The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Best Pumpkin Chocolate Chip Muffins Recipe
By Jennifer
I love making pumpkin chocolate chip muffins because they always feel warm, cozy, and perfect for any season. I enjoy how the pumpkin keeps them soft while the chocolate chips add just the right amount of sweetness.
These muffins are great for breakfast when you want something quick but comforting. I also like serving them as a simple dessert when guests come over because everyone loves the flavor.
They taste amazing fresh out of the oven, and they stay moist for days, which makes them easy to store and enjoy later. I often bake a big batch on weekends so I can have them during the week.
If you enjoy soft, moist, chocolatey baked treats, these muffins are exactly what you should try. I’m excited to share this simple recipe with you so you can enjoy it anytime.
Quick Recipe Info Table
| Category | Details |
|---|---|
| Calories | ~210 per muffin |
| Protein | ~3g |
| Carbs | ~28g |
| Fats | ~9g |
| Gluten-Free | No (unless using GF flour) |
| Dairy-Free | No (can be modified) |
| Vegan | No |
| Low-Carb | No |
| Kid-Friendly | Yes |
Why You’ll Love This Recipe
• They stay soft and moist because of the pumpkin puree.
• They are very easy to make with basic pantry ingredients.
• They have the perfect balance of pumpkin spice and chocolate.
• They are freezer-friendly and great for meal prep.
• They work for breakfast, snacks, or dessert.
• They make your kitchen smell amazing as they bake.
Ingredients to Make Pumpkin Chocolate Chip Muffins
These muffins use simple ingredients that create a soft, tender texture with a delicious pumpkin flavor. I love how everything mixes smoothly into a thick and rich batter.
• Pumpkin puree (1 cup)
It adds moisture and that classic pumpkin flavor. It also helps keep the muffins soft for days.
• All-purpose flour (1 ¾ cups)
This gives the muffins structure and lightness. It blends perfectly with the wet ingredients.
• Sugar (1 cup)
It adds sweetness and helps the muffins brown nicely. It also balances the pumpkin spice flavor.
• Eggs (2 large)
They help bind the batter together. They also make the muffins rise and stay fluffy.
• Vegetable oil (½ cup)
It adds richness without making the muffins heavy. It keeps the texture very moist.
• Baking powder (1 teaspoon)
It helps the muffins rise properly. It ensures they turn out soft instead of dense.
• Baking soda (½ teaspoon)
It reacts with the pumpkin and sugar to create a light texture. It keeps the inside airy and tender.
• Pumpkin spice (1 teaspoon)
It adds warm fall flavors to the muffins. It makes the whole kitchen smell amazing.
• Vanilla extract (1 teaspoon)
It enhances the flavor and adds sweetness. It makes the chocolate taste richer too.
• Salt (½ teaspoon)
It balances the sweetness. It also helps boost the spice flavors.
• Chocolate chips (1 cup)
They add melty chocolate pockets in every bite. They also make the muffins taste like dessert.
Steps to Make Pumpkin Chocolate Chip Muffins
These muffins are simple to prepare because everything mixes together quickly. I like how beginner-friendly this recipe is.
Step 1: Mix the wet ingredients
Combine pumpkin puree, sugar, eggs, oil, and vanilla in a bowl. Stir until everything becomes smooth and fully combined.
Step 2: Mix the dry ingredients
Add flour, pumpkin spice, baking powder, baking soda, and salt to another bowl. Whisk them gently so the ingredients spread evenly.
Step 3: Combine both mixtures
Slowly add the dry ingredients to the wet ones. Mix just until everything is combined without overmixing.
Step 4: Add chocolate chips
Fold the chocolate chips into the batter gently. Make sure they spread evenly throughout the mixture.
Step 5: Fill muffin liners
Spoon the batter into muffin cups, filling them about three-fourths full. This helps the muffins rise nicely without spilling over.
Step 6: Bake
Bake in a preheated oven until the tops look set and a toothpick comes out clean. Let them cool before serving so the texture settles.
Serving Suggestions
These muffins taste amazing with a hot cup of coffee or tea because the warmth enhances the pumpkin flavor. You can also serve them with a glass of cold milk for a simple and comforting snack.
I like enjoying them warm because the chocolate chips melt softly and make every bite richer. They also pair well with butter or cream cheese if you want extra creaminess.
You can serve them as a quick breakfast on busy mornings. They also make a great lunchbox treat for kids or adults.
Can We Make Pumpkin Chocolate Chip Muffins in Advance?
Yes, you can make these muffins in advance and they stay fresh for days. I like baking them on weekends because they stay soft and moist all week.
You can store them in an airtight container at room temperature for up to three days. You can also keep them in the fridge if you want them to last longer.
These muffins freeze very well and stay good for up to three months. Just place them in a freezer-safe bag and remove extra air.
When you want to eat them, thaw at room temperature or warm them in the microwave. They taste fresh again with a quick heat-up.
Tips and Tricks
Use pumpkin puree and not pumpkin pie filling because the added spices can change the taste. This keeps the flavor clean and balanced.
Do not overmix the batter because it makes muffins dense. Mix gently to keep them soft and fluffy.
Use fresh baking powder and baking soda for the best rise. Old leavening makes muffins flat.
Fold in chocolate chips at the end so they stay evenly spread. This gives you chocolate in every bite.
Fill muffin cups only three-fourths full to avoid overflow. This also helps the tops rise beautifully.
Variations of Pumpkin Chocolate Chip Muffins
You can add walnuts or pecans if you like a crunchy texture. They blend well with the warm pumpkin flavor.
Try using white chocolate chips for a sweeter and creamier taste. They melt beautifully and give the muffins a lighter flavor.
You can swap regular flour with gluten-free flour for a gluten-free version. This keeps the muffins soft without changing the flavor.
Add a swirl of cream cheese to make them richer. This gives the muffins a cheesecake-like center.
Use mini chocolate chips if you want chocolate in every small bite. They spread more evenly in the batter.
Storage Instructions
Store the muffins in an airtight container at room temperature for three days. This keeps them soft and moist.
You can place them in the fridge if you want them to last longer. The cooler temperature helps maintain freshness.
For long-term storage, freeze the muffins in a zip-top freezer bag. Make sure to remove extra air before sealing.
They stay good in the freezer for up to three months. This makes them great for meal prep.
Recipe FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just make sure it is smooth and not watery.
Can I reduce the sugar in this recipe?
Yes, you can cut the sugar by a few tablespoons. The muffins will still taste sweet because of the chocolate chips.
Can I make these muffins dairy-free?
Yes, you can replace the chocolate chips with dairy-free ones. You can also use oil instead of butter if needed.
Why did my muffins turn out dense?
They may have been overmixed. Stir gently to keep the batter light.
Can I make mini muffins instead?
Yes, just use a mini muffin pan. They will bake faster and make great bite-size snacks.
Conclusion
These pumpkin chocolate chip muffins are soft, warm, and full of sweet flavor. They are perfect for breakfast, snacks, or even dessert.
I love how simple they are to make with basic ingredients. They also store well and taste great for days.
Whether you enjoy them warm or at room temperature, each bite feels cozy and comforting. I hope this recipe becomes one you make again and again.
