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Chocolate Chip Pumpkin Muffins

by Adina 28/10/2019 2 comments

chocolate chip pumpkin muffins with a glass of milk
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Moist and tender chocolate chip pumpkin muffins made with pumpkin puree, lots of spices and plenty of chocolate chips, these spicy pumpkin muffins are the perfect autumn dessert. Or breakfast?

 

SPICY PUMPKIN MUFFINS

 

chocolate chip pumpkin muffins with a glass of milk

 

Bright orange, spicy pumpkin muffins with chocolate chips… The perfect autumn muffin recipe, for all those of you who love pumpkin just as much as I do.

Really flavorful and spicy muffins with pumpkin puree, made even more interesting by the use of chocolate chips. I didn’t often combine pumpkin and chocolate before, but it definitely works.

And the result are some of the moistest muffins that I have ever tasted. And so full of flavor, you will not be able to stop eating them. Like my daughter, I had to step in after her third pumpkin chocolate chip muffin in 5 minutes…

Unlike my son, who didn’t even want to try the chocolate chip pumpkin muffins… for him pumpkin belongs in the soup. But give him some Banana Muffins with Oats or some Sour Cream Muffins and he will not be able to stop either…

 

chocolate chip pumpkin muffin halves

 

INGREDIENTS FOR CHOCOLATE CHIP PUMPKIN MUFFINS

Pumpkin:

  • I used homemade pumpkin puree. I roasted a Hokkaido pumpkin and used some of the pumpkin puree to make the chocolate chip pumpkin muffins.

Can I use canned pumpkin puree?

  • Of course. I would probably be tempted to use it myself (for convenience), but canned pumpkin in non-existant in Germany, unless I order it online and that is really expensive.
  • Don’t use pumpkin pie filling!

What sort of pumpkin to use?

  • Definitely a flavorful sort of pumpkin, like Hokkaido pumpkin (also know as Kuri Red Squash) or butternut squash.
  • Leave the Halloween pumpkins for decoration purposes only, they are not tasty.

 

ingredient list for chocolate chip pumpkin muffins

 

Spices:

  • I used a mixture of cinnamon, nutmeg, ground ginger and all-spice to make the spicy pumpkin muffins.
  • Alternatively, you can use a pumpkin spice mixture.

Chocolate chips:

  • I always use semi-sweet chocolate chips, but if you don’t like semi-sweet chocolate, you can use milk chocolate chips instead.
  • I added only 50 g/ 1.8 oz/ ½ cup chocolate chips to the spicy pumpkin muffins, I am nervous like that when using chocolate…
  • However, if you are more into chocolate than I am, you can definitely increase the quantity and sprinkle the chocolate chip pumpkin muffins with some extra chocolate chips before you put them in the oven.

Alternatives to chocolate chips:

  • If you don’t like chocolate or you want to variate the recipe for the chocolate chip pumpkin muffins, you could replace the chocolate chips with nuts.
  • Walnuts would be my first choice, but other nuts should be fine as well. Why not try pecans or some unsweetened coconut flakes?

Other ingredients:

  • Unsalted butter, soft
  • Brown sugar
  • Vanilla extract
  • Eggs (I forgot to put them in the picture…)
  • All-purpose flour
  • Baking powder
  • Fine sea salt

 

teared chocolate chip pumpkin muffins

 

HOW TO MAKE SPICY PUMPKIN MUFFINS?

  1. If you don’t have pumpkin puree already (homemade or canned), follow this recipe: How to Roast a Pumpkin.
  2. Let the puree cool completely. If too wet, let it drain in a fine mesh sieve for a while. That is not always necessary, I suppose it depends on the sort of pumpkin you use.
  3. Preheat the oven and line a muffin tin with paper liners.
  4. Mix together the soft butter, brown sugar, vanilla extract and eggs.
  5. Add the spices and the pumpkin puree.
  6. In another bowl, mix together flour, baking powder and salt.
  7. Stir into the sugar-egg mixture until just combined.
  8. Fold in the chocolate chips.
  9. Divide the batter evenly among the muffin cups.
  10. You can sprinkle the spicy pumpkin muffins with some extra chocolate chips, if you like.
  11. Bake for 20-23 minutes until a skewer inserted in the middle of a muffin comes out clean.
  12. Let cool in the tin for about 10 minutes.
  13. Transfer to a wire rack and let cool completely.

 

how to make the batter for chocolate chip pumpkin muffins

chocolate chip pumpkin muffins

 

HOW TO KEEP THE CHOCOLATE CHIP PUMPKIN MUFFINS?

  • The chocolate chip pumpkin muffins keep well in an airtight container for 3-4 days.
  • They are very moist, that is why they are still super for more than one day, that is not always the case with muffins.
  • Actually, I like the pumpkin chocolate chip muffins even better on the second and third day. They are still super moist, but a little less delicate and all the flavors seemed to intensify.

Can I freeze chocolate chip pumpkin muffins?

  • Definitely, I tried just to be sure.
  • Freeze the muffins in freezer bags for up to 3 months.
  • Defrost at room temperature, it will not take long.
  • Or use the microwave.

 

chocolate chip pumpkin muffins served with milk

OTHER AUTUMN MUFFINS OR CAKES?

Cinnamon Apple Muffins – With Oil
Quick Apple Cinnamon Doughnut Muffins
Plum Clafoutis
Apple Caramel Cake
Halloween Brownies

PIN IT FOR LATER!

 

chocolate chip pumpkin muffins on the table

 

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Moist and tender chocolate chip pumpkin muffins made with pumpkin puree, lots of spices and plenty of chocolate chips, these spicy pumpkin muffins are the perfect autumn dessert.

Ingredients

Instructions

  1. You can used canned pumpkin puree (not pumpkin pie filling) or make your pumpkin puree following this recipe.
  2. If using homemade puree let the puree cool completely. If too wet, let drain in a fine mesh sieve for a while.
  3. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a muffin tin with paper liners.
  4. Mix together the soft butter, brown sugar, vanilla extract and eggs.
  5. Add the spices and the pumpkin puree.
  6. In another bowl, mix together flour, baking powder and salt.
  7. Stir into the sugar-egg mixture until just combined.
  8. Fold in the chocolate chips.
  9. Divide the batter evenly among the muffin cups. Sprinkle the batter with extra chocolate chips, if you like.
  10. Bake for 20-23 minutes until a skewer inserted in the middle of a muffin comes out clean.
  11. Let cool in the tin for about 10 minutes. Transfer to a wire rack and let cool completely.
  12. Sprinkle with some icing sugar before serving, if desired.

Notes

  1. Homemade pumpkin puree or canned pumpkin puree (not pumpkin pie filling).
  2. Use as many chocolate chips as you like. You can sprinkle the batter with extra chocolate chips as well.
  3. The nutrition is calculated with 50 g/ 1.8 oz/ ½ cup semi-sweet chocolate chips.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 110mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g
Nutrition information isn’t always accurate.
2 comments
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2 comments

angiesrecipes 28/10/2019 - 21:07

These are perfect little breakfast muffins!

Reply
Kelly | Foodtasia 29/10/2019 - 15:06

Adina, these muffins look so delicious! Love the pumpkin and chocolate combo!

Reply

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