Pumpkin Muffins

These moist Pumpkin Muffins are full of chocolate chips and warm spices. Better make a double batch because they won’t last long!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 21

Total Time 31

Servings muffins

Calories 366kcal

Author Tonia Larson

Equipment

Ingredients

1 cup pumpkin puree
½ cup canola oil
2 large eggs
¼ cup butter melted
1 ¾ cups all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 cup semi-sweet chocolate chips
2 tablespoons coarse sugar

Instructions

Preheat the oven to 425˚F.
Put pumpkin puree, canola oil, eggs, and melted butter in a bowl and whisk to combine.
In a separate bowl, combine flour, granulated sugar, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Add to the wet ingredients. Stir just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips.
Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes.
Remove from pan and cool completely on wire rack.

Video

Notes

One: Pumpkin Streusel Muffins

When making the batter, omit the semi-sweet chocolate chips. Mix together 1/4 cup of flour, 1/4 cup of brown sugar, and 1 teaspoon of ground cinnamon. Cut in 2 1/2 tablespoons of cold butter until crumbly. Sprinkle about one tablespoon of the streusel over each cup of batter. Dust with powdered sugar after they cool, if desired.

Two: Pumpkin Banana Muffins

When preparing the batter, use 1/2 cup of pumpkin puree and 1/2 cup of ripe, mashed bananas. Then, follow the recipe as directed. You can add the chocolate chips or leave them out if you prefer.

Three: Storage

Store the muffins in an airtight container on the countertop for up to 4 days. The muffins can be stored in the freezer in a freezer bag for up to 3 months if you prefer to store them for longer.

Recipe adapted from a Pumpkin Chocolate Chip Muffins recipe from my mother-in-law.

Nutrition