Pumpkin Chocolate Chip Muffins
Deliciously soft, moist bakery-style muffins packed with pumpkin purée, warm autumn spices, and plenty of chocolate chips. The perfect cosy autumn treat!
Servings: 12 muffins
Ingredients
- 375 g plain/all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 150 g caster or granulated sugar
- 240 ml buttermilk
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 220 g pumpkin puree
- 175 g chocolate chips
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with paper cases and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and pale in colour.
- Add the buttermilk, vegetable oil, vanilla extract, and pumpkin puree, and whisk until smooth and combined.
- Add the dry ingredients to the wet ingredients in three additions, gently folding after each one until just combined. The batter will be thick and slightly lumpy. Avoid overmixing.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared muffin cases, filling each one to the top. If desired, sprinkle a few extra chocolate chips over each muffin before baking.
- Bake for 15–20 minutes, or until the muffins are risen and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Buttermilk: To make your own, add 1 tablespoon of fresh lemon juice or white vinegar to 240ml milk. Stir and leave for 5–10 minutes until slightly thickened.
Chocolate chips: Milk, dark, or semi-sweet chocolate chips all work well.
Storage: Store the muffins in an airtight container at room temperature for up to 5 days.
Freezing: These muffins freeze well for up to 2 months. Allow to cool completely before freezing, then thaw overnight in the fridge.