why make this recipe
Pumpkin Chocolate Chip Muffins are a delightful treat that combines the warm flavors of pumpkin and spices with the sweet richness of chocolate. They are perfect for breakfast, snacks, or even dessert. This recipe is easy to follow, and the muffins turn out moist and flavorful every time. They are a fantastic way to enjoy fall flavors any time of the year!
how to make Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
- 1 1/2 cups all-purpose flour
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together pumpkin puree, almond butter, eggs, brown sugar, and vanilla until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Pumpkin Chocolate Chip Muffins
Serve these muffins warm or at room temperature. They are delicious on their own or with a smear of butter. You can also enjoy them with a cup of coffee or tea for a perfect treat during your morning routine or afternoon snack.
how to store Pumpkin Chocolate Chip Muffins
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for about a week, or you can freeze them for up to three months. Just make sure to wrap them well before freezing!
tips to make Pumpkin Chocolate Chip Muffins
- For extra flavor, you can add chopped nuts or dried fruit to the batter.
- If you like your muffins sweeter, feel free to increase the brown sugar slightly.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
variation
You can easily change up this recipe by using different nut butters, such as peanut butter or sunflower seed butter. You can also swap out chocolate chips for other mix-ins like dried cranberries or raisins for a fruity twist!
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin! Just steam or roast the pumpkin until it’s soft, then blend until smooth to use as a puree.
2. Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
3. How can I make these muffins vegan?
To make these muffins vegan, replace the eggs with flax eggs or applesauce and use a plant-based yogurt instead of almond butter if preferred.