Are you tired of flat, dense muffins that fall short of your baking dreams? Get ready to transform your high-altitude baking with these incredible Pumpkin Chocolate Chip Muffins that are guaranteed to rise to the occasion – literally! Whether you're a mountain dweller struggling with traditional recipes or just a baking enthusiast looking for the perfect autumn treat, these muffins are about to become your new obsession. Imagine biting into a moist, fluffy muffin packed with rich pumpkin flavor and decadent chocolate chips that will make your kitchen smell like heaven!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). If you are at a high altitude (above 3,000 feet), consider adjusting the temperature to 375°F (190°C) for optimal results.
- Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix these ingredients together until they are smooth and creamy.
- Add the eggs to the pumpkin mixture, one at a time, mixing well after each addition until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a scoop or spoon, divide the muffin batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
- Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your high altitude pumpkin chocolate chip muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Temperature Matters: At high altitudes, adjust your oven temperature slightly higher to ensure proper rising and even baking.
- Don't Overmix: Gently fold ingredients to keep your muffins light and tender. Overmixing can lead to tough, dense muffins.
- Measure Precisely: High altitude baking requires more accuracy. Use level measuring cups and spoons for consistent results.
- Check Moisture: Pumpkin puree adds moisture, so be careful not to add extra liquid that could weigh down your muffins.
- Cool Completely: Allow muffins to cool properly to set their structure and prevent them from becoming soggy.
- Store Smart: Keep muffins in an airtight container to maintain their freshness and prevent them from drying out.Pro Tip: If you're baking above 3,000 feet, consider reducing sugar slightly and adding an extra tablespoon of flour to compensate for the atmospheric pressure changes.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 38g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
