If you’re searching for the ultimate cozy treat this season, you’ve just found it with this Pumpkin Chocolate Chip Muffins Recipe. These muffins are tender, bursting with rich pumpkin flavor, and have just the right touch of warm spices and gooey chocolate chips in every bite. Whether you’re baking for a weekend brunch, a snack, or something to brighten your afternoon coffee, this recipe delivers moist, fluffy muffins that feel like autumn wrapped in a warm hug. Trust me, once you try making these, they’ll become your go-to comfort food whenever pumpkins are around!
Ingredients You’ll Need
Gathering these ingredients is easy, and each one plays a crucial role in creating those soft, flavorful, and perfectly spiced Pumpkin Chocolate Chip Muffins Recipe you’re about to enjoy. From the moist pumpkin puree to the melty chocolate chips, these components combine to give you a texture and taste that’s hard to resist.
- 2 large eggs: Provide structure and help bind everything together for that perfect muffin crumb.
- ¾ cup light brown sugar: Adds sweetness with a hint of molasses flavor that deepens the overall taste.
- ½ cup granulated sugar: Balances sweetness and helps with browning during baking.
- ½ cup vegetable oil: Keeps the muffins wonderfully moist without overpowering the flavor.
- 1 teaspoon pure vanilla extract: Enhances the sweetness and complements the spices.
- 1 ¾ cups all-purpose flour: The base that creates structure and chewiness.
- 1 tablespoon pumpkin pie spice: The star spice mix bringing warmth and depth to every bite.
- 1 teaspoon cinnamon: Adds a subtle, sweet spice that pairs perfectly with pumpkin.
- 1 teaspoon baking powder: Helps your muffins rise beautifully and become light.
- ½ teaspoon baking soda: Works alongside baking powder for lift and tender texture.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 15 ounce can pumpkin puree (not pie filling): Gives that rich pumpkin base without extra sweetness.
- 1 cup semisweet chocolate chips: Melts throughout the muffins for irresistible gooey pockets.
How to Make Pumpkin Chocolate Chip Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
First up, preheat your oven to 375 degrees Fahrenheit. While that’s warming up, coat the wells of a 12-cup muffin pan with nonstick spray or line them with paper cupcake liners. This sets the stage for perfectly shaped muffins that won’t stick.
Step 2: Mix the Wet Ingredients
In a large bowl, use an electric mixer to lightly beat the eggs. Then add both the brown and granulated sugars, beating for a minute or two until everything’s well combined and smooth. Next, pour in the vegetable oil and vanilla extract, mixing until fully incorporated. This wet mix gives your muffins richness and moisture, laying the foundation for a tender crumb.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This careful mixing ensures that the spices and leavening agents are evenly distributed for consistent flavor and rise throughout the muffins.
Step 4: Blend Wet and Dry Mixtures Alternately with Pumpkin
Now the fun part: slowly mix the dry ingredients into the wet mixture using your electric mixer, alternating with spoonfuls of pumpkin puree. This technique keeps the batter smooth and light without overmixing, which can lead to dense muffins. The pumpkin adds moisture and that classic autumnal flavor punch we all adore.
Step 5: Fold in Chocolate Chips
Once your batter is all combined, gently mix in the chocolate chips with a spoon. You want to just incorporate them without breaking the chips or overworking the batter. Those chocolate chips are what turn these muffins into little pockets of molten joy.
Step 6: Fill the Muffin Pan and Bake
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full or more. These muffins are generous in size, so don’t be shy! Bake for 22 to 24 minutes, or until a wooden pick inserted in the center comes out clean. Your kitchen will soon smell like pure autumn bliss.
Step 7: Cool and Enjoy
Once baked, let the muffins cool in the pan for about 10 to 15 minutes before transferring them to a wire rack to cool completely. This resting time lets them set perfectly so they hold their shape but remain soft and moist.
How to Serve Pumpkin Chocolate Chip Muffins Recipe
Garnishes
These muffins are wonderful on their own, but if you want to take them up a notch, consider garnishing with a light dusting of powdered sugar or a small smear of softened butter. For a festive touch, a drizzle of maple glaze or a sprinkle of chopped pecans adds an extra layer of flavor and texture.
Side Dishes
Serve these muffins alongside a hot cup of coffee, chai tea, or rich hot chocolate for that perfect comforting snack. They also pair beautifully with a creamy vanilla yogurt or a simple fruit salad, which adds freshness and balances the richness of the muffins.
Creative Ways to Present
If you’re bringing these muffins to a gathering, set them out in a lined basket or arrange them on a tiered dessert stand for an inviting display. You can also slice them in half and turn them into mini sandwich-style treats with a spread of cream cheese or Nutella for something extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Pumpkin Chocolate Chip Muffins Recipe in an airtight container at room temperature. They stay fresh for about 2 to 3 days, making them perfect for quick grab-and-go breakfasts or snacks during the week.
Freezing
If you want to enjoy these muffins over a longer period, freezing is a great option. Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months without losing their delicious flavor or moist texture.
Reheating
To bring frozen or refrigerated muffins back to life, simply microwave them for 15 to 20 seconds or warm them in a 350-degree Fahrenheit oven for about 10 minutes. This quick reheating melts the chocolate chips and refreshes their softness as if they were freshly baked.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! Using melted butter instead of vegetable oil will give your muffins a slightly richer flavor and a denser crumb. Just make sure it’s cooled before mixing it into your batter to avoid cooking the eggs.
Is pumpkin pie spice necessary, or can I use individual spices?
You can definitely use a combination of cinnamon, nutmeg, ginger, and cloves instead of pre-mixed pumpkin pie spice. Just keep the total spice amount about the same to maintain that balanced, warm flavor.
What if I don’t have chocolate chips—can I use something else?
If you don’t have chocolate chips, chopped chocolate chunks, butterscotch chips, or even chopped nuts can be great substitutes. Each offers a different texture and flavor profile but keeps these muffins interesting.
How do I make these muffins vegan?
To make this Pumpkin Chocolate Chip Muffins Recipe vegan, swap eggs for flax eggs, use a plant-based oil, choose vegan chocolate chips, and substitute granulated sugar with an organic brand if preferred. These tweaks keep the muffins delicious and plant-based.
Can I make mini muffins instead of regular size?
Yes! Mini muffins bake faster, usually around 12-15 minutes, so keep an eye on them. They’re adorable for parties or kid-friendly snacks and offer the same great taste in tiny, bite-sized portions.
Final Thoughts
There’s nothing quite like the warmth and comfort of homemade Pumpkin Chocolate Chip Muffins Recipe fresh from the oven. This recipe strikes the perfect balance between spiced pumpkin goodness and melty chocolate surprises, making it a must-try for any pumpkin lover. Ready to fill your kitchen with the scent of fall and your plate with pure happiness? Grab your ingredients, and let’s bake these delightful muffins together—you won’t regret it!
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Muffins, perfect for a cozy fall breakfast or snack. Packed with warm pumpkin pie spices, rich chocolate chips, and a tender crumb, these muffins strike the perfect balance between sweetness and spice. Simple to prepare and baked to golden perfection, they make a delicious treat to enjoy any time of day.
Ingredients
Wet Ingredients
- 2 large eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 15 ounce can pumpkin puree (not pie filling)
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 12-cup muffin pan with nonstick cooking spray or line it with paper cupcake liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, lightly beat the eggs using an electric mixer. Add both the light brown sugar and granulated sugar, beating for 1-2 minutes until fully combined. Incorporate the vegetable oil and vanilla extract, continuing to mix until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly distributed.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the pumpkin puree. Use the electric mixer to blend these alternately just until combined, taking care not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semisweet chocolate chips gently with a spoon until evenly incorporated in the batter.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan wells, filling each about two-thirds full or a bit more to yield large, hearty muffins.
- Bake: Bake the muffins in the preheated oven for 22 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
- Cool and Store: Remove the muffins from the oven and let them cool in the pan for 10-15 minutes. Carefully transfer them to a wire rack to cool completely. Store any leftovers in an airtight container to maintain freshness.
Notes
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- Using pumpkin puree, not pumpkin pie filling, is essential to avoid excess sweetness and spices.
- The muffins can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute vegetable oil with coconut oil and use dairy-free chocolate chips.
- You can freeze baked muffins wrapped tightly for up to 3 months; thaw before serving.
