Pumpkin Chocolate Chip Muffins

These homemade pumpkin chocolate chip muffins are fluffy and moist, while dense enough to satisfy. With just enough chocolate to enjoy without being overpowering, and of course, they are perfect with a hot cup of tea. Make these with einkorn flour or any all-purpose flour. Yields 12 jumbo muffins or 24 regular muffins.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword Pumpkin Chocolate Chip Muffins, pumpkin muffin recipe, pumpkin muffins, pumpkin muffins recipe

Prep Time 5

Cook Time 28

Total Time 33

Servings Jumbo Muffins

Calories 452kcal

Cost $8

Equipment

6 Cavity Jumbo Muffin Tin

Ingredients

4 1/2 cups all-purpose flour (540g) (we use einkorn)
2 cups milk
3/4 cup butter melted
2 eggs
12 oz pumpkin puree
1 cup chocolate chips
2/3 cup sugar
3 Tbsp baking powder
2 Tbsp pumpkin pie spice
1 tsp Sals
1 tsp vanilla extract

Instructions

Preheat the oven to 400°F to ensure it's hot and ready for baking.
Grease the muffin tin thoroughly to prevent the muffins from sticking OR line the tin with cupcake liners.
In a large mixing bowl, combine all the ingredients until well combined. You don't need an electric mixer for this! Just dump everything in and mix well!
Evenly add the batter into jumbo muffin tins. For einkorn, fill them to the top. For other flour blends, fill them 3/4 full.
Place the filled muffin tins into the preheated oven and let them bake for 28-30 minutes until they achieve a delightful golden brown hue. If baking in regular muffin tins, bake for 18-22 minutes.
Once they're out of the oven, allow the muffins to cool in the pan, letting their flavors settle and making them easier to handle. And enjoy!

Notes

If you are using Einkorn flour, fill tins to the brim of each cavity.
If you are using "regular" flour, fill tins 3/4 full.
This recipe makes 12 jumbo muffins or 24 regular muffins.

More Helpful Information

Can I use regular flour instead of einkorn flour? We use einkorn flour, but any all-purpose wheat flour will work just fine. If you are using freshly ground wheat, reduce the milk to just 1 3/4 cups instead of the full 2 cups. If you are using gluten-free flour, be sure to use a 1:1 blend.

How should I store these muffins? Store the muffins in an airtight container at room temperature for a day or two. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them in an airtight container for up to three months.

Should I use canned pumpkin puree or make my own? Canned pumpkin puree works perfectly in this recipe. However, if you prefer making your own, simply cook and puree a small pumpkin until it reaches the consistency of canned pumpkin.

Can I use other add-ins besides chocolate chips? Certainly! While chocolate chips add a delightful sweetness, you can get creative with your mix-ins. Consider options like chopped nuts, raisins, or even dried cranberries to tailor the muffins to your preferences.

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