Pumpkin Chocolate Chip Muffins

5 from 1 vote

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are moist and tender treats filled with warm pumpkin spice flavors and sweet mini chocolate chips. These easy-to-make muffins are perfect for breakfast, snack time, or whenever you crave a delicious homemade treat.

Prep Time15

Cook Time27

Resting Time15

Total Time57

Course: Breakfast, Muffins

Cuisine: American

Keyword: muffin recipe, pumpkin chocolate chip muffins

Servings:

Calories: 396kcal

Author: Joanna Cismaru

Equipment

Ingredients

2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
4 large eggs
½ cup light brown sugar packed
½ cup granulated sugar
1 cup pumpkin puree unsweetened
½ cup vegetable oil
½ cup buttermilk
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips divided

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice and salt until well combined.
In another medium bowl, beat the eggs, sugars, pumpkin puree, vegetable oil, buttermilk and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; it's okay if there are a few lumps.
Fold in ¾ cup of the mini semisweet chocolate chips until evenly distributed throughout the batter. Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
Preheat oven to 425ºF. Line 2 12-cup muffin pans with 6 paper liners each, meaning you'll only fill every other muffin cup. Spray the lined muffin cups with cooking spray. This will ensure paper liners come off smoothly from muffins.
Using an ice cream scoop, fill the lined muffin cups all the way to the top with batter. Top each muffin with the remaining chocolate chips.
Transfer the muffin pan to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.
Cool in the pan for 15 minutes before removing.

Notes

Measuring Flour: Spoon flour into your measuring cup and level it off. This prevents overpacking and ensures the muffins are light.
Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
Resting the Batter: Don't skip this step. It makes a noticeable difference in the muffin's rise and texture.
Chocolate Chips: Mini chips distribute more evenly, but regular ones work if that's what you have.

Nutrition