The Ultimate Pumpkin Chocolate Chip Muffins (healthier and dairy-free)
These are the best pumpkin chocolate chip muffins ever: stays moist, not too sweet, and just the right amount of spice. Adapted from my cousin Marla's recipe.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup white whole wheat flour
- 2/3 cup all-purpose unbleached flour
- 1-1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves & 1/2 teaspoon freshly grated nutmeg)
- 1/2 teaspoon salt
- 1 cup canned pumpkin or homemade pumpkin purée
- 1/2 cup neutral oil (like grapeseed or canola)
- 1/3 cup water
- 1 large egg and 2 whites (or 2 eggs, beaten)
- 1/2 cup mini chocolate chips
Instructions
- 1
Preheat oven to 350ºF (or 335ºF for convection oven). Line standard-sized muffin tins with paper liners and set aside.
- 2
Place all the dry ingredients in a large mixing bowl: flours, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Combine well with a whisk.
- 3
Place all the wet ingredients on top of the dry: pumpkin, oil, water, and eggs. Use a whisk to combine well in as few strokes as possible. Overmixing leads to tough muffins. Gently stir in the chips.
- 4
Spoon the batter into muffin cups filling about 3/4 full. Bake for 18-22 minutes until the tops are lightly golden brown, a toothpick inserted in the center comes out clean, and the tops spring back when gently tapped.
- 5
Let cool in the pan for a few minutes. Then turn out the muffins, and continue cooling on a rack. Serve warm or room temperature. Once cool, store in an airtight container for several days or freeze.