Pumpkin or Sweet Potato Chocolate Chip Muffins
Perfectly spiced and irresistibly moist, these Pumpkin or Sweet Potato Chocolate Chip Muffins are the ultimate autumn-inspired treat. Crafted with cozy ingredients like cinnamon, nutmeg, and ginger, these muffins strike the perfect balance between sweetness and spice. Whether you choose luscious pumpkin puree or creamy mashed sweet potato, each bite is bursting with seasonal flavors complemented by melty semi-sweet chocolate chips. Quick and easy to prepare in just 15 minutes, these tender, bakery-style muffins make a delightful breakfast, snack, or dessert. Plus, they’re versatile with options for dairy or non-dairy milk and coconut oil for a hint of richness. Bake a batch today and enjoy the comforting warmth of fall anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups pumpkin puree or mashed sweet potato
- 0.5 cups vegetable oil (or melted coconut oil)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.25 cups milk (dairy or non-dairy)
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In another bowl, whisk together the pumpkin puree or mashed sweet potato, vegetable oil, eggs, vanilla extract, and milk until smooth and uniform.
Pour the wet ingredients into the dry ingredients, and gently mix with a rubber spatula or wooden spoon until just combined. Be careful not to overmix to avoid dense muffins.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a little melted chocolate is fine!).
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 480.9 g | 175% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 280.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
