Something about pumpkin-flavored baked goods just feels so cozy. If you’re as crazy about pumpkin during the autumn months as I am, then you’ll absolutely love these pumpkin chocolate chip muffins. They’re soft, moist and bursting with cinnamon and chocolate flavor. Make them gluten free or gluten-full!
Cinnamon chips are the only “unusual” ingredient you’ll need for this recipe. I know that Hershey’s makes them, and I usually find them at my local grocery store this time of year. But you can also order them online. Feel free to substitute more chocolate chips if you can’t find any cinnamon chips! If you’re lucky enough to live in Hershey, Pennsylvania, pop on over to the big Hershey’s store. I stocked up the last time I visited!
This recipe is so easy to make. You don’t even need a stand mixer! There’s also no need to bring any ingredients to room temperature. Start by whisking the flour, baking powder, baking soda, salt and spices together in a medium bowl. In a large bowl, whisk the eggs, applesauce and sugar, followed by the pumpkin, water and vanilla. Whisk the flour mixture into the wet ingredients until just combined, and fold in the chocolate and cinnamon chips.
Bake for 16-18 minutes, or until a toothpick inserted in the center of several muffins comes out clean. Don’t worry if there’s melted chocolate from the chocolate chips on the toothpick. You’re looking for muffin batter.
Tag me on Instagram @rosesandwhiskers if you try these pumpkin chocolate chip muffins and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Pumpkin Chocolate Chip Muffins
- 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup cinnamon chips
- Preheat the oven to 375°F (190°C) and grease muffin pans with cooking spray. Swirl the spray around each muffin well using a paper towel to make sure the grease is evenly distributed and to dab off any excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.
- In a large bowl, whisk together the eggs, applesauce and sugar until completely combined. Then whisk in the pumpkin, water and vanilla. Whisk in half of the flour mixture until just combined, and then whisk in the rest. Be careful not to over mix! Fold in the chocolate and cinnamon chips.
- Fill each muffin cup 3/4 full. Fill any empty muffin cups 3/4 full of water for more even baking. Bake for 16-18 minutes, or until a toothpick inserted in the center of several muffins comes out clean. (If the toothpick has any melted chocolate on it from the chocolate chips that's okay.) Let the muffins rest in the pans for 5 minutes before removing to a wire cooling rack. Store in an airtight container and enjoy!