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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

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Submitted by liwewe

Pumpkin chocolate chip muffins spiced with pumpkin pie spice and studded with chocolate chips and toasted almonds. Moist, tender and quick to mix, a cozy fall and holiday breakfast bake.

YIELD

12 servings

PREP

25 min

COOK

25 min

READY

50 min

Fall in muffin form, with a couple of upgrades over the usual pumpkin-and-chocolate combo. Real pumpkin and a full tablespoon of pumpkin pie spice give these a deep, cozy warmth, melted butter keeps the crumb rich and moist, and chocolate chips melt into little molten pockets.

The touch that sets them apart is toasted almonds, folded into the batter for a nutty crunch against all that softness. Toast them first, just until fragrant and lightly browned, and watch closely since they burn fast.

The mixing method is classic muffin technique: whisk the wet ingredients separately, then fold them into the dry just until everything is moistened. Stop there. Overmixing develops gluten and gives you dense, tough muffins with peaked, cracked tops. Bake until the centers spring back, and reheat any leftovers to bring back that fresh-from-the-oven softness.

Kitchen Tips

  • Toast the almonds before adding them; raw ones taste flat and won’t give the same crunch. Watch closely, they scorch quickly.
  • Fold the batter just until the dry ingredients are moistened. Overmixing makes muffins tough and tunnel-y.
  • Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
  • These keep a day or two wrapped up; a quick reheat restores the just-baked texture.

Variations

  • Swap the almonds for chopped pecans or walnuts.
  • Use white chocolate or cinnamon chips instead of semisweet.
  • Add a streusel topping for a bakery-style crunchy lid.

Ingredients

½ 118
CUP ML ALMONDS
finely chopped
1 ⅔ 394
1 237
CUP ML SUGAR
granulated
1 15
TABLESPOON ML PUMPKIN PIE SPICE
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
1 237
CUP ML PUMPKIN
½ 118
CUP ML BUTTER
melted
1 237
CUP ML CHOCOLATE CHIP *

Directions

Heat oven to 350℉ (180℃).

Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don’t burn. (You can also toast them in a toaster oven.)

Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl.

Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds.

Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center.

Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 237 41% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 162mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 69% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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