Description
Indulge in the delightful flavors of these Pumpkin Chocolate Chip Muffins. Soft and moist, they are perfect for any occasion—whether it’s a cozy family breakfast, a festive gathering, or a sweet snack. With a simple one-bowl preparation, this recipe is accessible to bakers of all skill levels. The combination of pumpkin puree and rich chocolate chips creates a unique flavor that will impress everyone at your table. Plus, they are freezer-friendly, so you can always have a delicious treat on hand for busy days.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 cup canned pumpkin puree
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy or plant-based)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 ½ cups white whole wheat flour (or regular whole wheat flour or all-purpose flour)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F and grease a muffin tin.
- Melt the unsalted butter in a large mixing bowl.
- Add the pumpkin puree, honey or maple syrup, and milk to the melted butter; whisk until combined.
- Incorporate the eggs and vanilla extract; mix until smooth.
- Stir in baking soda, baking powder, salt, and pumpkin pie spice until well blended.
- Gently fold in the flour and chocolate chips with a rubber spatula, being careful not to overmix.
- Scoop batter into the muffin tin and bake for 15-18 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg