These pumpkin chocolate chip muffins are soft, moist, and packed with pumpkin spice and plenty of chocolate chips. They're an easy fall muffin to bake for breakfast or snacks, and the chocolate makes them one of those pumpkin recipes my kids ask me to make again.
Pumpkin Muffins with Chocolate Chips
When I first test recipes, I'll often add chocolate chips because I know my kids are more likely to try them. That's exactly what happened with these pumpkin muffins, except they were so good that the chocolate chips stuck around, and now we make them this way often. Sometimes I make protein pumpkin muffins instead, and other times I skip the chocolate chips and add a streusel topping when I want more of a bakery-style muffin. Make these once, and they’ll be a regular at your house too!
Ingredients
All-purpose flour gives the muffins structure, while white and brown sugar sweeten them and keep them moist. Baking powder and baking soda help them rise, and cinnamon, pumpkin spice, and salt give them that warm flavor we all love. Eggs, pumpkin puree, and milk make up the wet ingredients, while melted butter or neutral oil adds richness and moisture. And, of course, chocolate chips go throughout the batter so you get some in every bite.
How to Make Chocolate Chip Pumpkin Muffins
- Make the batter.
Whisk the dry ingredients in a large bowl. In another bowl, combine the wet ingredients. Then, pour the wet into the dry and gently mix.
- Add chocolate chips.
Fold in the chocolate chips. I always add a few extra later too! - Fill the muffin cups.
Divide the batter between 12 lined muffin cups, filling them nearly to the top. Scoop from the bottom of the bowl as you go since the chocolate chips tend to settle there.
- Bake.
Bake in a preheated oven until the tops are golden, and a toothpick inserted in the center comes out clean. Let the muffins cool before removing them from the pan.
Laura’s Tips for the Ultimate Pumpkin Muffins
The batter for these muffins is supposed to be thick. Once the wet and dry ingredients are combined, stop mixing. Overmixing to make the batter smoother can give you tougher muffins.
Yes. You can replace the melted butter with the same amount of a neutral oil. If using butter, let it cool before mixing it with the eggs and other wet ingredients.
Chocolate chips tend to settle toward the bottom of this thick batter. When filling the muffin pan, scoop the batter up from the bottom of the bowl so the chips stay evenly distributed among all 12 muffins.
Store them in an airtight container at room temperature for 1 day or refrigerate for up to 5 days. For longer storage, freeze them for up to 3 months.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar, white
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin spice
- ¼ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup milk
- ½ cup melted butter, or neutral oil
- 1 cup chocolate chips
Instructions
Prep:
- Preheat the oven to 350F with the top rack in the middle position. Line a 12-muffin pan with liners. You can also grease it.
Make the muffin batter:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix well with a whisk to distribute the ingredients.
- In a medium bowl, whisk the eggs. Then, add the pumpkin pureé, milk, and melted (and cooled) butter (or a neutral oil). Pour the liquid mixture into the bowl with the dry ingredients, and gently mix until combined. The batter is thick. Add the chocolate chips to the bowl and gently fold them in.
- Scoop the batter into the muffin cups, filling each nearly to the top. I like to lift the batter from the bottom of the bowl to catch the chocolate chips that sink.
Bake:
- Bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove the muffin pan from the oven and let the muffins cool completely before taking them out.
Store:
- Muffins can be stored in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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Julie says
These pumpkin muffins are so good!