Pumpkin Recipe: muffins and bread
Pumpkin Chocolate Chip Muffins
These warm, spiced pumpkin chocolate chip muffins are moist, cozy, and perfect for fall (or any time you're craving something comforting and nourishing). They're made with real pumpkin, simple ingredients, and just the right touch of sweetness.
This recipe works for mini muffins, regular muffins, mini loaves, and full loaves. I generally make all 4 baked items at once with this large portion recipe!
Ingredients
Dry Ingredients
3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons pumpkin spice
Wet Ingredients
3 cups white sugar
4 eggs
1 cup olive oil
2 teaspoons vanilla extract
3 ¾ cups pumpkin purée or stewed pumpkin
Mix-ins
2 cups chocolate chips (reserve some for topping)
Instructions
Preheat the oven to 350°F (175°C).
Grease mini muffin tins or standard muffin tins, or line with paper liners.Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice.Mix the wet ingredients:
In a separate large bowl, whisk together the sugar, eggs, olive oil, vanilla, and pumpkin until smooth and well combined.Combine:
Slowly add the dry mixture into the wet mixture, whisking or stirring until just combined. Be careful not to over-mix.Add chocolate chips:
Fold in the chocolate chips, reserving a handful to sprinkle on top.Fill muffin tins:
Portion batter into tins, filling each cavity about ¾ full. Top with remaining chocolate chips.Bake:
Mini muffins: Bake for 20 minutes
Regular muffins: Bake for 26 minutes
Mini loaves: 30 minutes
Full loaves: 50 minutes
Done when a toothpick comes out clean or with a few crumbs.
Cool:
Allow muffins to cool in the tin for 10 minutes before removing to a rack.
Notes & Tips
For extra moist muffins, avoid over-mixing the batter.
Try swapping chocolate chips for walnuts, pecans, or a mix of both.
Use homemade stewed pumpkin for even more wholesome flavor and nourishing fiber.