Go Back
To make these chocolate chip pumpkin muffins, gather the following items: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup semi-sweet chocolate chips - ¼ cup chopped walnuts (optional) If you want to swap some ingredients, here are some ideas: - Flour: You can use whole wheat flour for a healthier option. - Pumpkin Puree: If you don’t have canned, you can use homemade puree. Just cook and blend fresh pumpkin. - Sugars: You can replace brown sugar with coconut sugar for a lighter flavor. - Oils: Applesauce can replace vegetable oil for a lower fat option. - Eggs: Use flaxseed meal mixed with water for a vegan choice. - Chocolate Chips: Dark chocolate or white chocolate chips work great too. Each muffin will give you energy and flavor. Here’s a rough idea of the nutrition: - Calories: About 180 - Protein: 3 grams - Fat: 8 grams - Carbohydrates: 27 grams - Fiber: 1 gram - Sugar: 10 grams These muffins are a tasty treat, packed with flavor and a bit of sweetness. Enjoy baking! 1. Start by preheating your oven to 350°F (175°C). This warms the oven for even baking. 2. Line a muffin tin with paper liners or spray it with non-stick spray. This helps the muffins release easily. 3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to blend the dry ingredients. 4. In another bowl, combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until the mix is smooth and creamy. 5. Gradually add the dry mix to the wet mix. Stir gently until just combined. Avoid overmixing to keep the muffins light. 6. Fold in the semi-sweet chocolate chips. If you like, add chopped walnuts for extra crunch. 7. Divide the batter evenly among the muffin cups. Fill each cup about ¾ full. This allows room for rising. 8. Place the muffin tin in the oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick. It should come out clean. 9. After baking, let the muffins cool in the tin for 5 minutes. This helps them firm up. 10. Carefully transfer the muffins to a wire rack to cool completely. Serve warm, or store them for later. Enjoy with coffee or tea for a cozy treat! To bake the best chocolate chip pumpkin muffins, follow these tips: - Measure Ingredients Accurately: Use measuring cups and spoons. This helps get the right balance of flavors. - Don’t Overmix the Batter: Gently stir the wet and dry ingredients together. Overmixing can lead to tough muffins. - Use Room Temperature Ingredients: Let eggs and pumpkin puree sit out. This helps create a smoother batter. - Fill Muffin Cups Correctly: Fill each cup about ¾ full. This allows enough room for rising without spilling over. Avoid these common pitfalls when making your muffins: - Skipping the Baking Powder: This can make your muffins dense. Always check your ingredients list. - Using Cold Ingredients: Cold ingredients can affect the batter’s texture. Let them warm to room temp first. - Not Checking the Oven Temperature: An oven thermometer can help. Accurate temperatures give you the best rise. - Opening the Oven Door Too Soon: Keep the door closed until the muffins are nearly done. This prevents them from sinking. For that soft, bakery-style texture, try these steps: - Incorporate Air: Whip your wet ingredients well. This adds air, making the muffins light. - Add a Touch of Sour Cream or Yogurt: This gives moisture and richness. Add about ¼ cup to your wet mix for extra fluffiness. - Top with Sugar Before Baking: Sprinkle a bit of sugar on top before baking. This creates a nice crust and adds sweetness. - Cool Properly: Let your muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them soft. {{image_2}} You can boost your muffins with fun add-ins. Chopped walnuts add a nice crunch. Mix in ¼ cup of walnuts if you like. You can also add dried fruits. Raisins or dried cranberries work well. Use about ½ cup of your choice. These mix-ins give your muffins more flavor and texture. Want to make gluten-free muffins? Swap the all-purpose flour for a gluten-free blend. Look for a blend that works for baking. Most blends include xanthan gum, which helps with texture. You may need to adjust the baking time slightly. Keep an eye on your muffins as they bake. To make vegan muffins, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Also, substitute the vegetable oil with applesauce or melted coconut oil. This keeps your muffins moist and tasty. Vegan chocolate chips can replace regular ones, too. Enjoy these adaptations for a plant-based treat! To keep your chocolate chip pumpkin muffins fresh, store them in an airtight container. Make sure to let them cool completely first. If you stack them, place parchment paper between layers to avoid sticking. Store them at room temperature for up to three days. For longer storage, consider freezing them. Freezing muffins is a great way to save some for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy, just thaw them at room temperature. To bring back that fresh-baked taste, reheat your muffins. You can use a microwave for quick warming. Heat each muffin for about 15-20 seconds. If you prefer a crispy top, use an oven. Preheat it to 350°F (175°C) and heat for about 5-10 minutes. Enjoy your muffins warm for the best flavor! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. You need 1 cup of fresh pumpkin puree. Fresh pumpkin gives a vibrant taste but may need more time to prepare. To check if muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. You can also lightly press the top. It should spring back. If it leaves a dent, bake a few more minutes. To keep muffins moist, store them in an airtight container. You can also wrap them in plastic wrap. Adding a slice of bread keeps them fresh longer. For quick bites, freeze them in a zip-top bag. Just thaw before eating! In this post, we covered important ingredients, baking steps, and expert tips for muffins. You learned how to make them perfect every time. Remember to try substitutions for dietary needs. Explore variations to keep things fun, and use our tips to store and reheat your muffins. With these insights, you can enjoy bakery-style muffins at home. The best part? You can experiment and make them your own. Happy baking!

Chocolate Chip Pumpkin Muffins Bakery Style

Indulge in the deliciousness of Chocolate Chip Pumpkin Muffins! These easy-to-make treats are perfect for fall, combining cozy pumpkin flavors with rich chocolate chips. With just 15 minutes of prep, you'll have a batch of moist and fluffy muffins in under 35 minutes. Ideal for breakfast or a tasty snack, they're sure to impress everyone. Click through to explore the full recipe and enjoy baking this autumn delight!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup brown sugar, packed

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup semi-sweet chocolate chips

¼ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

      In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

          Fold in the chocolate chips and, if desired, the chopped walnuts to the batter.

            Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

              Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins