Pumpkin Chocolate Chip Muffins
Bakery-style pumpkin chocolate chip muffins! These fluffy muffins are chock-full with pumpkin spice goodness and indulgent chocolate chips. Quick and easy to make, freezer-friendly, and utterly irresistible – I think we discovered the ultimate fall bake!
Servings: 12
Calories: 366kcal
Ingredients
- 1 ⅔ cups (200g) all-purpose flour (plain flour)
- 1 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 2 tsp pumpkin pie spice See Note 1
- ¼ tsp salt
- 7 oz (200g) solid-pack pumpkin puree See Note 2
- 1 cup (200g) light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs , room temperature
- ¼ cup (60g) apple butter or applesauce See Note 3
- 1 ½ tsp vanilla bean paste
- 1 ¼ cup (220g) semisweet chocolate chips , plus more for topping
Instructions
- Preheat the oven to 400°F (200°C). Mist the surface of your muffin tin with cake release or grease with a little oil and add paper liners.
- Add the flour, baking powder, baking soda, salt and spices in a bowl and stir to combine.1 ⅔ cups (200g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice , ¼ tsp salt
- Place the pumpkin purée, vegetable oil, sugar, eggs, apple butter and vanilla in a large mixing bowl. Mix vigorously to combine until the sugar is dissolved using a wooden spoon or hand mixer.7 oz (200g) solid-pack pumpkin puree, 1 cup (200g) light brown sugar, ½ cup (120ml) vegetable oil, 2 large eggs, ¼ cup (60g) apple butter, 1 ½ tsp vanilla bean paste
- Add the dry ingredients and gently fold into the batter until the ingredients are combined no dry streaks of flour are visible. Use a light hand – overmixing will develop the gluten resulting in tough muffins! If you are not in a hurry, leave the batter to rest for five minutes.
- Fold in the chocolate chips until they are evenly dispersed, holding back a handful to place on top of the muffins.1 ¼ cup (220g) semisweet chocolate chips
- Use a cookie scoop to divide the batter between the muffin liners filling almost all the way to the top. Scatter a few semisweet chocolate chips on top of the batter (the milk ones may scorch!).
- Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If you want to be 100% sure, check the internal temperature with a digital thermometer– it should be 205°F–209°F (96°C–99°C).
- Cool for 10 minutes and serve slightly warm – and if you have teenagers prepare for a stampede!
Video
Notes
- NOTE 1: If you don't have pumpkin spice blend handy, use a teaspoon of ground cinnamon and half a teaspoon each of ground ginger, nutmeg and large pinch allspice. A speculaas spice blend is another delicious alternative!
- NOTE 2: This recipe makes twelve and uses half a can of solid-pack pumpkin purée (unless you double it). The leftover pumpkin purée will keep for 5-7 days in the fridge, in a jar or airtight container. For longer storage, freeze in ice cube trays or freezer bags for up to six months. Use it up in my Pumpkin Apple Bread with Streusel Topping or Pumpkin Sourdough Bread.
- NOTE 3: Pumpkin purée adds a lot of moisture to the muffins but in itself it is a bit bland. I added a little apple butter to boost the flavor. You could use applesauce as a substitute or simply a little more oil.
- STORING & FREEZING: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days and reheat in the microwave for just a few seconds. To freeze, cover in plastic wrap individually and store for up to 3 months.
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 240mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2630IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
