Delicious pumpkin chocolate chip muffins loaded with delicious, spiced flavors. Moist pumpkin spice muffins loaded with gooey chocolate chip morsels.
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PUMPKIN CHOCOLATE CHIP MUFFINS
These soft pumpkin muffins are so easy to make and loaded with pumpkin and chocolate flavors. The muffin batter is loaded with pumpkin spice and combined with chocolate chip morsels, the ultimate combination of flavors. Make these muffins for breakfast or dessert, especially during the fall season!
WHAT YOU NEED-
- Flour– You want to make sure you are using good quality all-purpose flour to ensure good quality muffins! We love using Bob’s Red Mill All-Purpose Flour.
- Baking Soda & Powder– What makes the muffins rise and become nice and fluffy is the added baking soda and baking powder. Make sure you are using fresh ingredients.
- Flavor– For added flavor, we add ground cinnamon, pumpkin pie spice, and salt to the muffin batter.
- Oil– Adding canola or vegetable oil to the muffins, helps the muffins from being too dry.
- Sugars– This recipe calls for both granulated sugar and brown sugar. You can use either light or dark brown sugar.
- Pumpkin– Make sure that you use canned pumpkin puree, NOT canned pumpkin pie.
- Eggs– Adding fresh eggs to the batter helps with the binding of the ingredients.
- Milk– You want to use whole milk for this muffin batter.
- Chocolate– You can add regular or mini morsels, chopped chocolate or even chocolate chunks. Either white, dark, milk or semi-sweet chocolate can be added to the batter. Your favorite chocolate chips can be used!
HOW TO MAKE PUMPKIN MUFFINS
These delicious pumpkin muffins come together so effortlessly!
- Preheat the oven and line muffin tin with liners.
- In a bowl, sift together the dry ingredients and then set aside.
- Whisk together the wet ingredients until combined.
- Gently fold in the dry ingredients with the wet ingredients to combine.
- Evenly divide the batter between the 12 muffin tins.
- Bake until golden. Remove and allow to cool on a cooling rack.
- Enjoy warm or cool.
STORING MUFFINS
You can store these muffins at room temp, in the fridge or even freezer!
- Room Temp– Once the muffins are cooled, store them in an airtight container or plastic bag at room temp for up to 2-3 days.
- Fridge– If you store them in the fridge, they will last longer! Store in the fridge for up to a week!
- Freezer– These pumpkin muffins freeze GREAT! Once the muffins are completely cooled, add to a freezer safe bag and freeze for up to 3-4 months! To enjoy, just remove and allow to thaw overnight or pop the muffins in the microwave.
QUESTIONS YOU MIGHT HAVE-
No, you do not need to use liners, but we recommend it to avoid the muffins from sticking to the muffin pan. If you are not using muffin liners, be sure to spray the muffin tin with baking spray.
There is not really a difference between muffin liners or cupcake liners. There are tulip style muffin liners that do look different.
Yes! Leave out the chocolate chip morsels and top with coarse sugar or streusel topping instead.
Yes! Use the jumbo muffin pan or the mini muffin pan for different shaped muffins! Please note that the bake time will vary.
You do not want to overload the liners with batter, or it will ooze our cause a mess! The muffins will rise, so fill about 2/3 full.
PUMPKIN MUFFIN VARIATIONS
There are several different things you can change to this recipe to switch up these muffins!
- Plain Sugar Muffins– Opt out of the chocolate chips and top the plain pumpkin muffins with coarse sugar and cinnamon after baking for a cinnamon sugar toppings.
- Streusel Topping– Use your go-to streusel recipe to add on top of the muffins before baking and make pumpkin streusel muffins!
- Pumpkin Pecan– Add chopped pecans or walnuts to the batter for a pumpkin pecan muffin.
- Pumpkin Cheesecake– Opt out of chocolate chips add a cheesecake filling! Mix 4 oz cream cheese, 3 Tbsp sugar, and 1/2 tsp vanilla. Once the batter is in the muffin liners, add a dallop of cream cheese to each muffin and then bake.
OTHER PUMPKIN RECIPES:
Check out our other delicious pumpkin recipes that you can enjoy all fall long!
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cold Brew
- No Bake Pumpkin Tiramisu
- Pumpkin Banana Bread
- Pumpkin Cheesecake Brownies
- No Bake Pumpkin Dip
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 1/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 ½ tsp pumpkin pie spice
- pinch of salt
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/3 cup pumpkin puree
- 2 large eggs
- 1/4 cup whole milk
- 1 1/2 cups chocolate chip morsels
Instructions
- Preheat the oven to 375°F and line a 12 cup muffin tin with liners.
- In a bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- Whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and whole milk in a bowl.
- Gently fold in the dry ingredients with the wet ingredients until combined. Do NOT overmix. Mix in the chocolate chip morsels.
- Using 1/3 measuring cup, scoop the muffin batter into the muffin tins, evenly dividing the liners. Make sure you don’t over fill the muffin liners, fill up to about 2/3 full.
- Bake the muffins at 375°F for 20-25 minutes or until toothpick runs clean through the muffins. Remove and allow to cool on a cooling rack.
- Enjoy warm or cool.
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