Pumpkin Chocolate Chip Muffins
Pumpkin is not just for the fall, so grab a can of pumpkin puree and make these deliciously moist pumpkin chocolate chip muffins right now.
Servings: 12 muffins
Calories: 318kcal
Equipment
- 1 kitchen scale
- 1 mixing bowl
- measuring spoons and cups
- 1 whisk
- 1 spatula
- 12 Muffin liners
- 1 Muffin tin
Ingredients
- 2 large eggs room temperature
- 100 grams Granulated Sugar
- 125 grams light brown sugar ½ cup
- 95 grams avocado oil ½ cup
- ½ tablespoon Vanilla Extract or Paste
- ½ can Pumpkin Purée
- ¼ cup Greek Yogurt
- 1 tablespoon pumpkin pie spice see notes below to create your own
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375º, then line and grease a muffin tin.
- In a large bowl, whisk together the eggs, sugar, oil, greek yogurt, pumpkin, and vanilla extract using a hand whisk. Add in the pumpkin pie spice, then fold in with a spatula.
- To the same bowl, pour in the flour, baking soda, and baking powder then whisk until the flour is just combined.
- Using a spatula, fold in the chocolate chips by moving the spatula around the bowl and mixing the chocolate chips into the batter gently. Do not overmix!
- Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly.
- Place the tin into the oven, the bake for 22-23 minutes.
Notes
Switch from the whisk when mixing the batter to a spatula as you fold in the flour. After trial and error, and lots of revamping and recipe writing, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
USE A SCALE! I highly recommend investing in a good quality scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.
Nutrition
Calories: 318kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 138mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2802IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
