My wife has been begging me lately to make her something with pumpkin in it so I decided to make her some Pumpkin Chocolate Chip Muffins. She was very happy with them so I decided to share the recipe with all of you.
I've previously posted recipes for Pumpkin Muffins as well as Pumpkin Bread, but I think this is the first time I add chocolate chips to one of my pumpkin baked goods.
I really like the addition of the chocolate chips to this pumpkin muffin recipe. Chocolatey goodness makes everything taste better right? Next time I might try using raisins instead of chocolate chips. But we all know my wife doesn't care for raisins.
For more great muffin recipes like this one, make sure you check out my collection of Delicious Muffin Recipes. My Donut Muffins are to die for!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Pumpkin Chocolate Chip Muffins recipe (see recipe card for quantities): All Purpose Flour, Salt, Ground Nutmeg, White Sugar, Pumpkin Puree, Baking Powder, Ground Cinnamon, Ground Ginger, Vanilla Extract, Water, Baking Soda, Ground Cloves, Unsalted Butter, Eggs and Semi-Sweet Chocolate Chips.
🥣 How to make these Pumpkin Chocolate Chip Muffins
Preheat the oven to 350°F. Grease a muffin pan with cooking spray. Set aside.
In a large bowl, sift together the all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
Stir in 1 cup of the chocolate chips then fill the muffin cups about ⅔ full. Sprinkle the tops of the batter with the remaining ¼ cup of chocolate chips.
Bake the muffins for 24 to 26 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool completely.
Pumpkin Chocolate Chip Muffins
Equipment
- Muffin Pan
Ingredients
- 1 ⅔ cups All Purpose Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ½ cup Unsalted Butter, room temperature
- 1 ⅓ cups White Sugar
- ½ teaspoon Vanilla Extract
- 2 large Eggs
- 1 cup Pumpkin Puree
- ⅓ cup Water
- 1 ¼ Cups Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray. Set aside.
- In a large bowl, sift together the all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
- Stir in 1 cup of the chocolate chips then fill the muffin cups about ⅔ full. Sprinkle the tops of the batter with the remaining ¼ cup of chocolate chips.
- Bake the muffins for 24 to 26 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool completely.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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