Moist Pumpkin Chocolate Chip Muffins: Your New Go-To Coffee Shop Treat! 🎃🍫✨
1. Introduction
If you’re craving a bakery-style delight that combines the rich, comforting flavors of fall with the indulgence of chocolate chips, you’re in luck! These moist pumpkin muffins are the perfect addition to your breakfast table or afternoon coffee break. Whether you call them coffee-shop style pumpkin muffins or a decadent chocolate chip pumpkin muffin recipe, this easy-to-make treat is guaranteed to satisfy. With a tender crumb, flavorful pumpkin aroma, and gooey chocolate chips, these muffins are truly irresistible. Read on to discover how to make these delightful moist pumpkin muffins from scratch and elevate your baking game.
2. Ingredients for Perfect Moist Pumpkin Muffins
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 cup (180g) semi-sweet chocolate chips
3. How to Make Moist Pumpkin Chocolate Chip Muffins
Prep the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray to ensure your muffins come out effortlessly.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures all your spices and leavening agents are evenly distributed, contributing to the perfect rise and flavor.
Combine the Wet Ingredients
In a separate bowl, whisk together the brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until smooth and well blended. This mixture will give your muffins that moist, tender texture.
Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredient bowl, stirring gently until just combined. Do not overmix, as this can develop gluten and make your muffins dense.
Add Chocolate Chips
Fold in the semi-sweet chocolate chips carefully, ensuring an even distribution without overmixing.
Bake the Muffins
Divide the batter evenly among the muffin cups. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes before transferring them to a wire rack.
4. Storage Tips for Moist Pumpkin Muffins
To keep your moist pumpkin muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them individually wrapped, then thaw at room temperature or reheat in the oven. This ensures every bite remains soft and flavorful.
5. Serving Suggestions and Pairings
These flavorful muffins are excellent when paired with a hot cup of coffee or tea. For an extra indulgence, serve with a dollop of whipped cream or a smear of cream cheese. They also make a wonderful addition to brunch spreads or packed for a delicious on-the-go snack.
6. Frequently Asked Questions about Moist Pumpkin Muffins
Can I substitute the chocolate chips?
Absolutely! Feel free to replace them with white chocolate, peanut butter chips, or omit them for a vegan or dairy-free version. Check out our Snickerdoodle Dream recipe for more tasty variations.
How can I make these muffins healthier?
You can substitute whole wheat flour and reduce sugar or add mashed bananas or applesauce for extra moisture and nutritional value. For a dairy-free version, use coconut oil and dairy-free chocolate chips.
What is the preparation and baking time?
The entire process takes approximately 40 minutes, including mixing and baking time. The muffins bake for 20-25 minutes, making them a quick yet satisfying treat.
7. Kitchen Tools That You Might Need for This Recipe
- KitchenAid Classic Iconic Stand Mixer — Make mixing the batter effortless and ensure your ingredients are perfectly combined.
- CAROTE Premium 16pc Nonstick Cookware Set — Use these reliable bakeware tools for easy muffin removal and cleanup.
- Fullstar Ultimate Veggie Prep Master — Prepping your pumpkin puree and ingredients just got simpler with this versatile gadget.
- Ninja SLUSHi Pro RapidChill Drink Maker — Perfect for making refreshing beverages to enjoy along with your muffins.
8. Related Recipes to Explore
- Easy Oreo Dump Cake — A rich and satisfying dessert to complement your pumpkin muffins.
- Snickerdoodle Dream — For those who love sweet, cinnamon-infused treats.
- Butterbeer Cookies — A magical treat inspired by Harry Potter’s favorite drink.
9. Conclusion
Who can resist soft, moist pumpkin muffins packed with chocolate chips? This coffee-shop style pumpkin muffin recipe is not only easy to prepare but also irresistibly delicious. Perfect for fall mornings, brunch, or casual snacking, these muffins will quickly become a family favorite. Experiment with different add-ins or toppings to customize your perfect batch. Happy baking!
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Moist Pumpkin Chocolate Chip Muffins: Your New Go-To Coffee Shop Treat!
Indulge in these irresistibly moist pumpkin chocolate chip muffins, your new favorite coffee shop-style treat! Perfect for fall mornings or afternoon coffee breaks, these bakery-style muffins combine rich pumpkin flavor with gooey chocolate chips for a delightful baking experience.
- Total Time: 30-35 minutes
- Yield: 12 muffins
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until smooth.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in the chocolate chips evenly without overmixing.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- For extra moist muffins, do not overmix the batter.
- Use room temperature eggs for better emulsion.
- Feel free to replace chocolate chips with white chocolate or nuts.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bakery & Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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