Pumpkin Chocolate Chip Muffins

I love to bake, especially during the fall and winter months. These Pumpkin Chocolate Chip Muffins are my newest obsession. They burst with pure pumpkin flavor accented by cinnamon, nutmeg, and yummy chocolate chips. You can’t ask for a better Fall muffin recipe. I like standard-size chocolate chips for this recipe, but mini chocolate chips work great as well. This recipe makes 24 muffins, which is a lot, but they freeze beautifully. I like to store them 4 per freezer bag so I can pull them out as needed. Thaw in the bag either in the fridge overnight or on the counter for 30-60 minutes. And just in case you’re wondering - yes, you can eat them directly from the freezer, without thawing, if that’s your kind of thing. Enjoy!

Items used to make this recipe:

(affiliate links)

• professional greaseproof cupcake liners https://amzn.to/3sDm1rD

• baker’s joy baking spray https://amzn.to/3sIIKTw

• professional muffin pan https://amzn.to/3eGGdSc

• #20 portion scoop (not 20mm) https://amzn.to/3uIhqas

• 100% pure pumkin (not pumpkin pie mix) https://amzn.to/33grWKE

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Pumpkin Chocolate Chip Muffins

makes 24 muffins

Printable Recipe

Ingredients

• 28 ounces 100% pumpkin puree (canned is fine)

• 2 cups granulated sugar

• 3/4 cup vegetable oil

• 3 large eggs

• 3 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon fine table salt

• 12 ounces semi-sweet chocolate chips (about 2 cups)

Recipe Directions

1. Preheat oven to 350F, place rack in center position, and prepare muffin pan with grease-proof liners or spray well with Baker’s Joy baking spray.

2. In a large mixing bowl, whisk together the pumpkin, sugar, eggs, and oil; set aside.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and salt; pour flour mixture into pumpkin mixture and combine well.

4. Stir in chocolate chips and use a rounded #20 scoop to fill the muffin cavities (they should be filled about 4/5 full).

5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but there shouldn’t be uncooked batter on the toothpick).

6. Allow muffins to rest in the pan for 10 minutes before transferring to a rack to cool completely.

adapted from Amy Maryon

Mini Double Chocolate Banana Muffins

Next time you want a chocolate pick-me-up, look no further than this recipe for mini double chocolate banana muffins. They’re incredibly moist and delicious, and the recipe makes 40 so you’ll have plenty to stash in the freezer for another day.

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/37G9clL

• baker’s joy baking spray https://amzn.to/3gE2zFT

• #50 scoop (NOT 50mm) https://amzn.to/2N79cSi

• dutch processed cocoa https://amzn.to/3GNgvbc

• mini chocolate chips https://amzn.to/30VqUQP

• pure vanilla extract https://amzn.to/3ovS9fE

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Mini Double Chocolate Banana Muffins

makes 40 mini muffins (#50 scoop)

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1/4 cup dutch processed cocoa, sifted

• 3/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/3 cup granulated sugar

• 2 tablespoons unsalted butter, room temperature

• 1 1/2 cups mashed ripe banana

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 325F and place oven rack in center position.

2. Spray professional mini muffin pan with Baker’s Joy.

3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.

5. Add mashed banana, egg, and vanilla; mix until combined.

6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

7. Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

8. Rest for 5 minutes before transferring muffins to a rack to cool completely.

Notes

• Cool muffin pan completely before baking subsequent batches.

• Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.