Pumpkin Chocolate Chip Muffins
Homemade pumpkin muffins sprinkled with fall spices and lots of chocolate chips!
Servings: 18 muffins
Calories: 503kcal
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 15 ounce can pure pumpkin
- 2 eggs
- ½ cup canola oil
- 1 ½ teaspoons vanilla extract
- ½ cups semi-sweet chocolate chips divided
For the Icing
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
Instructions
- Preheat the oven to 375º Fahrenheit.
- In a medium bowl, whisk together the flour, sugars, salt, baking soda and spices. Set aside.
- In another bowl, whisk together the pumpkin, eggs, canola oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter. Fold in the chocolate chips.
- Scoop batter into the paper liners, about ¾ full. Sprinkle the remaining chocolate chips over the batter.
- Bake muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Combine ingredients for icing and drizzle over muffins.
Notes
- Proper Mixing Technique: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Use a gentle folding motion with a spatula or wooden spoon to incorporate the ingredients until just combined. It's okay if there are a few lumps in the batter; these will disappear during baking.
- Chocolate Chip Distribution: Ensure an even distribution of chocolate chips throughout the muffin batter for consistent flavor in each bite. When folding in the chocolate chips, make sure they are evenly dispersed throughout the batter. Reserve some chocolate chips to sprinkle on top of the muffins before baking to add visual appeal and ensure that each muffin has a generous amount of chocolate chips on the surface.
- Icing Drizzling Technique: When preparing the icing, aim for a smooth and pourable consistency. If the icing is too thick, add a little more milk; if it's too thin, add more powdered sugar. To drizzle the icing evenly over the muffins, use a spoon or fork to create a back-and-forth motion over the tops of the muffins. Start with a small amount of icing and gradually add more as needed, ensuring that each muffin receives a beautiful drizzle of icing without being overwhelmed. Allow the icing to set slightly before serving to prevent it from running off the muffins.
Nutrition
Calories: 503kcal | Carbohydrates: 83g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 274mg | Potassium: 226mg | Fiber: 3g | Sugar: 59g | Vitamin A: 7908IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg