There’s something magical about the aroma of freshly baked goods wafting through the kitchen, isn’t there? Today, I’m excited to share my recipe for Pumpkin Chocolate Muffins that you can whip up in just 30 minutes! These delightful treats are perfect for fall, but honestly, they’re a cozy snack any time of the year. Plus, they’re a fantastic way to sneak in some pumpkin goodness while satisfying that sweet tooth. So, let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Moist and flavorful, thanks to the pumpkin puree.
- Rich chocolate chips add a delightful sweetness.
- Great for family gatherings or a cozy cupcake party.
- Perfect for dessert plating or as mini desserts for any occasion.
Ingredients
To make these scrumptious Pumpkin Chocolate Chip Muffins, you’ll need the following ingredients:
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get baking! Follow these simple steps to create your own batch of delicious muffins:
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, whisk together pumpkin puree, eggs, vegetable oil, and brown sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix!
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of each muffin.
- Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle remaining chocolate chips on top and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your muffins turn out perfectly every time:
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it’s okay if there are a few lumps!
- For an extra touch, add a sprinkle of cinnamon sugar on top before baking.
- Feel free to swap out chocolate chips for nuts or dried fruit if you prefer.
- These muffins freeze beautifully, so make a double batch!
How to Serve
These Chocolate Pumpkin Muffins are perfect for breakfast, an afternoon snack, or even dessert! Here are some serving suggestions:
- Serve warm with a pat of butter for a cozy treat.
- Pair with a cup of coffee or tea for a delightful afternoon break.
- Dress them up for a Cupcake Party by adding a dollop of whipped cream on top.
- Use them as part of your Dessert Plating for a festive gathering.
Make Ahead and Storage
If you’re like me and love to plan ahead, these muffins are a great make-ahead option! Here’s how to store them:
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in a zip-top bag for up to 3 months.
- To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
So there you have it! A delightful recipe for Pumpkin Chocolate Muffins that’s not only quick but also incredibly satisfying. Whether you’re looking for 30-minute meals or just a sweet treat to enjoy, these muffins are sure to please. And if you’re in the mood for more delicious ideas, check out my other recipes like Pumpkin Chocolate Muffins or Pumpkin Chocolate Muffins for more inspiration. Happy baking!
Pumpkin Chocolate Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C) and prepare muffin tin.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients until smooth.
- Combine wet and dry, fold in chocolate chips.
- Fill muffin cups 2/3 full, top with chocolate chips, and bake 20-25 mins.