Fall is all about indulging in some of the most delicious baked treats, and for many of us, pumpkin is the quintessential ingredient used in all those yummy baked goods.
Today, we’re flaunting these fabulous fall-inspired muffins filled with pureed pumpkin and enough chocolate chips to make your taste buds sing!
When the leaves begin to turn, we always run to our old recipe book to make these wonderfully comforting muffins, and we think you should, too.
The cool crisp air paired with a warm pumpkin-flavored treat make this season a comfy one. The flavor is so popular; it basically becomes its very own season at this point!
Autumn and pumpkin go hand in hand; it’s the perfect color and flavor to remind you of all the wonderous feels you get when this cozy time of year hits. From homemade pumpkin-spice lattes to cozy pumpkin-themed gifts, there’s a pumpkin-scented or flavored something to love.
So if you are looking for yet another way to celebrate the beloved flavor, these pumpkin chocolate chip muffins are it!
We’ve been making them every year for well over a decade, tweaking the recipe until we reached perfection. A little shmear of cream cheese or melty butter gives these the ultimate homey spin.
We like using the canned pumpkin for convenience and because it gives a more robust pumpkin flavor, but for a more natural and light flavor, go with home-roasted pumpkin.
Ever tried roasting pumpkin from home? We’re not talking about slicing open a ginormous carving pumpkin and turning it into the canned stuff. Although it can be done, the flavor isn’t quite right for recipes.
Instead, reach for a pie pumpkin (aka sugar pumpkin)! These bright orange winter squashes are petite and make adorable décor in the home, but are also perfect for soups, pies, and, you guessed it, these muffins!
If you were to look at both home-roasted and canned pumpkin, you’d notice immediately that the roasted and pureed pumpkin offers a much lighter consistency with a paler yellowish-orange hue. The canned pumpkin is a bit heartier in texture and much darker in color.
Feel free to use either canned or scratch pumpkin purée for this recipe! Just keep in mind, for an intense pumpkin flavor, your best bet is to reach for the canned stuff. Otherwise, for a more natural flavor, grab the squash and get to roasting!
Roasting pumpkin is easier than you think, and if you’ve ever tried roasting any winter squash (like butternut or acorn), then the steps are pretty similar!
All you need is a sugar pumpkin, typically found at farmer’s markets and most supermarkets this time of year, some olive oil, a chef’s knife, and a large spoon for scooping.
Wusthof 9-Inch Chef's Knife
The culinary workhorse every kitchen needs; perfect for slicing through just about anything.
Here’s how it’s done:
Preheat your oven to 375 degrees Fahrenheit. Wash and thoroughly dry your sugar pumpkin. Using a sharp chef’s knife, vertically slice the pumpkin in half.
Scoop all the seeds and pumpkin goop from inside and discard. You can also feel free to wash them up to make a roasted seeds snack.
Drizzle some olive oil inside of your pumpkin and use your hands to massage the oil throughout the inside of the flesh. Place the pumpkins on a sheet pan, face down and pierce a few holes through the skin.
Roast for about 45 minutes or until the pumpkin has softened. When the pumpkin has cooled enough to handle, scoop the squash from inside.
Either use some of the roasted pumpkin for the muffin recipe or use the canned stuff.
You’ll need a proper muffin tin to make these and we typically make them jumbo size. The recipe below makes 6 jumbo or 12 large.
Either use home-roasted and purred pumpkin, or grab a can for convenience. Just be sure the can states that it is 100% pumpkin and free from other fillers. We’ve used Libby’s for years and love the quality and flavor.
Libby's 100% Pure Pumpkin
For strong pumpkin-forward flavor, we always go with Libby's!
The recipe below makes either six jumbo muffins (that’s how we like them) or 12 large muffins! Use whatever you have, just keep in mind the baking time will vary depending on which size you use.
Wilton Jumbo Muffin Tin
The jumbo muffin tin is perfect for this recipe!
These pumpkin chocolate chip muffins are just what you need on a cool crisp weekend. They make a perfect treat to bring to friends and family members because everyone loves them.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1-1/2 sticks salted butter (softened or melted)
- 1/2 teaspoon of vanilla extract
- 1-1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Coat your muffin tin with cooking spray.
- Combine eggs, sugar, pumpkin, melted butter, and vanilla in a bowl. Whisk until all ingredients are combined and smooth.
- Combine flour, baking powder, baking soda, ground cinnamon, salt, and chocolate chips in a separate bowl.
- Combine the dry and wet ingredients just until combined well.
- Using a large scoop, place the batter in jumbo muffin cups, and bake for 20-25 minutes or until a toothpick is inserted and comes out clean.
- Let the muffins cool for at least five minutes, then remove. Enjoy every moist and flavorful bite.
These taste best warmed up, with melty butter smeared over the top. Now all you need is that blanket, a warm mug of coffee or tea, and a good book.
So if you love pumpkin season as much as we do, be sure to spoil yourself with a few gifts or get one for a friend.