Pumpkin Chocolate Chip Muffins

Ingredient list

• Pumpkin purée: use canned fresh pumpkin or make fresh pumpkin puree. Please don't mistake it for pumpkin pie filling, which is a different product. Butternut squash puree can also be used.
• Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips,  Callebaut 54% chocolate wafers (larger chips, our favorite), and Nestle Toll House semisweet chips. 
• Sugar: brown sugar is my first choice because it's moist and has a caramel undertone. But white sugar works if that's all you have.
• Spices: we use a combination of cinnamon, ginger, nutmeg, and allspice. Sometimes, I add the smallest pinch of cloves. But use your favorite blend or a store-bought mix. As long as you like it, it's fine.
• Vegetable oil: sunflower oil is our first choice. But you can use canola oil, coconut oil or even a light olive oil.
• Eggs: large, fresh.
• All-purpose flour.
• Baking powder and baking soda: make sure they aren't expired.
• Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.

How to make pumpkin muffins

These moist muffins are very simple to make. No fancy equipment is needed, just a bowl and a whisk.

• Oil: it's used instead of butter, so there's no creaming step.
• No beating: you only need to integrate the ingredients well.
• Sifting: it adds air to the batter. And this recipe has baking soda, which can clump during storage and be hard to dissolve once during baking. So sifting it is highly recommended.

The oil and sugar are mixed first, and then the pumpkin puree.

Use homemade or a store-bought pumpkin pie spice mix.

Don't beat. Especially after adding the dry ingredients. Stir to combine with a whisk or spatula.

Final batter: it's thick, unctuous, and shiny. Fold the chocolate chips, and you're ready to bake.

Vintage Kitchen tip: don't overmix after adding the flour. We don't want the gluten to start developing as it will render tougher muffins.

Preparing the muffin pan

• Paper liners: also called paper cups, muffin liners or muffin cups. This is the easiest way, but the muffin tops are the only part that will be crusty.
• Butter or baking spray: it's messier, and you have to wash the muffin tin afterward, but the crust forms all around the muffins because the whole surface touches the metal.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pans: I use regular-sized tins, but you can also make mini muffin tins (it will yield a larger quantity, and they will need less baking time) or jumbo (you will have fewer muffins, and they will take longer to bake).
• Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
• Add-ins: I love chocolate chips or chunks, but you can also add chopped nuts, raisins, and cranberries.
• Freezing: wrap in plastic and keep frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first.
• Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.

Variations & substitutions

• Sweet potatoes: you can easily substitute sweet potato puree for the pumpkin. Same amount. As for spices, they also go well with cinnamon, ginger, nutmeg, and allspice.
• Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist IMHO. But still great. Don't refrain from making them if you want to use coconut oil.
• Sweeteners: you can use white sugar, making them a little sweeter and less moist. A tablespoon or two of maple syrup can be added for a different flavor; reduce the same amount of sugar.
• Flours: you can substitute some white flour for almond flour, whole wheat or coconut flour. Make sure they are finely ground. It will change the texture slightly, making the muffins more rustic.
• Add-ins: use other chocolates like milk or white chocolate chips. Add walnuts or pecans instead of, or in addition to, the chips. Maintain the same total volume of add-ins.
• Small muffins: make mini pumpkin chocolate chip muffins. It'll yield about double the amount and the baking time will be less. Use a mini muffin pan.