Description
Warm autumn spices dance through homemade chocolate chip pumpkin muffins, blending rich seasonal comfort with sweet indulgence. Crisp mornings and delightful flavors invite you to savor each tender, spice-infused bite of pure breakfast magic.
Ingredients
Scale
Primary Dry Ingredients:
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Spices and Sugars:
- 1 teaspoon cinnamon
- 0.5 teaspoon pumpkin pie spice
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
Wet Ingredients and Mix-ins:
- 0.5 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.25 cup milk (or buttermilk)
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
Instructions
- Prepare your baking workspace by positioning the oven rack in the middle and heating to 350F (175C). Coat a 12-cup muffin tin with paper liners or nonstick spray to prevent sticking.
- Create a delicate dry ingredient foundation by whisking flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium mixing bowl until thoroughly combined and smooth.
- In a separate large bowl, vigorously blend granulated sugar, brown sugar, and vegetable oil until the mixture develops a silky, uniform texture. Incorporate eggs, pumpkin puree, milk, and vanilla extract, stirring until the wet ingredients form a cohesive, golden-hued mixture.
- Gently introduce the dry ingredient mixture into the wet ingredients, using a folding motion to prevent overmixing. The batter should appear slightly lumpy but well-integrated. Carefully fold in most of the chocolate chips, reserving a handful for decorative topping.
- Distribute the batter evenly among muffin cups, filling each approximately three-quarters full. Sprinkle the remaining chocolate chips across the top of each muffin for an appealing finish.
- Slide the muffin tin into the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin – it should emerge clean with perhaps a few moist crumbs.
- Allow muffins to rest in the tin for 5 minutes, helping them set and cool slightly. Transfer to a wire rack, permitting complete cooling and allowing the flavors to settle and intensify.
Notes
- Swap out vegetable oil for melted coconut oil or applesauce to create a healthier alternative with subtle flavor nuances.
- Use gluten-free flour blend for celiac or gluten-sensitive individuals, ensuring the texture remains soft and tender.
- Reduce sugar content by using monk fruit sweetener or stevia, which maintains sweetness without additional calories.
- Experiment with dairy-free milk options like almond or oat milk to accommodate lactose-intolerant dietary needs while preserving moisture and richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg