These pumpkin chocolate chip muffins are incredibly moist, fluffy, and bursting with delightful autumn tastes. Combining pumpkin with cinnamon, nutmeg, ginger, and clove, they're your ultimate fall treat. This is your go-to pumpkin muffin recipe!
Any muffin that contains chocolate chip morsels will quickly get my attention! And when they also have pumpkin puree along cinnamon and nutmeg flavors, I'm all in! And that's why these pumpkin chocolate chip muffins are so popular! They are out-of-this-world delicious!
I use pumpkin puree in a lot of recipes like these pumpkin chocolate chip cookies, this pumpkin banana bread, and this pumpkin pie recipe. I even use it when I make this pumpkin gelato ice cream! I make this muffin recipe every fall and they are perfect for an afternoon snack and great for dessert.
Everyone raves about how light and fluffy these pumpkin chocolate chip muffins are! The texture reminds me of this super moist lemon blueberry bread and the fluffiness of this apple cinnamon cake. Full of wonderful fall flavors in every bite, these you'll enjoy a taste of pumpkin and chocolate in every bite!
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ℹ️ Why This Recipe Works
1. These pumpkin chocolate chip muffins are made with simple ingredients that can be found in your local grocery store.
2. They are easy to make and quick to prep.
3. Great for breakfast, a snack, or even dessert! Plus, they're a huge hit with the crowd when the holidays roll around!
🛒 Ingredients You'll Need
- Flour: use all-purpose flour.
- Baking Soda: aids in helping the muffins to rise.
- Pumpkin Puree: key ingredient that not only adds the pumpkin flavor, but also adds a lot of moisture.
- Sugar: makes the muffins sweet.
- Eggs: a binding agent and contributes to the texture of the muffins.
- Butter: use good quality unsalted butter to manage the saltiness. It adds to the flavor and texture. Whenever I've used salted butter and eliminated the addition of salt, the flavor was off
- Vanilla Extract: a flavor enhancer.
- Spices: use ground ginger, cinnamon, clove, and nutmeg to add fall flavors.
- Salt - helps to balance out the sweetness.
- Chocolate Morsels - use semi-sweet morsels to add a chocolate flavor
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Sifting The Dry Ingredients: you don't need to sift the flour for this recipe. If you do choose to sift the dry ingredients, add the flour, baking soda, ground spices, and salt to a sifter. Hold the sifter over a large bowl and sift the ingredients into the bowl. After sifting, make sure the dry ingredients equal 1 ½ cups.
- Pumpkin Spice: try using this spice mix because not only does it contain ground ginger, cinnamon, clove, and nutmeg, but it also contains a small amount of all spice.
- Mini Muffins: instead of using a regular muffin pan, try using a mini muffin tin.
- Loaf: use a 9x13 loaf pan to turn this into a pumpkin chocolate chip bread loaf recipe!
👩🏼🍳 Step-By-Step Recipe Instructions
Step 1: Preheat the oven to 350°F. In the bowl of a standing mixer, cream the room temperature butter and sugar until light and fluffy, about 1-2 minutes. If you are using a standing mixer, use the wire mixing attachment.
👩🏼🍳 Note: If you don't have a standing mixer, you can use an electric hand mixer in a large bowl.
Step 2: One at a time, add the eggs and continue to mix after each addition.
Step 3: Next, add in the vanilla extract. As the mixer continues to mix, scrape down the sides of the bowl.
Step 4: If using a standing mixer, switch out the wire mixer attachment with the paddle attachment. With the mixer on low speed, slowly add the flour, baking soda, salt, and seasonings.
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Step 5: Mix on low speed until the ingredients are just combined, about 1 minute.
👩🏼🍳 Expert Tip: Make sure to not over mix during this step. If you over mix the batter, the muffins won't be a moist and fluffy.
Step 6: Next, add in the pumpkin puree to the wet ingredients, in 3 separate batches. Continue to mix on low speed until just combined.
Step 7: Using a spatula or large spoon, fold in the chocolate chips until combined.
Step 8: Line a 12 muffin pan with cupcake liners. Using a small or medium butter scoop, fill each muffin cup a little above half-way with the pumpkin muffin batter.
👩🏼🍳 Note: You can also use a spoon if you don't have a butter scoop.
Step 9: Place muffin pan in the oven and bake for about 18 -20 minutes.
👩🏼🍳 Expert Tip: To ensure the muffins are done, insert a toothpick into the center and if it comes out clean, they're done.
Step 10: Remove muffin pan from the oven and allow to cool for 5 minutes. Place the muffins on a cooling rack for 10-15 more minutes.
These easy pumpkin chocolate chip muffins are divine! Loaded with spices and chocolate chips, these muffins are the most delicious fall treat. They're perfect with a tall glass of milk, a cup of hot tea, or a cup of coffee. Regardless how you serve them...you're in for a treat!
🙋🏼 Frequently Asked Questions
No. These muffins taste amazing without sifting.
Yes! Just substitute 1 ½ cups of all purpose gluten free flour for the all purpose flour.
Yes. These are freezer friendly and warm up beautifully. Once all the muffins have completely cooled, add them to a freezer bag or freezer safe container and store for 3 months. To defrost, remove a muffin(s) from the freezer and allow to thaw to room temperature or defrost and warm them up in the microwave.
You can, but I don't recommend it for this recipe. The batter is best when it is made fresh. When I've frozen the batter and let it defrost in the refrigerator, the consistency changed. The muffins still tasted good, but fresh is definitely best!
👩🏻🍳 Expert Tips
- I use a full cup of chocolate chip morsels, but I also like a lot of chocolate. Feel free to scale back and use ½ or ¾ of chocolate morsels if you want less chocolate.
- I recommend using canned pumpkin puree instead of fresh pureed pumpkin. Fresh pumpkin puree lacks the sweetness and spices these muffins need.
- You can substitute cake flour for all purpose flour.
- When measuring the dry ingredients, ensure they are all level and not rounded.
🍨 More Sweet Treats!
If you tried these pumpkin muffins or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- ¼ teaspoon ginger, ground
- ¼ teaspoon clove, ground
- ¼ teaspoon nutmeg, ground
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin puree
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line a 12 muffin pan with cupcake liners.
- In the bowl of a standing mixer, cream ½ cup room temperature butter and 1 cup sugar until light and fluffy, about 1-2 minutes. If you are using a standing mixer, use the wire mixing attachment. Note: If you don't have a standing mixer, you can use an electric hand mixer in a large bowl.
- Add the 2 eggs, one at a time, and continue to mix well after each addition.
- Next, add in the 1 teaspoon of vanilla extract. As the mixer is working, scrape down the sides of the bowl.
- If using a standing mixer, switch out the wire mixer attachment with the paddle attachment. With the mixer on low speed, slowly add the 1 ½ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon clove.
- Mix on low speed until the ingredients are just combined, about 1 minute.Expert Tip: Make sure to not over mix during this step. If you over mix the batter, the muffins won't be a moist and fluffy.
- Next, add in the ¾ cup pumpkin puree to the wet ingredients, in 3 separate batches. Continue to mix on low speed until just combined.
- Using a spatula or large spoon, fold in the 1 cup of chocolate chips until combined.
- Line a 12 muffin pan with cupcake liners. Using a small or medium butter scoop, fill each muffin cup a little above half-way with the pumpkin muffin batter. Note: You can also use a spoon if you don't have a butter scoop.
- Place muffin pan in the oven and bake for about 18 -20 minutes. Expert Tip: To ensure the muffins are done, insert a toothpick into the center and if it comes out clean, they're done.
- Remove the muffin pan from the oven and allow to cool for 5 minutes. Remove each muffin and place them on a cooling rack for 10-15 more minutes.
Video
Notes
- To make these gluten free, substitute 1 ½ cups of all purpose gluten free flour for the all purpose flour.
- I use a full cup of chocolate chip morsels, but I also like a lot of chocolate. Feel free to scale back and use ½ or ¾ of chocolate morsels if you want less chocolate.
- I recommend using canned pumpkin puree instead of fresh pureed pumpkin. Fresh pumpkin puree lacks the sweetness and spices these muffins need.
- You can substitute cake flour for all purpose flour.
- If you choose to sift the dry ingredients, add the flour, baking soda, ground spices, and salt to a sifter. Hold the sifter over a large bowl and sift the ingredients into the bowl. After sifting, make sure the dry ingredients equal 1 ½ cups.
- When measuring the dry ingredients, ensure they are all level and not rounded.
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Jen
These muffins have become a household favorite. They're so easy and so delicious. I sub in chopped dark chocolate instead of chips.
Amanda Mason
Hi Jen! I am so glad to hear they are so loved in your home! Great idea on using cur chocolate chunks instead of chips!! Let me know what other recipes of mine you try!