Pumpkin Chocolate Chip Muffins Recipe

This Pumpkin Chocolate Chip Muffins Recipe is a moist and fluffy recipe, which is made with pumpkin puree and mini chocolate chips. It’s the perfect fall breakfast, ready in about 30 minutes.

Jump to Recipe

Pumpkin Chocolate Chip Muffins Recipe Ingredients

• Baking spray with flour
• 1 cup unsweetened pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. pumpkin pie spice
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup mini semisweet chocolate chips, divided

How To Make Pumpkin Chocolate Chip Muffins

1. Prep the oven and mix wet ingredients: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with baking spray. In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.
2. Add the dry ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir with a spatula until just combined and no dry streaks of flour remain.
3. Fold in the chocolate chips: Gently fold in ¾ cup of the mini chocolate chips into the batter.
4. Scoop and top: Use a ⅓-cup measuring cup or a large cookie scoop to divide the batter evenly among the 12 prepared muffin cups. Sprinkle the remaining ¼ cup of mini chocolate chips evenly over the tops of the muffins.
5. Bake and cool: Bake for 20 to 22 minutes, or until the tops are golden brown and a wooden pick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Recipe Tips

• How to get fluffy, tender muffins: The most important rule is to not overmix the batter after adding the flour. Mix only until you no longer see streaks of dry flour. Overmixing develops gluten and can lead to tough, dense muffins.
• Can I use regular-sized chocolate chips? Yes, but mini chocolate chips are recommended. They distribute more evenly throughout the muffins, ensuring you get a little bit of chocolate in every bite without weighing down the tender batter.
• How do I know when the muffins are perfectly baked? The toothpick test is the most reliable method. The tops of the muffins should also be firm and spring back when lightly touched.
• Can I make these without paper liners? Yes. If you don’t have paper liners, be sure to grease and flour your muffin tin very well to prevent the muffins from sticking.

What To Serve With Pumpkin Chocolate Chip Muffins

These muffins are a complete treat on their own, perfect for a grab-and-go breakfast or afternoon snack. They pair wonderfully with:

• A hot cup of coffee or a pumpkin spice latte
• A cold glass of milk
• A side of fresh fruit like sliced bananas or berries

How To Store Pumpkin Chocolate Chip Muffins

Room Temperature: Store the muffins in an airtight container at room temperature. They will stay moist and fresh for up to 4 days. Freeze: These muffins freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or gently reheat in the microwave.

Pumpkin Chocolate Chip Muffins Nutrition Facts

• Calories: 320kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 3g
• Sodium: 280mg
• Fiber: 2g
• Sugar: 28g

Nutrition information is estimated per muffin and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Baked Pumpkin Oatmeal Recipe
• Pumpkin Spice Chocolate Chip Scones Recipe
• Pumpkin Spice Monkey Bread Recipe