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- 1 cup pure pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips To make the best pumpkin chocolate chip muffins, these main ingredients are key. The pumpkin puree gives the muffins moisture and flavor. The mix of sugars adds sweetness, while the eggs bind everything together. The spices, like cinnamon and nutmeg, bring warmth to each bite. - 1/2 cup chopped walnuts Adding walnuts gives your muffins a nice crunch. They also add healthy fats and protein. If you want a nutty twist, sprinkle them in. You can skip them if you prefer a smoother texture. Each muffin has about: - Calories: 200 - Protein: 3g - Carbohydrates: 30g - Fat: 9g - Fiber: 1g These muffins are a tasty treat. They are not just sweet; they also offer some fiber from the pumpkin. Enjoy them as a snack or a breakfast option. Start by preheating your oven to 350°F (175°C). This step helps the muffins bake evenly. Next, grab a standard 12-cup muffin tin. You can line it with cute paper liners or lightly grease it with cooking spray. This prevents the muffins from sticking. In a large mixing bowl, add 1 cup of pure pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk these together until smooth. I like to use an electric mixer for a creamy texture. Then, add 2 large eggs one at a time. Make sure to mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract to add a lovely flavor. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This mixture gives the muffins their structure and flavor. Make sure it’s all combined well. Now, it’s time to combine the wet and dry mixtures. Gradually add the dry mix to the pumpkin mix. Use a spatula or wooden spoon to gently fold it together. Do not overmix! This keeps your muffins light and fluffy. Next, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you want a nutty crunch. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about two-thirds full. This gives them room to rise. Bake in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, take the muffins out of the oven. Let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. For serving, enjoy them warm, lightly dusted with powdered sugar. You can also place them in a charming bakery box for a lovely gift. To make your muffins light and fluffy, mix gently. Overmixing can make them tough. Use a spatula to fold the dry ingredients into the wet ones. Stop mixing as soon as you see no dry flour. This keeps the batter airy. The right amount of moisture comes from the pumpkin puree and oil. The balance helps create that dreamy texture. Store your muffins in an airtight container. This keeps them fresh for up to three days. If you want them to last longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can stay fresh for up to three months. When you want to enjoy one, let it thaw at room temperature or warm it in the microwave. Always preheat your oven before baking. This ensures even cooking. Line your muffin tin with liners or spray it to prevent sticking. Fill each cup about two-thirds full. This gives your muffins space to rise without spilling over. Use a toothpick to check for doneness. If it comes out clean, your muffins are ready to enjoy! {{image_4}} You can easily make these muffins gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has xanthan gum for good texture. I recommend checking the bag for the right measurements. Your muffins will taste just as good! For a dairy-free version, swap the vegetable oil with melted coconut oil. You can also use dairy-free chocolate chips. These small changes keep the muffins moist and tasty. I have made them this way, and they were a hit! Want to mix it up? Try adding different spices! A pinch of ginger or allspice can give your muffins a unique twist. You can also use dark chocolate chips or even white chocolate. Each option adds a special flavor. You might also add nuts, like pecans or almonds, for extra crunch. To keep your pumpkin chocolate chip muffins fresh, let them cool completely. Place them in an airtight container. This helps lock in moisture and keeps them soft. You can also wrap them in plastic wrap before placing them in the container. Store them at room temperature for up to three days. For longer storage, consider freezing. Freezing muffins is easy and smart. First, allow the muffins to cool fully. Next, wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. You can freeze them for up to three months. To enjoy later, simply thaw them at room temperature. Reheating muffins makes them taste fresh again. For the best results, use an oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. If you are in a hurry, you can use a microwave. Heat them for 15-20 seconds. Enjoy your warm, delicious muffins! Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft. Then, blend it until smooth. This will give your muffins a fresh taste. Remember to drain any excess water for the best results. Muffins are done when a toothpick comes out clean. Insert it in the center of a muffin. If it has a few moist crumbs, it's safe to take them out. Watch for a golden top, too; that’s a good sign! Yes, you can. Use ripe bananas or applesauce as a natural sweetener. This will change the flavor, but it will still be tasty. You can also try using stevia or monk fruit for a sugar-free option. If your batter is thick, add a splash of milk. This will loosen it up. Mix gently until it reaches a smoother consistency. Be careful not to overmix, as this can make your muffins tough. You can add spices like ginger or cloves for extra warmth. Try mixing in some citrus zest for a fresh twist. A pinch of sea salt can also bring out the sweetness. Don't forget to use high-quality chocolate chips for the best taste! In this post, I covered how to make the best pumpkin chocolate chip muffins. We discussed key ingredients, step-by-step instructions, and helpful tips for great results. You also learned about storage options and variations for different diets. These muffins are easy to make and taste amazing. Whether you enjoy them fresh or freeze some for later, they offer a delicious treat for everyone. Baking can be fun, so give these muffins a try! Enjoy the delightful flavors you create.

Best Pumpkin Chocolate Chip Muffins

Indulge in the delightful flavors of Pumpkin Chocolate Chip Muffins with a nutty twist! These muffins combine pure pumpkin puree, rich chocolate chips, and optional walnuts for an extra crunch. Perfect for fall or any occasion, they're easy to make and bursting with flavor. Discover the complete recipe, including tips for a beautiful presentation, and bake a batch today that everyone will love! Click through to explore this tasty treat!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional for added texture)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by lining it with decorative paper liners or gently greasing it with cooking spray to prevent sticking.

    In a large mixing bowl, combine the pure pumpkin puree, vegetable oil, packed brown sugar, and granulated sugar. Use a whisk or electric mixer to blend the mixture until it’s smooth and homogenous.

      Introduce the eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Follow by stirring in the fragrant vanilla extract until it's well mixed.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt until uniformly distributed.

          Gradually incorporate the dry mixture into the wet pumpkin mixture, gently folding with a spatula or wooden spoon. Mix until just combined, taking care not to overmix, as this will keep your muffins light and fluffy.

            Gently fold in the semi-sweet chocolate chips and walnuts (if opting for a nutty crunch), ensuring they are evenly scattered throughout the batter.

              Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.

                Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                  Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely and develop their flavors further.

                    Vorbereitungszeit: 15 min | Gesamtzeit: 40 min | Portionen: 12 Muffins

                      - Präsentationstipps: For an extra touch, serve these delightful muffins warm, lightly dusted with powdered sugar. Alternatively, enjoy them as is or nestle them into a charming bakery box for a beautiful gift presentation, perfect for sharing the joy of flavors!