Chocolate Pumpkin Muffins
Chocolate Pumpkin Muffins
If you’re a pumpkin lover, you need to try these chocolate pumpkin muffins!
These chocolate pumpkin muffins are a fall favourite in our house. Fall is a time for us pumpkin lovers to rejoice. The smell of pumpkin spice lattes, the sound of leaves crunching on the ground and muffins cooling in their pans- it’s all too perfect. This post will show you how to bake delicious chocolate chip muffins with an extra fall twist: pumpkin!
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These muffins are perfect for fall and the delicious chocolate chips make them even better! The recipe below will walk you through how to bake these muffins, so don’t hesitate to try it out if you love pumpkin as much as I do!
Of course you can make these muffins any time of the year, but they are especially delightful once the autumn hits with their warm spice combination. Eat them a few minutes out of the oven with some butter on them so it can sink in for a really warm, cozy treat!
Fall is my favourite season because it means it’s time for pumpkin spice everything!
This post features a recipe for muffins that will satisfy your craving. These chocolate chip pumpkin muffins are super moist and yummy, perfect for breakfast or an afternoon snack. The muffins can be eaten warm or at room temperature.
If you have any left over, they also store well in the freezer if you want to save some for another time. They never seem to last that long in our household though!
Helpful Items for this Recipe
What do I need to make chocolate chip pumpkin muffins?
- 1 ¾ cup all purpose flour
- 1 cup granulated white sugar
- ½ cup dark brown sugar
- 1 cup semi-sweet chocolate chips
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 can pumpkin puree (398 mL) *(Note: not pumpkin pie filling)*
- ½ cup melted coconut oil
- 2 teaspoons vanilla extract
How to make chocolate chip pumpkin muffins?
First, preheat the oven to 375 degrees F (190 degrees C), then line your muffin tin with muffin liners.
In one bowl, combine your dry ingredients (flour, white sugar, brown sugar, chocolate chips, salt, ground cloves, ground nutmeg, cinnamon, baking powder, baking soda).
In a second bowl, combine your wet ingredients (eggs, pumpkin puree, coconut oil, vanilla extract).
Combine all ingredients together, and mix with a hand mixer *(Note: the batter should be thick).
Fill the muffin liners about 3/4s full and bake the muffins for about 22 minutes.
How to store muffins so they don’t get stale?
To keep muffins fresh and prevent them from getting stale, it’s important to store them properly. Here are a few tips on how to store muffins:
Store in an airtight container: Place the muffins in an airtight container or resealable plastic bag. This will help to keep them fresh and prevent air from getting in and drying them out.
Keep at room temperature: Muffins can be stored at room temperature for up to 3-4 days. Keep them in a cool, dry place away from direct sunlight or heat sources.
Freeze for longer storage: If you need to store muffins for longer than 3-4 days, they can be frozen for up to 3 months. Wrap them tightly in plastic wrap or foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature or heat them up in the oven or microwave.
Avoid storing in the fridge: While it may be tempting to store muffins in the fridge to keep them fresh, this can actually dry them out and make them go stale faster.
By following these tips, you can keep your muffins fresh and delicious for longer!
Can I reheat muffins?
Yes, you can definitely reheat muffins! Muffins are a popular baked good that can be reheated easily and quickly in a variety of ways, depending on your preference.
Here are a few methods for reheating muffins:
Oven: Preheat your oven to 350°F (180°C). Place the muffins on a baking sheet and heat them for 5-10 minutes, or until they are warmed through. This method will give your muffins a crispy exterior and a soft interior.
Microwave: This is the fastest and easiest way to reheat muffins. Simply place the muffin on a microwave-safe plate and heat it in the microwave for 10-15 seconds. Be careful not to overheat the muffin, or it may become tough or dry.
Toaster: Cut your muffin in half and place it in a toaster or toaster oven. Toast it for a few minutes, or until it is heated through and lightly toasted.
This chocolate pumpkin recipe is a must try for fall! It’s the perfect combination of favorite fall flavors and spices, and it couldn’t be easier to make. We hope you enjoy this delicious dessert that’s sure to please everyone in your family.
Other recipes to try
Chocolate M&M Cupcakes Brownie Recipe
Pumpkin Cheesecake Truffles: Halloween Mummies
Fluffy Chocolate Chip Cookie Recipe
Chocolate Pumpkin Muffins
Ingredients
- 1 ¾ cup All purpose flour
- 1 cup Granulated white sugar
- ½ cup Dark brown sugar
- 1 cup Semi-sweet chocolate chips
- ½ tsp Salt
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- 2 tsp Cinnamon
- ½ tsp Baking powder
- 1 tsp Baking soda
- 2 Eggs
- 1 can pumpkin puree (398 mL) *(Note: not pumpkin pie filling)*
- ½ cup Melted coconut oil
- 2 tsp Vanilla extract
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Line your muffin tin with muffin liners.
-
In one bowl, combine your dry ingredients (flour, white sugar, brown sugar, chocolate chips, salt, ground cloves, ground nutmeg, cinnamon, baking powder, baking soda).
-
In a second bowl, combine your wet ingredients (eggs, pumpkin puree, coconut oil, vanilla extract).
-
Combine all ingredients together, and mix with a hand mixer *(Note: the batter should be thick).
-
Fill the muffin liners about 3/4s full.
-
Bake for 22 minutes.
Chocolate Pumpkin Muffins
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