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two pumpkin muffins and a small glass of milk on a round board.
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Moist Pumpkin Puree Muffins

Moist pumpkin puree muffins with pumpkin pie spices and plenty of chocolate chips, these spicy muffins are the perfect autumn treat.
Course Dessert
Cuisine American
Keyword moist pumpkin muffins, pumpkin muffins, pumpkin puree muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 267kcal
Author Adina

Equipment

  • Muffin tray 12 cups
  • Muffin paper liners

Ingredients

  • 1 cup pumpkin puree 275 g/ 9.5 oz, Note 2
  • cup unsalted butter soft 150 g/ 5.5 oz
  • cup brown sugar 120 g/ 4.2 oz, Note 3
  • 1 teaspoon pure vanilla extract
  • 2 eggs large
  • 1 teaspoon ground cinnamon Note 4
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon all-spice
  • 1⅔ cup all-purpose flour 200 g/ 7 oz
  • 2 teaspoons baking powder
  • pinch of salt
  • ½-1 cup semi-sweet chocolate chips 50 – 100 g/ 1.8 – 3.5 oz, Notes 5,6

Instructions

  • Preheat the oven to 400°F (200°C). Line a muffin tray with paper liners.
  • Wet ingredients: Mix the soft butter, brown sugar, vanilla extract, and eggs in a large bowl. Mix in the pumpkin puree.
  • Dry ingredients: Combine flour, baking powder, spices, and salt in a separate bowl.
  • Combine batter: Stir into the sugar-egg mixture until just combined. Fold in the chocolate chips.
  • Divide the batter evenly among the muffin cups. Sprinkle the batter with extra chocolate chips if you like.
  • Bake the pumpkin puree muffins for 20-23 minutes until a skewer inserted in the middle of a muffin comes out clean.
  • Rest in the tin for about 10 minutes. Transfer to a wire rack and let cool completely.
  • Sprinkle with some icing sugar before serving (optional).

Notes

  1. Using a digital kitchen scale in baking guarantees for best results (Amazon affiliate link).
  2. You can use canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree (see blog post for instructions). If using homemade puree, let it cool completely before using it. If too wet, let it drain in a fine mesh sieve for a while.
  3. Substitute with white sugar.
  4. Substitute with 2 teaspoons of the pumpkin spice mix.
  5. Use as many chocolate chips as you like. You can sprinkle the batter with extra chocolate chips as well.
  6. The nutrition is calculated with ½ cup of semi-sweet chocolate chips.

Nutrition

Serving: 1muffin | Calories: 267kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 89mg | Potassium: 139mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3588IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg