Pumpkin Chocolate Chip Muffins with Warm Spices and Mini Chocolate Chips
By Mason Brooks
Prep
15 min
Cook
16 min
Total
31 min
Servings
12
Level
Easy
These Pumpkin Chocolate Chip Muffins are a good fall lunch item for kids․ Mini chocolate chips and honey or maple syrup combined with canned pumpkin make these muffins moist and soft․ Other spices, such as cinnamon, nutmeg, allspice, and cloves, and pockets of chocolate chips add flavor to these muffins․
The muffin batter is made with one bowl of butter, pumpkin puree, honey or maple syrup, and milk․ Eggs and vanilla are included in the muffin batter․ Baking soda and baking powder and salt and pumpkin pie spice are mixed into the batter․ White whole wheat flour is substituted to cut down on ingredients․ Mini chocolate chips are stirred into the batter to ensure even distribution, unlike full-size chips․
After incorporating flour and other chips into the batter, stir until the flour is well combined but do not stir further․ Avoid overmixing at this stage; overmixing is the biggest challenge in this recipe and can impact the texture of the finished product․ Use a large ice cream scoop to fill prepared muffin pans with batter․ Bake until a toothpick inserted in the center of a muffin comes out clean and the muffin tops are firm․
Serve muffins warm or at room temperature for breakfasts, snacks, and children's lunches․ Cool muffins in pans for 10 minutes․ Remove them from pans to a wire rack․ Store muffins at room temperature in airtight containers or freeze for later breakfasts․
Why you'll love this recipe
- Families get 12 muffins in each batch, Baking muffins can be a handy way to supply lunch or snack foods for children and other portable foods for school without needing extra mixing bowls․
- Mini chocolate chips are a favorite of kids and other chocolate fans for their easy incorporation into cookie dough and multiple bites of chocolate per cookie․
- Warm pumpkin pie spice and pumpkin puree give the drinks a fall flavor suitable for breakfast, Honey or maple syrup offer limited sweetness․
- Busy home bakers can freeze extra muffins made from this recipe because it is intended to provide portable breakfast and snack options for home bakers who don't have time to bake․
- The batter includes common pantry ingredients and canned pumpkin, Бaked goods made with this recipe can be prepared at home as holiday treats․
- A large scoop can be used to portion batter quickly, It is useful for serving a family or other large group or producing multiple batches of baked goods․
Ingredients
- •cooking spray (for greasing the muffin tin)
- •6 tbsp unsalted butter (85 g)
- •1 cup canned pumpkin puree (244 g; see notes for homemade puree)
- •½ cup honey or pure maple syrup (168 g)
- •¼ cup milk (60 mL; dairy or almond milk)
- •2 large eggs
- •1 tsp vanilla extract
- •1 tsp baking soda
- •½ tsp baking powder
- •½ tsp salt
- •1 tbsp pumpkin pie spice (or use the individual spices below)
- •1 ½ tsp cinnamon (use instead of pumpkin pie spice)
- •1 tsp allspice (use instead of pumpkin pie spice)
- •½ tsp nutmeg (use instead of pumpkin pie spice)
- •¼ tsp cloves (use instead of pumpkin pie spice)
- •1 ½ cups white whole wheat flour (180 g; regular whole wheat flour or all-purpose flour may be used)
- •½ cup chocolate chips (100 g; mini chocolate chips preferred)
Instructions
- 1
Preheat the oven to 350°F and spray a nonstick muffin tin with cooking spray.
- 2
Place the butter in a large bowl and melt it in the microwave.
- 3
Add the pumpkin puree, honey or pure maple syrup, and milk to the melted butter; whisk to combine.
- 4
Whisk in the eggs and vanilla extract.
- 5
Add the baking soda, baking powder, and salt, and whisk until well combined.
- 6
Whisk in the pumpkin pie spice, or the listed individual spices.
- 7
Use a rubber spatula to mix in the flour and chocolate chips, taking care not to overmix the batter.
- 8
Scoop the batter into the prepared muffin pan and add extra chocolate chips to the tops if desired.
- 9
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean. For mini muffins, bake about 12 minutes.
- 10
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
FAQ
Nutrition (per serving)
Calories
211
Protein
3g
Fat
10g
Carbs
29g
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