Pumpkin Chocolate Chip Muffins are a delicious and moist pumpkin muffin with a hint of chocolate throughout.
Most days, we’d like to have a little something to nibble on while sipping that first cup of coffee. These Pumpkin Chocolate Chip Muffins are perfect for that. They’re also a great grab-and-go kind of breakfast. And we like to have them around for afternoon snacking too. The bonus here is that these muffins are lower in fat and calories than your usual muffin.
How to make Pumpkin Chocolate Chip Muffins:
The dry ingredients are whisked together in one bowl, and the wet ingredients are whisked together in another. Then the dry ingredients are stirred into the wet ingredients just until combined. The key is not over-mixing, which can result in a tough texture. Chocolate chips are then folded gently into the batter, and the batter is spooned into the muffin pan. Sprinkle a few chocolate chips on top so they’ll be pretty after baking.
The best muffin pans:
The Wilton Perfect Results Muffin Pans are my favorite. The muffins pop right out of the pans without sticking. I have two of them, which can make 24 muffins or cupcakes.
NOTE: I use a springform scoop to evenly distribute the Pumpkin Chocolate Chip Muffins batter into the muffin pans. It’s so easy to just scoop and release. There is less mess, and it’s easier to scoop the batter in there evenly so all of the muffins will be similar in size.
Weight Watchers Friendly Muffins:
A good amount of applesauce is used in place of oil in these Pumpkin Chocolate Chip Muffins to keep them low in fat and calories. There’s still some oil added, but not much. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. If you’re not following any sort of weight loss plan, then you’ll just get the bonus of eating a healthier muffin!
What’s the best way to store muffins?
Cool your Pumpkin Chocolate Chip Muffins completely before storing. Store muffins in a single layer in a sealed container or large zip baggie. Line the container or baggie with a paper towel before adding the muffins, and then put another paper towel on top of the muffins. Breads and muffins tend to release moisture as they age, so the paper towels help to absorb that excess moisture. You don’t want soggy muffins!
At room temperature, muffins will stay fresh up to 4 days. Muffins can be stored in the freezer in a sealed container for up to 3 months. Let them thaw at room temperature when ready to eat.
Expect moist and tender, delicious pumpkin muffins with this recipe. The chocolate is a nice addition.
It’s time to bake some fall-themed Pumpkin Chocolate Chip Muffins. Enjoy!
Here are a few more muffin recipes you might like to try:
- Apple Butter Muffins
- Bakery Style Blueberry Muffins
- Lemon Pound Cake Muffins
- Irish Soda Bread Muffins
- Snickerdoodle Donut Muffins
- Brown Sugar Banana Muffins
- Lemon Poppy Seed Muffins
- Eggnog Cranberry Muffins
Pumpkin Chocolate Chip Muffins
- 2¼ cups all purpose flour
- 1 cup granulated white sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1½ cups canned unsweetened pumpkin puree
- 1 cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 1½ teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 350°F. Lightly spray 18 muffin tin cups with nonstick spray.
- In a medium bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, pumpkin pie spice and salt).
- In a large bowl, whisk together the pumpkin, applesauce, eggs, oil and vanilla until well blended. Stir in the dry ingredients and mix only until combined (do not over mix). Gently fold in the chocolate chips.
- Scoop the batter into the muffin pans and bake for 18 to 20 minutes. Let the muffins cool a bit, and then turn them onto a rack and let them cool completely.
- Use an ice cream scoop with a spring handle to scoop the batter into the muffin tins. It's so easy and no mess.