Pumpkin Chocolate Chip Delight Muffins
Indulge in the rich flavors of fall with these Pumpkin Chocolate Chip Delight Muffins. This versatile recipe perfectly balances the warmth of pumpkin and the sweetness of chocolate chips, making it an ideal treat any time of the year. While originally crafted as a loaf, these muffins are a fan favorite, and with their delightful texture and flavor, they are sure to impress family and friends. Plus, the recipe can easily be halved for smaller batches. Whether you enjoy them for breakfast, as a snack, or at dessert, these muffins will quickly become a staple in your baking repertoire.
N/A
Servings
175
Calories
10
Ingredients
Ingredients
Flour
3 cups (All-purpose flour, sifted)
Sugar
2 cups (Granulated sugar)
Baking Powder
2 teaspoons (Leavening agent)
Baking Soda
2 teaspoons (Leavening agent)
Salt
1/2 teaspoon (Kosher or table salt)
Cinnamon
1/2 teaspoon (Ground cinnamon)
Oil
1 cup (Vegetable or canola oil)
Eggs
4 (Large eggs)
Canned Pumpkin
2 cups (Solid pack pumpkin puree)
Chocolate Chips
1 cup (Semi-sweet chocolate chips)
Instructions
1
Preheat your oven to 350°F (175°C). If making muffins, line a muffin tin with paper liners or grease it well. For loaves, grease your chosen pans.
2
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well to ensure all dry ingredients are evenly distributed.
3
In a separate bowl, whisk together the oil and eggs until smooth. Add the canned pumpkin and mix until thoroughly combined.
4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5
Fold in the chocolate chips, ensuring they are evenly dispersed throughout the batter.
6
Pour the batter into the prepared pans. For muffins, fill each tin 3/4 full; for loaves, divide the batter between the greased pans.
7
Bake in the preheated oven: muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean; loaves for about 1 hour or until a knife or toothpick comes out clean.
8
Allow to cool for a few minutes in the pans before transferring to wire racks to cool completely.
Nutrition Information
8.3g
Fat
29.2g
Carbs
2.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in these muffins?
The muffins feature a rich balance of warm pumpkin and sweet chocolate chips.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C) before baking.
How long do the muffins need to bake?
Muffins should bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Can this recipe be made into loaves instead of muffins?
Yes, this recipe was originally crafted as a loaf. Bake loaves for about 1 hour.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How much fat is in one serving?
There are 8.3 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 29.2 grams of carbohydrates.
How much protein is in these muffins?
Each serving provides 2.2 grams of protein.
How many eggs are required for the full recipe?
The recipe requires 4 large eggs.
What type of pumpkin should I use?
Use 2 cups of solid pack canned pumpkin puree.
What kind of oil is recommended?
You can use either vegetable or canola oil.
Can I halve the recipe for a smaller batch?
Yes, this recipe can easily be halved if you want to make fewer muffins.
What type of chocolate chips work best?
The recipe calls for 1 cup of semi-sweet chocolate chips.
What is the total number of ingredients needed?
There are 10 total ingredients in this recipe.
How should I prepare the muffin tin?
You can either line the muffin tin with paper liners or grease it well.
How much flour is needed?
The recipe requires 3 cups of sifted all-purpose flour.
What spices are included in the dry mix?
The recipe uses 1/2 teaspoon of ground cinnamon.
How much sugar is in the recipe?
The recipe uses 2 cups of granulated sugar.
How far should I fill the muffin tins?
Fill each muffin tin approximately 3/4 full with batter.
What is the first step in combining ingredients?
The first step is to combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
Should I mix the oil and eggs together first?
Yes, whisk the oil and eggs until smooth before adding the canned pumpkin.
What is the best way to combine wet and dry ingredients?
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined without overmixing.
When do I add the chocolate chips?
Fold the chocolate chips into the batter at the very end, ensuring they are evenly dispersed.
How should the muffins be cooled?
Allow them to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
Is this recipe suitable for breakfast?
Yes, these muffins are a versatile choice for breakfast, snacks, or dessert.
Does the recipe use baking powder or baking soda?
It uses 2 teaspoons of both baking powder and baking soda as leavening agents.
What type of salt should I use?
You can use 1/2 teaspoon of either kosher or table salt.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe suitable for any time of the year.
What is the category of this recipe?
This recipe is categorized as a quick bread and fall baking treat.
How do I test if a loaf is done?
Insert a knife or toothpick into the center; if it comes out clean, the loaf is finished baking.