I love how comforted and cozy they make me feel, and who doesn’t need that these days? These are much smaller than carving pumpkins and taste much better. Divide batter into liners using a cookie dough scoop or large spoon.. Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Pumpkin Chocolate Chip Muffin Ingredients. I used coconut oil instead, hold back a bit on the sugar and I used mix of dark and milk chocolate bars instead of chocolate chips. I used pumpkin from our garden, roasted it skin side down and the flesh didn’t turn brown. Next, Fold in chocolate chips. https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-muffins Stir in 1 cup of chocolate chips, being careful not to over-mix. I also tested with chocolate chunks; while they gave the same taste, I preferred the look of chips. Can I use dark chocolate chips? Attempted this recipe and the outcome was just superb Gemma! Heat oven to 350°. Pumpkins are not only a true superfood, full of vitamins and fiber, but I think their delightful flavor is welcome at any time! Paleo Pumpkin Chocolate Chip Muffins are healthier muffins loaded with coconut flour, warm spices, eggs, maple syrup, pure pumpkin, and mini semi-sweet chocolate chips. Pumpkin muffins make for a great dessert, after school snack or party offering. These muffins are soft and sweet, with the slightly savory taste of pumpkin and warming cinnamon. Add pumpkin and water. Defrost the muffins in a warm oven (300°F/150°C) or microwave briefly. For longer storage, freeze for up to 2 months. Chocolate Chip Pumpkin Muffins are the perfect snack, breakfast, or fall-flavored treat. the. How to store Pumpkin Muffins. Preheat oven to 350°F. Pumpkin puree: Use canned pumpkin puree, not the pumpkin pie mix. In a medium mixing bowl, mix cake mix and pumpkin puree until combined. Fold in the zucchini, cranberries, and all but 2-3 tablespoons of the chocolate chips. These chocolate chip muffins … Mix the wet and dry ingredients until it just comes together. Muffins come in all shapes and sizes. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week! How to Bake the Best Dairy-free Pumpkin Muffins. And it’s officially pumpkin season, so there’s that. Pumpkin Muffins With Chocolate Chips. These are so good! Bake for 15-17 minutes or until a toothpick inserted near the centre comes out clean. HOW TO MAKE HEALTHY PUMPKIN CHOCOLATE CHIP MUFFINS… Whisk until well-combined. is there any different between roasting the pumpkin or just steam pumpkin? Please let me know…. I love it and my family is crazy about it. These chocolate chip pumpkin muffins are the perfect Fall treat. If you are buying canned pumpkin, make sure that you buy pumpkin puree and not pumpkin pie filling. A Pumpkin version of the OH. If you love milk chocolate chips better than semi-sweet you can switch them out. Spice cake mix: You can use a yellow or white cake mix instead, but you’ll want to add in 2 teaspoons pumpkin pie spice. Mini Chocolate Chips: The mini chips are the perfect size for these cupcakes, they don’t overwhelm the top and perfectly dot throughout the middle. How to make The Best Pumpkin Muffins Recipe with Chocolate Chips: *Note: The full printable recipe card is at the bottom of this post. You’ll love the flavor of pumpkin combined with chocolate in these vegan chocolate chip pumpkin muffins. Grease your muffin pan with butter and fill your muffin pan with alternating layers of the pumpkin batter, chocolate chips, and cream cheese filling. — I always use canned pumpkin because it’s so quick and easy and tastes delicious. In a small bowl, combine sugar and cinnamon for the topping. Divide the batter between 12 muffin cups … Mix sugar, oil, eggs. They’re perfectly crispy on the outside, and super fluffy and tender on the inside. Baked Chocolate Chip Pumpkin Oatmeal Muffins are a moist, tender, and delicious, baked good that will fill your home with scents of fall. By the end of October, my blood type is pumpkin spice. Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 30 minute recipe perfect for breakfast or a sweet snack! Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Tools Used in the Making of These Chocolate Chip Pumpkin Cream Cheese Muffins: Ice Cream Scoop: Perfect for portioning the muffins and quickly scooping without blending the batter too much. Save your favorite recipes, articles, & more! Simply pour batter into a well greased bread pan and fill. This recipe was due for a little facelift as it hasn’t been re-photographed since 2016. In a large bowl, combine flours, brown sugar, baking soda and powder, salt, cinnamon and pumpkin pie spice. Mix until just combined. I *finally* re-created my original pumpkin muffin recipe, but added chocolate chips and wrote up a vegan / egg-free version for you. The infusion of real pumpkin puree makes these … Try this warm, sweet Chocolate Chip Pumpkin Muffins recipe for a delicious treat in any season! In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Pumpkin muffins make for a great dessert, after school snack or party offering. In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. Add a few extra chocolate chips on top prior to baking to have a more decorative look. Our family loves a good pumpkin bread. Instructions. Home » Breakfast » Chocolate Chip Pumpkin Muffins. Return to your bowl with the melted butter and ensure that it is not hot to the touch. Pumpkin Chocolate Chip Blender Muffins Our FAMOUS Blender Muffins are getting into the Fall spirit too! All rights reserved. Stir until just mixed. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt. Pumpkin and other squash seeds are one of the most nutritious foods. Bake for 25 to 30 minutes at 350 degrees. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. my question is . Or if you want to you can just leave them plain, but there’s nothing like a moist pumpkin muffin with chocolate chips! My recipe calls for canned pumpkin (which is, in fact, made from a variety of different squashes and not just pumpkin!) Would absolutely make again with chocolate chips and probably some chopped nuts. Chocolate chips: I am a massive fan of chocolate and pumpkin together, so I make my pumpkin muffins with chocolate chips. Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners. So, I decided to add chocolate chips in the muffins. Also, I added chocolate chips because nobody can tell me not to. Gently fold in 1 cup of the chocolate chips. Grease or line with silicone liners 12 muffin cups in a muffin tin; Prepare the muffin batter: In a medium bowl, mix together the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt.In another bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla and coconut milk until well combined. Pumpkin Spice Bread is a classic and these muffins with applesauce and chocolate chips are the perfect spin on a traditional recipe! It will be just as delicious! Hi Bold Bakers! Especially tasty when they are still warm, these Fold in the chocolate chips. Fold in chocolate chips. Look at the perfectly domed top on that baked muffin! Gradually add dry ingredients to wet ingredients until well combined. Our family loves a good pumpkin bread. Great for an indulgent breakfast, snack, or even dessert! Creating a Paleo, low carb, and keto-friendly muffin recipe. If you think pumpkins are just for the fall, think again! This makes a great pumpkin bread as well. They are an excellent match. Allow the — I always use canned pumpkin because it’s so quick and easy and tastes delicious. Join millions of other Bold Bakers. Chocolate chips: I like using dark chocolate chips as it helps to balance out the sweetness from the cake mix, but you can use whatever flavor you prefer. Keto Pumpkin Muffins – Chocolate Chips! You can never go wrong with baked goods when they involve pumpkin. Cake mix is the secret “ingredient” to making quick and easy muffin recipes. Canned Pumpkin: Different than your pumpkin … Chocolate Chip Pumpkin Muffins are soft fluffy muffins that are studded with semisweet chocolate and topped off with a sprinkling of sugar! These Pumpkin Muffins are sweet, fancy and gourmet with all the bells and whistles, but they are divine just with chocolate chips as well. Pumpkin bread is a nostalgic staple this time of year, and everyone should have a go-to recipe to pull out when the leaves start to change. https://www.food.com/recipe/pumpkin-chocolate-chip-muffins-3564 In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Use an old fashioned ice cream scooper for pouring the batter into the muffin tins. Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter. In a large bowl, combine the brown sugar, granulated sugar and vegetable oil. Toss occasionally until golden. Preheat the oven to 350º F (180ºC). Your email address will not be published. Whisk together the flour, For longer storage, freeze for up to 2 months. Allow to muffins to cool before enjoying. While I love dairy products, I … In a bowl, whisk together flour, baking powder, and baking soda. Like, best-ever kind of great. Pumpkin Spice Bread is a classic and these muffins with applesauce and chocolate chips are the perfect spin on a traditional recipe! POPULAR. Add eggs and vanilla, stir well. How To Make Gluten-Free Pumpkin Spice Muffins With Chocolate Chips | Tommy DiDario This video is unavailable because we were unable to load a message from our sponsors. Hi Gemma, It is my first time baking something with pumpkin so i was a bit skeptical, but i’m happy to say that it turned out good. Thanks a lot Gemma for your excellent website and ideas! When they boast just chocolate chips then I feel like the soft, fluffy pumpkin goodness really shines and when they are adorned with pecan streusel and maple drizzle, then it I more of a symphony of Fall. Registration confirmation will be e-mailed to you. Preheat oven to 400 F. Grease muffin pan or add paper muffin liners. These muffins … The muffins are tender and soft, with notes of cinnamon and nutmeg and chocolate chips in every … They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. Thanks ☺️. Coconut sugar is also reminiscent of fall taste as it has a bit of a maple flavor. Fold in chocolate chips. You can never go wrong with baked goods when they involve pumpkin. Spray 24 muffin cups with nonstick cooking spray or line with cupcake wrappers. Ingredients 2 cups (254 grams) all-purpose flour If you’d rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons or so of pumpkin pie spice. Bake for about 25-30 minutes, until a knife is inserted in the middle and … My recipe only calls for a cup of pumpkin puree. You can leave out the chocolate chips and add chopped pecans or walnuts. Blender Muffin. Put a mesh strainer over the bowl and add flour, sugar, baking soda, salt and cinnamon. In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until … Fold in chocolate chips. Thanks for another great recipe, Gemma! Store any leftovers in an airtight container at room temperature for up to 3 days. Chocolate Chip Pumpkin Muffins are moist, tender, and deliciously loaded with semi-sweet chocolate chips. In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Use homemade pumpkin pie spice in place of the cinnamon, nutmeg, and cloves. It’s moist yet sturdy, with just the right amount of sweetness. Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar. In a bowl, whisk together flour, baking powder, and baking soda. Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture. Made today with King Arthur Measure to Measure flour and they turned out great. Shares. Pumpkin is an awesome way to flavor a muffin, especially if you’re following a low carb diet. My kids said it is yummy ( another muffin recipe to keep whenever i want to sneak in some veggies ) . In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Here are the basic steps on how to make Pumpkin Muffins (and don’t forget to get the full recipe with measurements, on the page down below): Pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days.