I’m telling you: this is THE best Fall muffin you can have this season. Oh and we NEED muffins this year, right? ‘Cause, well, 2020 is weird.
Friend, if you were looking for a super easy recipe but not “the usual one” (there’s a gazillion out there), you found it! Ready to try these delicious pumpkin chocolate chip muffins with an extra touch (coffee)?
How do you make pumpkin chocolate chip muffins with an extra touch?
So, when I developed this recipe I knew it couldn’t just be ‘pumpkin‘ and ‘chocolate chips’. I needed that extra touch.
Well, the cherry on top here is coffee powder, my friend.
Coffee pairs amazingly with pumpkin.
The latter, which is slightly sweet, has a vegetal/fruit-like flavour and marries the roasted aroma of coffee perfectly. Think pumpkin spice latte!
Anyway, it’s a super easy recipe, a ONE-BOWL recipe! I know you like them! To make these pumpkin muffins you need to:
- Combine oil and sugar (with a stand mixer or a hand mixer);
- Add the other wet ingredients and let incorporate;
- Add dry ingredients and mix until just combined (the more you mix the higher will be the risk of having tough muffins);
- Lastly, add chocolate chips and fill muffin cases.
Can you omit coffee?
You absolutely can. But instant coffee powder here gives that extra flavour. It really enhances the pumpkin’s aroma!
Don’t worry though, if you don’t like it simply omit it. But I suggest putting a bit more cinnamon powder! Or a mix of nutmeg, cinnamon and cloves.
I haven’t tried using liquid coffee instead, so I can’t guarantee the result.
What’s the consistency of these pumpkin chocolate chip muffins?
We are using pumpkin purée, and this will give a denser and more moist consistency. I’ve tested these several times before getting the right texture (the first time they were almost creamy and looked under-baked even if they were cooked).
Now they are perfect: still a bit dense (not in a bad way), but also fluffy and slightly crumbly!
I personally make my own purée and I’ve learned that the consistency of the muffins can vary based on the moistness of the pumpkin. If you use canned pumpkin, it shouldn’t be a problem though.
To make your own purée: roast the pumpkin at 390°F (200°C) until it’s tender. Let it cool down and then remove the flesh. Instead of blending it, I like to just mash it with a fork.
Other mix-ins to add
Want to substitute chocolate chips? I suggest keeping at least 50% of the amount of chips, they really give the right sweetness. But you can also add pecans, hazelnuts, cashews, oats!
What if you want to frost them?
I have to be honest: I was just playing with my food photography when decorating these. But they ended up being so good also when frosted. I’ve used a cream cheese frosting (leftovers I had to use up) and some caramel sauce on top.
These pumpkin chocolate chip muffins are so good even if you don’t use garnishes. Up to you.
How to store them
I recommend storing them into an airtight container into the fridge (of course they need to be cooled down!). We have used pumpkin purée, which is a fresh ingredient.
They last about 3 days (I made these pumpkin chocolate chip muffins on Friday and my mom ate them on Monday).
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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1 BOWL PUMPKIN CHOCOLATE CHIP MUFFINS
- ¼ cup + 1 tablespoon Oil – 50 gr – 50 gr
- ½ cup cup Raw brown sugar – 50 gr – 50 gr
- 1 teaspoon Vanilla extract
- 2 Eggs at room temperature
- 1 cup Pumpkin purée (NOT pumpkin pie filling, you want 100% pumpkin.) – 200-215 gr
- 1 cup All purpose flour – 120 gr
- 1 teaspoon Cinnamon powder
- 1 tablespoon Instant coffee powder
- a pinch of salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Chocolate chips – 65 gr
- Preheat the oven at 340°F (170°C)
- Into the bowl of a stand mixer (or using a hand mixer), combine oil and sugar and "whisk" for about 30 seconds.
- Add vanilla extract, eggs and mix at medium speed for about 2 or 3 minutes until slightly foamy.
- Now add pumpkin purée and mix for 30 seconds.
- Add sifted flour, cinnamon powder, coffee powder (I've used something similar to this), salt, baking powder and baking soda and mix at low speed until JUST COMBINED. Do not over-mix, you don't want tough muffins.
- Now add chocolate chips and stir with a spatula.
- Fill muffin cases two-thirds full (or full – like I did – for bigger muffins), bake for about 30-35 minutes, until risen (depends on the oven).
- Optional: frost with cream cheese frosting and add a drop of caramel!
Do you like coffee and pumpkin together? Then try my healthier pumpkin spice latte recipe!
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