Pumpkin Chocolate Chip Muffins
from kristineskitchenblog.comThese pumpkin chocolate chip muffins are soft, moist and filled with warm spices. The batter is quick to make in just one bowl. This is my family's favorite pumpkin muffin recipe! I like to make a double batch and freeze the extras for quick breakfasts and snacks. See the notes below for my tip on doubling the recipe.
Servings: 12 muffins
Calories: 211kcal
Ingredients
- 6 tablespoons (85g) unsalted butter
- 1 cup (244g) canned pumpkin puree see note
- ½ cup (168g) honey or pure maple syrup
- ¼ cup (60mL) milk dairy, almond, etc.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice OR 1 ½ teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves
- 1 ½ cups (180g) white whole wheat flour or regular whole wheat flour or all-purpose flour
- ½ cup (100g) chocolate chips I like to use mini chocolate chips
Instructions
- Preheat oven to 350° F. Spray a nonstick muffin tin with cooking spray. You can also bake the muffins in a mini muffin pan.
- Place butter in a large bowl. Melt in the microwave.6 tablespoons (85g) unsalted butter
- To the bowl with the melted butter, add the pumpkin, honey or pure maple syrup, and milk. Whisk to combine. Whisk in the eggs and vanilla extract.1 cup (244g) canned pumpkin puree, ½ cup (168g) honey or pure maple syrup, ¼ cup (60mL) milk, 2 large eggs, 1 teaspoon vanilla extract
- Add the baking soda, baking powder and salt and whisk until well combined. Whisk in the pumpkin pie spice (or individual spices listed in ingredients above).
- Using a rubber spatula, mix in the white whole wheat flour and chocolate chips. Be careful to not over mix the batter.1 ½ cups (180g) white whole wheat flour, ½ cup (100g) chocolate chips
- Scoop batter into the prepared muffin pan (a large scoop makes this quick and easy). Add a few more chocolate chips to the tops of the muffins if desired.
- Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out clean. (Mini muffins will take about 12 minutes to bake.) Let muffins cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
- Canned Pumpkin: Note that this recipe calls for 1 cup, not 1 can of pumpkin puree. One 15 ounce can contains approximately 1 3/4 cups of pumpkin puree. If you want to use the whole 15 ounce can of pumpkin, you can double this recipe and add 1/4 cup of applesauce or mashed banana to make 2 cups of total puree.
- Homemade Pumpkin Puree: You can use homemade pumpkin puree in this recipe. When I tested this recipe with homemade puree, I found that it's best to omit the milk in the recipe when using homemade pumpkin puree since it has a greater moisture content than canned.
- Dairy-free: Use coconut oil in place of the butter, a non-dairy milk (such as almond milk), and dairy-free chocolate chips.
- Vegan: Use pure maple syrup (rather than honey) and two flax eggs in place of the eggs, plus follow the dairy-free options listed above.
- To Store/Freeze: Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 219mg | Fiber: 3g | Sugar: 17g
