Pumpkin Chocolate Chip Muffins Make the Coziest Fall Breakfast
Grab a freshly baked pumpkin chocolate chip muffin as you're rushing out the door! These homemade muffins make such a cozy, quick breakfast on a cool autumn day. From start to finish, they're ready in just 35 minutes! This pumpkin breakfast is way to use up leftover pumpkin but also a wonderful excuse to pop open a can and create all of the sweet and savory pumpkin recipes your heart desires. Plus, there's no better companion to a pumpkin spice latte.
Do chocolate and pumpkin taste good together?
The combination might sound odd to those who have not tried it, but pumpkin and chocolate are a magical pair. Earthy, slightly sweet, and acidic pumpkin pairs very well with the rich, sweet, and creamy chocolate. Not a chocolate person? Substitute 3/4 cup of toasted pecans or walnuts or omit the mix-ins all together! Just know that the muffins will likely be baked through two to three minutes before the recommended bake time.
What is the difference between pumpkin puree and canned pumpkin?
In short: they are the same thing! The canned pumpkin that lines supermarket shelves during the fall is, in fact, packed with smooth pumpkin puree. A fun fall activity Ree Drummond loves to do is make her own pumpkin puree for all of her Thanksgiving recipes. Just be sure not to grab the pumpkin pie mix since it has added sugar and other ingredients. Always look for pure, 100% pumpkin!
How can I use leftover pumpkin puree?
A standard 15-ounce can of pumpkin puree contains just under 2 cups of pumpkin. This recipe calls for 1 cup, so you'll have some leftover. The good news is, there are tons of ways to use canned pumpkin! Make a batch of pumpkin pancakes or pumpkin spice latte overnight oats for a scrumptious fall breakfast. You can also stir some into a pot of pumpkin chili or save yourself a trip to the coffee shop by making an at-home pumpkin spice latte!
What's the best way to store pumpkin chocolate chip muffins?
Store the muffins in an airtight container for up to three days at room temperature. The pumpkin and oil in the muffins will help keep them tender and moist! You can also freeze the muffins for up to three months.
Yields: 12 servings
Prep Time: 10 mins
Total Time: 35 mins
Ingredients
Baking spray with flour
1 c.
unsweetened pumpkin puree
1/2 c.
packed light brown sugar
1/2 c.
granulated sugar
1/2 c.
vegetable oil
2
large eggs
1/4 c.
buttermilk
1/2 tsp.
vanilla extract
1 1/2 c.
all-purpose flour
1 tsp.
pumpkin pie spice
3/4 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1 c.
mini semisweet chocolate chips, divided
Directions
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners, or spray with baking spray with flour.
In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ? cup mini chocolate chips.
Using a ?-cup measuring cup or scoop, drop a level scoop of batter into each lined muffin cup. Top the scooped batter evenly with the remaining ? cup mini chocolate chips.
Bake until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
Tip: Double the recipe and freeze half the muffins. Take them out to defrost overnight at room temperature for a fresh treat!
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