Pumpkin Chocolate Chip Muffins, incredibly fluffy and baked to perfection. The muffins are super easy to make, and are ready in well under 30 minutes from scratch. Fall’s favourite veggie and chocolate are definitely a match made in heaven.
The most awaited season is here! Welcome, Fall, you’ve been missed! I do love every season, each has its own beauty, but there is something about Fall that I love most: you can see it everywhere, in the changing colour of the leaves, the harvest, the cooler days and nights.
And not to forget, you can taste it in all those delicious dishes that will make your Thanksgiving table a proper feast that would put even a Medieval banquet to shame. It only makes sense if we start the season off right with some recipes featuring pumpkin, the Fall’s darling vegetable.
I’ve baked enough muffins lately to feed an entire army, all sorts of muffins, from sweet to savoury, from healthy to not so healthy. It would have been rude not to use some pumpkin too, so, really, there was no other way.Throw in some chocolate chips, and you have some spectacular muffins waiting to be demolished.
How to make pumpkin and chocolate chips muffins
For this recipe I used canned pumpkin puree, it’s easily available, and we don’t need to wait for the pumpkins to hit the stores. In the UK at least, pumpkins are available for sale from October, mainly the ones that will be carved for Halloween, rather than the cooking kind. So, canned pupkin it is!
- in a bowl, sift the flour, add the pumpkin pie spice and baking powder
- in a separate bowl, add the pumpkin puree, eggs, oil, vanilla extract and sugar
- use a hand mixer to mix everything well until smooth, then add half of the chocolate chips and mix everything with the dry ingredients
Note! It’s best to mix the wet ingredients well before adding them to the dry ingredients. Once they are combined, we need to mix everything gently, without overmixing, otherwise the muffins will become dense and won’t rise as nicely.
- butter and flour a muffin tray, divide the batter evenly, then top with more chocolate chips
- bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15-20 minutes until a tooth pick or sweker inserted in the middle comes out clean
What can canned pumpkin be swapped for?
If you can’t find canned pumpkin (not quite easily available in the UK, got mine online) or fresh pumpkin, sweet potatoes or butternut squash will work just fine. Roast them beforehand until the flesh is soft, leave to cool, then follow the instructions, everything should be the same.
While the consistency should not change, you will get a slightly different taste, depending what you use. Baked sweet potatoes are naturally sweet, I think that will be even sweeter than the canned pumpkin, so you might like to add less sugar in that case.
Also, roasted pumpkin can of course be used too if you have that, use the same amount as the canned pumpkin and you will ge t the same delicious muffins. I opted for light brown sugar which combined with the pumpkin spice brings a lot more flavour than the regular white sugar.
So, will you give them a go?
If you’ve liked my PUMPKIN CHOCOLATE CHIPS MUFFINS or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Pumpkin Chocolate Chip Muffins, incredibly fluffy and baked to perfection. The muffins are super easy to make, and are ready in well under 30 minutes from scratch. Fall's favourite veggie and chocolate are definitely a match made in heaven.
- 1 1/2 cup self-raising flour
- 1 cup light brown sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup dark chocolate chips
- 1/2 tsp baking powder
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Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
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In a bowl, sift the flour, and add the pumpkin pie spice and baking powder.
-
In a separate bow, add the pumpkin puree, eggs, oil, vanilla extract and sugar.
-
Use a hand mixer to mix everything until smooth, then add half of the chocolate chips.
-
Combine the wet ingredients with the dry ingredients, mixing gently with a spatula to get a batter.
-
Butter and flour each muffin hole, then divide the batter evenly.
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Top with the remaining chocolate chips, then bake for 15-20 minutes until a tooth pick inserted in the middle comes out clean.
Hi! These look delicious!! What happens if you replace the self-rising flour with all-purpose flour?
Hi! Glad you like them! You can use all purpose flour, but make sure you add baking powder, otherwise they won’t rise much. A teaspoon should do.