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Pumpkin Chocolate Chip Muffins: The Ultimate Fall Baking Recipe

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These Pumpkin Chocolate Chip Muffins are the ultimate fall treat, combining moist pumpkin puree, warm spices, and sweet chocolate chips for a deliciously cozy baking experience. Perfect for breakfast or a snack, these muffins are easy to make and customizable with optional add-ins like nuts, pumpkin seeds, or espresso powder to suit your taste.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup milk

Add-Ins

  • 1 cup chocolate chips
  • Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • Optional: Pumpkin seeds (pepitas) for topping
  • Optional: 1 teaspoon espresso powder
  • Optional spices: extra 1/4 teaspoon cinnamon, nutmeg, cloves, or a pinch of ground ginger or allspice
  • Alternative: 1 1/2 teaspoons pumpkin pie spice in place of individual spices

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the butter mixture, ensuring each is well incorporated before adding the next. Stir in the vanilla extract until smooth.
  5. Combine Pumpkin and Milk: In a separate small bowl, mix together the pumpkin puree and milk until smooth and well blended.
  6. Combine All Mixtures: Gradually add the dry ingredients to the wet mixture alternately with the pumpkin-milk mixture, starting and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix.
  7. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to evenly distribute them throughout.
  8. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  9. Add Toppings: Optionally, sprinkle the tops of the muffins with chopped walnuts or pecans, or pumpkin seeds if desired.
  10. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  11. Cool: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra spice, add 1/4 teaspoon of cinnamon, nutmeg, or cloves, or a pinch of ground ginger or allspice.
  • You can use 1 1/2 teaspoons of pumpkin pie spice instead of the individual spices for convenience.
  • Adding 1/2 cup chopped nuts like walnuts, pecans, or almonds adds crunch and flavor.
  • Top muffins with pumpkin seeds (pepitas) for extra texture and decoration.
  • For a chocolatey twist, substitute chocolate chips with chopped chocolate chunks.
  • Mix a teaspoon of espresso powder into the dry ingredients to enhance the chocolate flavor.
  • Do not overmix the batter to keep the muffins tender.
  • Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, pumpkin recipe, easy muffins, holiday baking

Find it online: https://bitesizedbenny.com/pumpkin-chocolate-chip-muffins-the-ultimate-fall-baking-recipe/