Pumpkin Chocolate Chip Muffins {Quick & Easy}

Publish date: 2024-05-13
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Published: Oct 29, 2020 · Modified: Nov 5, 2021 by · 6 Comments

These pumpkin muffins bake up soft and moist and they’re loaded with chocolate chips. Whip up a batch for an easy (and delicious!) fall breakfast or snack. 

I’m bringing you the most scrumptious and lovable Pumpkin Chocolate Chip Muffins. Sometimes you need to start your day with a sweet and moist, pumpkin-spiced, chocolate-studded muffin (or two). Am I right? This is the perfect way to add a little spark to a mundane day. 

Prefer your muffins without chocolate? Try my Pumpkin Muffins or Pumpkin Cranberry Muffins!

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Why you’ll love these muffins

Tips for baking with pumpkin

Serving and storage

These muffins are best within two days of being made. They can be stored at cool room temperature or the refrigerator. 
Leftovers can be stored in the freezer for up to three months.
I highly recommend serving these muffins warm, when they are extra soft and the chocolate chips are a little melty. 

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Recipe

Closeup of pumpkin chocolate chip muffin cut in half

Pumpkin Chocolate Chip Muffins

Soft and moist pumpkin muffins loaded with chocolate chips. An easy fall breakfast or snack. 

5 from 6 votes

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Course: Breakfast

Cuisine: American, Breakfast

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

Calories: 326kcal

Author: Allison – Celebrating Sweets

Ingredients

Instructions

Notes

These muffins are best served warm. Store at cool room temperature or the refrigerator for up to 2 days or freeze for up to 3 months. 

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 126mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4053IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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