Pumpkin Chocolate Chip Muffins {Quick & Easy}
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!
Jump to:Why you’ll love these muffins
- They’re moist and soft
- Perfectly spiced with a combination of pumpkin spice and cinnamon
- Loaded with chocolate chips
- Super easy to make – no mixer needed
- Bake up quickly
- Portable
Tips for baking with pumpkin
- Use canned pumpkin puree. It is more reliable (in terms of texture and moisture content) than using fresh pumpkin.
- Make sure you purchase pumpkin puree, not pumpkin pie filling (which is already sweetened and spiced).
- Use spices generously. Pumpkin itself is quite bland. Adding warm spices really elevates the flavor.
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
Pumpkin Chocolate Chip Muffins
Soft and moist pumpkin muffins loaded with chocolate chips. An easy fall breakfast or snack.
from votes
Print Pin SaveSaved!Course: Breakfast
Cuisine: American, Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 326kcal
Ingredients
Instructions
Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk sugar, eggs, oil, pumpkin puree, vanilla, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. Stir in 1 cup of chocolate chips, being careful not to over-mix.
Divide the batter between 12 muffin cups (I use an ice cream scoop). Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. Bake for approximately 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean (be careful not to overbake). Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
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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