Pumpkin Chocolate Chip Muffins
You are going to love these Pumpkin Chocolate Chip muffins because they are easy to make and full of pumpkin and chocolate chips! They have a moist, tender texture and are flavoured with warm spices. These muffins are truly scrumptious!
It looks like winter here already, but I am still hanging on to Fall! I made these Pumpkin Chocolate Chip Muffins in an attempt to bring back fall…so far it hasn’t worked, but it sure has brought me joy taking a bite into one of these. If you haven’t been all “pumpkin’d” out by now, try adding this recipe to your repertoire.
Why You’ll Love These Muffins
- Full of pumpkin spice flavour
- The addition of chocolate chips makes them a sheer delight
- Easy and quick to make
- Have a soft, moist texture
- Perfect for Fall but delicious any time of year
- Contains whole wheat flour and pure pumpkin for more nutrition and a “healthier” version
- Makes 18 muffins instead of the traditional 12
Ingredients You’ll Need
- All-purpose flour & Whole Wheat flour: I use a combination because whole wheat adds some heartiness to these muffins, while the all-purpose keeps the texture lighter and not as dense
- Baking soda and powder: Helps the muffins rise.
- Salt: Enriches the flavour.
- Cinnamon and Pumpkin Pie Spice: Adds flavour to the pumpkin.
- Eggs: Provide structure.
- Light Brown Sugar & White Sugar: Adds sweetness, and the brown sugar adds flavour.
- Pure Pumpkin: Make sure it is pure pumpkin and not pumpkin pie filling. The pumpkin puree adds moisture, flavour, and plenty of vitamins and minerals.
- Melted Butter: Adds moisture.
- Vanilla Extract: Enriches flavour.
- Milk: thins out the batter for the perfect texture.
Pumpkin Chocolate Chip Muffins
Start by preheating the oven to 425° F. Grease or line two muffin pans and set aside. You only need to grease 18 muffin cups, however, because this recipe makes 18 muffins.
In a medium bowl, whisk together 1 cup each of all-purpose flour and whole wheat flour, 1 and 1/2 teaspoons each of baking soda and baking powder, 1/2 teaspoon salt, and 1 teaspoon each of cinnamon and pumpkin pie spice. Set aside.
Tidbit: If you don’t have pumpkin pie spice, you can make your own. To equal 1 teaspoon, use 1/2 teaspoon cinnamon and 1/4 teaspoon of ginger, and 1/8 teaspoon each of cloves and nutmeg.
In a large bowl, cream together 1/2 cup light brown sugar, 1/2 cup white sugar, and 3/4 cup melted butter. Add in 3 eggs, one at a time, along with 1 and 1/4 cups of pure pumpkin, 1 teaspoon vanilla extract and 1/4 cup milk.
Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in 1/2 cup of chocolate chips.
Fill your prepared muffin tins about 1/4 cup each. Bake for 5 minutes, then reduce the temperature to 350° F and bake for another 8-10 minutes or until a toothpick inserted in the centre comes out clean.
Tidbit: It helps your muffins rise by baking at an initial temperature of 425° F.
Allow to cool in the pan for 10 minutes, then remove onto wire racks to finish cooling. Eat warm for a freshly baked snack and relish in its delicious taste.
Recipe Variations
- Turn them into mini muffins by baking at 350°F for 10-12 minutes in a mini muffin pan.
- For a more decadent treat… turn those muffins into cupcakes! Simply swap out the chocolate chips for a layer of cream cheese frosting on top. Pumpkin Cream Cheese Cupcakes… yum 🙂
Recipe Substitutions
- You can substitute the flours for all-purpose or whole wheat. I just like to use a combination, but feel free to just use 2 cups of just one flour if you don’t have both!
- If you don’t have pumpkin pie spice, you can make your own. To equal 1 teaspoon, use 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, and 1/8 teaspoon each of cloves and nutmeg.
Storage Tips
Store covered at room temperature for 3 days, in the refrigerator for a week or in the freezer for up to 3 months.
Also, check out my classic pumpkin pie filling recipe. And don’t forget the pie crust!
Pumpkin Chocolate Chip Muffins
These muffins are full of pumpkin spice flavour and the addition of chocolate chips makes them a sheer delight.
Ingredients
- 1 cup flour all-purpose
- 1 cup flour whole wheat
- 1 ½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon ground
- 1 tsp pumpkin pie spice
- 3 large eggs room temperature
- ½ cup sugar light brown
- ½ cup sugar granulated
- 1¼ cup pumpkin pure
- 3/4 cup unsalted butter melted
- 1/4 cup milk
- 1 tsp vanilla extract
- ½ cup chocolate chips optional: save extra for topping
Instructions
-
Start with preheating oven to 425° F. Grease or line two muffins pans and set aside. You only need to grease 18 muffin cups however, because this recipe makes 18 muffins.
-
In a medium bowl whisk together 1 cup each all-purpose flour and whole wheat flour, 1 and 1/2 teaspoons each of baking soda and baking powder, 1/2 teaspoon salt, 1 teaspoon each of cinnamon and pumpkin pie spice. Set aside.
-
In a large bowl, cream together 1/2 cup light brown sugar, 1/2 cup white sugar, and 3/4 cup melted butter. Add in 3 eggs one at a time, along with 1 ¼ cups of pumpkin, 1 teaspoon vanilla extract and 1/4 cup milk.
-
Pour the dry ingredients into wet ingredients and stir until just combined. Fold in 1/2 cup of chocolate chips.
-
Fill your prepared muffin tins about 1/4 cup each. Bake for 5 minutes, then reduce temperature to 350° F and bake for another 8-10 minutes or until toothpick inserted in centre comes out clean.
-
Allow to cool in pan for 10 minutes, then remove onto wire racks to finish cooling. Eat warm for a freshly baked snack.
Recipe Notes
Store covered at room temperature for 3 days, in the refrigerator for a week or in the freezer up to 3 months.
Turn them into mini muffins by baking at 350°F for 10-12 minutes in a mini muffin pan.
If you don’t have pumpkin pie spice you can make your own. To equal 1 teaspoon, use 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, and 1/8 teaspoon each of cloves and nutmeg.
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Originally published November 5th, 2019, updated on February 6th, 2024.
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