Chocolate Chip Pumpkin Muffins
If you’re looking for a bakery style pumpkin muffin to enjoy with your brunch during the holiday season, you’ll love my Chocolate Chip Pumpkin Muffins!
Ingredients
Pumpkin Muffins
- 300 g all-purpose flour plain flour
- 100 g brown sugar
- 70 g caster sugar superfine sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarb soda baking soda
- 1/2 tsp salt
- 2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp cloves powder
- 1/4 tsp nutmeg freshly grated or powdered
- 300 g pumpkin puree canned or home-made (see notes)
- 125 g milk room temperature
- 3 eggs 55g each, room temperature
- 125 g vegetable oil
- 7 g vanilla extract
- 400 g semi-sweet mini chocolate chips
Instructions
Pumpkin Muffins
- Preheat a fan forced oven to 180C / 355F (200C / 395F for no fan). Spray or line a 12-hole muffin tray with oil spray or cupcake liners.
- Combine dry ingredients - To a large mixing bowl, add the flour, brown sugar, caster sugar, baking powder, bicarb soda, salt, cinnamon, ground ginger, ground cloves and nutmeg. Use a whisk to combine.
- Add wet to dry - To a separate bowl or jug add the pumpkin puree, milk, eggs, vegetable oil and vanilla and whisk to combine. Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and use a spatula to fold through.
- Bake - Divide the mixture evenly between the 12 muffin liners. Bake for 5 minutes, then turn the temperature down to 150C / 300F (170C / 340F for no fan) and bake for an additional 15 minutes. You’ll know they’re baked when you insert a toothpick into the middle, and it comes out clean. I just touch one of the tops and if it bounces back, they’re done.
- To finish decorating - Once baked, take out of the oven and sprinkle with remaining chocolate chips. The heat will help melt and stick them to the muffins. For a crispier muffin top, sprinkle with course sugar right before baking.
Video
Notes
Storage - Muffins can be stored in an airtight container for up to three days.
Nutrition - is based on per muffin. This recipe makes 12 muffins.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
How To Make Your Own Pumpkin Puree!
You can make your own pumpkin puree by baking halved, seedless pumpkin (cut side down) on a lined tray at 180°C (350°F) for 90 minutes. Let it cool, then scoop the pumpkin away from the skin and blend in a food processor until smooth. Finish by straining the puree in a cheesecloth-lined sieve overnight. That’ll get rid of the water and leave you with the fluffiest pumpkin flavored muffins.
Nutrition
Calories:387kcal | Carbohydrates:49g | Protein:7g | Fat:17g | Saturated Fat:9g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Trans Fat:0.03g | Cholesterol:45mg | Sodium:269mg | Potassium:343mg | Fiber:5g | Sugar:25g | Vitamin A:3274IU | Vitamin C:1mg | Calcium:93mg | Iron:4mg
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