Introduction

These Pumpkin Chocolate Chip Muffins are a cozy, delicious treat perfect for fall baking. Soft pumpkin flavor mingles with sweet chocolate chips, creating a perfect balance of spice and sweetness that everyone will love.

Pumpkin Chocolate Chip Muffins: The Ultimate Fall Baking Recipe - Recipe Image

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup milk
1 cup chocolate chips
Optional: chopped walnuts or pecans for topping

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: In a separate bowl, combine the pumpkin puree and milk.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 7: Gently fold in the chocolate chips.
Step 8: Fill each muffin cup about two-thirds full with the batter.
Step 9: If desired, sprinkle the tops of the muffins with chopped walnuts or pecans.
Step 10: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 11: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Spice it up by adding an extra 1/4 teaspoon of cinnamon, nutmeg, cloves, or a pinch of ground ginger or allspice.
Use 1 1/2 teaspoons of pumpkin pie spice instead of individual spices for convenience.
Add 1/2 cup chopped nuts like walnuts, pecans, or almonds to the batter for extra crunch.
Top muffins with pumpkin seeds (pepitas) for a nutty finish.
Try chopped chocolate chunks instead of chips for a different texture.
Add 1 teaspoon espresso powder to dry ingredients for a subtle coffee boost.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for about 15 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe.

Can I make these muffins dairy-free?

Yes, substitute the butter with a plant-based butter or oil, and use a non-dairy milk in place of regular milk.

Pumpkin Chocolate Chip Muffins: The Ultimate Fall Baking Recipe

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These Pumpkin Chocolate Chip Muffins are the ultimate fall treat, combining moist pumpkin puree, warm spices, and sweet chocolate chips for a deliciously cozy baking experience. Perfect for breakfast or a snack, these muffins are easy to make and customizable with optional add-ins like nuts, pumpkin seeds, or espresso powder to suit your taste.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup milk

Add-Ins

1 cup chocolate chips
Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional: Pumpkin seeds (pepitas) for topping
Optional: 1 teaspoon espresso powder
Optional spices: extra 1/4 teaspoon cinnamon, nutmeg, cloves, or a pinch of ground ginger or allspice
Alternative: 1 1/2 teaspoons pumpkin pie spice in place of individual spices

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time to the butter mixture, ensuring each is well incorporated before adding the next. Stir in the vanilla extract until smooth.
Combine Pumpkin and Milk: In a separate small bowl, mix together the pumpkin puree and milk until smooth and well blended.
Combine All Mixtures: Gradually add the dry ingredients to the wet mixture alternately with the pumpkin-milk mixture, starting and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix.
Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to evenly distribute them throughout.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
Add Toppings: Optionally, sprinkle the tops of the muffins with chopped walnuts or pecans, or pumpkin seeds if desired.
Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra spice, add 1/4 teaspoon of cinnamon, nutmeg, or cloves, or a pinch of ground ginger or allspice.
You can use 1 1/2 teaspoons of pumpkin pie spice instead of the individual spices for convenience.
Adding 1/2 cup chopped nuts like walnuts, pecans, or almonds adds crunch and flavor.
Top muffins with pumpkin seeds (pepitas) for extra texture and decoration.
For a chocolatey twist, substitute chocolate chips with chopped chocolate chunks.
Mix a teaspoon of espresso powder into the dry ingredients to enhance the chocolate flavor.
Do not overmix the batter to keep the muffins tender.
Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, pumpkin recipe, easy muffins, holiday baking