Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins are soft, moist, and lightly spiced, with plenty of chocolate and a tender, cakey crumb.
Servings: 12
Equipment
- muffin pan
- muffin liners
Ingredients
wet ingredients
- 1/2 cup neutral oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup buttermilk
- 1 tsp pumpkin pie spice or your own blend
- 1 tsp vanilla
dry ingredients
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
Instructions
- Line a muffin pan with paper liners and set aside. Preheat your oven to 350F (if you are doing the optional 1 hour rise before baking, you can wait to preheat until later.)
- In a large mixing bowl whisk together the 1/2 cup neutral oil, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, making sure to get out any lumps of brown sugar.
- Whisk in the 2 large eggs, 3/4 cup pumpkin puree, 1/2 cup buttermilk, 1 tsp pumpkin pie spice or your own blend, and 1 tsp vanilla.
- Whisk in the 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Then whisk or fold in the 2 cups all-purpose flour, and when it is almost incorporated, add the 1 cup semisweet chocolate chips to the bowl and continue folding until there is no dry flour left and the chips are well distributed.
- Use an ice cream scoop to fill each muffin cup nice and full. I like to press in a few extra chocolate chips into the surface of each muffin, which makes them super tempting after they bake up. Tip: press the chips gently into the batter for the most natural look.
- This is optional but I let the pan sit on the counter for an hour. This results in a higher rise in the muffins. Meanwhile preheat your oven to 350F.
- Bake the muffins for about 25-28 minutes, or until done throughout. Check the tops for signs of uncooked batter and bake for a few minutes longer if necessary.
- Let the muffins cool on a rack, but they are absolutely irresistible when eaten warm.
Notes
Add 1/2 cup of chopped pecans or walnuts to the batter if you like.
Nutrition
Serving: 1 muffin · Calories: 335 kcal · Carbohydrates: 43 g · Protein: 4 g · Fat: 16 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 0.1 g · Cholesterol: 29 mg · Sodium: 169 mg · Potassium: 226 mg · Fiber: 2 g · Sugar: 24 g · Vitamin A: 2447 IU · Vitamin C: 1 mg · Calcium: 61 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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