Nothing says welcome fall quite like the scent of pumpkin spice wafting through the house. With warm notes of cinnamon and melty chocolate chips, these moist and tender Pumpkin Chocolate Chip Muffins are an absolute fall delight!
Make them for the perfect fall breakfast treat, as a warm and inviting addition to any autumn brunch, or to put a quick and satisfying end to any pumpkin snack attack cravings!
They’re easy to make, and they make a lot. That’s right: One simple recipe and you’ve got twenty delicious muffins at your beck and call. These pumpkin muffins can feed a crowd or your family for weeks!
Fact: Muffins freeze beautifully! Whatever you don’t eat, pop in the freezer and use as a festive fall stash to make for easy, breezy mornings on the go. More on freezing below.
No chocolate chips on hand? Try our easy spiced Pumpkin Muffins instead!
HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS
- Whisk Dry Ingredients – To kick off your pumpkin muffins, you’ll first mix up your dry ingredients. Add flour, baking powder, baking soda, cinnamon, and salt to a medium-sized mixing bowl and whisk to combine.
- Mix Wet Ingredients – In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, the melted butter, eggs, and vanilla. Mix until it is well combined. You can use either a whisk for this or a handheld mixer on medium speed.
- Add Dry Ingredients To Wet Ingredients – Now it’s time to bring this Pumpkin Chocolate Chip Muffins recipe home! Add the dry ingredient to the wet ingredients and slowly mix until just combined. A silicone spatula is an excellent tool for this task as it allows you to scrape every square centimeter of both the sides and the bottom of the bowl, which ensures your ingredients mix evenly!
- Add Chocolate Chips, Scoop, and Bake – The last ingredient going into the bowl are your chocolate chips! Stir them in and scoop out enough batter to fill each muffin cavity. Bake at 350°F for about 25 minutes.
- Flour | This Pumpkin Chocolate Chip Muffin was developed with all-purpose flour. No other types of flour should be subbed in for it!
- Pumpkin Puree | Sure you could take the time to roast a pumpkin, scoop out the filling, and puree it yourself. However, speaking from experience, I can safely say — not worth it. The canned pumpkin works just as well and adds all the pumpkin flavor you need!
- Sugar | This recipe calls for both light brown sugar and granulated sugar. Of you are in a pinch and only have dark brown sugar, feel free to use it in the place of the light brown sugar.
- Butter | Be sure to use unsalted butter when making your Pumpkin Chocolate Chip Muffins or they will taste overly salty! You might find some pumpkin muffin recipes using oil in the place of melted butter. This is a fine practice, but you are guaranteed bigger, better flavor with butter!
- Milk | Whole milk is best for this recipe, but if you only have 2%, it will do.
- Eggs | This recipe calls for 3 eggs! Make sure you’ve got them on standby.
- Leaveners | You’ll need both baking powder and baking soda for these muffins.
- Pure Vanilla Extract
- Cinnamon | You don’t need a ton of spices to make an incredibly flavorful muffin with all the fall feels! Ground cinnamon does the trick just fine and it pairs perfectly with the chocolate chips!
- Chocolate Chips | We tried both semi-sweet chocolate chips and milk chocolate chips when developing this recipe. The finding was the semi-sweet chocolate buried pumpkin flavor, while the milk chocolate allowed it to shine! Use milk chocolate chips for best results!
WANT TO ADD MORE TO YOUR PUMPKIN CHOCOLATE CHIP MUFFINS?
If you want to amp up your Pumpkin Chocolate Chip Muffins with a few more goodies, feel free to do so! Subtract a 1/2 cup of the chocolate chips from the recipe, and add in a 1/2 cup of any of the following items in its place:
- Old-Fashioned Oats
- White Chocolate Chips
All of the above add-ins would go into the batter at the same time as the chocolate chips.
If you want to get a little extra with your spice cabinet, feel free to add in a 1/2 teaspoon of freshly grated nutmeg or allspice, and up to a 1/4 teaspoon of ground cloves. You would add in the spices when mixing your dry ingredients.
Want to get zesty? Orange and pumpkin pair extremely well together! You can add 1 to 2 teaspoons of orange zest to the batter if you’d like. Add the zest to your wet ingredient mix, before you add the dry ingredients.
TIPS FOR BAKING PERFECT MUFFINS EVERY TIME
- Don’t forget to preheat the oven! You should never bake in an oven that is still preheating. In fact, it’s best to wait another 10 minutes after the temp alert sounds just to be sure you’re at the right degree!
- Do not deviate from recipe measurements. Baking is a science and the increments matter!
- Spray the pan and liners with cooking spray. This will ensure your muffins come out beautifully and nothing gets stuck!
- Don’t overmix the batter once the dry ingredients go in or your muffins won’t be as tender as they could be!
- Use an ice cream scoop with a springform handle to perfectly portion the batter!
If you want to make your Pumpkin Chocolate Chip Muffins look absolutely fabulous, reserve about a 1/4 cup of the chocolate chips. Then, sprinkle a few chocolate chips over the top of each muffin and gently press them into the batter.
HOW TO STORE PUMPKIN CHOCOLATE CHIP MUFFINS
It’s fine to leave your muffins out at room temperature in an airtight container (or even in a domed cake stand), but eat them up within 3-4 days for peak freshness! If you’d like to preserve them beyond this time period, freeze them.
HOW TO FREEZE MUFFINS
To freeze Pumpkin Chocolate Chip Muffins, allow them to cool to room temperature, then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible (but don’t smoosh the muffins), seal, and freeze. Eat within 3 months for best quality.
5 MORE MUFFIN RECIPES YOU’LL LOVE
- Blueberry Muffins
- Chocolate Chip Muffins
- Apple Crumble Muffins
- Chocolate Banana Muffins
- Banana Chocolate Chip Muffins
Add a little pumpkin spice to your day with easy Pumpkin Chocolate Chip Muffins! They always bake up moist and tender, with warm notes of cinnamon and melty chocolate chips. It's the perfect fall breakfast treat!
- 2 1/2 cups All-Purpose Flour
- 1 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 1/4 teaspoon Fine Sea Salt
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Light Brown Sugar firmly packed
- 1/2 cup Granulated Sugar
- 2/3 cup (equal to 10 tbsp) Unsalted Butter melted and slightly cooled
- 1/2 cup Whole Milk
- 3 Eggs slightly beaten
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cup Milk Chocolate Chips
Preheat oven to 350° and have ready two standard-sized muffin tins, lined with muffin cups, and spritzed with nonstick cooking spray.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside until ready to use.
Add the pumpkin puree, both sugars, melted butter, milk, eggs, and the vanilla to a large mixing bowl and whisk well to combine.
Add the dry ingredients and mix with a silicone spatula until just incorporated. Scrape down the sides and bottom of bowl and mix once more. Stir in the chocolate chips.
Fill the muffin tins to the top and bake for 25-28 minutes, until the top of the muffins are springy to the touch.