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Easy Maple Pumpkin Chocolate Chip Muffins: Best Fall Recipe

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These Easy Maple Pumpkin Chocolate Chip Muffins are fluffy, moist, and packed with warm maple flavor and gooey chocolate chips. Perfect for busy mornings or fall gatherings, they come together in just 30 minutes and are a crowd-pleaser every time.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ⅓ cup brown sugar, packed
  • ⅓ cup cottage cheese (blended smooth)
  • 2 large eggs, room temperature
  • ¼ cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (plus extra for topping)
  • ½ cup powdered sugar (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray generously with non-stick spray.
  2. Blend the cottage cheese in a small blender or food processor until completely smooth. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, blended cottage cheese, eggs, melted coconut oil, and vanilla extract until smooth.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay).
  6. Fold in the ¾ cup chocolate chips. Reserve about 2 tablespoons for topping.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze (optional): In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled muffins and let set for 10 minutes.

Notes

For extra moist muffins, pat the pumpkin puree with a paper towel to remove excess moisture. Let the batter rest for 10 minutes before baking for taller, more domed muffins. If muffins brown too fast, tent with foil for the last 5 minutes. Store in an airtight container at room temperature for up to 4 days, or freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall recipe, easy muffins, pumpkin chocolate chip muffins

Find it online: https://lenatable.com/easy-maple-pumpkin-chocolate-chip-muffins-best-fall-recipe/