These chocolate chip pumpkin muffins are the perfect cozy treat for fall. With a tender, moist texture and warm pumpkin spice flavors, these muffins are dotted with mini chocolate chips for a sweet surprise in every bite. The combination of pumpkin, orange juice, and spices makes them fragrant and flavorful, while the melted coconut oil adds a hint of richness. Whether you’re serving them for breakfast, an afternoon snack, or a special occasion, these muffins are sure to be a hit.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together the warmth of pumpkin spice and the indulgence of chocolate chips in a light, moist muffin. The use of coconut oil adds a slight richness and a unique flavor that complements the pumpkin perfectly, while the orange juice adds brightness and a subtle citrus twist. These muffins are quick and easy to make, and they’re packed with all the best flavors of fall. Whether you enjoy them warm from the oven or as a snack later in the day, they’re sure to satisfy your sweet tooth.
The Perfect Occasion
These pumpkin muffins are perfect for fall gatherings, Halloween parties, Thanksgiving breakfasts, or as a cozy snack on a chilly day. They also make a great treat to bring to potlucks or bake sales, and because they’re easy to make, they’re ideal for whipping up when you’re short on time but want something homemade. Whether you’re baking for family, friends, or just for yourself, these muffins will fill your home with the comforting aroma of pumpkin and spices.
Decoration Tips
To add a special touch to your muffins, you can sprinkle extra mini chocolate chips on top before baking. For a more indulgent look, drizzle melted chocolate over the tops of the muffins once they’ve cooled. You can also dust them lightly with powdered sugar for a simple and elegant finish. If you want to add a bit of crunch, consider sprinkling chopped nuts, such as pecans or walnuts, on top of the batter before baking.
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 1/4 cup orange juice
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp cinnamon powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup mini chocolate chips
Instructions:
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, sugar, melted coconut oil, vanilla extract, and orange juice. Whisk until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the mini chocolate chips.
- Prepare the Muffin Tins: Line a 12-cup muffin tin with paper liners. Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake: Preheat your oven to 350°F (175°C). Bake the muffins for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Enjoy!
