Pumpkin Chocolate Chip Muffins

Once the temperature starts to drop, I look for ways to add pumpkin and spices to everything. I love the orange-brown color, like the changing foliage that gives pumpkin baked goods. Not to mention the robust flavor and delicate texture it offers.

Regardless of the season, I tend to add chocolate to whatever I can. What doesn’t improve with the addition of decadent chocolate? If you’ve never eaten chocolate and pumpkin together, this is a delicious combination. Sweet pumpkin pairs remarkably well with the slight bitterness of chocolate. Add pumpkin pie spice and the taste is reminiscent of spiced Mexican chocolate.

This recipe requires no blender and is ready in under an hour. All you need are two bowls and something to stir. It uses an entire 15-ounce can of mashed pumpkin, so they’re incredibly moist, and you don’t have to figure out what to do with leftover mashed pumpkin.

Variations on Pumpkin Chocolate Chip Muffins

Spicy pumpkin and chocolate already make a delicious pairing, but there are still many ways to make this recipe your own:

• Add 1/2 cup chopped toasted nuts. You can use rich and sweet pecans or mild and buttery walnuts. Roast the nuts on a baking sheet in a 350°F oven for 8 to 10 minutes or until lightly browned and smelling nutty.
• Use different types of chocolate chips. You don’t have to use semi-sweet chocolate. If you want sweeter muffins, you can use white or milk chocolate, and if you want a deeper, earthier flavor, try dark chocolate. You can even try cinnamon chips or a mix of your favorites.
• Add a topping. Sprinkle the muffins with coarse sugar, pumpkin seeds, additional chocolate chips, or finely chopped toasted nuts before baking.
• Make them double chocolate. To make Chocolate Chip Pumpkin Muffins, reduce the flour to 1 1/2 cups and add 1/2 cup cocoa powder. You can use either Dutch-made or natural cocoa powder.

How to prevent chocolate chips from sinking

You revel in the prospect of perfectly placed chocolate chips in the muffins, only to have your heart sink as much as the chocolate. While still tasty, it doesn’t have the look you want.

Unfortunately, gravity still works in the oven. There are a few techniques you can try to keep the chocolate chips evenly suspended.

• Save a tablespoon or two of the flour mixture and brush it over the chocolate chips before adding them to the batter. The dry flour around the chocolate chips should help suspend them better in the batter.
• Use smaller chips. Larger chocolate chips or chunks are heavier, making them sink more easily. Try mini chocolate chips or chop the chocolate into smaller pieces.
• Fold some of the chocolate chips into the batter, reserving the rest to sprinkle on top before baking. The chips on the batter should either stay up or at least not sink that far.

Ultimately, the texture of the batter and the size of the chocolate chips will determine if the chocolate will sink. Luckily, this batter is thick and easily handles standard or mini chocolate chips.

serving suggestions

Muffins are great for breakfast, on the go, as an afternoon snack, or even for dessert. Pumpkin Chocolate Chip Muffins would be a festive way to start Halloween or Thanksgiving morning. I’ll be enjoying these all season long alongside a pumpkin spice coffee or warm chai.

Storage Instructions

These muffins will keep at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week. If you keep them in the fridge, let them come to room temperature before serving.

These muffins freeze well and can be frozen for up to two months. Thaw them on the counter, or for a quick weeknight breakfast, you can defrost them in the microwave for about 30 seconds.

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• Blue Berry muffins
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• Oatmeal muffins with raisins, dates and walnuts
• Strawberry Oatmeal Muffins