Pumpkin Chocolate Chip Muffins

If you’re looking for a cozy, comforting treat that combines the warmth of pumpkin with the sweetness of chocolate, these pumpkin chocolate chip muffins are your answer.

They’re soft, moist, and bursting with flavor – perfect for breakfast, an afternoon snack, or even a light dessert.

I’ve baked these countless times, and each batch brings a little more joy to my kitchen. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and sure to become a family favorite.

What You’ll Need

Dry Ingredients:

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Add-ins:

  • 1½ cups semisweet chocolate chips (plus extra for topping)

Pro Tips

  1. Don’t Overmix the Batter: Gently fold the wet and dry ingredients together. Overmixing can lead to dense muffins. A few lumps are perfectly fine.
  2. Use Room Temperature Ingredients: Bring your eggs and oil to room temperature before mixing. This helps the batter come together smoothly.
  3. Add Chocolate Chips Last: Fold in the chocolate chips at the end to prevent them from sinking to the bottom during baking.
  4. Top with Extra Chips: For a bakery-style look, sprinkle a few chocolate chips on top of each muffin before baking.
  5. Let Them Cool Slightly: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.

Tools Required

  • Muffin tin (12-cup)
  • Paper liners or non-stick spray
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula or wooden spoon
  • Ice cream scoop or spoon for portioning batter
  • Cooling rack

Substitutions and Variations

  • Flour: Whole wheat flour can be used for a heartier muffin.
  • Oil: Substitute with melted butter for a richer flavor.
  • Sugar: Reduce sugar by ¼ cup for a less sweet muffin.
  • Chocolate Chips: Try dark chocolate or mini chocolate chips for a different twist.
  • Add-ins: Consider adding chopped nuts, dried cranberries, or a swirl of cream cheese for added texture and flavor.

Make-Ahead Tips

  • Batter Storage: You can prepare the batter the night before and store it in the refrigerator. Bake the muffins fresh in the morning for a warm breakfast treat.
  • Freezing: Bake the muffins and let them cool completely. Wrap each muffin individually in plastic wrap and store in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, microwave for 20-30 seconds.

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Add Chocolate Chips: Gently fold in 1½ cups of chocolate chips.
  6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle additional chocolate chips on top if desired.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Breakdown (per muffin)

  • Calories: 290
  • Carbohydrates: 42g
  • Protein: 4g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 28mg
  • Sodium: 180mg
  • Potassium: 180mg
  • Fiber: 2g
  • Sugar: 25g
  • Vitamin A: 3200 IU
  • Vitamin C: 1mg
  • Calcium: 35mg
  • Iron: 2mg

Leftovers and Storage

Store leftover muffins in an airtight container at room temperature for up to 4 days. For longer storage, freeze them as mentioned in the Make-Ahead Tips section. To enjoy, simply thaw at room temperature or reheat in the microwave.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar, which can alter the taste and texture of the muffins.

Can I make these muffins without eggs?
Yes, substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Can I use a different type of oil?
Yes, melted coconut oil or avocado oil can be used as alternatives.

How can I make these muffins gluten-free?
Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.

Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or dried cranberries can be folded into the batter along with the chocolate chips.

Wrap Up

These Pumpkin Chocolate Chip Muffins are more than just a seasonal treat—they’re a warm hug in muffin form. Whether you’re baking for a special occasion or just because, this recipe is sure to delight.

I’d love to hear how they turn out for you! Drop a comment below with your thoughts, any variations you tried, or questions you have.

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