Perfect Pumpkin Chocolate Chip Muffins

A little over a year ago I shared a recipe for Pumpkin Chocolate Chip Muffins. My daughters fell in love with these muffins! They love them so much that they ask for them every week. They are tasty and nutritious, so I’m happy to make them. I’ve made them approximately 50 times over this last year!

Because I’ve made them so many times, I’ve had the opportunity to refine the recipe. I’ve added an ingredient and adjusted the amounts I use of the other ingredients so that, according to my kids, they are “just right.” Another thing I did was figure out how to prepare the muffin batter in a single bowl. This saves time because I have fewer dishes to clean up after I make the muffins.

Ingredients

• 1 can (15 oz.) pureed pumpkin
• 1 1/2 cups flour (I use white whole wheat, but all-purpose is fine)
• 3/4 cup packed brown sugar
• 3 tablespoons ground flax seed
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/3 cup vegetable oil (I use avocado oil)
• 1/3 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup mini chocolate chips

Instructions

Preheat the oven to 400°F. Lightly grease the cups in a muffin tin or line them with cupcake liners.

Place the pumpkin, flour, and brown sugar in a large mixing bowl. Stir together. Add the flax seed, cinnamon, nutmeg, ginger, salt, vegetable oil, water, eggs, and vanilla extract. Stir together. Add the baking powder, baking soda, and chocolate chips. Stir until just combined.

Spoon into the muffin cups until they are nearly full. Bake for approximately 18 minutes (a toothpick inserted into the center of a muffin should come out clean). Yield: 12 muffins.

Click here to view a printable version of this recipe and nutrition facts for the muffins.

Notes

You don’t want to miss out on these! The savory flavors of pumpkin, cinnamon, nutmeg, and ginger are perfectly complemented by the sweet flavors of brown sugar and chocolate. Their flavor is truly incredible. Everyone I’ve fed them to loves them—even individuals who don’t like pumpkin! This is because the pumpkin flavor is subtle.

In addition to the flavor, these muffins are great because they are very nutritious. Pumpkin is packed with nutrients, including Vitamin A, Vitamin C, potassium, fiber, and iron. On occasion I’ve replaced some of the pumpkin with butternut squash and they still taste wonderful. I add ground flax seeds to the batter, which gives the muffins omega-3 fatty acids, lignans, and fiber. You can skip the flax seeds if you don’t have any, but you can’t tell they are in the muffins so it’s a great way to add some additional nutrients.

What yummy baked goods have you made recently? I’d love to hear about them!

Shared at the following:

Busy Monday and Over the Moon.