My kids and I love to bake together. It is a fun project for all of us and I love that they get exposure to how things work in the kitchen. Yesterday, we made Pumpkin Chocolate Chip Muffins together. They were so yummy that we will certainly be making this pumpkin chocolate chip muffins recipe a regular in our house. The combination of pumpkin and chocolate is delightful. The natural sweetness of the pumpkin complements the rich, slightly bitter taste of the chocolate.
Pumpkin Chocolate Chip Muffins Recipe
We used a recipe I got from Beyond The Moon Cookbook (affiliate link) by Ginny Callan. I made a few modifications to suit my taste. Feel free to do the same! I love how she always has healthier ingredients but gets delicious results. I don’t feel bad at snack time passing out a few pumpkin chocolate chip muffins because they are pretty healthy! Plus, the pumpkin keeps the muffins moist and adds a slightly dense, yet fluffy texture.
Preparing the pumpkin puree from fresh pumpkin (optional)
We had a small ornamental pumpkin that had a little spot that was beginning to rot. So I cut out the tiny rotten spot, cut it in half, and let the kids scrape out the seeds. Then I scraped out the remaining strings that are always more challenging and require a little more muscle. I baked it for about an hour until soft at 350. We let cool and then peeled and pureed. We did this part the day before muffin making so that it would be ready but you could also just use canned pumpkin if you prefer!
There is very little sugar in this recipe. Using part whole wheat flour makes these pumpkin chocolate muffins a bit more healthy too. Pumpkin pairs well with a variety of spices like cinnamon, nutmeg, and cloves, giving these muffins a warm, cozy flavor profile. So let’s get baking!
Pumpkin Chocolate Chip Muffins Ingredients:
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 3/4 cup pureed pumpkin
- 3/4 cup milk
- 1 cup whole wheat pastry flour
- 1 1/2 cup unbleached all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon salt
1 tablespoon baking powder - 2 ounces chocolate chips
2 ounces white chocolate chips (optional)
1/2 cup chopped pecans (optional)
How To Make Pumpkin Chocolate Chip Muffins:
Preheat oven to 400 degrees F. Grease muffin tin (I used coconut oil for this).
We beat all the wet ingredients together in a large bowl. We started with the butter and sugar. Then add the pumpkin. Then the eggs and milk. Beat well after each addition.
Next we added the dry ingredients slowly (which I had already mixed together in a separate bowl).
Then we folded in nuts and chocolate.
Finally, we spooned the muffin batter into muffin cups and cooked for about 20 minutes.
Remove from oven all transfer to cooling wire rack. We like to enjoy a few still warm with a cup of tea or milk.
Pumpkin Chocolate Chip Muffins make a great seasonal holiday treat to share. I hope you enjoy this pumpkin chocolate chip muffins recipe- they are so good!
Printable Pumpkin Chocolate Chip Muffin Recipe Card
Pumpkin Chocolate Chip Muffins Recipe
Ingredients
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 3/4 cup pureed pumpkin
- 3/4 cup milk
- 1 cup whole wheat pastry flour
- 1 1/2 cup unbleached white flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 ounces chocolate chips
- 2 ounces white chocolate chips
- we didn’t have any pecans on hand but I would’ve thrown in 1/2 cup if we did
Instructions
- Preheat oven to 400 degrees.
- Grease muffin tin. (I used coconut oil for this.)
- In a large mixing bowl, beat all the wet ingredients together starting with the butter and sugar. Then adding the pumpkin and then the eggs and milk.
- Mix flour, salt, spices and baking powder in a medium sized bowl.
- Add the dry ingredients slowly as you mix to combine well.
- Fold in nuts and chocolate.
- Spoon batter into muffin cups.
- Bake for about 20 minutes or until golden brown.
Nutrition Facts
Pumpkin Chocolate Chip Muffins Recipe
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 286.69 kcal | |
| % Daily Value* | ||
| Total Fat 12.19 g | 18.5% | |
| Saturated Fat 7.16 g | 35% | |
| Trans Fat 0.32 g | ||
| Cholesterol 54.56 mg | 18% | |
| Sodium 217.92 mg | 9% | |
| Total Carbohydrate 40.84 g | 13.3% | |
| Dietary Fiber 3.05 g | 12% | |
| Sugars 19.13 g | ||
| Protein 5.11 g | ||
| Vitamin A 40.39 % | Vitamin C 1.74 % | |
| Calcium 14.38 % | Iron 8.06 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Conclusion
Pumpkin is a good source of vitamins, especially vitamin A and vitamin C, as well as fiber. While chocolate chips add some sugar and fat, you can choose dark chocolate for added antioxidants. Pumpkin is often associated with fall and winter, making these muffins a comforting treat during those seasons. Overall, pumpkin chocolate chip muffins are a tasty and satisfying treat that can be enjoyed as a snack or dessert.
These chocolate chip pumpkin muffins are the perfect balance of cozy pumpkin flavor and sweet chocolate in every bite. With warm spices that make your kitchen smell incredible, they’re a treat you’ll want to enjoy straight from the oven. Soft, moist, and full of comforting fall flavors, this is a great recipe to keep on hand for breakfast, snacks, or dessert. If you love pumpkin and chocolate together, these muffins are sure to become a seasonal favorite!
Related Posts:
Cranberry Orange Quick Bread Recipe
Make Apple Butter: Ninja Blender Recipe
Easy Applesauce Cake Recipe For National Applesauce Cake Day
Issac Maez says
I just want to say I am all new to blogging and truly enjoyed this web site. I love all things pumpkin flavored so thanks for this yummy idea.
đồng hồ đếm says
These muffins sound incredible! I love the idea of making them with kids, scraping out seeds and strings – what a fun, hands-on activity! Though I suspect my little ones might be more interested in the chocolate chips than the strings. The low sugar and whole wheat flour make it a win-win for a tasty treat thats not too bad for us. And baking them with pumpkin in October – perfect timing! Definitely trying this with my crew soon, maybe over a weekend when we can really savor the cozy, spiced aroma filling the kitchen. Who knew pumpkin could be so much fun?
Actseychelles says
What a great way to make use of a small pumpkin! I love that you involved the kids in scraping out the seeds—it makes the process fun and educational. Baking it yourself must give the muffins such a fresh, natural flavor. Definitely a fantastic alternative to canned pumpkin!
shrea kuile says
It is an excellent and learning topic on Pumpkin Chocolate Chip Muffins Recipe. Thanks for publishing a very helpful blog for healthy and delicious food items for the lovely kids. You clearly mentioned the ingredients and instructions, which will help to prepare it at home easily. I like your blog and also prefer organic products.