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Hi Bold Bakers!
Pumpkin is something that many of us think of as something to eat in the fall when we are able to easily find an abundance of freshly harvested squashes of all kinds. However, since canned pumpkin is readily available all year long, there is no need to deprive ourselves. Pumpkins are not only a true superfood, full of vitamins and fiber, but I think their delightful flavor is welcome at any time!
These muffins are soft and sweet, with the slightly savory taste of pumpkin and warming cinnamon. I love how comforted and cozy they make me feel, and who doesn’t need that these days? I threw some chocolate chips into this recipe because I’m a grown-up and I can do what I want. You’ll see: the flavors of chocolate and pumpkin are a perfect match — and all I want to eat right now!
What Are Pumpkin Muffins?
A Pumpkin Muffin is just like a regular muffin, but it has pumpkin puree mixed into the batter. The pumpkin puree makes these muffins extra moist and also gives them a delicious flavor and a beautiful golden orange color! Also, I added chocolate chips because nobody can tell me not to.
All About Pumpkin
Like acorn and butternut, pumpkin is a variety of winter squash. You may be familiar with the large pumpkins that we carve into jack o’ lanterns during Halloween, but these are very stringy and not very good for eating. For a brief period in the fall, you can find sugar baby pumpkins for eating. These are much smaller than carving pumpkins and taste much better.
My recipe calls for canned pumpkin (which is, in fact, made from a variety of different squashes and not just pumpkin!) — I always use canned pumpkin because it’s so quick and easy and tastes delicious. If you are buying canned pumpkin, make sure that you buy pumpkin puree and not pumpkin pie filling.
For my recipe, if you have the time, you can easily roast and puree a fresh sugar baby pumpkin if it’s available: cut the squash in half and scrape out the seeds. Place both halves cut side down on a parchment-lined roasting pan and bake at 425°F (210 °C) for about 45 minutes or until very soft. Once cool, scoop out the flesh into a bowl and mash until smooth with a fork.
What You Need To Make Pumpkin Muffins
- A 12-cup muffin tin
- 12 paper muffin liners
- 2 large mixing bowls
- 1 small mixing bowl
- A whisk
- Spoon
- Can opener
- Measuring cups and spoons
How To Make Pumpkin Muffins
Here are the basic steps on how to make Pumpkin Muffins (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt.
- Combine the wet and dry ingredients until just combined and then fold in the chocolate chips.
- In a small bowl, combine sugar and cinnamon for the topping.
- Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes before removing from the pan and enjoying it.
How To Store Pumpkin Muffins
Pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost the muffins in a warm oven (300°F/150°C) or microwave briefly.
Gemma’s Pro Tips For Making Pumpkin Muffins
- What kind of chocolate chips? Use semi-sweet or milk chocolate chips for this recipe (bittersweet chocolate chips will overwhelm the flavor).
- You can use a different squash! If you want to roast and puree your own squash and can’t find some pumpkin, you can use a butternut or acorn squash for this recipe. It will be just as delicious!
- Save the seeds! Pumpkin and other squash seeds are one of the most nutritious foods. If you decide to roast your own pumpkin for this recipe, you can wash the seeds until all flesh is removed, dry very well and toss with olive oil and salt. Place in a separate pan in the oven while the squash is roasting. Toss occasionally until golden. Let cool and enjoy!
- Leftover puree? My recipe only calls for a cup of pumpkin puree. Leftover puree can be blended into a smoothie, stirred into soups or pasta sauce, or stored in an airtight container in the freezer for another use.
Make More Muffins!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Chocolate Chip Pumpkin Muffins Recipe
Ingredients
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- I cup (8oz/225g) canned pumpkin puree
- ⅓ cup (2 ½ floz/71ml) neutral-flavored oil (sunflower, canola, veg)
- 2 large eggs
- 1 teaspoon cinnamon
- 1 ¼ cups (10oz/282g) granulated sugar
- ½ teaspoon salt
- 3/4 cup (4 ½ oz/128g) semi-sweet chocolate chips
Cinnamon Sugar Topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt until well combined.
- Mix the wet and dry ingredients until it just comes together. Fold in the chocolate chips.
- In a small bowl, combine sugar and cinnamon for the topping.
- Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes before removing.
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave briefly.
I just make it! It’s smells good, and the tasty too!! Love it ❤️ I make it with your pumpkin puree recipe, it’s truly better when I bake the pumpkin not steam it like you say. Using meat grinder to make the puree and I have a puree with less water.
About this recipe, I know it will too sweet for me. So I use 50 gr of white sugar and 100 gr palm sugar. And for the topping I use chopped walnuts. It’s really a simple, easy and delicious recipe. Thank Gemma 🥰🥰
Hi Gemma!
I have a question about the recipe. I noticed that there is baking soda in this recipe but no buttermilk/yogurt/sour cream to activate it. Is it not needed?
Planning to try this soon.
Thanks!
I’d like to share my muffins of this recipe. How ?
This is was easy to bake . I prepared for 2 recipes but the yield was short of 4 pcs. Of the 24 pcs I expected. Wondering what I missed..I followed it to a T. Thoughts ?
Huge hit! Didn’t add sugar/cinnamon sprinkle on top, they were plenty sweet.
I make these this morning, I just ate one and it’s so good!
Made these today. I added 1tsp of pumpkin spice, and added walnuts instead of chocolate chips. Turned out great! Thank you
Yummy
These are so good! Used the substitution chart and used buttermilk (some left over from a ricotta attempt) instead of eggs. Had leftover Ferraro Rocher so froze them and put on in the center of each instead of chocolate chips. Have never used buttermilk as an egg substitute so wasn’t sure how it would work, but it was so light and fluffy and delicious. Would absolutely make again with chocolate chips and probably some chopped nuts. Thanks for another great recipe, Gemma! Building up the courage for those donuts soon😊 Though I saw all those cookie recipes with golden syrup… Read more »
Made today with King Arthur Measure to Measure flour and they turned out great.