Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are soft, moist, and gently spiced, with pockets of melted chocolate in every bite. They have a tender crumb, a rich autumn flavour, and come together with very little effort, making them ideal for confident beginners. The recipe uses simple pantry ingredients and delivers bakery-style results at home. From start to finish, they are ready in about 40 minutes.

Ingredients

For the muffin batter

• 250g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp fine salt
• 200g soft light brown sugar
• 2 large eggs
• 240g pumpkin purée
• 120ml vegetable oil
• 1 tsp vanilla extract
• 150g chocolate chips

How to Make Pumpkin Chocolate Chip Muffins

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases and place it on the middle shelf so the muffins bake evenly.
• Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt. Stir well to distribute the spices evenly.
• Combine the wet ingredients: In a separate bowl, whisk the brown sugar, eggs, pumpkin purée, vegetable oil, and vanilla extract until smooth and glossy.
• Make the batter: Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing. Fold in the chocolate chips.
• Fill the cases: Divide the batter evenly between the muffin cases, filling each about three-quarters full for a good rise.
• Bake: Bake for 18 to 22 minutes, until well risen and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips

Why are my muffins dense?

Overmixing the batter can knock out air and lead to heavy muffins. Fold gently and stop as soon as the flour disappears.

How do I stop the chocolate chips sinking?

Toss the chocolate chips in a teaspoon of flour before folding them into the batter. This helps suspend them evenly.

Can I use fresh pumpkin instead of purée?

Yes, but it must be fully cooked, mashed smoothly, and well drained. Excess moisture will affect the texture.

Serving Suggestions

• Serve warm with a cup of tea or coffee
• Spread with a little butter for extra richness
• Add a drizzle of honey for a lightly sweet finish

Storage

Room temperature

Store in an airtight container for up to 2 days, keeping them away from direct heat.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze individually wrapped muffins for up to 3 months. Defrost at room temperature or warm gently in the oven.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 12g
• Saturated fat: 4g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs