Print

Easy Freezer-Friendly Pumpkin Chocolate Chip Muffins

freezer-friendly pumpkin chocolate chip muffins - featured image
Print Recipe

Moist and tender pumpkin chocolate chip muffins that are perfect for making ahead and freezing. Simple ingredients and quick to prepare, these muffins are a cozy treat for busy mornings or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk (dairy or dairy-free alternative like almond milk)
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Lumps are okay.
  5. Fold in the chocolate chips carefully to prevent them from sinking.
  6. Spoon the batter evenly into the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
  9. Once completely cooled, place muffins in a single layer on a baking sheet and freeze for 1-2 hours.
  10. Transfer frozen muffins to freezer-safe bags or containers, separating layers with parchment paper.
  11. To reheat, thaw at room temperature or microwave for 20-30 seconds.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for best results. Gently fold in chocolate chips to prevent sinking. Cool muffins completely before freezing to avoid freezer burn. If batter is too thick, add 1-2 tablespoons of milk. Toss chocolate chips in a little flour before folding in to help them stay suspended. Oven temperature may vary; use an oven thermometer if possible.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, freezer-friendly muffins, make-ahead muffins, easy pumpkin recipe, fall baking, quick muffins

Find it online: https://sizzlesprout.com/easy-freezer-friendly-pumpkin-chocolate-chip-muffins-recipe-to-make-ahead/