Pumpkin Chocolate Chip Muffins Recipe
These Pumpkin Chocolate Chip Muffins are irresistibly moist, fluffy, and packed with delicious semi-sweet chocolate chips. Using an entire can of pumpkin purée and a unique twist of instant pudding mix, these muffins offer a perfect balance of spice and sweetness, making them an ideal treat for fall or any time of year.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Total Time: 35-45 minutes
- Yield: 24 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 5 large eggs
- 1 1/4 cups canola oil or avocado oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 (3.4 oz) boxes instant pudding mix (1 vanilla, 1 butterscotch)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 (12 oz) bag chocolate chips (semi-sweet or dark), divided
Instructions
- Preheat and prepare tins: Preheat your oven to 350 degrees F. Grease two standard 12-slot non-stick muffin tins with cooking spray and set them aside to be ready for batter.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, eggs, canola or avocado oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients: Gently fold in the all-purpose flour, instant pudding mixes, pumpkin pie spice, baking soda, and salt. Stir just until everything is combined to avoid over-mixing which can toughen the muffins.
- Incorporate chocolate chips and fill tins: Fold in 1 1/2 cups of the chocolate chips into the batter. Spoon the batter evenly into the prepared muffin tins, filling each slot appropriately.
- Top with chocolate chips and bake: Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Bake the muffins in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out virtually clean.
- Cool muffins: Remove the muffin tins from the oven and let the muffins cool in the pan for 5 minutes. Then gently transfer the muffins onto a wire rack to cool completely before serving or storing.
Notes
- Do not over-mix the batter to keep the muffins light and fluffy.
- Use pumpkin purée, not pumpkin pie filling, to avoid excess sweetness and altered texture.
- Chocolate chip variety can be semi-sweet, dark, or your favorite kind.
- Store muffins at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for 3-4 months.
- Reheat muffins in the microwave briefly to warm before serving.
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Find it online: https://lucabites.com/pumpkin-chocolate-chip-muffins-recipe/
