Homemade Pumpkin Chocolate Chip Muffins
Indulge in Homemade Pumpkin Chocolate Chip Muffins
There’s something magical about the combination of pumpkin and chocolate, especially as the leaves begin to change color and the air turns crisp. When I first baked these Homemade Pumpkin Chocolate Chip Muffins, it felt like autumn had arrived right in my kitchen. With a moist and fluffy texture, warm spices wafting through the air, and pockets of melty chocolate chips, these muffins have become a family favorite. Whether they’re served at breakfast, during an afternoon coffee break, or as a delightful after-school treat, they never fail to impress. Let’s dive into the recipe!
Why You’ll Love This Dish
Imagine biting into a muffin that’s perfectly spiced with pumpkin pie flavor, blended just right with rich chocolate chips. This recipe is not only delicious but also simple to whip up—all while using ingredients you likely already have on hand. Perfect for a hearty breakfast or as a snack any time of the day, these muffins are a hit with both kids and adults.
"Absolutely loved these muffins! They were so moist and the chocolate melted just right. My kids devoured them in no time!" — Sarah M.
Beyond taste, these muffins are also budget-friendly and make for a fantastic way to utilize canned pumpkin, especially during the fall months when it’s plentiful. Making this recipe at home means you can control the ingredients and indulge without the guilt that often comes with store-bought treats.
Preparing Homemade Pumpkin Chocolate Chip Muffins: A Step-by-Step Guide
Creating delicious muffins from scratch might sound daunting, but it’s actually quite straightforward. This recipe involves basic baking steps, ensuring you’ll be enjoying the aroma of pumpkin and chocolate wafting through your kitchen in no time. Here’s what you can expect:
- Whisk together dry ingredients.
- Combine wet ingredients until fluffy.
- Fold everything together and bake.
- Enjoy those delicious muffins fresh out of the oven!
What You’ll Need
This delightful recipe comes together with a few accessible ingredients, making it perfect for any home baker. Here’s what you’ll gather:
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 3 teaspoons pumpkin pie spice
- 2 large (100 grams) eggs (room temperature)
- 1/4 cup (60 ml) buttermilk (room temperature)
- 8 tablespoons (113 grams) unsalted butter (melted and cooled)
- 1-1/4 cups (280 grams) pumpkin puree (Libby’s Pumpkin Puree recommended)
Ingredient Tips:
- Pumpkin Puree: Canned Libby’s brand is often recommended for its quality and consistency, ensuring you get the best flavor.
- Buttermilk Substitute: If you don’t have buttermilk, you can mix regular milk with a splash of vinegar or lemon juice and let it sit for a few minutes to thicken.
Step-by-Step Instructions
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Preheat the Oven: Start by preheating your oven to 425°F. Line a 12-cup muffin pan with paper liners.
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Melt the Butter: In a small saucepan, melt the butter over low heat, then allow it to cool to about 85°F. Be cautious not to let it splatter; lower the heat if needed.
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Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds. Toss in the chocolate chips to coat.
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Combine Sugars and Spices: In a separate bowl, combine the brown sugar, granulated sugar, and pumpkin pie spice. Use your fingertips to break up any clumps of brown sugar.
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Mix the Wet Ingredients: Add the eggs and whisk for about a minute until lightened in color and well combined. Pour in the cooled melted butter, whisking until everything is mixed. Then, incorporate the buttermilk and pumpkin puree. Allow the mixture to sit for 10 minutes to allow the sugar to dissolve.
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Combine Mixtures: Fold about half of the dry mixture into the wet ingredients. Use a silicone spatula to gently blend, followed by the remaining dry ingredients until there’s no obvious flour left (the batter will be lumpy).
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Fill Muffin Cups: Divide the batter among the muffin cups, filling each to the top.
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Bake: Place the muffin pan in the oven to bake for 5 minutes. Then, reduce the temperature to 350°F without opening the oven door, and bake for an additional 15-18 minutes.
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Check Doneness: Insert a toothpick into the center of a muffin; it should come out with only a few crumbs clinging to it. If using a thermometer, it should read about 202°F.
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Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the ultimate treat!
Best Ways to Enjoy These Muffins
These muffins are best enjoyed fresh but can also be paired creatively. Try serving them alongside:
- A hot cup of coffee or tea for a cozy breakfast.
- A scoop of vanilla ice cream for a delightful dessert twist.
- A dollop of whipped cream or cream cheese frosting for an afternoon snack.
Storage and Reheating Tips
To keep these muffins fresh:
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: They can last up to a week in the fridge.
- Freezing: For longer storage, freeze in a ziplock bag for up to 3 months. Thaw at room temperature or warm in a microwave for a few seconds before enjoying.
Safe Food Handling
Always ensure that muffins are completely cooled before storing, preventing moisture accumulation that can lead to sogginess.
Helpful Cooking Tips
- Room Temperature Ingredients: Using room temperature eggs and buttermilk ensures better emulsification and a softer texture.
- Avoid Overmixing: Mixing the batter until just combined prevents tough muffins. Trust that the lumps are okay!
Creative Twists
Feel free to experiment with the recipe!
- Nut Additions: Fold in chopped pecans or walnuts for added crunch.
- Dairy-Free: Substitute buttermilk and butter with almond milk and coconut oil.
- Chocolate Variations: Try dark chocolate chips or even white chocolate for a unique twist.
Your Questions Answered
What is the prep time for these muffins?
Prep time is around 15-20 minutes, plus baking time of approximately 20-25 minutes.
Can I use fresh pumpkin puree?
Yes! Be sure to cook and puree the pumpkin properly for the best consistency.
How do I make these muffins gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
Baking these Homemade Pumpkin Chocolate Chip Muffins is not just about the savory taste; it’s about bringing comfort and a taste of fall into your home. So, gather your ingredients and get ready to enjoy a delightful treat that you’ll cherish all season long!
Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
- In a small saucepan, melt the butter over low heat and let it cool to about 85°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds. Toss in the chocolate chips to coat.
- In a separate bowl, combine the brown sugar, granulated sugar, and pumpkin pie spice. Break any clumps of brown sugar.
- Add the eggs to the sugar mixture and whisk until lightened in color. Pour in the cooled melted butter, then add buttermilk and pumpkin puree, mixing well and letting it sit for 10 minutes.
- Fold half of the dry mixture into the wet ingredients, then add the remaining dry ingredients until no obvious flour remains (batter will be lumpy).
- Divide the batter among the muffin cups, filling each to the top.
- Bake in the oven for 5 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 15-18 minutes.
- Check doneness with a toothpick; it should come out with a few crumbs. Internal temperature should reach about 202°F.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
