As the leaves change colors and a chill fills the air, there’s nothing quite like the aroma of freshly baked goods wafting through the house. Fall brings a bounty of seasonal ingredients, and one classic treat that captures the essence of autumn is the Pumpkin Chocolate Chip Muffin.
Pumpkin puree adds moisture and tenderness to the muffins, making them incredibly soft and inviting. These muffins practically melt in your mouth, leaving you craving more.
Pumpkin Chocolate Chip Muffins
One of the best things about pumpkin chocolate chip muffins is that they’re incredibly easy to whip up. Even if you’re not an experienced baker, you can master this recipe in no time.
Pumpkin chocolate chip muffins are versatile. They work wonderfully as a breakfast treat, an afternoon snack, or even a dessert. You can enjoy them with a cup of hot coffee or a glass of cold milk, and they’re perfect for sharing at gatherings or bake sales.
Ingredient Notes:
- Pumpkin: Pumpkin puree is the star ingredient in these muffins, providing a rich, autumnal flavor and moist texture. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Vanilla Pudding: Vanilla instant pudding mix adds moisture and a subtle vanilla flavor to these muffins. It also helps to keep the muffins soft and tender.
- Cinnamon:Cinnamon is a warm and aromatic spice that complements the pumpkin flavor beautifully. It adds depth and a cozy, fall-inspired aroma to the muffins.
- Chocolate Chips: Chocolate chips add a delightful contrast to the pumpkin flavor, creating a sweet and slightly gooey texture. You can use semi-sweet, milk, or dark chocolate chips depending on your preference.
How to Make Pumpkin Muffins:
- These muffins are best made with a hand mixer or stand mixer.
- Begin with the eggs and oil, mixing until combined.
- Next, add the pumpkin puree, flour, sugar and vanilla pudding powder. The vanilla pudding is the magic ingredient that keeps the muffins soft and moist.
- Once all of the previous ingredients have been combined, add the baking soda, salt, cinnamon, and nutmeg. Mix into the batter completely.
- Finally, divide the mixture evenly between 24 muffin tins and bake at 350 degrees for 20 minutes.
- Once fully baked, cool muffins on a cooling rack. Then enjoy!
More Recipes:
Pumpkin Chocolate Chip Muffin Recipe
Moist and delicious pumpkin muffins with the added fun of chocolate chips.
- 5 eggs
- 1 1/4 cup oil
- 1 15 oz. can pumpkin ounces can vary
- 2 cups flour
- 2 cups sugar
- 2 small pkg. instant vanilla pudding powder
- 1 Tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 cup chocolate chips
-
Blend the eggs and oil until combined
-
Mix in pumpkin, flour, sugar, and vanilla pudding
-
Then add the baking soda, salt, cinnamon, and nutmeg. Blend until fully combined.
-
Fold in 1 heaping cup chocolate chips
-
Fill 24 muffin tins with an equal amount of batter and bake at 325 degrees for 20 minutes,. If you would like to make pumpkin break, bake the loaf for 1 hour.
-
Check doneness with a toothpick before removing it from the oven.
Recipe Video
Vanilla instant pudding mix really changes the game in pumpkin muffins. It adds moisture and a subtle vanilla flavor to these muffins. It also helps to keep the muffins soft and tender.
To check for doneness: insert a toothpick or a cake tester into the center of a muffin. If it comes out clean or with just a few moist crumbs clinging to it, the muffins are done. If you see wet batter, they need more time in the oven.
