Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar. Hi Gemma, It is my first time baking something with pumpkin so i was a bit skeptical, but i’m happy to say that it turned out good. If you are buying canned pumpkin, make sure that you buy pumpkin puree and, Here are the basic steps on how to make Pumpkin Muffins (and don’t forget to. Thanks a lot Gemma for your excellent website and ideas! Look at the perfectly domed top on that baked muffin! Like, best-ever kind of great. Use homemade pumpkin pie spice in place of the cinnamon, nutmeg, and cloves. Kylee’s Notes & FAQs. Thanks for another great recipe, Gemma! Tools Used in the Making of These Chocolate Chip Pumpkin Cream Cheese Muffins: Ice Cream Scoop: Perfect for portioning the muffins and quickly scooping without blending the batter too much. And if you’re a fan of all things pumpkin this recipe is a great option for you. Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. Bake for about 25-30 minutes, until a knife is inserted in the middle and … However, you can still enjoy them a day or two later. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Thanks for this lovely recipee… can I make this cup cakeS in microwave? Pumpkin Chocolate Chip Muffin Ingredients. In a small bowl, combine sugar and cinnamon for the topping. Fill muffin cups around 3/4—all the way full. Thanks for your inspiration and support, I got back to baking after 35 years.. hi gemma. These muffins are soft and sweet, with the slightly savory taste of pumpkin and warming cinnamon. These keto pumpkin muffins are the perfect way to start your Autumn morning. Extra Virgin Olive Oil helps the muffins bake and stay light in texture. Enter the Bold Baker Challenge for a Chance to Win a $275 Gift Card! They were surprised when i told them that… Read more ». These Chocolate Chip Pumpkin Muffins truly are the best ever! Stir until just mixed. Cake mix is the secret “ingredient” to making quick and easy muffin recipes. Mix sugar, oil, eggs. Pumpkin bread is a nostalgic staple this time of year, and everyone should have a go-to recipe to pull out when the leaves start to change. Gently fold in 1 cup of the chocolate chips. Used the substitution chart and used buttermilk (some left over from a ricotta attempt) instead of eggs. In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt until well combined. These chocolate chip muffins … Defrost the muffins in a warm oven (300°F/150°C) or microwave briefly. Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set aside. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate … SO. These chocolate chip pumpkin muffins are the perfect Fall treat. Join millions of other Bold Bakers. Fold in the zucchini, cranberries, and all but 2-3 tablespoons of the chocolate chips. Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack. How to store Pumpkin Muffins. Pumpkin banana muffins are fun, delicious, easy to make, orange-colored & topped with mini chocolate chips! Whisk together the flour, Coconut sugar is also reminiscent of fall taste as it has a bit of a maple flavor. My recipe calls for canned pumpkin (which is, in fact, made from a variety of different squashes and not just pumpkin!) Fold in chocolate chips. Muffins come in all shapes and sizes. Whisk until well-combined. Fold in chocolate chips. Dark chocolate chips are used in this recipe, but feel free to use milk, semi-sweet or even white chocolate chips. Let cool and enjoy! Add pumpkin puree and milk and stir until completely combined. So, I decided to add chocolate chips in the muffins. Our family loves a good pumpkin bread. Gradually add dry ingredients to wet ingredients until well combined. This recipe is so simple, you won’t even need to refer to it in the future. https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-muffins Allow to muffins to cool before enjoying. And it’s officially pumpkin season, so there’s that. Your email address will not be published. Stir. Chocolate Chip Pumpkin Muffins are moist, tender, and deliciously loaded with semi-sweet chocolate chips… Muffins with and without chocolate chips. Transfer batter into 2 prepared muffin tins, about ⅔ of the way full, and sprinkle with a few extra chocolate chips on top. The BEST Pumpkin Muffins with Chocolate Chips. If you love milk chocolate chips better than semi-sweet you can switch them out. These muffins so much we’ve made two batches in the last week alone! Ingredients 2 cups (254 grams) all-purpose flour Grease your muffin pan with butter and fill your muffin pan with alternating layers of the pumpkin batter, chocolate chips, and cream cheese filling. Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture. Preheat oven to 400 F. Grease muffin pan or add paper muffin liners. I used coconut oil instead, hold back a bit on the sugar and I used mix of dark and milk chocolate bars instead of chocolate chips. Grease or line with silicone liners 12 muffin cups in a muffin tin; Prepare the muffin batter: In a medium bowl, mix together the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt.In another bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla and coconut milk until well combined. In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt. Our family loves a good pumpkin bread. Defrost in a warm oven (300°F/150°C) or microwave briefly. You may be familiar with the large pumpkins that we carve into jack o’ lanterns during Halloween, but these are very stringy and not very good for eating. Hi Bold Bakers! Chocolate Chip Pumpkin Muffins are moist, tender, and deliciously loaded with semi-sweet chocolate chips. If you want to roast and puree your own squash and can’t find some pumpkin, you can use a butternut or acorn squash for this recipe. I love a pumpkin and chocolate combination. In a bowl, whisk together flour, baking powder, and baking soda. Here are the basic steps on how to make Pumpkin Muffins (and don’t forget to get the full recipe with measurements, on the page down below): Pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. These are much smaller than carving pumpkins and taste much better. Pumpkin muffins make for a great dessert, after school snack or party offering. While I love dairy products, I … These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. You can store pumpkin muffins by placing them in an airtight container, covering them with plastic wrap or foil, or you can store them in a food-safe resealable bag. Or if you want to you can just leave them plain, but there’s nothing like a moist pumpkin muffin with chocolate chips! How To Make Gluten-Free Pumpkin Spice Muffins With Chocolate Chips | Tommy DiDario This video is unavailable because we were unable to load a message from our sponsors. If you are using ad-blocking software, please disable it and reload the page. In a large bowl, add pumpkin puree, sugar, brown … These pumpkin chocolate chip muffins are not as fussy as lots of other muffin recipes, and they turn out great. Interested on trying this muffin recipe. Please let me know…. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, … More Keto Muffins HOW TO MAKE HEALTHY PUMPKIN CHOCOLATE CHIP MUFFINS… Whole wheat pastry flour keeps the pumpkin muffins lighter and healthier. Stir in 1 cup of chocolate chips, being careful not to over-mix. My kids said it is yummy ( another muffin recipe to keep whenever i want to sneak in some veggies ) . Set aside. Preheat the oven to 350º F (180ºC). If you decide to roast your own pumpkin for this recipe, you can wash the seeds until all flesh is removed, dry very well and toss with olive oil and salt. Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter. The BEST Pumpkin Muffins with Chocolate Chips. How to Bake the Best Dairy-free Pumpkin Muffins. Fill greased or paper-lined … Creating a Paleo, low carb, and keto-friendly muffin recipe. Return to your bowl with the melted butter and ensure that it is not hot to the touch. Chocolate Chip Pumpkin Muffins are soft fluffy muffins that are studded with semisweet chocolate and topped off with a sprinkling of sugar! Pumpkin muffins with chocolate chips are best served warm, right out of the oven after being dipped in the sugar and spice mixture. Blender Muffin. Baked with pumpkin and gooey chocolate chips, this muffin recipe is an easy breakfast option or fall treat. A Pumpkin version of the OH. 3 Ingredient Chocolate Chip Pumpkin Muffins Quick, Easy and SO GOOD! Fold in chocolate chips. These Pumpkin Muffins are loaded with chocolate chips and spices for a fall breakfast, treat, or snack the whole family will love! I love how comforted and cozy they make me feel, and who doesn’t need that these days? Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week! Add a few extra chocolate chips on top prior to baking to have a more decorative look. In a separate bowl, whisk sugar, eggs, oil, pumpkin puree, vanilla, and milk until combined. I threw some chocolate chips into this recipe because I’m a grown-up and I can do what I want. Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Add pumpkin and water. Bake for 15-17 minutes or until a toothpick inserted near the centre comes out clean. In a medium mixing bowl, mix cake mix and pumpkin puree until combined. Pumpkin muffins make for a great dessert, after school snack or party offering. Fill greased or paper-lined muffin cups three-fourths to almost all the way full. Gradually add dry ingredients to wet ingredients until well combined. And the chocolate chips in these keto pumpkin muffins certainly don’t hurt! Mix until just combined. They should keep for 2-3 days. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners. Mix the wet and dry ingredients until it just comes together. Chocolate Chip Pumpkin Muffins are the perfect snack, breakfast, or fall-flavored treat. This makes a great pumpkin bread as well. Mini Chocolate Chips: The mini chips are the perfect size for these cupcakes, they don’t overwhelm the top and perfectly dot throughout the middle. For a brief period in the fall, you can find sugar baby pumpkins for eating. Home » Breakfast » Chocolate Chip Pumpkin Muffins. Can I use dark chocolate chips? Add chocolate chips, if desired. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Use a 1/3 cup scoop to fill muffin tins about 3/4 full. I *finally* re-created my original pumpkin muffin recipe, but added chocolate chips and wrote up a vegan / egg-free version for you. Simply mix a can of pumpkin puree with a box of spice cake mix, and then dump in a bunch of chocolate chips. Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 30 minute recipe perfect for breakfast or a sweet snack! allrecipes.com.au/recipe/20247/pumpkin-muffins-with-chocolate-chips.aspx Spray 24 muffin cups with nonstick cooking spray or line with cupcake wrappers. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. A handful of simple ingredients are all that stand between you and … Use regular chocolate chips if you prefer! See post tips for making vegan gluten-free muffins as well. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. In a bowl, whisk together flour, baking powder, and baking soda. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Instructions. Thanks ☺️. 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