**Pumpkin Chocolate Chip Muffins**
Introduction
Embrace the cozy and comforting fall flavors with these delicious Pumpkin Chocolate Chip Muffins. These perfectly moist and chocolatey delights are just the perfect companions for your morning coffee or a midday snack, giving you a burst of festive and homely tastes that will leave you looking forward to pumpkin season all year round.
Why make this recipe
Not only are these muffins a beautiful fusion of the hearty pumpkin and indulgent chocolate chip flavors, but they also boast a fantastic moist texture that is sure to delight any palate. With a prep and baking time of just 35 minutes for 12 muffins, this recipe is a quick, easy, and incredibly satisfying way to satiate your sweet tooth.
How to make Pumpkin Chocolate Chip Muffins
Ingredients:
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1/4 tsp ginger
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1/4 cup milk
– 1 cup semi-sweet chocolate chips
Directions:
1. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners.
2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix them together thoroughly.
3. Take another bowl and mix together eggs, pumpkin puree, oil, and milk until they blend into a smooth mixture.
4. Gradually add this mixture of wet ingredients to the bowl of dry ingredients.
5. Stir until just combined, ensuring not to overmix.
6. Now fold in the chocolate chips into this mixture.
7. Evenly distribute the final batter among the muffin cups.
8. Bake for approximately 18-20 minutes. Check if done by inserting a toothpick into a muffin. If it comes out clean, your muffins are ready.
9. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
How to serve Pumpkin Chocolate Chip Muffins
Serving these muffins warm can significantly enhance the flavors. Pair it with a cup of hot coffee or a chilled glass of milk for a fulfilling breakfast or snack.
How to store Pumpkin Chocolate Chip Muffins
Store these muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. To enjoy them for longer, wrap each muffin individually and freeze. When craving, just defrost overnight or gently warm in the microwave.
Tips to make Pumpkin Chocolate Chip Muffins
– Try not to overmix the batter as it can make the muffins tough.
– Make sure your baking soda is fresh for a perfect rise.
– Large chocolate chips are better as mini chocolate chips can disappear into the batter.
Variation
Try replacing chocolate chips with nuts like pecans or walnuts for a delightful crunch and variation in flavor.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin?
– Yes, you can use fresh pumpkin puree but the consistency might differ a bit.
2. Can I make these muffins gluten-free?
– Yes. Use a gluten-free flour blend to make these muffins gluten-free.
3. How can I ensure that the muffins are moist?
– The key to moist muffins is not to over bake them. Make sure to check the muffins for doneness by inserting a toothpick. If it comes out clean, they are ready.