Easy and Delicious Pumpkin Chocolate Chip Muffins
These chocolate chip pumpkin muffins are not only light and fluffy, but they are also super moist and full of delicious fall flavors! They have the perfect combination of all your fall favorites flavors....pumpkin, cinnamon, nutmeg, ginger and clove. So good, that this is the only pumpkin muffin recipe you will ever need!
Servings: 12 people
- 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
Preheat the oven to 350°F.
Line a 12 muffin pan with cupcake liners.
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.
Add the eggs, one at a time, and continue to mix well after each addition.
Next, add in the 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 flour, baking soda, salt, and seasonings
Mix on low speed until the ingredients are just combined, about 1 minute. Expert Tip: Make sure to not overmix during this step. If you overmix the batter, the muffins won't be a moist and fluffy.
Next, add in the 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 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.
- 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.
Serving: 1g | Calories: 294kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 202mg | Potassium: 148mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2667IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg