the dry ingredients with a spatula. Don’t overmix – you’ll want to see some streaks of the flour and cacao powder. At this point, stir in the chocolate chips.
STEP 4: Let the batter sit for at least 20 minutes. This helps with the rising of the muffins when they bake.
STEP 5: Bake for 20-22 minutes and remove to continue baking for 10 minutes in the muffin tins before removing to cool on a wired rack.
These are pretty simple to make. All you need is one bowl and a muffin tin, either a jumbo 6-hole muffin tin or a medium 12-hole muffin tin.
Frequently Asked Questions:
Yes, these are freezer-friendly chocolate pumpkin muffins! First, wrap the muffins individually in freezer-safe bags. Then, reheat in the microwave for about 30-45 seconds or thaw them at room temperature when you’re ready to enjoy them.
Yes! To make these muffins, Vegan, use two flax eggs instead of regular eggs (2 tablespoons flaxseed meal + 4 tablespoons water).
If stored in a glass container at room temperature, these muffins last up to 1 week. After that, I like to reheat the muffins in the microwave for 10 seconds to make the inside soft and chocolate chips soft.
We hope you all love these Pumpkin Chocolate Chip Muffins. They are moist, chocolatey, perfectly spiced, and unbelievably yummy! ♡
Pumpkin Chocolate Chip Muffin Recipe
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 eggs at room temperature
- ¼ cup neutral oil i.e., sunflower seed or avocado oil
- ¾ cup cane sugar
- ¼ cup coconut sugar
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- ½ cup cacao powder
- ½ cup all-purpose flour
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ½ tsp nutmeg
- ½ tsp baking soda
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and add baking cup sheets to a muffin tin.
- To a medium bowl, add the eggs, sugar (coconut and cane), vanilla extract, neutral oil, and pumpkin puree, and whisk to combine.
- To the same bowl, sift in the cacao powder and flour to remove any lumps. Next, add the baking soda, salt, cinnamon, nutmeg, and allspice. Carefully mix by using a spatula. Once the batter is almost fully combined, stir in the chocolate chips.
- Using a large cookie or ice cream scoop, add batter to the muffin tin lined with baking cup sheets. The batter should be at least 3/4 filled. Let the batter sit for 20 minutes before baking.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove the muffin tin from the oven and cool for 10 minutees before removing to cool on a rack.
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