If you’re on the hunt for a cozy, delightful treat to brighten any morning or afternoon snack time, this Pumpkin Chocolate Chip Muffins Recipe is an absolute must-try. Imagine tender, moist pumpkin-infused muffins bursting with sweet semi-sweet chocolate chips in every bite—comfort baking at its very best. The warm spices and rich chocolate come together so perfectly that these muffins quickly become an all-time favorite for family and friends alike.
Ingredients You’ll Need
Each ingredient in this Pumpkin Chocolate Chip Muffins Recipe has a special role, creating a balance of texture, flavor, and that unmistakable pumpkin-orange hue. With straightforward pantry staples and just a few key items, you can whip up magic in your kitchen with ease.
- 15 oz can of pumpkin puree: Provides natural moisture, rich pumpkin flavor, and vibrant color that defines these muffins.
- 1 cup sugar: Sweetens the batter perfectly without overpowering the pumpkin or spices.
- 1 1/2 cups all-purpose flour: The foundation for a tender, fluffy muffin crumb.
- 3/4 cup canola oil: Adds moistness and tenderness without any heavy butter taste.
- 2 large eggs: Help bind the ingredients together while adding structure.
- 1 1/2 teaspoon pumpkin pie spice: The warm, fragrant blend that brings that classic fall flavor.
- 1 teaspoon baking soda: Provides lift and lightness.
- 1/2 teaspoon baking powder: Works alongside baking soda for perfect rise.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and spice.
- 1 teaspoon vanilla extract: Brings depth and rounds out the flavor profile.
- 12 oz semi-sweet chocolate chips: Little pockets of melty joy in every bite.
How to Make Pumpkin Chocolate Chip Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400° F and lining a 12-cup muffin tin with cupcake liners. This sets the stage to bake evenly golden, beautifully shaped muffins every time.
Step 2: Mix Wet Ingredients
In a large bowl, combine the eggs, sugar, and pumpkin puree. Whisk these together until you have a smooth, creamy base. Then add vanilla extract and canola oil, whisking again until everything is perfectly blended. This wet mixture is the heart of your muffin batter, rich with pumpkin goodness and a touch of sweetness.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step ensures your leavening agents are evenly distributed so your muffins rise just right.
Step 4: Bring Wet and Dry Together
Add the dry flour mixture and pumpkin pie spice to your wet ingredients. Gently stir until just combined—the key here is to avoid overmixing, which keeps your muffins tender and light.
Step 5: Add the Chocolate Chips
Hold back about ¼ cup of the chocolate chips for topping. Fold the rest carefully into the muffin batter, distributing that melty chocolate without breaking up the chips.
Step 6: Fill Muffin Cups and Top
Divide the batter evenly among your muffin cups, filling each almost to the top. Sprinkle the reserved chocolate chips over the batter, then use the back of a spoon to lightly press them into the tops. This little step creates an inviting, glossy chocolate finish once baked.
Step 7: Bake to Perfection
Pop your muffin tin into the preheated oven and bake for 15 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The smell alone is enough to make your mouth water!
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack. Letting them cool fully ensures the texture sets just right and you don’t lose those tender crumbs when you bite in.
How to Serve Pumpkin Chocolate Chip Muffins Recipe
Garnishes
Enhance these muffins with a light dusting of powdered sugar or a drizzle of warm maple glaze for an extra-special touch. You can also top with a sprinkle of chopped toasted pecans for a crunch that pairs beautifully with the soft pumpkin base.
Side Dishes
Pair these muffins with a creamy latte or hot chai tea for the ultimate fall vibe. For a more substantial breakfast, serve alongside scrambled eggs or a fresh fruit salad to balance sweet and savory flavors.
Creative Ways to Present
Try wrapping each muffin in decorative parchment paper or placing them in mini treat bags for gift-giving. For parties, create a muffin bar with different toppings like whipped cream, extra chocolate chips, or cream cheese frosting for guests to customize. It’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin Chocolate Chip Muffins Recipe in an airtight container at room temperature for up to three days. This helps them stay moist and fresh, perfect for snacking later in the week.
Freezing
To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They’ll keep happily frozen for up to three months, ready to be thawed and enjoyed whenever the craving strikes.
Reheating
Warm your muffins in a microwave for about 20 seconds or pop them in a preheated oven at 350° F for 5-7 minutes. This refreshes the texture and brings back that just-baked warmth.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and puree the fresh pumpkin well to achieve the same consistency as canned puree. Keep in mind fresh pumpkin may have a slightly different moisture level, so adjust accordingly.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts. This mix will replicate the warm, spiced flavor perfectly for the muffins.
Can I substitute all-purpose flour with whole wheat flour?
Yes, but your muffins might be a bit denser and have a nuttier flavor. Try using half whole wheat and half all-purpose flour for a great balance of health and texture.
How do I avoid the chocolate chips sinking to the bottom?
Coating chocolate chips in a little flour before folding them into the batter helps keep them suspended evenly throughout the muffins.
Are these muffins suitable for freezing and eating later?
Definitely! Pumpkin Chocolate Chip Muffins Recipe freeze wonderfully and maintain their delicious texture when thawed and reheated, making them perfect for busy days.
Final Thoughts
I cannot recommend this Pumpkin Chocolate Chip Muffins Recipe enough for all seasons, but especially when you want something warm and comforting. The mix of fluffy pumpkin spice and melty chocolate chips is downright irresistible. Give these muffins a try—you’ll see why they quickly become a beloved favorite, bringing joy to your kitchen and smiles to everyone lucky enough to take a bite.
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Deliciously moist Pumpkin Chocolate Chip Muffins that combine the rich flavors of pumpkin and warm pumpkin pie spice with sweet semi-sweet chocolate chips. Perfect for a cozy fall breakfast or snack, these muffins are easy to make and bake to golden perfection with a soft crumb and melty chocolate throughout.
Ingredients
Wet Ingredients
- 15 oz can of pumpkin puree
- 1 cup sugar
- 3/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 12 oz semi sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, and pumpkin puree until smooth. Add in the vanilla extract and canola oil, whisking until the mixture is well combined.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Form the batter: Add the flour mixture and pumpkin pie spice to the wet ingredients bowl, folding gently just until all ingredients are combined without overmixing to keep muffins tender.
- Add chocolate chips: Reserve 1/4 cup of chocolate chips for topping. Fold the remaining chocolate chips into the muffin batter evenly.
- Fill muffin cups: Divide the batter evenly into the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin and lightly press them into the batter with a spoon.
- Bake muffins: Place in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are cooked through.
- Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use fresh or canned pumpkin puree; avoid pumpkin pie filling as it contains added sugars and spices.
- Do not overmix the batter; overmixing can make muffins tough.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For a dairy-free option, ensure chocolate chips are dairy-free and substitute canola oil with coconut oil.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
