When fall arrives, nothing feels cozier than baking with pumpkin. These Pumpkin Chocolate Chip Muffins are fluffy, chocolatey, and filled with warm spices. They’re easy to make, freezer-friendly, and ideal for breakfast, snacks, or even dessert.
Why You’ll Love These Muffins
- Moist & Fluffy: Pumpkin puree keeps them soft and tender.
- Chocolate Lovers’ Dream: Loaded with chocolate chips.
- Perfect for Fall: Warm spices capture cozy autumn flavors.
- Quick & Easy: Simple recipe ready in about 30 minutes.
Key Ingredients
- Pumpkin Puree: Adds moisture and rich pumpkin flavor.
- Chocolate Chips: Semi-sweet for the perfect balance.
- Brown Sugar: Adds depth and sweetness.
- Flour, Baking Soda, Salt: Structure and rise.
- Cinnamon & Pumpkin Spice: Warm fall spices.
- Eggs & Oil: Provide richness and stability.
How to Make Pumpkin Chocolate Chip Muffins
- Mix Wet Ingredients: Whisk pumpkin, sugar, eggs, and oil.
- Mix Dry Ingredients: Combine flour, baking soda, spices, and salt.
- Combine & Fold: Gently mix wet and dry, fold in chocolate chips.
- Scoop & Bake: Fill muffin tins and bake until golden.
- Cool & Enjoy: Perfect fresh or stored for later.
Tips for the Best Muffins
- Don’t overmix the batter → keeps muffins fluffy.
- Use pumpkin puree, not pumpkin pie filling.
- Sprinkle extra chocolate chips on top before baking.
- Store in an airtight container 3–4 days, or freeze up to 3 months.
Serving Ideas
Enjoy warm with a pat of butter, pack in lunchboxes, or serve as a cozy fall dessert with whipped cream or cream cheese frosting.
Final Thoughts
These Pumpkin Chocolate Chip Muffins are a must-try fall recipe. With their fluffy texture and bursts of chocolate, they’re a family favorite you’ll bake again and again. Save this recipe and bring the taste of fall into your kitchen today!
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Pumpkin Chocolate Chip Muffins – The Perfect Fall Baking Treat
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Fluffy and moist pumpkin chocolate chip muffins loaded with warm spices and melty chocolate. The perfect fall baking recipe for breakfast, snacks, or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- In another bowl, mix pumpkin puree, oil, eggs, brown sugar, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture. Stir in chocolate chips.
- Scoop batter into muffin tin. Sprinkle extra chocolate chips on top.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool on rack before serving. Store airtight or freeze for later.
Notes
Use pure pumpkin puree, not pumpkin pie filling. For bakery-style tops, sprinkle extra chocolate chips before baking. Store airtight 3–4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
Keywords: pumpkin chocolate chip muffins, fall muffin recipe, easy pumpkin baking, cozy autumn treats
