Easy Pumpkin Chocolate Chip Muffins (Moist & Perfect!)

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*Last Updated: February 24, 2026

Prep: 10 min | Bake: 20 min | Total: 30 min | Yield: 12 muffins|

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these homemade pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug on a cold day.

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

How to Make homemade Pumpkin Chocolate Chip Muffins?

These pumpkin chocolate chip muffins are incredibly moist, perfectly spiced, and loaded with chocolate chips. Made in one bowl with simple pantry ingredients, they're ready in just 30 minutes! The combination of pumpkin puree and oil creates a tender crumb that stays soft for days, while warm spices and melty chocolate make every bite irresistible.

Perfect for: Quick breakfasts, school snacks, meal prep, fall baking

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Table of Contents

• Why You'll Love This Recipe

• Ingredients

• Step-by-Step Instructions

• Tips for Perfect Muffins

• FAQs

• Storage

• Variations

• Recipe Card

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Why You'll Love These Pumpkin Chocolate Chip Muffins

✓ Super Quick: Ready in 30 minutes from start to finish

✓ One Bowl Method: Minimal cleanup, no stand mixer needed

✓ Incredibly Moist: Stay soft and tender for up to a week

✓ Not Too Sweet: Less sugar than typical muffin recipes (healthier!)

✓ Freezer-Friendly: Make ahead and grab for busy mornings

✓ Kid-Approved: Even picky eaters love these chocolate-packed muffins

✓ Perfect Spice Balance: Warm cinnamon and pumpkin pie spice without being overwhelming

✓ Loaded with Chocolate: Every bite has melty chocolate chips

There's nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they're the kind of muffin that feels like a warm hug, whether you're enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin pie spice give each bite that familiar, cozy flavor we all love. Combined with pantry staples and plenty of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

They're perfect for busy families. Bake a batch on the weekend, and you'll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They're soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you're stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

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Ingredients for Pumpkin Chocolate Chip Muffins

Wet Ingredients:

• 2 large eggs (100g total), at room temperature

• 1 cup (245g) pumpkin puree - use 100% pure pumpkin, NOT pumpkin pie filling

• 1 teaspoon (5ml) vanilla extract

• 1/2 cup (120ml) milk - any kind works (dairy or non-dairy)

• 1/2 cup (120ml) neutral oil - canola, vegetable, or melted coconut oil
  
  

Dry Ingredients & Spices

• 1 3/4 cups (220g) all-purpose flour - spooned and leveled, not packed

• 1/3 cup (70g) brown sugar, packed

• 1/3 cup (65g) granulated sugar

• 1 teaspoon (4g) baking powder

• 1 teaspoon (6g) baking soda

• 1/2 teaspoon (3g) salt

• 2 teaspoons (4g) ground cinnamon

• 1 teaspoon (2g) pumpkin pie spice
  
  

Mix-Ins

• 3/4 cup (130g) semi-sweet chocolate chips - plus 2 tablespoons for topping

• Optional: 1/2 cup (60g) chopped walnuts or pecans

Equipment Needed

• 12-cup muffin tin

• Paper muffin liners (or cooking spray)

• Large mixing bowl

• Whisk

• Rubber spatula (Affiliate Link)

• 1/4 cup measuring cup or ice cream scoop

• Wire cooling rack (Affiliate Link)

• Toothpick for testing

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Ingredient Notes & Substitutions

Pumpkin Puree: Use 100% pure pumpkin, NOT pumpkin pie filling which contains added sugar and spices. You can substitute with sweet potato puree or butternut squash puree.

Eggs: Room temperature eggs mix better into the batter. Forgot to set them out? Place in a bowl of warm water for 5 minutes. For vegan option, use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, let sit 5 minutes).

Oil: Any neutral oil works - canola, vegetable, or melted coconut oil. You can substitute melted butter (1/2 cup / 113g), but the muffins won't stay moist quite as long. An alternative is to replace half the oil with unsweetened applesauce.

Sugars: The combination of brown and granulated sugar gives the best texture. You can reduce total sugar by up to 1/4 cup if you prefer less sweet muffins.

Flour: For a healthier option, replace up to half (about 3/4 cup) with whole wheat flour. For gluten-free, use a 1:1 gluten-free baking flour blend.

Pumpkin Pie Spice: Don't have it? Check out my Pumpkin Pie Spice blog post

Chocolate Chips: Semi-sweet is standard, but milk chocolate, dark chocolate, or white chocolate chips all work. Mini chips distribute more evenly throughout the muffins.

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How to Make Pumpkin Chocolate Chip Muffins (Step-by-Step)

Step 1: Preheat and Prep (2 minutes)

Preheat your oven to **350°F (177°C)**. Position the oven rack in the centre of the oven for even baking.

Line a 12-cup muffin tin with paper liners, or grease the muffin cups generously with cooking spray, lard or butter. Set aside.

Pro Tip: If using paper liners, lightly spray them with cooking spray to prevent sticking.

Step 2: Mix Wet Ingredients (3 minutes)

In a large mixing bowl, whisk together:

• 2 large eggs

• 1 cup (245g) pumpkin puree

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) milk

• 1/2 cup (120ml) neutral oil

Whisk vigorously for 1-2 minutes until the mixture is smooth, well combined, and slightly frothy. The pumpkin should be fully incorporated with no lumps.

What it should look like: A smooth, orange-colored mixture that's slightly thickened but still pourable.

Step 3: Add Leaveners, Sugars, and Spices (2 minutes)

To the wet mixture, add:

• 1/3 cup (70g) brown sugar

• 1/3 cup (65g) granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

Whisk vigorously for about 1 minute until the sugars have dissolved and the spices are evenly distributed throughout. The mixture should be smooth and fragrant.

Why this order matters: Adding the sugars and spices before the flour ensures even distribution and helps dissolve the sugars completely.

Step 4: Fold in Flour - DON'T OVERMIX! (2 minutes)

Add 1 3/4 cups (220g) all-purpose flour to the bowl.

Using a rubber spatula, gently fold the flour into the wet mixture just until no dry flour streaks remain. Stop mixing immediately when the flour is incorporated. The batter should be thick and may have a few small lumps—this is completely normal and actually desirable!

CRITICAL: Do not overmix! Overmixing develops gluten and creates tough, dense muffins. Under-mixing is better than over-mixing.

What it should look like: A thick, pourable batter similar to pancake batter, with a smooth but slightly lumpy texture.

Step 5: Add Chocolate Chips (1 minute)

Gently fold in 3/4 cup (130g) chocolate chips using your rubber spatula. Use a folding motion to distribute them evenly throughout the batter.

Reserve 2 tablespoons of chocolate chips for sprinkling on top of the muffins before baking.

Baking Tip: For more even distribution, toss the chocolate chips with 1 tablespoon of flour before adding to prevent them from sinking during baking.

Step 6: Fill Muffin Cups (2 minutes)

Using a 1/4 cup measuring cup or ice cream scoop, fill each muffin cup about 3/4 full. The batter should be evenly distributed across all 12 cups.

Sprinkle the reserved chocolate chips on top of each muffin for a beautiful bakery-style appearance.

For mini muffins: Use a 2 tablespoon scoop and fill 24 mini muffin cups. Adjust baking time to 12-15 minutes.

Step 7: Bake (18-22 minutes)

Bake in the preheated 350°F (177°C) oven for 18-22 minutes, until the muffins are golden brown and spring back when lightly touched.

How to tell they're done:

• Tops are golden brown and spring back when gently pressed

• A toothpick inserted into the center comes out clean or with a few moist crumbs (NOT wet batter

• Edges are just starting to pull away from the pan

Timing Guide:

• Regular muffins: 18-22 minutes

• Mini muffins: 12-15 minutes

Important: Every oven is different! Start checking at the minimum time and add 1-2 minutes as needed. Don't overbake—this is the #1 cause of dry muffins.

Step 8: Cool (10 minutes)

Remove the muffin tin from the oven and place on a wire cooling rack.

Let the muffins cool in the pan for 5 minutes—this allows them to set and makes them easier to remove without breaking.

After 5 minutes, carefully transfer the muffins from the tin to the wire cooling rack. Let them cool for an additional 5-10 minutes.

Serve warm or at room temperature. These muffins are delicious warm with butter, or at room temperature as a grab-and-go snack!

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Tips for Perfect Pumpkin Chocolate Chip Muffins

🎃 Use Pure Pumpkin Puree: Check the label carefully! You want 100% pure pumpkin, NOT pumpkin pie filling which has added sugar and spices that will throw off your recipe. Libby's is a reliable brand.

📏 Measure Flour Correctly: This is crucial! Spoon flour into your measuring cup and level off with a knife. Don't scoop directly from the bag or you'll pack in too much flour and end up with dense, dry muffins. Even better: use a kitchen scale for 220g exact measurement.

🥚 Room Temperature Eggs: Cold eggs don't incorporate as well into the batter. Set them out 30 minutes before baking, or place in a bowl of warm water for 5 minutes to bring to room temperature quickly.

🍫 Reserve Chocolate Chips for Topping: Sprinkle extra chocolate chips on top before baking for that professional bakery look. It also ensures every muffin gets visible chocolate!

⏰ Don't Overbake: This is the most common mistake! Remove muffins when a toothpick has a few moist crumbs—NOT when it's completely clean. Muffins continue cooking from residual heat as they cool.

🌡️ Use an Oven Thermometer: Many ovens run 25°F hotter or cooler than the dial indicates. An oven thermometer ensures accurate baking temperature.

🧊 Freeze the Batter: Fill muffin cups with batter, freeze until solid (2-3 hours), then transfer to a freezer bag. Bake from frozen anytime, adding just 5 minutes to the baking time!

👀 Look for Visual Cues: Properly baked muffins have golden tops, spring back when touched, and the edges just start to pull away from the pan.

❄️ Cool Completely Before Storing: Warm muffins create condensation in containers, making them soggy. Always cool to room temperature first.

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Frequently Asked Questions

How many muffins does this recipe make?

This recipe makes 12 regular-sized muffins when filled 3/4 full, or 24 mini muffins when using a mini muffin tin. If you prefer to fill the cups all the way to the top for bakery-style dome tops, you'll get about 10-11 muffins.

Can I freeze pumpkin chocolate chip muffins?

Yes! These muffins freeze beautifully for up to 3 months. Here's how:

To freeze baked muffins:

1. Cool completely to room temperature

2. Wrap each muffin individually in plastic wrap

3. Place wrapped muffins in a freezer-safe bag, removing as much air as possible

4. Label with date and freeze

To thaw:

• Leave at room temperature for 1 hour

• Or microwave for 20-30 seconds

• Or warm in a 300°F oven for 10 minutes

To freeze unbaked batter:

• Transfer batter in a large freezer-safe container

• Freeze until solid

• Thaw in the fridge 24-48 hours before baking in muffin tray

How long do pumpkin chocolate chip muffins last?

Room temperature: 2 days in an airtight container (muffins will dry out faster at room temp)

Refrigerator: 5-7 days in an airtight container (recommended for maximum freshness)

Freezer: Up to 3 months when properly wrapped

Can I use pumpkin pie filling instead of pumpkin puree?

No! Pumpkin pie filling contains added sugar, spices, and sometimes thickeners that will completely throw off this recipe. You must use 100% pure pumpkin puree. Check the ingredients—it should only say "pumpkin."

If you accidentally bought pie filling, you can use it in smoothies or as a pancake topping, but save the baking for pure pumpkin puree!

Why are my pumpkin muffins dense?

Dense muffins are usually caused by one of these issues:

1. Overmixing the flour: Mix only until the flour is just incorporated. Overmixing develops gluten = tough, dense muffins.

2. Too much flour: If you scooped flour directly from the bag, you likely packed in too much. Always spoon and level, or use a kitchen scale (220g).

3. Old leavening agents: Test your baking powder and baking soda by adding to water—they should fizz actively. If not, they're expired and won't make your muffins rise.

4. Overbaking: Dense texture can also come from baking too long, which dries out the muffins.

Can I make these muffins healthier?

Absolutely! Here are several healthy swaps:

• Reduce oil: Replace half the oil (1/4 cup) with unsweetened applesauce

• Reduce white sugar: Cut total white sugar, and 1/4 cup instead of 1/3 cup (muffins will be less sweet but still delicious). Caution! Do not reduce brown sugar. Reducing brown sugar will result in stiffer muffins. Brown sugar help give these muffins their cake-like texture.

• Add whole grains: Replace half the all-purpose flour (about 3/4 cup) with whole wheat flour. The muffins will be much heavier, not as airy.

• Use dark chocolate: Dark chocolate chips have less sugar than semi-sweet chocolate chips

• Add ground flaxseed: Stir in 2 tablespoons ground flaxseed for extra fiber and omega-3s

• Add Greek yogurt: Replace 1/4 cup oil with 1/4 cup Greek yogurt for extra protein

What can I substitute for eggs?

For vegan/egg-free muffins:

Best option: 2 flax eggs

• Mix 2 tablespoons ground flaxseed with 5 tablespoons water

• Let sit for 5 minutes until thick and gel-like

• Use in place of eggs

Note: Texture and colour may be slightly different than using eggs, but muffins will still be delicious!

How do I know when pumpkin muffins are done baking?

Use all three tests:

1. Visual test: Tops are golden brown and spring back when lightly touched

2. Toothpick test: Insert a toothpick in the center—it should come out clean or with a few moist crumbs (NOT wet batter)

3. Temperature test:** Internal temperature should be 200-210°F (93-99°C) on an instant-read thermometer

Tip: It's better to slightly underbake than overbake. Muffins continue cooking from residual heat as they cool.

Can I make these muffins without a muffin tin?

You have a few options:

1. Silicone muffin cups: Place on a baking sheet and fill as normal

2. Ramekins: 4-6 ounce ramekins work well (makes 8-10 larger muffins)

3. Loaf pan: Make pumpkin chocolate chip bread instead (bake 50-60 minutes at 315°F)

4. Cake pan: Pour into greased 8x8 or 9x9 pan for pumpkin chocolate chip cake (bake at 325 for 25-30 minutes)

What size eggs should I use?

Use large eggs (about 50g each in the shell, 100g total). This is the standard size for baking recipes.

If you only have medium eggs, use 3 medium eggs instead of 2 large.

If you only have extra-large, stick with 2 but the batter may be slightly thinner.

Can I make these muffins dairy-free?

Yes! This recipe is easily dairy-free:

• Use any non-dairy milk: almond, oat, soy, coconut, etc.

• Use neutral oil (not butter)

• Check that your chocolate chips are dairy-free (many dark chocolate and semi-sweet varieties are)

The recipe doesn't use butter or other dairy, so it's naturally almost dairy-free already!

Why did my muffins sink in the middle?

Sunken muffins are usually caused by:

1. Oven temperature too low: Use an oven thermometer to verify 350°F

2. Opening oven door too early: Don't open the oven until at least 15 minutes of baking

3. Too much leavening: Measure baking powder and soda carefully with measuring spoons

4. Underbaking: Muffins weren't baked long enough to set the structure

Can I add nuts to these muffins?

Absolutely! Fold in 1/2 cup (60g) chopped walnuts or pecans along with (or instead of) the chocolate chips. For best results:

• Toast nuts first for 5 minutes at 350°F for enhanced flavor

• Chop into small pieces so they distribute evenly

• Can mix nuts and chocolate chips (use 1/2 cup each)
  

Can I use melted butter instead of oil?

Yes! Use 1/2 cup (113g or 1 stick) melted butter, cooled slightly.

Pros: Richer flavour

Cons: Muffins won't stay moist quite as long (oil keeps them softer for more days)

If using butter, store muffins in the refrigerator to extend freshness.

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin Puree:

• 100% pure pumpkin

• No added ingredients

• Ingredients: Pumpkin

• Use for: Baking from scratch

Pumpkin Pie Filling:

• Pumpkin + sugar + spices + thickeners

• Pre-sweetened and spiced

• Ingredients: different brands have different ingredients, but generally, they’re a mix of pumpkin, sugar, corn syrup, spices, etc.

• Use for: Quick pies (not for recipes that already have sugar and spices)

Always use pure pumpkin puree for this recipe!

Can I make mini muffins with this recipe?

Yes! This recipe makes 24 mini muffins.

Adjustments:

• Use a mini muffin tin (24 cups)

• Fill each cup about 3/4 full using a 2-tablespoon scoop

• Bake at 350°F for 12-15 minutes (shorter than regular muffins)

• Check for doneness at 12 minutes

Mini muffins are perfect for toddlers, lunch boxes, and portion control!

Do pumpkin muffins need to be refrigerated?

My personal recommendation is to ALWAYS refrigerate baked goods.

Can I double this recipe?

Yes! This recipe doubles beautifully. You'll make 24 regular muffins or 48 mini muffins.

Tips for doubling:

• Mix in your largest bowl (batter will be thick)

• Or make two separate batches if your bowl isn't big enough

• Bake in batches if you don't have enough muffin tins

• Batter can sit at room temp for up to 30 minutes while first batch bakes

What's the best way to reheat pumpkin muffins?

Microwave (fastest):

• 5-10 seconds for room temp muffins

• 25-30 seconds for frozen muffins

• Place on a paper towel to absorb moisture

Can I use whole wheat flour?

Yes! You can substitute whole wheat flour for up to half of the all-purpose flour (about 3/4 cup or 90g).

Tips:

- Add 1-2 tablespoons extra milk if batter seems too thick

- Muffins will be denser and more hearty

- Nutritional value will be higher (more fiber)

Don't substitute 100% whole wheat or muffins will be very dense and heavy.

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Recipe Variations

Pumpkin Cream Cheese Muffins

Add a cream cheese filling for an extra special treat:

• Mix 4 oz softened cream cheese + 2 tbsp sugar + 1/2 tsp vanilla

• Fill muffin cups 1/3 full with batter

• Add 1 tablespoon cream cheese mixture

• Top with remaining batter

• Bake as directed

Note: These MUST be refrigerated and will only last 3-4 days.

Streusel-Topped Pumpkin Muffins

Make a cinnamon streusel topping:

• Mix 1/4 cup flour + 1/4 cup brown sugar + 1/2 tsp cinnamon

• Cut in 2 tablespoons cold butter until crumbly

• Sprinkle over muffin batter before baking

• Bake as directed (may need 2-3 extra minutes)

Pumpkin Walnut Muffins (No Chocolate)

For a classic pumpkin muffin without chocolate:

• Omit chocolate chips

• Add 3/4 cup chopped toasted walnuts

• Optional: Add 1/4 cup raisins or dried cranberries

• Bake as directed

Pumpkin Banana Chocolate Chip Muffins

Combine two favorite flavors:

• Reduce pumpkin to 1/2 cup (120g)

• Add 1/2 cup (120g) mashed ripe banana

• Don’t add Pumpkin Pie Spice mix, but keep the cinnamon

• Proceed with recipe as written

• Slight banana flavor complements the pumpkin!

Vegan Pumpkin Chocolate Chip Muffins

Make these completely plant-based:

• Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 min)

• Use non-dairy milk (almond, oat, soy)

• Use dairy-free chocolate chips

• Bake as directed (may need 2-3 extra minutes)

Pumpkin Chocolate Chip Bread

Turn this into a loaf:

• Grease a 9x5-inch loaf pan

• Pour all batter into the pan

• Bake at 315°F for 50-60 minutes

• Cover with foil after 30 minutes to prevent over-browning

• Cool 15 minutes before removing from pan

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Storage Instructions

Refrigerator Storage (Recommended)

Store in an airtight container in the refrigerator for 5-7 days. This is the best method for maximum freshness.

How to store:

1. Cool muffins completely to room temperature

2. Place in an airtight container or resealable plastic bag

3. Store in the refrigerator

4. Optional: Bring to room temp before eating, or warm briefly

Freezer Storage

Freeze for up to 3 months for long-term storage.

Method 1: Individual Wrapping (Best)

1. Cool muffins completely

2. Wrap each muffin individually in plastic wrap

3. Place wrapped muffins in a freezer-safe bag

4. Remove as much air as possible

5. Label with date

6. Freeze

Method 2: Bulk Freezing

1. Cool muffins completely

2. Place in a single layer in freezer-safe container

3. Separate layers with parchment paper

4. Seal tightly and freeze

To Thaw:

• Room temperature: 1-2 hours

• Microwave: 30 seconds

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Troubleshooting Common Problems

Problem: My muffins are dense and heavy

Causes & Solutions:

• Overmixed flour: Mix only until just combined, a few lumps are okay

• Too much flour: Spoon and level flour, don't pack it (or use scale: 220g)

• Old leavening agents: Test baking powder/soda in water—should fizz actively

• Eggs too cold: Use room temperature eggs

Problem: My muffins are dry

Causes & Solutions:

• Overbaked: Reduce bake time, remove when toothpick has moist crumbs

• Too much flour: Use proper measuring technique or scale

• Reduced fat/sugar too much: Some fat and sugar is needed for moisture

• Old eggs: Use fresh eggs for best results

Problem: My muffins sank in the middle

Causes & Solutions:

• Oven temp too low: Use oven thermometer to verify 350°F

• Opened oven too early: Wait at least 15 minutes before opening door

• Overmixed batter: Mix only until combined

• Too much leavening: Measure carefully with proper measuring spoons

• Underbaked: Bake until toothpick comes out clean

Problem: My muffins stuck to the pan/liners

Causes & Solutions:

• Pan not greased: Spray liners lightly with cooking spray

• Removed too soon: Let cool 5 minutes in pan before removing

• Low-quality liners: Use parchment paper liners or grease the pan directly

• Overfilled cups:Fill only 3/4 full to prevent overflow and sticking

Problem: My chocolate chips all sank to the bottom

Causes & Solutions:

• Batter too thin: Make sure measurements are accurate

• Chips too large: Use standard-size or mini chocolate chips

• Didn't toss in flour: Coat chips in 1 tbsp flour before adding to batter

Problem: My muffin tops are flat, not domed

Causes & Solutions:

• Oven temp too low: Increase to 375°F, or start at 425°F for 5 min then reduce

• Old leavening agents: Replace baking powder/soda every 6 months

• Batter too thin: Check measurements, especially flour

• Not filled enough: Fill cups to the top for bakery-style domes

Problem: My muffins are too sweet

Solutions:

- Reduce granulated sugar to 1/4 cup (50g) next time

- Use dark chocolate chips instead of semi-sweet

- Add a pinch more salt to balance sweetness

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The Science Behind the Perfect Muffin:

Oil + Pumpkin = Maximum Moisture: Unlike butter which solidifies when cold, oil stays liquid at all temperatures. Combined with water-rich pumpkin puree, this creates incredibly moist muffins that stay tender for days.

One-Bowl Method = Tender Crumb: Mixing everything in one bowl minimizes gluten development. Less gluten = softer, more tender muffins (not tough and chewy).

Lower Sugar = Healthier & Less Sweet: With only 2/3 cup total sugar (compared to 1-1.5 cups in most recipes), these muffins are sweet enough to enjoy as a treat without being dessert-level sweet.

Baking Powder + Baking Soda = Better Rise: Using both leavening agents creates the perfect rise and crumb texture. Baking soda reacts with the acidity in pumpkin for immediate lift, while baking powder provides sustained rise throughout baking.

Room Temperature Eggs = Better Emulsion: Room temp eggs blend more easily into the batter, creating a smoother texture and better rise.

350°F = Perfect Balance: This moderate temperature bakes the muffins through without over-browning the tops. Higher temps would brown too fast; lower temps would create dense muffins.

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More Pumpkin Recipes You'll Love

If you enjoyed these pumpkin chocolate chip muffins, you'll also love:

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You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

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Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!

Easy Homemade Pizza Dough Recipe (Perfect Every Time!)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe

Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours and 15 minutes | Yield: 2 thick crust pizzas or 3 thin crust pizzas | Difficulty: Easy

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Why This Pizza Dough Recipe Works

This foolproof homemade pizza dough recipe uses just 5 simple ingredients you probably already have in your pantry. No special equipment needed—just a bowl, your hands, and a little time. The long, slow rise develops incredible flavour and creates that perfect chewy-yet-crispy texture you love from your favorite pizzeria.

Whether you're making Friday night pizza with the family or hosting a pizza party, this versatile dough works beautifully for thick, fluffy crusts or thin, crispy ones. Plus, it freezes perfectly for those nights when you need homemade pizza in a hurry!

Ingredients You'll Need

Main Ingredients

• 2¼ cups cold water - cold water helps control the fermentation

• 2 teaspoons active dry yeast - or instant yeast

• 1½ teaspoons kosher salt - for flavour and gluten development

• 1 tablespoon extra virgin olive oil - adds flavour and helps with texture

• 5 cups all-purpose flour - plus extra for dusting

Kitchen Equipment

• Large mixing bowl or stand mixer with dough hook attachment

• Measuring cups and spoons

• Tea towel or plastic wrap

• Large bowl for rising

• Warm place for proofing (oven with light on works perfectly)

How to Make Pizza Dough: Step-by-Step Instructions

Step 1: Combine the Ingredients

In a large mixing bowl or the bowl of your stand mixer fitted with the dough hook, add the ingredients in this exact order: cold water, yeast, salt, olive oil, and flour. The order matters because it helps the yeast activate properly without being shocked by direct contact with salt.

Step 2: Mix and Knead the Dough

Using a stand mixer: Mix on low speed until ingredients come together and knead at that same speed for 10 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic.

Kneading by hand: Mix the ingredients with a wooden spoon until they form a shaggy dough. Turn out onto a lightly floured surface and knead for 12-15 minutes. Push the dough away with the heel of your hand, fold it back over itself, turn it a quarter turn, and repeat. The dough is ready when it becomes smooth, elastic, and soft to the touch. It should spring back when you poke it gently.

Step 3: Prepare for Rising

Lightly dust the dough ball with flour to prevent sticking. Place it in a large, lightly oiled mixing bowl. The bowl should be big enough to allow the dough to double in size.

Step 4: Let It Rise

Cover the bowl with a clean tea towel or plastic wrap. Place in a warm, draft-free spot—the oven with just the light turned on is ideal. Let the dough rise until it doubles in size, approximately 2.5 to 3 hours. The dough is ready when you press a finger into it and the indentation slowly springs back.

Step 5: Use or Store Your Dough

Once doubled, the dough is ready to use! Place on a floured countertop, and divide into 2 portions for thick crust pizzas or 3 portions for thin crust pizzas. Shape into balls, being careful not to puncture the air bubbles and gentle stretch it out by hand to fit your pizza pan. I don’t recommend the use of a rolling pin, because it flattens the dough and removed the air bubbles.

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Pro Tips for Perfect Pizza Dough

Use cold water: Cold water slows down yeast activity, giving you better control over the rise and developing more complex flavours.

Don't rush the rise: The 2.5-3 hour rise time is crucial for flavour development. Faster isn't better with pizza dough!

The windowpane test: To check if you've kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, you're done kneading.

Proper kneading is key: Under-kneaded dough will be tough and dense. Over-kneaded dough becomes sticky and won't hold its shape. Look for smooth, elastic dough that springs back when poked.

Warm rising environment: Yeast loves warmth. An oven with just the light on maintains the perfect temperature (around 75-80°F).

Flour as needed: If your dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water one teaspoon at a time.

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Storage and Make-Ahead Instructions

Refrigerator: After the Doug has risen, you can refrigerate the dough in an airtight container for up to 3 days. The slow, cold fermentation actually improves the flavour! Bring to room temperature (about 30 minutes) before shaping, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Freezer: This dough freezes beautifully for up to 3 months. After the rise, divide into portions, shape into balls, and wrap each tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before using, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Make-Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator overnight (8-12 hours). This cold fermentation creates incredible flavour and makes pizza night even easier!

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How to Use Your Pizza Dough

Shaping Your Pizza

1. Let the dough rest at room temperature for 15-20 minutes before shaping

2. On a lightly floured surface, gently press the dough into a circle, or the shape of your pan.

3. Use your fingertips to push from the center outward, leaving a thicker edge for the crust

4. Stretch carefully, rotating as you go

5. For thin crust: roll with a rolling pin to your desired thickness

6. For thick crust: hand-stretch to about ½-inch (1 cm) thick

Baking Your Pizza

• Preheat oven to 450°F (230°C) for at least 30 minutes

• Baking sheet

• Bake for 10-15 minutes until crust is golden and cheese is bubbly

• For crispier crust, brush the edges with olive oil before baking

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Variations and Flavour Ideas

Prosciutto and green olives: This is a household favourite of ours! The trick is to sprinkle granular garlic and basil over the toppings, just before baking it. Ours kids have come to expect this pizza every Friday night seeing Friday night, is pizza night at our house!

Garlic Herb Dough: Add 2 teaspoons Italian seasoning and 1 teaspoon garlic powder to the flour.

Whole Wheat Pizza Dough: Replace 2 cups of all-purpose flour with whole wheat flour for a nuttier, heartier crust.

Honey Wheat Dough: Add 1 tablespoon honey with the wet ingredients and use half whole wheat flour.

Sourdough Pizza Dough: Replace 1 cup of water and 1 cup of flour with active sourdough starter for tangy flavour.

Herbed Crust: Brush shaped dough with garlic butter and sprinkle with fresh herbs before adding toppings.

Parmesan Crust: Mix ¼ cup grated Parmesan into the dough for extra flavour.

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Troubleshooting Common Pizza Dough Problems

Dough won't rise: Your yeast may be expired, or the water was too hot (which kills yeast) or too cold (which slows activation). Use water around 75-80°F for best results.

Dough is too sticky: Add flour, one tablespoon at a time, while kneading. Humidity can affect dough consistency.

Dough is tough and chewy: You may have added too much flour or didn't knead long enough. Proper kneading develops gluten for that perfect texture.

Dough shrinks when rolling: The dough needs more rest time. Let it relax for 10-15 minutes before trying again.

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Frequently Asked Questions (FAQs)

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast and active dry yeast can be used interchangeably in this recipe with the same measurement (2 teaspoons). Instant yeast doesn't need to be activated in water first, so you can add all ingredients together. The rise time will be roughly the same.

How do I know when my pizza dough has risen enough?

The dough should double in size, which typically takes 2.5 to 3 hours in a warm environment. To test, gently press two fingers about half an inch into the dough. If the indentation slowly springs back but doesn't completely disappear, your dough is perfectly risen and ready to use.

Can I make pizza dough without a stand mixer?

Absolutely! This recipe works perfectly when kneaded by hand. It just requires a bit more arm work—knead for 12-15 minutes until the dough becomes smooth, elastic, and soft. Hand-kneading can actually give you better control and feel for the dough's texture.

Why is my pizza dough tough and not stretchy?

This usually happens for three reasons: not enough kneading (gluten didn't develop properly), too much flour added during kneading, or not letting the dough rest long enough. Make sure to knead for the full 12-15 minutes and let the dough relax for 10-15 minutes before shaping if it's resisting.

Can I freeze pizza dough?

Yes! Pizza dough freezes exceptionally well for up to 3 months. After the first rise, divide into portions, shape into balls, wrap tightly in plastic wrap, and place in freezer bags. Thaw in the refrigerator overnight, then bring to room temperature (30-60 minutes) before shaping and baking.

How long does homemade pizza dough last in the fridge?

Pizza dough will keep in the refrigerator for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. In fact, the cold fermentation improves the flavour! Just remember to bring it to room temperature before shaping.

What's the best temperature for water when making pizza dough?

For this recipe using cold water, aim for around 60-70°F (15-21°C). Cold water gives you better control over the rise. If you were activating yeast separately, you'd want warmer water (105-115°F), but for this all-in-one method, cold water works best.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has higher protein content, which creates more gluten and results in a chewier, more structured crust (like New York-style pizza). You can substitute bread flour 1:1 for all-purpose flour. You may need to add slightly more water as bread flour absorbs more liquid.

How thick should I roll out my pizza dough

For thin crust pizza: Roll to about ⅛ to ¼ inch thick. For thick crust pizza: Hand-stretch or roll to about ½ inch (1 cm) thick. The dough will puff up during baking, so account for that when deciding thickness. Thinner crusts get crispier; thicker crusts stay softer and chewier.

Why does my pizza dough keep shrinking back when I try to stretch it?

This happens when the gluten in the dough is too tight and hasn't had enough time to relax. Let the dough rest at room temperature for 10-15 minutes, covered with a tea towel. This allows the gluten to relax, making the dough much easier to stretch without springing back.

Can I add ingredients like garlic or herbs to the dough?

Definitely! You can mix in dried herbs (Italian seasoning, oregano, basil), garlic powder, grated Parmesan cheese, or even red pepper flakes. Add these dry ingredients with the flour. For fresh herbs or minced garlic, add them during the kneading process to distribute evenly throughout the dough.

Do I need to let the dough rise twice?

This recipe only requires one rise before using. However, if you punch down the dough and refrigerate it, you can let it come to room temperature and rise slightly again for even better flavour and texture. Professional pizzerias often use multiple rises for complex flavour development.

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Recipe Card

Easy Homemade Pizza Dough

Difficulty: Easy

Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours 15 minutes

Yield: 2 thick crust pizzas or 3 thin crust pizzas

Equipment Needed:

• Baking Sheet * https://amzn.to/4tIlO5t (As an Amazon Associate I earn from qualifying purchases that is of no extra cost to you)

• Large mixing bowl or stand mixer with dough hook

• Measuring cups and spoons

• Large bowl for rising

• Tea towel or plastic wrap

• Warm place for proofing (oven with light on)

Ingredients:

• 2¼ cups cold water

• 2 teaspoons active dry yeast (or instant yeast)

• 1½ teaspoons kosher salt

• 1 tablespoon extra virgin olive oil

• 5 cups all-purpose flour (plus extra for dusting)
  

Instructions:

1. Add ingredients to bowl in order listed: water, yeast, salt, olive oil, flour

2. Stand mixer: Knead with dough hook for 15 minutes on medium speed

3. By hand: Mix until combined, then knead on floured surface for 12-15 minutes until smooth and elastic

4. Flour the dough ball and place in large floured bowl

5. Cover with tea towel and let rise in warm place (oven with light on) until doubled, 2.5-3 hours

6. Punch down, divide into 2 or 3 portions, and shape as desired

7. Top and bake at 450°F (230°C) for 10-15 minutes until golden
   

Storage:

• Refrigerator: Up to 3 days in airtight container

• Freezer: Up to 3 months wrapped tightly in plastic wrap
  

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your pizza dough turned out. Did you make any substitutions or additions? Share your tips and photos with us!

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📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

Carrot Ginger Soup: A Budget-Friendly Family Favorite Kids Truly Love

There’s something incredibly comforting about a pot of homemade soup simmering on the stove, especially when it’s simple, nourishing, and made with ingredients you likely already have on hand. This Carrot Ginger Soup recipe is one of those rare meals that checks every box: budget friendly, pantry-staple simple, and genuinely loved by kids. It’s smooth, mildly sweet, and warming without being spicy—making it a reliable go-to for busy weeknights and cozy lunches alike.

What makes this carrot ginger soup especially appealing is how accessible it is. With just a handful of vegetables, dried lentils, and broth, this recipe comes together without any fancy ingredients or complicated steps. Carrots and lentils are among the most affordable staples at the grocery store, yet they deliver incredible flavour and nutrition. If you’re looking for an inexpensive, healthy soup recipe that doesn’t feel like a compromise, this one is it.

Parents often ask for meals that work double duty, and this soup truly does. It’s thick, filling, and smooth—perfect for kids’ lunches, whether packed in a thermos for school or reheated at home. The natural sweetness of carrots combined with the warmth of ginger makes this soup especially appealing to younger palates. Best of all, many parents report the same happy surprise: kids don’t just tolerate this soup, they actually ask for it.

From a practical standpoint, this soup is forgiving and flexible. It doesn’t require precise chopping, exact timing, or constant attention. The red lentils dissolve naturally as they cook, creating a creamy texture without the need for dairy. Blending the soup and adding freshly pressed ginger at the end keeps the flavour bright and balanced, without overwhelming heat—another reason kids love it.

Served with toasted sourdough or warm, garlicky naan, this carrot ginger soup becomes a complete, satisfying meal that feels far more special than its cost suggests. Whether you’re cooking on a tight budget, planning school lunches, or simply looking for a family-friendly soup recipe, this is one you’ll come back to again and again.

Carrot Ginger Soup Recipe (Budget-Friendly & Kid-Approved)

Why You’ll Love This Soup

• Affordable, pantry-staple ingredients

• Naturally creamy, without the dairy

• Perfect for kids’ lunches and family dinners

• Mild, comforting flavour that kids genuinely enjoy

• Freezer-friendly and easy to reheat

Ingredients

• 5 medium carrots, diced

• 1 onion, diced

• 3 garlic cloves, diced

• 1 tbsp neutral oil (canola oil works well)

• 2 L chicken broth

• 1 cups red lentils

• Salt, to taste

• ½ cup fresh ginger, peeled and cut into 1 cm cubes

Instructions

1. Dice the carrots, onion, and garlic.

2. In a large stock pot over medium-low heat, allow the pot to warm, then add the oil. Let the oil heat for about 2 minutes.

3. Add the carrots, onion, and garlic. Cook until the carrots are tender, about 7–10 minutes, stirring occasionally.

4. Add the red lentils and chicken broth. Season with salt to taste.

5. Cover and bring the soup to a boil.

6. Reduce heat and simmer, stirring occasionally, until the lentils have dissolved and the soup thickens.

7. Blend the soup using an immersion blender until smooth.

8. Using a garlic press, press the ginger directly into the soup, allowing the juice to mix in. Discard the remaining fibrous ginger.

9. Stir well and serve warm.

Serving Suggestions

This soup pairs beautifully with freshly toasted sourdough bread or garlicky naan for dipping. For kids’ lunches, pack it hot in a thermos—it stays warm and comforting for hours.

Storage & Lunchbox Tips

• Store leftovers in the fridge for up to 4 days

• Freeze in individual portions for quick meals

• Ideal for school lunches due to its smooth, mess-free texture

How Do I Make Carrot Ginger Soup?

To make carrot ginger soup, start by dicing five medium carrots, one onion, and three cloves of garlic. Heat one tablespoon of neutral oil, such as canola oil, in a large stock pot over medium-low heat. Once the oil is warm, add the carrots, onion, and garlic. Cook for seven to ten minutes, stirring occasionally, until the carrots are tender.

Next, add two cups of red lentils and four liters of chicken broth to the pot. Season with salt to taste. Cover the pot and bring the soup to a boil. Once it starts boiling, reduce the heat and let it simmer. Stir occasionally and cook until the lentils dissolve and the soup thickens.

When the soup is fully cooked, blend it directly in the pot using an immersion blender until smooth and creamy. This creates a naturally thick soup without using cream or dairy.

To finish the soup, press fresh ginger into the pot using a garlic press. Use about half a cup of peeled ginger pieces. This step adds flavour without leaving fibrous bits in the soup. Discard the remaining ginger pulp, stir well, and serve.

Carrot ginger soup is budget friendly, easy to make with pantry staples, and kid-approved. It pairs well with toasted sourdough or naan and works perfectly for kids’ lunches or simple family dinners.

FAQs

Is carrot ginger soup healthy?

Yes, carrot ginger soup is healthy. It’s made with carrots, red lentils, garlic, and ginger, which provide fiber, protein, and natural vitamins. This soup is naturally dairy-free and filling, making it a nourishing option for family meals.

Is carrot ginger soup good for kids?

Yes, carrot ginger soup is great for kids. It has a smooth texture and a naturally sweet flavour from carrots. The ginger adds warmth without being spicy, which is why many kids enjoy it and happily eat it for lunch or dinner.

Can I make carrot ginger soup ahead of time?

Yes, carrot ginger soup is perfect for making ahead. It stores well in the fridge for up to four days and freezes easily. This makes it ideal for meal prep, school lunches, and busy weeknights.

How do I store carrot ginger soup?

Store carrot ginger soup in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual portions and reheat as needed.

Can carrot ginger soup be frozen?

Yes, carrot ginger soup freezes very well. Let it cool completely, then freeze in freezer-safe containers for up to three months. Thaw overnight in the fridge or reheat directly from frozen.

Is carrot ginger soup budget friendly?

Yes, carrot ginger soup is very budget friendly. It uses inexpensive pantry staples like carrots, lentils, onion, and broth, making it an affordable meal for families.

Does carrot ginger soup need cream?

No, carrot ginger soup does not need cream. The red lentils dissolve as they cook, creating a naturally creamy texture without dairy.

What goes well with carrot ginger soup?

Carrot ginger soup pairs well with toasted sourdough bread, naan, grilled cheese, or simple crackers. These sides make it a filling and kid-friendly meal.

Can I use an immersion blender for carrot ginger soup?

Yes, an immersion blender works best for carrot ginger soup. It blends the soup directly in the pot, making it smooth and easy with minimal cleanup.

Pumpkin choc chip muffins - the perfect fall muffins

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug, whether you’re enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

Perfect fall staple!

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you’re stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

So grab that can of pumpkin, pull out your favorite spices, and get ready to fill your home with the scent of something cozy and delicious. These pumpkin chocolate chip muffins are sure to become a family favorite—season after season.

Pumpkin muffin dotted with melty chocolate chips. They’re warm and inviting. Its no wonder the whole family loves them!

Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!