Hamdi Saidani This Pioneer Woman Pumpkin Chocolate Chip Muffins recipe is a moist and fluffy treat, which is made with pumpkin puree and mini chocolate chips. It’s the perfect fall breakfast, ready in about 35 minutes.
Pioneer Woman Pumpkin Chocolate Chip Muffins Ingredients
- Baking spray with flour
- 1 cup unsweetened pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup mini semisweet chocolate chips, divided
How To Make Pioneer Woman Pumpkin Chocolate Chip Muffins
- Prep oven and mix wet ingredients: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or spray it with baking spray. In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.
- Combine the batter: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir with a spatula only until the ingredients are just combined. Gently fold in ¾ cup of the mini chocolate chips.
- Fill muffin cups: Using a ⅓-cup measuring cup or a large scoop, fill each lined muffin cup with a level scoop of batter.
- Top and bake: Sprinkle the tops of the batter evenly with the remaining ¼ cup of mini chocolate chips. Bake for 20 to 22 minutes, or until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean.
Recipe Tips
- How to get the fluffiest muffins? The most important tip is to not overmix the batter. Once you combine the wet and dry ingredients, stir only until you no longer see streaks of flour. Overmixing develops gluten and will result in dense, tough muffins.
- Can I use regular-sized chocolate chips? Yes, but the mini chocolate chips are recommended because they distribute more evenly throughout the muffins, ensuring you get chocolate in every bite.
- Can I make these without buttermilk? Yes. To make a quick buttermilk substitute, add ½ tablespoon of lemon juice or white vinegar to a measuring cup, then fill with regular milk to the ¼ cup line. Let it sit for 5 minutes before using.
- How to add extra texture? A ½ cup of chopped pecans or walnuts would be a delicious addition. Fold them in along with the chocolate chips.
What To Serve With Pumpkin Chocolate Chip Muffins
These muffins are a perfect breakfast or snack on their own, but they are also delicious with:
- A pat of salted butter when they’re still warm
- A tall glass of cold milk
- A hot cup of coffee or a pumpkin spice latte
How To Store Pumpkin Chocolate Chip Muffins
- Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 4 days.
- Freeze: Let the muffins cool completely, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
Pumpkin Chocolate Chip Muffins Nutrition Facts
- Serving Size: 1 muffin
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my muffins dense instead of fluffy?
This is almost always caused by overmixing the batter. For the most tender muffins, mix the wet and dry ingredients together as little as possible.
Can I use fresh pumpkin puree instead of canned?
It’s best to use canned pumpkin puree. Homemade puree can have a much higher water content, which can make the batter too thin and result in dense, wet muffins.
Can I make this recipe as a loaf bread?
Yes. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Scones Recipe
- Pioneer Woman Pumpkin Pancakes Recipe
- Pioneer Woman Pumpkin Banana Bread Recipe
Pioneer Woman Pumpkin Chocolate Chip Muffins Recipe
Description
Incredibly moist and fluffy pumpkin muffins packed with warm spices and mini chocolate chips, perfect for a quick and easy autumn breakfast or snack.
Ingredients
Instructions
- Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together pumpkin, both sugars, oil, eggs, buttermilk, and vanilla.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir until just combined.
- Fold in ¾ cup of the mini chocolate chips.
- Scoop the batter evenly into the muffin cups.
- Sprinkle the remaining ¼ cup of chocolate chips over the tops of the muffins.
- Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Notes
- u003cliu003eDo not overmix the batter; a few lumps are perfectly fine and will result in a more tender muffin.u003c/liu003eu003cliu003eUse pure canned pumpkin, not pumpkin pie filling.u003c/liu003eu003cliu003eThe muffins are done when the tops spring back when lightly touched.u003c/liu003eu003cliu003eThese are a great make-ahead breakfast and they freeze beautifully.u003c/liu003e
Pioneer Woman Pumpkin Chocolate Chip Muffins Recipe
