These chocolate chip pumpkin muffins are moist, light, and airy. They are made with pumpkin puree, pumpkin spice, and loaded with chocolate chips. Classic homestyle muffins just like grandma used to make.
Table of Content
These muffins are the old-fashion homemade muffins like mom used to make for breakfast over the weekends. They are not like the ones you get at the bakery: loaded with baking powder or baking soda.
About these muffins
I've used my oil-based vanilla cake recipe as a base for these muffins. The recipe is very simple and easy to make. Whipping the eggs with the oil and sugar gives these muffins their moist, light, and airy texture. The homemade pumpkin puree adds a lovely flavor and color along with vanilla extract. The chocolate chips look especially beautiful dispersed all around the muffins.
We do not frost these muffins. But you can add a sugar glaze just like the one I used when I made my chocolate chip pumpkin cake.
Ingredients and substitutes
- Flour - I am using plain all-purpose flour for this recipe. If you use self-raising flour, just reduce the baking powder amount by ½ tsp.
- Pumpkin puree - Today, I am using homemade pumpkin puree. But, you can also use canned pumpkin puree.
- Spices - We have some wonderful combination of cinnamon, nutmeg, and ground ginger, along with my homemade pumpkin spice. If you don't have ground ginger, you can omit the cinnamon and nutmeg and use ½ teaspoon of gingerbread spice.
- Sugar - I am using white sugar and that is mainly to keep the bright pumpkin color.
- Oil - Keeps this cake light and airy. Do not substitute the oil with butter in this cake. I have other pumpkin cake recipes with butter linked below.
- Sour cream - Adds a soft and tender crumb. You can also use yogurt instead of sour cream.
Step by step instructions
- Preheat the oven at 340° F or 170°C.
- Grease and flour 2 x muffins pan with cupcakes liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) - and set aside.
- In a bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute.
- Then, gradually add the sugar. Once all the sugar is in, continue to whip until light and foamy - ribbon stage (see video).
- Next, gradually add the oil, followed by the sour cream and pumpkin puree.
- Then, add the flour and combine well, but do not over mix.
- Finally, add the chocolate chips and combine well.
- Pour batter into the muffin cups. I made 18 small muffins, but you can also make 12 large or 15 medium size muffins with this batter.
- Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes. Then, invert and cool completely on the cooling rack.
- Enjoy!
Frequently asked questions
These pumpkin muffins will keep at room temperature for 2 days and in the fridge for up to a week. Make sure to keep leftover cake wrapped well in the fridge to prevent drying out.
Yes, these muffins freezes beautifully for a month or more.
Try caramel sauce, butterscotch sauce, chocolate ganache, or even a cream cheese frosting.
Yes, you can use your favorite chocolate bar chopped into small pieces.
Using unsalted butter means you can control the amount of salt in the recipe. Having said that, you can use salted butter in most cakes and omit the salt in the recipe.
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Printable Recipe
Chocolate Chip Pumpkin Cake muffins
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 ¾ cup (220 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon powder
- ½ teaspoon Pumpkin spice
- ½ teaspoon Ground ginger
- ⅛ tsp Nutmeg (freshly grated)
- 2 Eggs (large)
- ¾ cup (150 g) Sugar
- ½ cup (120 ml) Oil (cooking)
- ⅓ cup (80 ml) Sour cream
- ¾ cup (180 ml) Pumpkin puree
- ¾ cup (180 g) Chocolate chips
Instructions
- Preheat the oven at 340° F or 170°C.
- Grease and flour 2 x muffins pan with cupcake liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) - and set aside.
- In a bowl of a stand mixer, with whisk attachment, whip the eggs for a minute.
- Then, gradually add the sugar. Once all the sugar is in, continue to whip until light and foamy - ribbon stage (see video).
- Next, gradually add the oil, followed by the sour cream and pumpkin puree.
- Then, add the flour and combine well, but do not over mix.
- Finally, add the chocolate chips and combine well.
- Pour batter into the muffin cups. I made 18 small muffins, but you can also make 12 large or 15 medium size muffins with this batter.
- Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes. Then, invert and cool completely on the cooling rack.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ashu Gupta
What can I add to substitute egg in this recipe?
Thanks
Veena Azmanov
This recipe works better with eggs Ashu. I have not tested without
Ashu Gupta
Thanks a lot!!