Soft and moist these pumpkin chocolate chip muffins are the perfect fall time breakfast treat. Step-by-step photos help you conquer this easy pumpkin muffin recipe your whole family will love!
Who is ready for fall to start?! I am always ready for the "thoughts" of cozy sweaters, cute scarves, comfy boots, and all the warm comforting foods. Living in Southern California we don't really have a "fall" or "autumn" season, so it forces me to fly to NYC or England for a dose of colder weather. The struggle is so real.
The one thing I can always indulge in is pumpkin treats, even if it means turning the oven on in October when it's still 90F outside. But I think it is worth it. The warm spicy notes paired with the glorious flavors of pumpkin really warm me up and make me extra happy!
This muffin recipe did just that, and more actually because, chocolate. The one thing that makes everything better. Always.
This recipe makes 8 muffins so you don't end up with numerous muffins and be forced to eat them all, not speaking from past experience at all!
But feel free to press the 2X or 3X on the recipe card below to make a large batch to share!
Let's get to the recipe.
What are the ingredients
You don't need anything fancy for this recipe except maybe the pumpkin, but that is a staple in my pantry all year long (hello pumpkin cheesecake in May)
For the muffins you will need:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Brown Sugar
- Granulated Sugar
- Pumpkin Puree (not pumpkin pie filling)
- Large Egg, at room temp.
- Pure Vanilla Extract
- Vegetable Oil
- Chocolate Chips or Chunks, I absolutely love the Callebaut Chocolate Callets, the look like chips but they are just chocolate so they actually get all melty
How do you make the muffins
First things first let's make sure our oven is preheated. We start with a higher temperature for the first few minutes of baking, this helps the muffins get that glorious muffin height we are looking for.
Preheat the oven to 415C/ 212C and grease a muffin/cupcake pan and set it aside.
In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined.
Gently fold dry ingredients into the wet ingredients, when halfway mixed in gently fold in the chocolate chips, do not overmix. For another pumpkin and chocolate recipe you will like try my pumpkin cheesecake brownies.
Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes or until a toothpick inserted in comes out clean.
I like to bake the muffins spread out in a 12 cup muffin tin to help encourage more consistent heat flow in the air- helping the muffins rise more evenly.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store any leftovers in an air-tight container for up to 3 days.
Can you make pumpkin chocolate chip muffins ahead of time
Totally! Muffins freeze really well. Once baked let the muffins cool completely, then I place them in either a Tupperware container or freezer bag - making sure that the muffins are not touching each other. Doing this for the first hour or two allows the muffins to freeze individually, then stuff as many as you want into a bag.
How do you thaw frozen muffins
I tend to just turn the oven on to 300F and let the muffins warm-up for 8-10 minutes. You can heat them up in the microwave too.
Craving more pumpkin recipes?
- Nutella Pumpkin Tiramisu
- Chewy Pumpkin Chocolate Chunk Cookies
- Oat Flour Pumpkin Bread
- Pumpkin Nutella Muffins
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
For Pumpkin Muffins
- 125 grams (1 Cup) All-Purpose Flour
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon of Salt
- 66 grams (⅓ cup) Brown Sugar
- 66grams (⅓ cup) Granulated Sugar
- 8oz (1 cup) Pumpkin Puree (not pumpkin pie filling)
- 1 Large Egg, at room temp.
- 2 Teaspoons Vanilla Extract
- 2oz (¼ cup) Vegetable Oil
- ½ cup Chocolate Chips
- Preheat oven to 415C/ 212C and grease a muffin/cupcake pan and set aside.
- In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined. Gently fold dry ingredients into the wet ingredients, when half way mixed in gently fold in the chocolate chips, do not overmix. Using a large cookie scoop, scoop the batter evenly into a muffin pan, don't be afraid to fill them to the top.
- Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes or until a toothpick inserted in comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: pumpkin recipe, pumpkin muffins, pumpkin and chocolate