We're on a roll with the pumpkin season! And on that note, here are some delicious pumpkin chocolate chip muffins for you!
If you're into anything pumpkins, then you need to try these. The muffins are super tender, full of spiced pumpkin flavours and we're adding chocolate chips because we can. Why not, right?
I'm using the whole can of pumpkin puree, so no worries about having balance or something. And using that huge amount of pumpkin puree really brings out the pumpkin flavour that we're enjoying in this cosy autumn now.
I love making muffins as they're so easy, perfect size to enjoy and bring to any gathering. Well not that we're making lots of gatherings right now, but you get my point.
Lets Talk Ingredients
Pumpkin puree - The keyword here is "puree". Not pumpkin pie filling, alright? We're using just pure pumpkin puree with no added sugar or any other flavourings. You can use canned or make it yourself.
Pumpkin pie spice mix - I love all the spices mix in this. Don't skip it. If you don't have any on hands, just use the same amount of cinnamon powder.
Greek yogurt - Full fat. Helps making your muffins super tender and moist. You can use full fat natural yogurt or sour cream, no problem.
Chocolate chips - I love to use semisweet chocolate chips. You can, of course, use whatever you like.
Can I Bake These Muffins Into A Loaf?
If you're not into these cute little muffins look, then no worries. You're not weird.
In fact, I did a recipe testing of this by baking the batter in a 4.4x10 inch (11x25 cm) loaf pan. A 5x9 inch (13x23 cm) loaf pan works great also.
So yes you can bake these muffins into a loaf bread. The baking time would be different though, obviously. Bake for 60-70 minutes or until a skewer inserted in the center comes out clean.
I changed from loaf to muffins because I found these super cute muffin liners and thought, ooook, too cute, need to use them!
More Pumpkin Recipes
Check these out:
- Cream cheese filled pumpkin bread loaf
- Fudgy pumpkin cheesecake brownies
- Pumpkin dinner rolls
- Pumpkin cookies
Pumpkin Chocolate Chips Muffins
- 2 cup all purpose flour (260 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice mix
- 15 oz pumpkin puree (1 can) (425 g), room temperature
- 1 cup granulated sugar (200 g)
- ½ cup Greek yogurt (125 g), room temperature
- ⅓ cup oil (80 ml)
- 2 large eggs , room temperature
- 2 teaspoon vanilla extract
- ¾ cup chocolate chips (135 g)
- some more chocolate chips (optional), to sprinkle on top
- Mix all dry ingredients in a bowl, set aside.
- Add all wet ingredients, except chocolate chips, into another bowl. Using a hand whisk, mix until everything is well combined. Now add in dry ingredients followed with chocolate chips. Mix everything well, just don't over do it.
- Using an ice cream scoop, divide batter evenly into lined muffin pans. This recipe yields 16 muffins. Sprinkle some more chocolate chips on top.
- Bake in a preheated oven at 350ºF(175ºC) at lower ⅔ rack, no fan-forced, with top and bottom heat, for 25 minutes or until you insert a skewer into a muffin and it comes out clean. Remove from the oven and cool completely. Enjoy!
- Use spoon and level method when measuring (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips