Delicious and moist bakery-style Pumpkin Chocolate Chip Muffins with pumpkin puree, rich semi-sweet chocolate chips, and warm spices. This is the time of year for all things pumpkin, and these tasty muffins really fit the bill. Enjoy these for breakfast with a hot cup of coffee or for dessert with a cold glass of milk.
How to make Pumpkin Chocolate Chip Muffins
First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.
Now, in a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients mixing just until combined. Fold the chocolate chips into the batter. Fill the muffin tins up to the top with the batter and sprinkle each with a few chocolate chips.
Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.
Helpful recipe tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Mix the muffin batter just until combined. Overmixing can lead to tough and gummy muffins.
- Line the cupcake/muffin tin with muffin liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- For optimum flavor, use good quality chocolate chips like Guittard or Ghirardelli chocolate chips. Dark chocolate chips and milk chocolate chips also work well.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
- Be careful when removing the muffins from the tin so as not to squish any chocolate chips, as they will be soft.
- For more texture, add nuts like pecans or walnut
- To make mini muffins use mini chocolate chips. Bake them at 350 degrees for about 11 minutes.
- Use the rest of the pumpkin puree (from a 15-ounce can) to make my pumpkin pancakes.
- Warm the muffins in the microwave for just a few seconds for a fresh-from-the-oven taste.
- Store the muffins in an airtight container on the counter for up to 3 days or freeze in an airtight container. See more below about freezing muffins.
How to freeze pumpkin muffins
First, let the muffins cool by removing them from the tin 5-7 minutes after you remove them from the oven. Place the muffins on a wire rack to fully cool. Do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag removing as much air as possible, or a freezer-safe storage container. Freeze for up to 3 months. Thaw the muffins in the fridge overnight.
This Pumpkin Chocolate Chip Muffin Recipe is perfect for on-the-go breakfasts or school lunch treats! Put the ingredients on your shopping list today, and let me know what you think! Scrumptious!
More muffin recipes to try
Pumpkin Chocolate Chip Muffins
Quick and easy Pumpkin Chocolate Chip Muffins made moist and flavorful with pumpkin puree and semisweet chocolate chips. This is the time of year for all things pumpkin spice, and these tasty muffins really fit the bill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: breakfast/dessert
- Method: bowl and spoon
- Cuisine: American
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs at room temperature
- ½ cup vegetable oil or canola oil
- 1 cup pumpkin puree (canned or fresh)
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips (reserve ⅓ cup for the top)
Instructions
- Preheat the oven to 375 degrees. Fill a standard 12-count muffin pan with paper liners.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.
- In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients mixing just until combined.
- Fold the chocolate chips into the batter. Fill the muffin tins up to the top with the batter and sprinkle each with a few chocolate chips.
- Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Mix the muffin batter just until combined. Overmixing can lead to tough and gummy muffins.
- Line the cupcake/muffin tin with muffin liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- For optimum flavor, use good quality chocolate chips like Guittard or Ghirardelli chocolate chips. Dark chocolate chips and milk chocolate chips also work well.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
- Be careful when removing the muffins from the tin so as not to squish any chocolate chips, as they will be soft.
- For more texture, add nuts like pecans or walnut
- To make mini muffins use mini chocolate chips. Bake them at 350 degrees for about 11 minutes.
- Use the rest of the pumpkin puree (from a 15-ounce can) to make my pumpkin pancakes.
- Warm the muffins in the microwave for just a few seconds for a fresh-from-the-oven taste.
- Store the muffins in an airtight container on the counter for up to 3 days or freeze in an airtight container. See more below about freezing muffins.
Keywords: how to make pumpkin chocolate chip muffins, pumpkin and chocolate chip muffins, chocolate chip pumpkin muffins
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Kali Alexandria
I love the addition of pumpkin for this fall season. Thank you!!
★★★★★
Beth Pierce
My pleasure Kali! Enjoy!
Tayler
I made these muffins over the weekend and they were incredible! My whole family devoured them in one day!
★★★★★
Beth Pierce
Thanks, Tayler. So glad that they liked them!
Marina
Muffins are our favorite recipe to make together as a family. My girls can contribute, and feel so proud. We will make your lovely recipe as soon as we get our hands on a pumpkin. We never made pumpkin muffins, so looking forward to making them.
★★★★★
Beth Pierce
Thanks, Marina! Enjoy!!
Kathleen
These bakery style muffins are calling my name. Perfect fall flavors and super easy to make.
★★★★★
kushigalu
These chocolate chip muffins with pumpkin are fantastic. A perfect fall treat. The whole family enjoyed them!
★★★★★
Erin
These were delicious! Thanks for the great recipe!
Pam
These were the best! We loved them!
Catalina
Oh my goodness! I can’t resist to these muffins! The addition of chocolate chips make them irresistible!
★★★★★
Sandra
I love anything with pumpkin! And these ones are amazing! So good!
★★★★★