Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are the perfect fall recipe. Each bite is full of delicious pumpkin spice flavor and chocolate. You will swoon for these.

Pumpkin recipes are some of my favorite to create. I think it is because the start of fall makes me a little giddy. It quickly goes from unbearably hot, to the most beautiful weather that Wisconsin has to offer. And then I am suddenly anticipating cozy sweaters, changing leaves, and all the fall flavors I can dream up.

This pumpkin chocolate chip muffin recipe is perfect for fall. They are truly simple to make, an easy riff on my Pumpkin Bread , and they are absolutely delicious. My kiddos love these, and I love how easy they are to store in the freeze so we can enjoy them all fall long.

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Chocolate Chip Pumpkin Muffin Ingredients

All Purpose Flour: If you don’t have a kitchen scale, follow the steps in my how to measure flour post so you get the exact amount you need for these.
Pumpkin Puree: Be sure to buy 100% pumpkin puree and not pumpkin pie filling which has additional ingredients that could impact how these bake up.
Brown Sugar: Brings depth of flavor and also helps react with the baking soda in this recipe.
Granulated Sugar: Brings sweetness and also adds to the moisture of the muffins.
Chocolate Chips: I used semi-sweet chocolate chips in this recipe, but milk chocolate would work as well.
Melted Butter: This is the fat in the recipe that keeps the muffins moist. You will need to melt the butter but let it cool a little before adding it to the batter.
Baking Soda: What helps make these muffins rise. Please do not replace it with baking powder.
Spices: We are using a combination of cinnamon, ginger, and nutmeg for this recipe. You could replace it with 2 teaspoons of pumpkin pie spice if you’d like.
Eggs
Vanilla
Salt

How to Make Pumpkin Chocolate Chip Muffins

Whisk Together the Dry Ingredients

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. The cinnamon is a really great way to tell if you have throughly mixed your dry ingredients.

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Combine Wet Ingredients

In a large bowl, combine the pumpkin, brown sugar, granulated sugar, eggs, melted butter, and vanilla.

pumpkin, sugar, brown sugar, eggs, and melted butter in a bowl - 4

wet ingredients for pumpkin chocolate chip muffin recipe mixed together in a bowl - 5

Combine the Wet and Dry Ingredients

Add the dry ingredients to the pumpkin mixture and stir until just combined and you can no longer see streaks of white.

dry ingredients for pumpkin chocolate chip muffins being mixed into the wet ingredients - 6

Add in Chocolate Chips

Gently stir in the chocolate chips. You can set a few aside to add to the top of the muffins if you’d like.

batter for pumpkin muffins with chocolate chips being mixed in - 7

Scoop Into Muffin Cups

Fill a muffin tin with parchment muffin liners . Fill them 2/3 of the way full with muffin batter. If you are adding chocolate chips to the tops of your muffins, do that now. Bake the muffins until a toothpick inserted into a muffin comes out with just a few crumbs.

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Storing and Freezing

These pumpkin chocolate chip muffins should be stored in an air tight container at room temperature for 1 week. Alternatively, they freeze really well. Flash freeze them in a single layer for a few hours, then transfer the partially frozen muffins to an airtight container and return to the freezer. They can be stored in the freezer for up to three months. These will thaw in about 30 minutes at room temperature.

As with all recipes, use your discretion when it comes to leftovers of this pumpkin muffin recipe.

If you make these chocolate chip pumpkin muffins or any of my other recipes, leave me a comment and let me know what you think.

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Ingredients

2 cups all purpose flour see note 1(240 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
15 ounces pumpkin puree see note 2 (425 grams)
1/2 cup granulated sugar (99 grams)
1/2 cup light brown sugar see note 3(106.5 grams)
8 tablespoons butter melted and slightly cooled, see note 4 (113 grams)
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (170 grams)

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with parchment paper muffin liners . Set the pan aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger. 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
In a large bowl mix together the pumpkin, sugar, brown sugar, butter, eggs, and vanilla extract. Gently fold the dry ingredients into the pumpkin mixture until there are no longer any streaks of white. 15 ounces pumpkin puree, 1/2 cup granulated sugar, 8 tablespoons butter, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup light brown sugar
Stir in the chocolate chips. 1 cup chocolate chips
Pour the batter into the prepared muffin cups. The batter will be thick, scoop in enough to fill the cups about 2/3 of the way up.
Bake at for 22 to 25 minutes or until a toothpick inserted into a muffin comes out with just a few crumbs. Allow to cool completely before storing. Store in an airtight container for up to one week.

Notes

If you don’t have a kitchen scale, whisk the flour in its container, then spoon it into a dry measuring cup and level it off. This will prevent packing and using too much flour.
Be sure to buy 100% pumpkin puree and not pumpkin pie filling.
If you only have dark brown sugar, this will work as well.
Vegetable oil can be used in place of butter to make these dairy-free. Simple use 1/2 cup of oil and follow the rest of the recipe as written, replacing the chocolate chips with vegan chocolate.

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