This is my go-to pumpkin muffins recipe – one of our favorite fall baking treats. These pumpkin muffins are soft, fluffy, moist, and full of pumpkin goodness!
Truly, is there any better way to embrace fall than the smell of fresh pumpkin muffins wafting from the oven? Add a delightful twist to this classic treat by throwing in some chocolate chips, and you’ve got a recipe that’s sure to become a family favorite. These pumpkin muffins are bursting with fall flavor and perfect for breakfast or an afternoon snack!
You can use canned pumpkin, or head over to my pumpkin puree recipe to see how to make and save your own pumpkin pure. I make a bunch of puree in the fall and freeze it to use all winter, mostly for these wonderful pumpkin muffins!
This recipe makes about 18 muffins. It’s enough to fill one 12 cup muffin pan and a fun fall silicone mold. A couple of our favorites are pumpkins [HERE or HERE] and (unrelated to fall but a kids’ favorite) this great dinosaur one [HERE]. Sometimes we bake all of the muffins with the fun shapes. I just spray the silicone with a nonstick baking spray and the muffins pop right out. The kids love them!
Happy baking, and I hope these muffins bring warmth to your autumn days!
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ginger
- 1 1/2 tsp cinammon
- 3/4 cup coconut oil (or neutral cooking oil)
- 1 cup sugar
- 2 eggs
- 2 cups pumpkin puree from one pie pumpkin (or 1 can of pumpkin puree)
- 1/3 cup milk
- 3/4 cups chocolate chips
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- In a medium-sized bowl, whisk together the coconut oil, granulated sugar, eggs, milk, and pumpkin puree until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix. It's okay if there are a few lumps.
- Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.
- Scoop the batter into a muffin pan, lined with liners. Fill each cup about 3/4 to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before enjoying.
- Store in an airtight container at room temperature for up to a week. A gallon ziploc bag works great.
Please let me know if you have any questions and I’ll get back to you as soon as possible.
| Tylynn |