Pumpkin Chocolate Chip Muffins are a moist muffin that is loaded with chocolate chips. The autumn favorite spices of cinnamon, nutmeg and cloves make these muffins perfect for autumn baking. The flavor of the pumpkin, along with the chocolate chips and spices make this a delicious muffin. These muffins are a little more dense than other muffins. However, they are not too dense.
Pumpkin Chocolate Chip Muffins are a filling breakfast offering when you have house guests. With the flavor profile, they are perfect for serving in the autumn, especially around Thanksgiving. They pair well with a hot cup of tea or coffee. You can make them ahead of time and serve them as breakfast along with other baked goods and some fresh fruit. Writing this post makes me crave one now!
If there are any leftover muffins, you can freeze them. This recipe makes just 12 muffins, so you might not have enough to freeze. I sometimes double the recipe so that I have enough to freeze. I freeze them in plastic zipper freezer bags or plastic freezer containers. To thaw them, I take them out of the freezer the night before I want to serve them and let them thaw on the counter. They are room temperature by morning.
We've been experimenting with different dairy products to see what works well for Jeff. We've found that Ghirardelli Bittersweet Chocolate Chips are ok for Jeff, so I've been using them when baking. I've learned that dark chocolate is sometimes ok for people with lactose intolerance. Please do what is best for your dietary needs.
If you want these muffins to be dairy-free, use dairy-free chocolate chips. Dairy-Free chocolate chips are not readily available in our area, so when I do get them, I have to order them online. Please use the chocolate chips that are best for your dietary needs.
I hope you enjoy!
Pumpkin Chocolate Chip Muffins
- 2 jumbo eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup unsweerened applesauce
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teeaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips Or your preferred chocolate chips
- Preheat your oven to 400F.
- Lightly spray a 12-cup muffin tin with cooking spray.
- Mix the flour, cinnamon, cloves, nutmeg, baking powder, baking soda and salt in a medium bowl. Set aside.
- In an electric mixer, beat the eggs, pumpkin, vanilla, applesauce and sugar until smooth.
- Add the flour mixture to the pumpkin mixture until combined well.
- Fold in the chocolate chips.
- Divide the batter evenly in the muffin cups.
- Bake for 15-20 minutes or until a pick inserted into a couple of the muffins comes out clean.
- Let cool before taking out of the muffin tin.