|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 23g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once the weather turns cooler we start craving the flavors of fall. This is the time to break out the pumpkin pie spice and find ways to incorporate delicious and nutritious pumpkin purée into just about any recipe. These muffins are filled with all of those incredible flavors, but with one extra special twist: chocolate chips. If you love throwing a handful of chocolate chips into your banana bread, you will certainly enjoy them in pumpkin muffins.
Intoxicating aromas will fill your kitchen when these pumpkin chocolate chip muffins are in the oven. It is hard to resist enjoying one right off the cooling rack. They're great for breakfast, brunch, bake sales, and as an afternoon snack with coffee or tea.
1 2/3 cups all-purpose flour
1 tablespoon pumpkin pie spice (homemade or store-bought)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups sugar
1/2 cup unsalted butter (softened)
1 cup pumpkin purée
1/2 teaspoon vanilla extract
1/3 cup milk
1 1/2 cups semi-sweet chocolate chips
Gather the ingredients. Preheat the oven to 350 F. Coat the wells of a muffin tin (or two) with cooking spray or use paper liners.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
Add the eggs, one at a time, and mix until blended.
Mix in the pumpkin purée and vanilla extract.
Alternately add the dry ingredients and the milk to the bowl, beginning and ending with the dry ingredients. Blend until incorporated.
Stir in 1 cup of the chocolate chips.
Fill the muffin cups 2/3 full. Sprinkle the tops with the remaining 1/2 cup of chocolate chips. Bake for about 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean (avoiding the chocolate chips).
Cool in the pan for 5 minutes then transfer to a wire rack and cool completely. Enjoy!
How to Store and Freeze
- Store leftover muffins at room temperature in an airtight container for up to 5 days. If your kitchen is especially warm, you can stash them in the fridge.
- Pumpkin muffins can also be frozen. Let cool completely and add to a zip-top freezer bag, squeezing out all of the excess air. Freeze for up to 2 months and defrost in the fridge before enjoying.
How Do You Make Your Own Pumpkin Spice?
If you don't happen to have any pumpkin pie spice on hand (or if it is sitting in your pantry for years), it's easy to make your own. Simply combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Mix together and store in an airtight container in a cool, dry place up to 6 months. Remember spices lose their flavor potency as they sit in your pantry, so be sure to check the dates before the holiday baking season begins.