Let’s make Thanksgiving even yummier this year with these extra flavorful Pumpkin Chocolate-Chip Muffins. These classic pumpkin muffins with a new twist are great any fall or winter day and perfect for your holiday table! Everyone will be asking you for the recipe so they can whip up a batch for themselves. Bon Appetit!
By Julia: Julia’s Simply Southern
In this post, I’m sharing how to make Pumpkin Chocolate-Chip Muffins, a delicious treat all fall and winter and especially great served at your Thanksgiving table.
The cooler temperatures of fall tempt us into our kitchens to bake treats, enjoy hot chocolate, and even start planning for the holidays. So let’s bake up some delicious muffins to share from our kitchens with love!
Pumpkin Muffins Perfect for Thanksgiving
Here’s what you’ll need to bake up a batch of Jumbo Pumpkin Chocolate-Chip Muffins (regular size will be just fine too): self-rising flour, granulated sugar, brown sugar, pumpkin puree (not pie mix), pumpkin spice, molasses, eggs, sour cream, and chocolate morsels. You’ll also need a jumbo muffin pan and paper baking cups. You’ll find a full printable recipe at the bottom of this post.
Tips for Baking any New Recipe
- Read through the entire recipe before you begin working
- Follow exact measurements and directions. After you’re comfortable with the recipe, you can then experiment with adding your own personal touch.
- Ovens vary, so check your baked goods a few minutes early and adjust as needed until done.
- Insert a wooden toothpick into the center of the muffins to test for doneness.
- Self-rising and plain flour are not the same thing; they deliver different results. Self-rising flour contains leavening ingredients so that you don’t have to add them yourself.
- Always preheat your oven when baking unless the recipe specifically states otherwise.
- Allow butter and eggs to come to room temperature.
- Always use level measurements.
- Use dry measuring cups for dry goods and wet measuring cups for liquids.
Easy Pumpkin Muffins with Chocolate Chips
Let’s go step by step to create these beautiful muffins.
This recipe yields 8 jumbo-sized muffins or 20-24 regular-sized muffins.
Preheat your oven to 350°F ( 177°C)
Step 1: In a large mixing bowl, whisk together the flour, sugars, and pumpkin spice. Next, add the pumpkin puree and combine using a hand mixer. The batter will be pretty stiff at this point. Be sure to mix it well and scrape the bowl if necessary to ensure you have all of the dry ingredients incorporated with the pumpkin puree.
Step 2: Add the molasses, eggs, and sour cream, and mix well. Molasses gives such a rich color to baked good and adds a delicious old-fashioned touch. Next, in a small bowl, add the chocolate morsels and a teaspoon of flour, and toss to coat the morsels with flour. Coating the chocolate chips ensures they don’t all sink to the bottom of the muffins. This also works when adding nuts or raisins to baked goods. Lastly, stir the chocolate morsels into the batter.
Step 3: Line your muffin pan with paper baking cups, and portion out the batter into the cups. For the jumbo-sized muffins, add batter 3/4 of the way to the top (same for regular cupcake-sized muffins). Place into your pre-heated oven, and bake 35 minutes or until set testing with a toothpick. If baking regular-sized muffins, check the muffins at 18 minutes.
Cool before serving. Enjoy these Thanksgiving muffins for breakfast or a snack. Top with whipped cream if desired. They’re so yummy they’ll be gone before you know it!
Nutrition Information: Yield: 8 Jumbo Muffins Serving Size: 1
Amount Per Serving: Calories: 653 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 93mg Sodium: 641mg Carbohydrates: 134g Fiber: 4g Sugar: 92g Protein: 9g
If you would like to see more recipes from Julia, visit her online at Julia’s Simply Southern.