The Best Chocolate Chip Pumpkin Muffins Recipe For Fall Baking

Whisking together autumn’s warmth and sweet comfort, these chocolate chip pumpkin muffins burst with seasonal magic.

Crisp mornings demand something special from the kitchen.

Cozy aromas will soon fill your home with delightful promises.

Rich pumpkin blends perfectly with melting chocolate chunks, creating an irresistible treat.

Spices dance through each tender bite, bringing memories of harvest celebrations.

Baking these muffins connects you to simple kitchen pleasures that make life delicious.

Grab a mug of coffee and let’s bake something memorable.

Why Chocolate Chip Pumpkin Muffins Are A Fall Favorite

• Create Seasonal Comfort: Indulge in a cozy autumn treat that brings warmth and nostalgia to your kitchen with these delectable pumpkin chocolate chip muffins.
• Customize with Ease: Swap chocolate chips for nuts, add a sprinkle of cinnamon sugar on top, or experiment with different spice combinations to make the recipe uniquely yours.
• Family-Friendly Baking: Perfect for weekend baking projects, these muffins are simple enough for kids to help prepare and delicious enough to please every family member's taste buds.
• Quick Breakfast Solution: Grab these make-ahead muffins for a speedy morning meal or pack them as a delightful snack that provides a perfect balance of sweetness and nutrition.

Everything You’ll Need For Chocolate Chip Pumpkin Muffins

• All-Purpose Flour: A foundational ingredient that provides structure to the muffins.
• Baking Soda: Helps the muffins rise and creates a light, fluffy texture.
• Salt, Cinnamon, Nutmeg, Ginger: Warm spices that enhance the pumpkin flavor and add depth to the muffins.

• Pumpkin Puree: Adds moisture, rich flavor, and a beautiful orange color to the muffins.
• Vegetable Oil: Ensures the muffins remain soft and tender.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla Extract: Adds a subtle, sweet aromatic flavor to the muffins.

• Granulated Sugar, Brown Sugar: Provide sweetness and help with caramelization.
• Chocolate Chips: Create pockets of melted chocolate throughout the muffins for a delightful surprise.

How To Bake Chocolate Chip Pumpkin Muffins

Step 1: Warm Up the Oven

Crank your oven to 375°F and get your muffin tin ready. Line it with cute paper liners or give it a quick spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

Grab a big mixing bowl and toss in your flour, baking soda, and those warm spices. Whisk them together until they’re perfectly blended, creating a fragrant dry mixture.

• Flour
• Baking soda
• Cinnamon
• Salt
• Nutmeg
• Ginger

Step 3: Blend Wet Ingredients

In another bowl, combine your creamy pumpkin puree with vegetable oil, sugars, eggs, and vanilla. Whip everything until it’s silky smooth and well incorporated.

• Pumpkin puree
• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry ingredients. Use a light touch and mix just until everything comes together. Avoid overmixing to keep your muffins tender.

Step 5: Add Chocolate Chips

Sprinkle those delicious chocolate chips into the batter. Fold them in carefully, making sure they’re evenly distributed throughout.

Step 6: Fill Muffin Cups

Scoop the batter into your prepared muffin tin. Fill each cup about three-quarters full to give them room to rise and become beautifully puffy.

Step 7: Top with Extra Chocolate

Dot the top of each muffin with a few extra chocolate chips for that irresistible look and extra chocolatey goodness.

Step 8: Bake to Perfection

Slide the muffin tin into the oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean.

Step 9: Cool and Rest

Let the muffins hang out in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set up perfectly.

Step 10: Serve and Enjoy

Serve these bad boys warm or at room temperature. Enjoy the magical combination of pumpkin spice and chocolate that screams cozy autumn vibes!

Tips To Make Chocolate Chip Pumpkin Muffins Just Right

• Prevent Overmixing: Stir batter gently and minimally to keep muffins tender and prevent tough, dense texture.
• Chocolate Chip Distribution: Fold chips gently to ensure even spread throughout the batter for consistent flavor in every bite.
• Moisture Maintenance: Use room temperature eggs and pumpkin puree to help create a smoother, more uniform batter and maintain optimal moisture.
• Topping Trick: Sprinkle extra chocolate chips on top just before baking for a bakery-style visual appeal and extra chocolate burst.
• Storage Solution: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Tasty Twists For Chocolate Chip Pumpkin Muffins

• Gluten-Free Pumpkin Chocolate Chip Muffins: Replace wheat flour with almond or gluten-free blend for celiac-friendly option.
• Vegan Pumpkin Chocolate Muffins: Swap eggs with flax eggs and use coconut oil instead of vegetable oil for plant-based version.
• Nutty Pumpkin Chocolate Chip Muffins: Add chopped walnuts or pecans to batter for extra crunch and rich flavor profile.
• Low-Sugar Pumpkin Chocolate Muffins: Use monk fruit sweetener or reduce sugar quantity and incorporate stevia for healthier alternative.

What Goes Well With Chocolate Chip Pumpkin Muffins

• Pair Warm Spiced Coffee: Brew a rich, medium-roast coffee with hints of cinnamon and nutmeg to complement the muffins' warm spices and chocolate chips, creating a harmonious flavor experience.
• Drizzle Caramel Sauce Topping: Add a luxurious caramel drizzle over the muffins to enhance the sweetness and provide a silky contrast to the dense, tender texture of the pumpkin chocolate chip base.
• Serve with Vanilla Bean Whipped Cream: Whip fresh cream with vanilla bean seeds to create a light, creamy accompaniment that balances the muffins' deep, rich flavors and adds a touch of elegance to the dessert.

Keep Chocolate Chip Pumpkin Muffins Soft And Moist

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place cooled muffins in a freezer-safe container or zip-lock bag. Separate layers with parchment paper to prevent sticking. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
• Keep muffins in a sealed container on the counter for 2-3 days. Place a paper towel at the bottom of the container to absorb excess moisture and prevent sogginess.

Chocolate Chip Pumpkin Muffins Questions Answered

• What are the key spices that give these muffins their signature flavor?

Cinnamon, nutmeg, and ginger are the essential spices that create the warm, comforting autumn flavor profile in these muffins, perfectly complementing the pumpkin and chocolate.

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind it may slightly change the texture and make the muffins a bit denser. Consider using a mix of whole wheat and all-purpose flour for the best results.

• How do I prevent my chocolate chips from sinking to the bottom of the muffins?

Toss the chocolate chips in a little bit of flour before adding them to the batter. This light coating helps prevent them from sinking and distributes them more evenly throughout the muffins.

Chocolate Chip Pumpkin Muffins Recipe

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4.6 from 18 reviews

• Total Time: 35-37 minutes
• Yield: 12 1x

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Description

Harvest-inspired chocolate chip pumpkin muffins blend autumn’s warmth with sweet indulgence. Spiced batter and melted chocolate create a comforting treat you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup chocolate chips
• 2 large eggs

Wet Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Dry Ingredients and Spices:

• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

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Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger until thoroughly combined.
3. In a separate bowl, blend pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and uniform.
4. Gently fold the wet ingredients into the dry ingredients, stirring just until the mixture is incorporated without overmixing.
5. Carefully fold in chocolate chips, distributing them evenly throughout the batter.
6. Scoop the batter into prepared muffin cups, filling each about 3/4 full to allow room for rising.
7. Sprinkle a few additional chocolate chips on top of each muffin for extra visual appeal.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Serve warm or at room temperature, enjoying the delightful blend of pumpkin spice and chocolate.

Notes

• Prevent overmixing by using a gentle folding technique, which helps maintain a tender and fluffy muffin texture.
• Swap vegetable oil with coconut oil or applesauce for a healthier alternative that keeps the muffins moist.
• Use gluten-free flour blend to make these muffins suitable for those with wheat sensitivities, ensuring everyone can enjoy this tasty treat.
• Enhance the spice profile by adding a pinch of ground cloves or cardamom for a more complex and warming flavor dimension.

• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 198
• Sugar: 9 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg