Pumpkin Chocolate Chip Muffins

5 from 6 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, snacks

Cuisine: American

Servings: people

Calories: 294kcal

Author: Amanda Mason

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.

Nutrition