Chocolate Chip Pumpkin Muffins are the perfect snack, breakfast, or fall-flavored treat.
The muffins are tender and soft, with notes of cinnamon and nutmeg and chocolate chips in every single bite. They are a fall-inspired treat that is sure to please.
Chocolate Chip Pumpkin Muffins
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Pumpkin Dessert Recipes
The fall season is the perfect time to add pumpkin to anything and everything! I am definitely obsessed with the delicious pumpkin flavor in baked goods. I love making pumpkin pie or baking it into cheesecakes with lots of yummy cinnamon and nutmeg. The spices and the delicious pumpkin flavor just go hand in hand.
And this Chocolate Chip Pumpkin Muffin recipe is the perfect way to enjoy all those fall flavors in a soft, moist and filling muffin!
These muffins make a delicious breakfast treat or afternoon snack, especially since they are loaded with chocolate chips! Who can say no to chocolate? Definitely not me. These muffins can also be made in advance, you can freeze them and enjoy some when a craving strikes!
How Do You Make Pumpkin Muffins From Scratch?
- Preheat oven and line muffin tins with liners.
- Combine dry ingredients.
- Combine sugars, pumpkin puree, vanilla, egg and oil. Fold in dry ingredients, then chocolate chips.
- Spoon into muffin cups and bake (as per directions below)
Pumpkin Muffin Tips!
- Canned pumpkin or pumpkin puree is a great substitute for oil and eggs in all your baked goods. It adds a certain creaminess and tenderness, plus it is especially great in cakes, muffins, or brownies. And pumpkin puree has a light consistency, resulting in a fluffier muffin.
- Using the right amount of baking powder and baking soda will help achieve fluffy muffins. If you use too little, the muffins won’t rise. If you use too much they will rise quickly and then fall flat.
- Store muffins in a single layer inside a paper towel lined airtight container, then place another paper towel on top of the muffins. This will help keep the muffins nice and moist. You can store muffins this way for up to 3 days at room temperature.
- You can also add the muffins to freezer-safe bags and freeze for 1-2 months. Defrost before serving.
- Serve these pumpkin muffins with a hot pumpkin latte for an extra special treat!
More Fall Inspired Recipes To Try!
- Chocolate Covered Turtle Apples – kid approved!
- Caramel Apple Cheesecake – a family favorite.
- Orange Cranberry Sangria – delicious!
- Pumpkin Bars – extra easy to make.
- Chicken Waldorf Salad – with grapes and green apples.
Chocolate Chip Pumpkin Muffins
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup brown sugar
- ⅓ cup white granulated sugar
- 1 cup pumpkin puree
- 1 egg room temperature
- ½ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- Preheat oven to 350˚F.
- Line a muffin pan with cupcake liners and set aside.
- Combine flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt.
- In another bowl combine white and brown sugar, pumpkin puree, egg, vanilla, and oil, mix until fully combined.
- After that, using a spatula, fold the flour mixture into the pumpkin mixture, careful to not over mix.
- Fold in the chocolate chips.
- Scoop batter into the prepared pan, filling the liners almost to the top.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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