Chocolate chip pumpkin muffins are exactly what they sound like, warm and cozy pumpkin muffins with the perfect amount of spice and a melty chocolate chunks.
With September in full swing, fall is approaching, and fall means one thing – baking, well, more baking than usual! What better way to celebrate pumpkin season than with my simple and delicious chocolate chip pumpkin muffins recipe? These are made using warm fall spices, delicious chocolate chunks and of course, pumpkin!
How to make Chocolate Chip Pumpkin Muffins?
These pumpkin muffins are super simple to make. You combine all the wet ingredients with the sugar first, then fold in the dry ingredients until they’re just barely combined, and then add in the chocolate chunks, saving a few for the muffin tops. Just make sure not to overmix the batter.
- Flour: I used all-purpose flour for these muffins. Flour is the most inaccurately measured ingredient so I highly recommend a digital kitchen scale to measure for all baking recipes.
- Baking soda and powder: You will find there’s quite a lot of baking soda and baking powder in this recipe. This is because muffins need a lot to enable a good rise. Plus pumpkin makes for a heavier batter than most.
- Spices: Feel free to replace the spices in the recipe with your favorite pumpkin spice blend. I recommend about 2-3 tsp. Use 3 for an extra warm and spicy flavor.
- Sugar: These pumpkin chocolate chip muffins aren’t overly sweet so I don’t recommend cutting out any sugar. If you do, just expect that it may alter the texture along with the flavor. If anything, swap the milk chocolate for dark chocolate for a less sweet muffin.
- Oil: I used olive oil to make myself feel better about eating these for breakfast lol but feel free to use a neutral oil such as vegetable oil. Neutral oil is great because it doesn’t affect the flavor of the muffins.
- Chocolate: you can use either chocolate chips or chopped chocolate
How to store homemade muffins
If you decide to bake the muffins ahead of time, store them in an airtight container at room temperature. You can keep them for 2 days, or refrigerate them for a full week.
To freeze muffins, wrap them in plastic wrap and freeze them in a freezer bag. This method will keep your muffins fresh for 2-3 months. Thaw at room temperature overnight.
What kind of pumpkin puree to use
I usually use Libby’s brand but I’ve also used the 365 brand from Whole Foods. I’ve never actually made my own pumpkin puree so I can’t speak on that but I do know that sometimes it can be a little more watery so just make sure to refer to the process pictures for how the batter should look.
What kind of chocolate to use
I used chopped milk chocolate, but if you prefer to use milk chocolate chips, this will work as well. Muffins with chopped chocolate may take 1-2 minutes longer to bake than muffins with chocolate chips. Alternatively, if you prefer something richer and less sweet, you can use dark chocolate.
Thanks so much for reading today’s post, if you have any questions just comment down below, i’m happy to answer! If you make these chocolate chip pumpkin muffins I would love to see the results, so make sure to tag me @baranbakery on instagram. As always, have a blessed day and happy baking!
- 1 1/4 cup (150g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp allspice
- 2 large eggs
- 3/4 cup (150g) brown sugar
- 1/4 cup (59mL) olive oil
- 1/2 (7.5oz) can pumpkin puree
- 1 cup (6oz) chopped milk chocolate or milk chocolate chips**
- Preheat the oven to 425F & line 12 muffin tins
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger and allspice (or just pumpkin spice, if using).
- In a large bowl, whisk together the eggs, brown sugar, olive oil and pumpkin until they’re completely smooth.
- Fold in the dry ingredients just until they’re barely incorporated and there’s still a few streaks of flour left.
- Fold in the chocolate chunks, reserving a few for the tops, just until they’re evenly distributed.
- Distribute the batter evenly among the 12 muffin tins, about 2.5oz per muffin.
- Bake the muffins at 425F for 5 minutes, then lower the heat to 350F bake for another 8-10 minutes, until the muffin springs back when you press on it.
- Allow the muffins to cool in the pan for 5-10 minutes before removing.
*you can use 2-3 tsp of pumpkin spice in place of all the spices.
**if you use milk chocolate chips instead of chopped chocolate, the muffins may be done baking 1-2 minutes sooner.
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Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 180mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 5g
Nutrition information may not be fully accurate.