Description
Indulge in the comforting flavors of Pumpkin Chocolate Chip Muffins, a delightful addition to your breakfast table or snack time. These muffins boast a soft and moist texture, enriched with warm spices and delicious chocolate chips. Perfect for all occasions, they are easy to make in just one bowl, ensuring minimal cleanup. Whether you’re enjoying them fresh from the oven or freezing them for later, these muffins will satisfy both kids and adults alike. Elevate your fall gatherings or treat yourself at home with this irresistible recipe.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 cup canned pumpkin puree
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy or almond)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 ½ cups white whole wheat flour (or regular whole wheat flour or all-purpose flour)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F.
- Spray a muffin tin with cooking spray.
- Melt the butter in a large bowl until fully liquefied.
- Add pumpkin puree, honey or maple syrup, and milk to the melted butter; whisk until well combined. Then mix in the eggs and vanilla extract until smooth.
- Stir in baking soda, baking powder, and salt until integrated; whisk in pumpkin pie spice.
- Gently fold in the flour and chocolate chips using a rubber spatula.
- Scoop the batter into the prepared muffin pan and sprinkle extra chocolate chips on top if desired.
- Bake for 15-18 minutes or until a tester comes out clean; adjust time for mini muffins to about 12 minutes.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg