Pumpkin Chocolate Chip Muffins
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These pumpkin chocolate chip muffins are deliciously tender and moist, flavored with pumpkin and speckled with chocolate chips throughout. This will be one your family loves, for sure!
I know there are a lot of pumpkin spice haters out there, but I don’t let them drag me down. I am unabashedly, unapologetically, unashamed to be a pumpkin spice lover.
It is now definitely fall, the nights and mornings are cooler, the days are shorter and football is constantly on tv in my house. That means I have a pumpkin spice latte every morning and I’m making pumpkin recipes on rotation. I truly can’t get enough of them.
Have you tried my mini pumpkin pies? Or my pumpkin chocolate chip cookies? This pumpkin bundt cake with brown butter glaze is an oldie but goodie… it’s so delicious. And if you want something with pumpkin flavor but a little less of it, try these yummy pumpkin scones.
But try these pumpkin chocolate chip muffins – you will be so grateful because these delicious little nuggets are the perfect after school snack or breakfast, and they are ready in minutes.
I bake a lot (obviously). And I only share with you recipes that I love. But I have to admit, there is a special place in my heart for a thick slice of fresh pumpkin bread, either just baked or warmed in the oven, slathered with a slab of salted sweet cream butter.
I do love pumpkin bread, but sometimes the pumpkin spice craving situation calls for pumpkin muffins. They’re a little lighter than pumpkin bread.
Today’s pumpkin muffins are sweet, moist, and tender and they are studded with chocolate chips. You can use regular chocolate chips, mini chocolate chips, or, for a touch of extra decadence, try dark chocolate chunks.
I love to make these for a brunch table, but they are so easy you can even make them for a weekday breakfast.
Or, if you really want to plan ahead and make mornings easier, bake a double recipe batch of these, keep them in the freezer, and grab one or two out the night before you want to use it for breakfast. Let it defrost then pop it in the toaster oven in the morning to heat it up.
Try this recipe – I promise you will love it!
Recipe Snapshot
- TASTE: Pumpkin spice and chocolate
- TEXTURE: Moist and tender
- EASE: Super easy, no electric mixer required
- TIME: Less than 45 minutes
Recipe Ingredients
These pumpkin muffins are so delicious – and have all the warmth and coziness of pumpkin pie.
- Flour – All purpose works just fine.
- Baking powder – This recipe uses baking powder for leavening.
- Butter– Unsalted, as usual, melted and cooled.
- Sugar – Light brown sugar adds sweetness and a slight caramel-like flavor. Granulated sugar is used for extra sweetness.
- Spices – For that pumpkin pie coziness – cinnamon, allspice, nutmeg and ground ginger.
- Milk – I used whole milk, but you can use whatever you have on hand, just make sure it is at room temperature.
- Eggs – I always use brown large eggs when I have them.
- Vanilla Extract – For a hint of vanilla flavor.
- Pumpkin – Pumpkin puree – note this is NOT pumpkin pie filling. Just pureed pumpkin.
How to Make Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are quick and easy to make – no electric mixer required. They’re the perfect after-school snack, filled with pumpkin flavor. Preheat your oven to 375°F, line a 12-cup muffin pan with paper liners, or spray the cups with non-stick spray, and gather your ingredients.
Be sure to check out the full recipe and ingredient list below
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice, ground ginger and chocolate chips together until well combined. Then make a little well in the center.
- In a separate large bowl, preferably one with a pour spout, whisk together the sugars with the wet ingredients – the eggs, the milk pumpkin, melted butter, and vanilla.
- Pour the pumpkin mixture into the well in the flour mixture and gently fold using a rubber spatula until just combined. Do not overmix!
- Use an ice cream scoop to portion the batter evenly between the prepared muffin cups. Bake for 15-20 minutes, rotating halfway through baking. A toothpick will come out clean with a few crumbs attached when they are cooked.
- Cool the muffins in the pan for 5 minutes then transfer to a wire rack and let cool for an additional 10 minutes before serving.
Handy tip:
Spray the muffin liners with nonstick spray to prevent the batter from sticking.
Tips For Success
- Puree: If you like to make your own pumpkin puree, please, by all means, do it. But if not, the canned pumpkin puree (not pumpkin pie filling) is all you need.
- Chocolate chips: You can use choc chips, but if you want to make these extra decadent, give them a try using dark chocolate chunks.
- Don’t overmix! Once the dry ingredients are added, mix just until they are moistened. Mixing too much will result in tough, chewy muffins.
Storage & Freezing
- Pumpkin chocolate chip muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
- They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 ½ cups (325 g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (245 g) pumpkin puree
- ½ cup (113 g) unsalted butter , melted and cooled
- ½ cup (100 g) granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- ⅓ cup (80 ml) milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners. Spray the liners with nonstick spray and set aside.
- In a large bowl stir the flour, baking powder, cinnamon, ginger, salt, nutmeg, and allspice together with a whisk. Stir in the chocolate chips. Make a well in the center.
- In a separate large bowl or 4-cup measuring cup with a pour spout, whisk the pumpkin, butter, both sugars, eggs, milk, and vanilla together until well combined.
- Pour the pumpkin mixture into the center of the flour mixture and use a silicone spatula to gently fold together until just combined.
- Evenly distribute the batter between the muffin cups. (An ice cream scoop works well for this.) The batter will fill the cups all the way up to the rim, this is okay!
- Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center comes out with only a few crumbs attached.
- Cool the muffins in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Muffins can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.