Pin It Moist and flavorful muffins blending sweet potato, pumpkin, and chocolate chips are the perfect combination for a delightful breakfast or satisfying snack. Each bite offers comforting warmth and a touch of sweetness that makes them irresistible.
I first made these muffins for a fall brunch and they quickly became a favorite among friends. The blend of sweet potatoes and pumpkin creates a moist crumb that always reminds me of cozy mornings in the kitchen.
Ingredients
- Mashed sweet potato: 1 cup (about 1 medium, roasted and cooled)
- Pumpkin purée: 1 cup (canned or homemade)
- Eggs: 2 large
- Unsalted butter: 1/2 cup, melted and cooled
- Whole milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Light brown sugar: 3/4 cup, packed
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/8 teaspoon
- Semi-sweet chocolate chips: 1 cup
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix wet ingredients:
- Whisk together mashed sweet potato, pumpkin purée, eggs, melted butter, milk, vanilla, and brown sugar in a large bowl until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).
- Add chocolate chips:
- Fold in chocolate chips.
- Fill muffin tin:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Sharing these muffins with my family always brings smiles to our breakfast table, especially on chilly mornings. Everyone loves the surprise of chocolate chips tucked inside each one.
Required Tools
Muffin tin, mixing bowls, whisk, rubber spatula, measuring cups and spoons, and a cooling rack are helpful for making these muffins with ease.
Allergen Information
Contains wheat (gluten), eggs, dairy, and chocolate (may contain soy lecithin). Always check ingredient labels for unexpected allergens.
Nutritional Information
Each muffin contains about 230 calories, 9 g total fat, 34 g carbohydrates, and 3 g protein.
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Enjoy these muffins warm for the best flavor and texture. They make mornings extra special and are wonderful to share with loved ones.
Recipe Questions & Answers
- → Can I substitute sweet potato with more pumpkin?
Yes, you can use extra pumpkin purée if sweet potato is unavailable, but texture and sweetness will change.
- → How do I make these muffins dairy-free?
Replace butter with coconut oil and use almond or oat milk instead of regular milk for a dairy-free version.
- → Can I add nuts for more crunch?
Walnuts or pecans work well. Fold them in with chocolate chips for an added nutty texture.
- → How should I store leftover muffins?
Keep muffins in an airtight container at room temperature for two days, or freeze up to three months.
- → What is the best way to serve these muffins?
Serve muffins slightly warm for the best flavor and soft chocolate chip texture.
- → Can I use other spices in the batter?
Yes, adjust spices like cinnamon, nutmeg, and ginger to your taste for a personalized flavor profile.