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To make the Pumpkin Chocolate Chip Bakery Muffins, gather these ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) If you have dietary needs, here are some great swaps: - Use gluten-free flour for a gluten-free version. - Replace the eggs with flaxseed meal mixed with water for a vegan option. - Use maple syrup or coconut sugar instead of brown sugar if you want a natural sweetener. - Swap chocolate chips for dairy-free ones for a vegan-friendly treat. For the best flavor, choose quality pumpkin puree. I recommend: - Canned pumpkin puree from brands like Libby’s or Trader Joe’s. - Homemade puree from roasted sugar pumpkins for a fresh taste. - Make sure the can reads 100% pumpkin to avoid fillers and spices. These choices ensure your muffins will be rich, moist, and full of flavor! First, I preheat the oven to 350°F (175°C). This step is key to baking muffins that rise well. Next, I line the muffin tin with paper liners. This keeps the muffins from sticking. If you don’t have liners, I spray the tin with non-stick spray. Make sure to coat each cup well. This will help the muffins slide out easily. In a large bowl, I add the pumpkin puree, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract. I mix these ingredients until they become smooth and creamy. The pumpkin and applesauce add moisture and flavor. The sugars bring sweetness that pairs well with the chocolate. I ensure everything blends well without lumps. In another bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Each of these dry ingredients plays a role. The flour gives structure, while the spices bring warmth. Once mixed, I gradually add this dry mix to the wet ingredients. I stir gently to combine them, being careful not to overmix. This keeps the muffins light and fluffy. Finally, I fold in the chocolate chips and walnuts if I choose to use them. This adds a nice crunch and extra flavor. To make your muffins fluffy, don't overmix the batter. When you add dry ingredients to the wet mix, stir gently. You want to combine them just until you see no dry flour. Overmixing can make muffins dense. Also, be sure to measure your flour correctly. Too much flour leads to heavy muffins. Use the spoon and level method for best results. For the best flavor, I recommend using semi-sweet chocolate chips. They balance nicely with the pumpkin's sweetness. You can also try dark chocolate chips for a richer taste. If you're feeling adventurous, use white chocolate chips or even butterscotch chips. These can add fun flavors and textures to your muffins. To store muffins, keep them in an airtight container. They stay fresh for about three days at room temperature. For longer storage, you can freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. When ready to eat, just pop them in the microwave for a few seconds or warm them in the oven. Enjoy your delicious muffins! {{image_2}} You can change your muffins by adding nuts or seeds. Try using pecans or almonds. They give a nice crunch. Sunflower seeds or chia seeds work well too. Each choice adds a unique taste and texture. Just make sure to chop the nuts small. Add about half a cup to the batter. This will keep your muffins delicious and fun! To make these muffins vegan, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. You can also replace the applesauce with more pumpkin puree. Use maple syrup instead of granulated sugar for a sweet touch. These swaps keep the muffins moist and tasty! If you want to change the flavor, adjust the spices. Try adding a pinch of allspice or cloves for warmth. You can also add a bit more cinnamon for a stronger taste. If you love heat, add a dash of cayenne pepper. Each spice change will give your muffins a new twist. Experiment to find your perfect blend! After baking, let the muffins cool. Place them in an airtight container. This keeps them fresh and soft. You can also use a zip-top bag. Just make sure to remove as much air as you can. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing. To freeze your muffins, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. You can store them for up to three months. When you're ready to eat, thaw them in the fridge overnight. You can also microwave them for about 30 seconds to warm them up. These pumpkin chocolate chip muffins are best enjoyed fresh. At room temperature, they last about three days. If you store them in the fridge, they can last up to a week. However, the muffins may dry out a bit. Freezing is your best option for longer storage. Always check for any signs of spoilage before eating. Yes, you can use fresh pumpkin. First, you need to cook and puree it. Cut a pumpkin into pieces, remove the seeds, and roast it until soft. Then, blend it until smooth. Fresh pumpkin has a great flavor, but it may add more moisture. You might need to adjust the flour a bit. Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, the muffins are ready. If there is batter on the toothpick, bake for another minute or two. The tops should be golden brown and spring back when touched. These muffins pair well with many things. Try serving them with cream cheese spread or butter for extra flavor. A warm cup of coffee or tea makes a nice drink. You can also enjoy them with yogurt or fresh fruit on the side. You now have the details to make delicious pumpkin chocolate chip muffins. We covered the key ingredients and how to choose the best options. You learned how to prep your tin and mix your batter for fluffy results. Remember the tips for adding nuts or making these muffins vegan. Store any extras wisely to keep them fresh. These muffins are a great treat for any time. Let your creativity shine with flavors and choices. Enjoy baking and sharing these treats!

Pumpkin Chocolate Chip Bakery Muffins

Indulge in the flavors of fall with these delightful Pumpkin Chocolate Chip Bakery Muffins! Packed with rich pumpkin puree and semi-sweet chocolate chips, this easy recipe creates soft, fluffy muffins that are perfect for breakfast or a sweet snack. With simple ingredients and just a few steps, you can enjoy fresh-baked goodness in no time. Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, combine the pumpkin puree, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth and fully combined.

      In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins fluffy.

          Fold in the chocolate chips and walnuts (if using) until evenly distributed in the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Once baked, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins