Introduction
If you’re looking for a warm, comforting treat to enjoy during the fall, these pumpkin chocolate chip muffins are just the ticket. They are moist, flavorful, and incredibly easy to make, bringing together the rich taste of pumpkin and the sweetness of chocolate chips. Perfect for breakfast or as a snack, these muffins combine wholesome ingredients that not only taste great but also provide a nourishing bite.
Ingredients
1 cup quick cooking oats
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 cup pumpkin puree
1 large egg
½ cup brown sugar
½ cup milk
1 teaspoon vanilla extract
½ cup mini chocolate chips
Prep Time
15 minutes
Cook Time
20 to 25 minutes
Total Time
40 minutes
Yield
12 muffins
These pumpkin chocolate chip muffins are sure to become a favorite in your home. With a simple preparation process and delightful results, they’ll make any morning feel a little more special. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Combine Dry Ingredients
In a medium bowl, combine the quick cooking oats, all-purpose flour, salt, ground cinnamon, pumpkin pie spice, and baking powder. Mix well and set aside.
Step 3: Whisk Wet Ingredients
In a large bowl, whisk together the pumpkin puree, egg, brown sugar, milk, and vanilla extract until smooth.
Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid over-mixing to ensure the muffins remain light and fluffy.
Step 5: Add Chocolate Chips
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Step 6: Prepare the Muffin Pan
Lightly grease a muffin pan with nonstick cooking spray. Fill each cup with the batter, filling them to the top.
Step 7: Bake the Muffins
Bake in the preheated oven for 20 to 25 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Step 8: Cool the Muffins
Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire cooling rack to cool completely before serving.
Notes
Note 1: Oats
Using quick cooking oats helps achieve a softer texture in the muffins.
Note 2: Pumpkin Puree
Ensure you use pure pumpkin puree and not pumpkin pie filling for the best flavor.
Note 3: Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Note 4: Variations
Feel free to add nuts or dried fruits for additional texture and flavor if desired.
Cook techniques
Mixing Dry Ingredients
In a medium bowl, combine the dry ingredients thoroughly to ensure even distribution of flavors and leavening agents.
Whisking Wet Ingredients
In a large bowl, whisk together the wet ingredients until smooth to create a homogenous batter base.
Combining Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the muffins light and fluffy.
Folding in Chocolate Chips
Carefully fold in the mini chocolate chips to evenly distribute them throughout the batter without breaking them.
Greasing the Muffin Pan
Lightly grease the muffin pan with nonstick cooking spray to ensure easy removal of the baked muffins.
Filling Muffin Cups
Fill each muffin cup to the top with batter, allowing for a nice dome shape as they rise during baking.
Baking the Muffins
Place the muffin pan in the preheated oven and bake until the tops spring back when pressed and a toothpick comes out clean.
Cooling the Muffins
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
FAQ
Can I substitute pumpkin puree with other ingredients?
Yes, you can use applesauce or mashed bananas as alternatives to pumpkin puree, but it may change the flavor slightly.
What can I use instead of brown sugar?
You can substitute brown sugar with white sugar and a tablespoon of molasses, or use coconut sugar for a different flavor.
Can I make these muffins without eggs?
Yes, you can replace the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) or a commercial egg replacer.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, these muffins freeze well. Place them in an airtight container or freezer bag and they can be stored for up to 3 months.
How do I know when the muffins are done baking?
The muffins are done when the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Conclusion
These pumpkin chocolate chip muffins are a delightful treat that perfectly combine the flavors of fall with the sweetness of chocolate. They are easy to make and are a great option for breakfast or a snack. Enjoy these moist and fluffy muffins with a warm cup of coffee or tea!
More recipes suggestions and combination
Pumpkin Spice Pancakes
Use the same pumpkin and spice combination to create fluffy pancakes. Serve them with maple syrup for a delicious breakfast option.
Oatmeal Pumpkin Cookies
Combine quick cooking oats, pumpkin puree, and chocolate chips to make soft, chewy cookies that are perfect for lunchboxes or an afternoon snack.
Pumpkin Chocolate Chip Bread
Transform the muffin recipe into a loaf by pouring the batter into a bread pan and baking it longer for a delicious pumpkin bread that is perfect for toasting.
Pumpkin Pie Overnight Oats
Mix quick cooking oats with pumpkin puree, milk, and spices overnight in the fridge for a nutritious and satisfying breakfast ready to grab in the morning.
Pumpkin Muffins with Cream Cheese Filling
Add a cream cheese filling to the center of each muffin for a rich and decadent twist on the traditional pumpkin muffin recipe.
