Fall is officially here, and that means it’s pumpkin everything season! But let’s be honest, sometimes pumpkin spice can feel a little… predictable. These Pumpkin Chocolate Chip Muffins are anything but. They’re incredibly moist, bursting with warm pumpkin flavor, and studded with generous chunks of chocolate. They strike the perfect balance between cozy autumn vibes and a delightful, decadent treat. Forget basic pumpkin muffins – these are the ones you’ll be making all season long!
Why You’ll Love This Recipe
- Moist & Tender: The combination of pumpkin puree, oil, and buttermilk creates a supremely tender crumb.
- Chocolate & Pumpkin Perfection: The chocolate chips add a delightful sweetness and textural contrast to the pumpkin spice.
- Easy to Make: This recipe is straightforward and doesn’t require any fancy techniques.
- Perfect for Breakfast or Dessert: Enjoy them with your morning coffee or as a sweet afternoon snack.
- Freezer-Friendly: Make a big batch and freeze them for later!
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Wet Ingredients: In a separate bowl, whisk together oil, eggs, buttermilk, pumpkin puree, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Chocolate Chips: Gently fold in the chocolate chips.
- Fill & Bake: Fill muffin liners about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Use Pumpkin Puree, Not Pie Filling: Pumpkin pie filling already contains spices and sugar, which will throw off the recipe.
- Room Temperature Ingredients: Using room temperature ingredients helps them emulsify properly, creating a more tender muffin.
- Chocolate Chip Variety: Feel free to use milk chocolate, dark chocolate, or even white chocolate chips!
- Add a Streusel Topping: For an extra touch of sweetness and crunch, sprinkle with a streusel topping before baking.
Storage
Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: Place cooled muffins in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
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Pumpkin Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist and fluffy pumpkin muffins studded with sweet chocolate chips, perfect for fall mornings or as a cozy snack.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
5. Fold in chocolate chips gently.
6. Spoon batter evenly into prepared muffin cups, filling about 3/4 full.
7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a few chocolate chips on top before baking.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg