Home > Desserts > Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Muffins September 13, 2018 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Sky-high bakery-style Pumpkin-Chocolate Chip Muffins are flavorful, moist, and so delicious! Pumpkin Chocolate Chip Muffins These muffins have quickly become my boys’ favorite fall treat. They’re soft, moist, packed with pumpkin flavor, and filled with melting pools of chocolate! Healthy Pumpkin Chocolate Chip Muffins While these muffins aren’t the healthiest pumpkin muffin recipe out there, they do replace a lot of fat/oil in a typical muffin recipe thanks to the canned pumpkin. The spices also add a ton of flavor to these muffins without adding extra calories. And instead of using buttermilk (a typical ingredient in “bakery-style” muffins), we’re using low-fat (1%) milk. More healthy swaps: You can change out the milk chocolate for dark chocolate (it’s a healthier type of chocolate, packed with antioxidants and healthy fats) or chopped nuts. You can also swap out some applesauce for the oil. While these swaps will make them less “bakery-style,” these easy muffins will still be super delicious! What makes these Pumpkin-Chocolate Chip Muffins so great? Two kinds of chocolate: We’re using regular and miniature chocolate chips, which ensure there is chocolate in every bite, a more complex flavor (semi-sweet chocolate and milk chocolate), and an even better texture. DIY Buttermilk: This muffin recipe uses a “DIY buttermilk” by combining milk with lemon juice or vinegar. The buttermilk makes for a slightly acidic batter that helps baked goods remain moist and tender. It does this by breaking down the tough, long strands of gluten. Evenly dispersed chocolate: These muffins have chocolate in every bite as already mentioned, and we achieve this by tossing the chips with the dry ingredients. When the chips are coated in flour, they don’t all sink to the bottom of the muffins! QUICK TIP The pumpkin we use for this muffin recipe is solid-pack, 100% pure canned pumpkin. It’s not the same as Pumpkin Pie Filling, which contains sweetener, spices, and milk. Chocolate Chip-Pumpkin Muffins pair well with: A warm glass of milk A pumpkin spice latte (<–this recipe is kid-friendly!) A cup of hot chocolate And if you’re serving these at a party, accompany them with some Pumpkin-Chocolate Chip Cookies! To make mini muffins with this recipe: Preheat the oven to 350 degrees F. Coat the cups of (2) 24-cup mini muffin tins with cooking spray. Prepare the Pumpkin-Chocolate Chip Muffin batter according to the recipe. Fill each muffin cup with a heaping tablespoon of batter. Bake until the muffins pull away from the sides of the pan and a toothpick, when inserted into the center of a muffin, comes out clean (about 12-15 minutes). Can I freeze these muffins? Yes! They freeze beautifully. Cool muffins completely before wrapping and freezing. To freeze, wrap individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave. I hope you love these easy muffins! More Amazing Pumpkin Treats: The BEST Bakery-Style Pumpkin Cookies Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting Chewy and Crisp Pumpkin-Chocolate Chip Cookies Pecan Streusel Pumpkin Pie Pumpkin Cheesecake Bars Reader Favorite! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin-Chocolate Chip Muffins 5 from 1 vote - Review this recipe Sky-high bakery-style pumpkin chocolate chip muffins that are flavorful, moist, and so delicious! SAVE TO RECIPE BOX Print Recipe Pumpkin-Chocolate Chip Muffins 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Sky-high bakery-style pumpkin chocolate chip muffins that are flavorful, moist, and so delicious! Course Breakfast, Snack Cuisine American Keyword pumpkin chocolate-chip muffins Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 12 muffins Calories 279kcal Author Chelsea Ingredients▢ 3/4 cup (164g) light brown sugar, lightly packed▢ 1/4 cup (47g) vegetable oil▢ 2 large eggs▢ 1 cup (229g) canned pumpkin, (dab it with some paper towel if there is excess liquid)▢ 1/4 cup (52g) milk 1%, 2%, or whole milk or buttermilk▢ 1 teaspoon lemon juice or white vinegar▢ 1 and 1/2 cups (182g) white all-purpose flour▢ 3/4 teaspoon baking powder▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon ground cloves▢ 1 and 1/4 teaspoon ground cinnamon▢ 1/2 teaspoon ground nutmeg▢ 1/4 teaspoon salt▢ 1/2 cup (88g) miniature chocolate chips▢ 1/2 cup (85g) regular milk chocolate chips InstructionsPreheat the oven to 400 degrees F. Grease and lightly flour a muffin pan or use cupcake liners. Measure out the milk and whisk in the 1 teaspoon lemon juice or white vinegar. Set aside for at least 5 minutes. In a large bowl, mix together the brown sugar, oil, eggs. Add pumpkin and milk mixture. (It will look a little curdled -- this is intentional; we're essentially making buttermilk out of regular milk!)In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Stir in both types of chocolate chips. Combine wet and dry ingredients and mix until JUST combined. Overmixing results in dense muffins.Divide the muffin batter evenly among the prepared muffin tin, filling up 12 cavities. Each cavity should be 2/3 full with batter. Bake in preheated oven for 18-23 minutes or until a toothpick when inserted in the center comes out clean.Allow to slightly cool before removing them to a cooling rack.Muffins are best eaten within 3-4 days. Store muffins in an air-tight container in the fridge. Video Nutrition FactsCalories: 279kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 147mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3144IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
The instructions say 400 but your instructions with illustrations say 350. Which one should I use? Amazing recipees!!! Reply
