* 1 15 oz can pumpkin purée * 1 ¾ cups flour * ½ cup coconut oil, melted * * 2 eggs * ¾ cup granulated sugar * ½ cup dark brown sugar * 1 tsp baking soda * 1 tsp salt * 1 ½ tbsp pumpkin pie spice * 1 ½ tsp vanilla extract * ½ cup mini semi-sweet or dark chocolate chips, plus more for topping (about 2 tbsp) ** * ~2 tbsp raw shelled pumpkin seeds (pepitas), optional, for topping
* Coconut oil is the secret ingredient that makes these muffins super moist! You can sub vegetable oil instead, but the result isn’t quite as good.
** Mini chocolate chips give you better distribution of chocolate throughout the muffin without being overbearing. You can sub regular chocolate chips, but I highly recommend mini.
**Instructions**
1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. 2. Measure out the flour, white sugar, baking soda, salt, and pumpkin spice in a medium bowl and whisk together. Set aside. 3. In a large bowl, whisk together the eggs, pumpkin purée, melted coconut oil, dark brown sugar, and vanilla extract. If your coconut oil is solid, gently melt it over low heat on the stove before adding to the mixture. 4. Pour the dry ingredients into the wet ingredients and mix until fully combined, but do not over mix or beat the batter. 5. Fold in the ½ cup of mini-chocolate chips. 6. Using a spoon or cookie scoop, fill each muffin liner to the brim (this will give them a nice round top). Use a silicon scraper (or a clean finger) to smooth out the top of the batter to make sure the muffin liner is completely full. 7. Top each muffin with more mini chocolate chips and the pumpkin seeds, approximately as shown in the progress photos. 8. Place the muffins in the oven and set a timer for 18 minutes. Check the muffins at 18 minutes by inserting a toothpick into one of the center muffins. If the toothpick does not come out clean, place the muffins back in the oven and re-check them every 2 minutes until they are done. It is very important to not overbake the muffins. (Mine are usually ready at 20-22 minutes, but ovens tend to vary). 9. Transfer the muffins to a cooling rack to cool completely (slip a butter knife down the side of the muffin to help tip it out of the pan). Once cooled, transfer to an airtight container and store at room temp for up to a week, or freeze following the freezer instructions.
**To Freeze**
* Place the muffins on a tray or plate so they are not touching. Place in the freezer until frozen, then transfer the muffins to a freezer-safe zip bag for long term storage. * To reheat from frozen – place uncovered in the microwave, microwave on a low setting (I use the soften/melt feature) for about one minute, or microwave on high for about 30 seconds.
*Are these muffins “healthy”?* No, not really, most muffins are basically cake. These are intended to be delicious bakery style muffins, not healthy muffins.
**If you make this recipe, I’d love to hear how it goes! Let me know your feedback, modifications, etc. in the comments!**
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# Pumpkin Chocolate Chip Muffins
Prep time: 20 mins, Cook time: 20 mins
Makes 12 muffins (recipe can be easily doubled)
Original recipe: [https://craftycookbook.com/pumpkin-chocolate-chip-muffins/](https://craftycookbook.com/pumpkin-chocolate-chip-muffins/)
**Ingredients**
* 1 15 oz can pumpkin purée
* 1 ¾ cups flour
* ½ cup coconut oil, melted *
* 2 eggs
* ¾ cup granulated sugar
* ½ cup dark brown sugar
* 1 tsp baking soda
* 1 tsp salt
* 1 ½ tbsp pumpkin pie spice
* 1 ½ tsp vanilla extract
* ½ cup mini semi-sweet or dark chocolate chips, plus more for topping (about 2 tbsp) **
* ~2 tbsp raw shelled pumpkin seeds (pepitas), optional, for topping
* Coconut oil is the secret ingredient that makes these muffins super moist! You can sub vegetable oil instead, but the result isn’t quite as good.
** Mini chocolate chips give you better distribution of chocolate throughout the muffin without being overbearing. You can sub regular chocolate chips, but I highly recommend mini.
**Instructions**
1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, white sugar, baking soda, salt, and pumpkin spice in a medium bowl and whisk together. Set aside.
3. In a large bowl, whisk together the eggs, pumpkin purée, melted coconut oil, dark brown sugar, and vanilla extract. If your coconut oil is solid, gently melt it over low heat on the stove before adding to the mixture.
4. Pour the dry ingredients into the wet ingredients and mix until fully combined, but do not over mix or beat the batter.
5. Fold in the ½ cup of mini-chocolate chips.
6. Using a spoon or cookie scoop, fill each muffin liner to the brim (this will give them a nice round top). Use a silicon scraper (or a clean finger) to smooth out the top of the batter to make sure the muffin liner is completely full.
7. Top each muffin with more mini chocolate chips and the pumpkin seeds, approximately as shown in the progress photos.
8. Place the muffins in the oven and set a timer for 18 minutes. Check the muffins at 18 minutes by inserting a toothpick into one of the center muffins. If the toothpick does not come out clean, place the muffins back in the oven and re-check them every 2 minutes until they are done. It is very important to not overbake the muffins. (Mine are usually ready at 20-22 minutes, but ovens tend to vary).
9. Transfer the muffins to a cooling rack to cool completely (slip a butter knife down the side of the muffin to help tip it out of the pan). Once cooled, transfer to an airtight container and store at room temp for up to a week, or freeze following the freezer instructions.
**To Freeze**
* Place the muffins on a tray or plate so they are not touching. Place in the freezer until frozen, then transfer the muffins to a freezer-safe zip bag for long term storage.
* To reheat from frozen – place uncovered in the microwave, microwave on a low setting (I use the soften/melt feature) for about one minute, or microwave on high for about 30 seconds.
*Are these muffins “healthy”?* No, not really, most muffins are basically cake. These are intended to be delicious bakery style muffins, not healthy muffins.
**If you make this recipe, I’d love to hear how it goes! Let me know your feedback, modifications, etc. in the comments!**