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4.24 from 25 votes

Pumpkin Chocolate Chip Muffins

Sweet, fluffy Pumpkin Chocolate Chip Muffins are and easy breakfast or snack recipe!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 345kcal
Author: Julie Evink

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup white sugar
  • ½ cup brown sugar packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 2 eggs room temperature
  • 15 oz can pumpkin puree
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet chocolate chips plus more for topping

Instructions

  • Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
  • In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
  • In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
  • Pour the wet ingredients into the dry ingredients and beat until just combined. Fold in chocolate chips.
  • Add batter to muffin cup liners so they are almost full. Place 5-6 chocolate chips on top of each muffin if desired.
  • Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.

Notes

MIX IN IDEAS
  • Chopped pecans
  • Coconut
  • Walnuts
EXPERT TIPS
  • Place a few chocolate chips on top of the muffin batter before baking for presentation.
  • Prep the batter up to a day ahead, store in the refrigerator and then use these when you need a snack.
  • Fill muffin cups 3/4 of the way full with batter.
  • Make these with either semi-sweet or milk chocolate chips.
  • Store leftovers in airtight container for 3-4 days.
  • To freeze the muffins place them in a freezer resealable bag and freeze for up to 3 months. Thaw muffins at room temperature or warm them up in the microwave when you are ready to enjoy.

Nutrition

Calories: 345kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 266mg | Potassium: 206mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5800IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg