Sweet Potato Pumpkin Chocolate Chip (Print Version)
Moist muffins with sweet potato, pumpkin, and chocolate chips—a flavorful breakfast or snack option.
# Components:
→ Vegetables
01 - 1 cup mashed sweet potato (about 1 medium, roasted and cooled)
02 - 1 cup pumpkin purée (canned or homemade)
→ Wet Ingredients
03 - 2 large eggs
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1/2 cup whole milk
06 - 1 teaspoon vanilla extract
→ Sweeteners
07 - 3/4 cup packed light brown sugar
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/8 teaspoon ground cloves
→ Add-ins
16 - 1 cup semi-sweet chocolate chips
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together mashed sweet potato, pumpkin purée, eggs, melted butter, whole milk, vanilla extract, and packed brown sugar until the mixture is smooth and well incorporated.
03 - In a second bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
04 - Gradually add the dry ingredient blend to the wet mixture, stirring gently with a rubber spatula until just combined. Avoid overmixing for optimal muffin texture.
05 - Gently fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- Moist texture and full of flavor from real sweet potato and pumpkin
- Delicious for breakfast, snack, or treat and easy to make ahead
02 -
- These muffins can be frozen for up to 3 months in an airtight container
- For dairy-free muffins, use coconut oil and almond or oat milk instead of butter and milk
03 -
- Let muffins cool completely before storing to prevent sogginess
- Do not overmix batter for best texture — fold ingredients until just combined