Light Pumpkin Chocolate Chip Muffins Recipe
This light pumpkin chocolate chip muffins recipe uses unsweetened applesauce for a tender crumb. The muffin ingredients are simple, and in the how to make steps you’ll mix wet first, then fold in dry so you don’t overwork the batter. It’s a quick-bread style bake that fits breakfast, snacks, or tea time.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Heat the oven and prep the pan
Preheat the oven to 350°F (175–180°C). Line a muffin tin with paper liners or lightly grease it so the muffins release easily.
Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
Whisk the wet ingredients
In a second bowl, beat the eggs. Add applesauce and pumpkin puree, then whisk until smooth.
Combine without overmixing
Pour the wet mixture into the dry. Fold with a spatula just until you no longer see dry flour; keep it gentle to avoid dense muffins.
Fold in chocolate chips
Stir in most of the chocolate chips, saving a small handful for the tops if you’d like. Mix only until they’re distributed.
Fill and bake
Divide the batter evenly among the cups. Sprinkle the reserved chips on top. Bake for 18 minutes, until a toothpick comes out clean.
Cool and serve
Let the muffins cool in the pan for 5 minutes, then move to a rack. Serve warm or at room temperature.