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Creamy Pumpkin Chocolate Chip Muffins: Best Easy Fall Treat

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The softest crumb with tiny pockets of melted chocolate, these creamy pumpkin chocolate chip muffins are the edible equivalent of wrapping your hands around a warm mug on a chilly morning. They’re simple to make, deeply satisfying, and full of cozy fall flavor.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 2 large eggs, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined (like wet sand). Let cool for a minute.
  3. Add the eggs and extra yolk one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Add the pumpkin puree and whisk until fully incorporated. The batter may look slightly curdled—that’s normal.
  5. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  6. Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula after each. Mix just until no streaks of flour remain; a few lumps are fine.
  7. Fold in the chocolate chips with a few gentle strokes. Reserve a handful to sprinkle on top before baking.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be domed and spring back when lightly pressed.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra domed tops, let the batter rest for 10 minutes after mixing. Don’t overmix the batter to avoid tough muffins. Check pumpkin puree for water content and blot if watery. Use room temperature eggs. Rotate the pan halfway through baking for even browning. Let muffins cool completely before storing to prevent sticky tops.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, easy muffin recipe, creamy pumpkin muffins, one-bowl muffins

Find it online: https://cheerycrisp.com/creamy-pumpkin-chocolate-chip-muffins-best-easy-fall-treat/