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Kid-Approved Maple Pumpkin Chocolate Chip Muffins

maple pumpkin chocolate chip muffins - featured image
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These maple pumpkin chocolate chip muffins don’t taste like pumpkin—they taste like fall mornings and cozy afternoons, with just enough chocolate to win over any skeptic. Quick, easy, and made with simple ingredients, they’re perfect for school breakfasts, weekend brunches, or a cozy fall treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (240g) pure pumpkin puree
  • ⅓ cup (80ml) pure maple syrup
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups flour, ½ cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Whisk until evenly distributed, about 30 seconds.
  3. In a separate medium bowl, combine the wet ingredients: 1 cup pumpkin puree, ⅓ cup maple syrup, 2 eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla, and ¼ cup milk. Whisk until smooth and fully combined.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain, about 10 to 15 strokes. A few small lumps are fine.
  5. Fold in 1 cup of chocolate chips with the spatula, about 5 to 8 folds. Reserve about 2 tablespoons of chips to sprinkle on top if desired.
  6. Divide the batter evenly among the 12 muffin cups. An ice cream scoop works well—each scoop should be about ¼ cup. Fill each cup almost to the top. Sprinkle reserved chocolate chips on top.
  7. Bake for 18 to 22 minutes. At 18 minutes, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done. The tops should be golden and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use real maple syrup, not pancake syrup, for best flavor. Do not overmix the batter to avoid dense muffins. Let the batter rest for 5 minutes before baking for better rise. For mini muffins, bake 10-12 minutes. Muffins taste even better on day two.

Nutrition

Keywords: pumpkin muffins, maple pumpkin, chocolate chip muffins, fall breakfast, kid-friendly muffins, easy pumpkin recipe

Find it online: https://noshbelle.com/kid-approved-maple-pumpkin-chocolate-chip-muffins-56-characters/