Pumpkin Chocolate Chip Muffins
December 1, 2021 | By Jeremy Scheck | 5 Comments
Pumpkin Chocolate Chip Muffins
Ingredients
- 1/3 cup (77g) neutral oil (such as avocado or canola)
- 1/4 cup (57g) brown sugar
- 1 cup (206) granulated sugar
- 2 eggs
- 7.5 oz (212g) pure pumpkin (half a normal can)
- 1/3 cup (77ml) milk (can use a non-dairy milk)
- 1 and 2/3 cups (195g) all purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- Pinch of nutmeg
- Large pinch of ground ginger
- Large pinch of cinnamon
- 3/4 cup (112g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)
Instructions
- Spray or line a muffin tin with 12 wells. Preheat oven to 350° F.
- In a really big bowl, whisk together the oil and the sugars. When combined, add each egg one at a time, then whisk in the pumpkin and milk.
- Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon. Whisk until mostly smooth.
- Gently mix in the chocolate chips, saving a few to sprinkle on top of each muffin before baking. Divide the batter into the muffin tin. It can come 3/4 of the way up.
- Bake for 20-25 mins, until the muffins spring back when lightly pressed or a cake tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes before attempting to unmold,
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This recipe was the perfect use for leftover pumpkin purée I had. The batter comes together quickly and the muffins are very moist.
I made this for our holiday party for office folks who can’t have sugar. Used an apple instead of sugar, and sugar-free chocolate chips. Excellent!
I made these for a couple of different potlucks and everyone loved them so much. I was asked for the recipe multiple times. Such a crowd pleaser!
Made these moist and tasty muffins on the first snowy day of winter and it was a cozy way to start the morning! I grated a bit of fresh ginger in there since I didn’t have ground ginger and I think I’ll add more next time- it was a great flavor boost.
I do think there is a discrepancy in the ingredients listed (oil is listed as 1/3 instead of what I think is supposed to be 1/3 cup).
the best pumpkin spice muffin/loaf recipe i’ve tested! these are super yummy with streusel topping too. next time i’d add a little more pumpkin puree. i made mini muffins and had them done at 13-14 minutes then broiled the tops for 1 minute 🙂