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Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins, a lightly spiced pumpkin muffin dotted throughout with chocolate chips. Perfect for breakfast or decorated and iced for a lovely halloween treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffin
Cuisine: American
Servings: 15 -18 muffins
Author: Emma

Ingredients

  • 185 grams plain all purpose flour (1 and 1/2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 100 grams unsalted butter 1/2 cup
  • 175 grams light brown sugar 1 cup lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 175 grams pumpkin puree 3/4 cup
  • 60 millilitres vegetable oil 1/4 cup
  • 100 grams dark mini chocolate chips 1/2 cup

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and line or lightly grease a large muffin pan.
  • In a medium sized mixing bowl sieve the flour, baking powder, baking soda, all the spices and salt together. Don't worry if you don't have a sieve just place them in the bowl and gently mix them all together giving them a gentle whisk with a fork.
  • Lightly cream the butter and sugar together until they are well combined.
  • Add the eggs one at a time beating in-between each addition. Then add in the vanilla, pumpkin puree and vegetable oil. Mix everything until well combined. Don't worry if the batter has split a little the dry ingredients will bring it all back together.
  • Combined the wet and dry ingredients together and with a gentle hand mix until just combined.
  • Add in the chocolate chips and stir until they are evenly distributed throughout the batter, being as gentle as you can with the batter.
  • Divide the batter into your muffin pan, careful not to overfill it. Each hole should be no more than 2/3rds full.
  • Pop them in the middle of your hot oven for 18 to 20 minutes. Check them for doneness after 18 minutes by inserting a pick into the centre of one of the muffins if it comes out clean they are baked if not they will need another couple of minutes.
  • Take them out of the oven allow them to rest in the muffin pan for a couple of minutes before turning them out onto a wire rack to fully cool down.
  • Undecorated these muffins will last 5 to 7 days kept in an airtight tin.
  • If you wish to decorate them, by placing an orange disk of fondant icing on them then these muffins will need to be kept in an airtight container in the fridge for 3 to 4 days.

Notes

I used 250 grams (9 ounces) of ready made orange fondant icing for the decoration and 50 grams (1 and 1/2 ounces) of black ready made fondant icing.The other items I used was a black edible ink pen and a small amount of buttercream to fix the fondant disks in place but jam can be used in its place.If you have pumpkin pie spice on hand and wish to use it just replace all the spices with 2 and 1/4 teaspoons of it.