Pumpkin Chocolate Chip Muffins
These delicious pumpkin chocolate chip muffins are perfect for anyone who loves the cozy flavors of fall mixed with sweet chocolate! Kids and adults will go crazy for these fluffy, moist treats that are actually healthier than regular muffins. You get all the warm spices and pumpkin goodness with mini chocolate chips in every bite.
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 25 minutes, Total Time: 40 minutes, Serves: 12 people, Yield: 12 muffins.
Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, High-Fiber, Vegetarian, Low-Calorie.
Nutrition Facts (per serving): 190 Calories, 8g Fat, 29g Carbs, 4g Protein.
Ingredients You’ll Need
White whole-wheat flour: You’ll need 1¼ cups of this healthier flour option. It gives you more fiber and nutrients than regular flour but still makes fluffy muffins!
Pumpkin pie spice: 1¾ teaspoons brings all those warm fall flavors like cinnamon, nutmeg, and ginger. If you don’t have it, you can mix your own with cinnamon and a pinch of nutmeg.
Baking powder: 1 teaspoon helps these muffins rise up nice and tall. Make sure yours is fresh for the best results!
Baking soda: ½ teaspoon works with the buttermilk to make everything super fluffy and tender.
Salt: Just ¼ teaspoon brings out all the other flavors. Don’t skip this little bit!
Pumpkin puree: 1 cup of the unseasoned kind gives you that gorgeous orange color and moist texture. Make sure it’s plain pumpkin, not pie filling.
Light brown sugar: ⅔ cup packed adds sweetness and that hint of molasses flavor that goes perfectly with pumpkin.
Buttermilk: ¼ cup makes these muffins super tender and adds a tiny tang. You can make your own by adding a splash of lemon juice to regular milk!
Butter: ¼ cup melted butter adds richness and flavor. Let it cool slightly before mixing it in.
Eggs: 2 large eggs help bind everything together and add protein. Room temperature eggs work best.
Vanilla extract: 1 teaspoon makes everything taste even better. Pure vanilla is worth it if you have it!
Mini chocolate chips: ¾ cup of these little gems are perfect because they spread throughout the muffins evenly. Regular chips work too, but mini ones are more fun!
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Preheat your oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray so your muffins pop out easily later.
Step 2: Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together in a medium bowl. Make sure everything is mixed well so you don’t get pockets of spice.
Step 3: In a large bowl, whisk together the pumpkin puree, brown sugar, buttermilk, melted butter, eggs, and vanilla. Mix until it’s smooth and well combined.
Step 4: Add the dry ingredients to the wet ingredients. Stir with a wooden spoon until just combined – don’t overmix or your muffins will be tough. Fold in the chocolate chips gently.
Step 5: Divide the batter evenly between the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before turning out onto a wire rack.
Easy and Quick Pumpkin Chocolate Chip Muffins Version
Want to make these even faster? You can use a muffin mix as your base! Just add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to any vanilla or spice muffin mix. Fold in ¾ cup mini chocolate chips and bake according to the package directions. You’ll still get that amazing pumpkin chocolate flavor in half the time!
Serving Ideas
These muffins are perfect for breakfast, snack time, or even dessert! They’re delicious on their own or with a pat of butter. Try them warm with a glass of cold milk or your morning coffee. They also make a great addition to any brunch spread alongside fresh fruit.
Storage
Store your cooled muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months in a freezer bag. To reheat, just pop them in the microwave for 15-20 seconds or warm them in a 300°F oven for 5 minutes.
Substitutions
No buttermilk? Mix ¼ cup regular milk with ½ teaspoon lemon juice and let it sit for 5 minutes. You can swap the butter for the same amount of vegetable oil if you prefer. Regular all-purpose flour works fine instead of whole wheat flour too. Dark chocolate chips are amazing if you like richer chocolate flavor!
Pro Tips
- Don’t overmix: Stir just until you can’t see dry flour anymore. Lumpy batter makes fluffy muffins!
- Fill cups evenly: Use an ice cream scoop or large spoon to divide batter so all muffins bake at the same rate.
- Test for doneness: A toothpick should come out with just a few moist crumbs, not wet batter.
- Cool properly: Let them rest in the pan first, then move to a wire rack so the bottoms don’t get soggy.
FAQs
Can I make these muffins ahead of time?
You bet! These muffins actually taste even better the next day as the flavors blend together. Just store them covered and they’ll stay moist and delicious. You can also make the batter the night before and bake them fresh in the morning.
Can I use regular chocolate chips instead of mini ones?
Sure! Regular chocolate chips work perfectly fine. You might want to use slightly less since they’re bigger – try starting with ½ cup and see how you like it.
What if I don’t have pumpkin pie spice?
No worries! You can make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves. Or just use cinnamon alone – it’ll still taste amazing!
Can I make these dairy-free?
Absolutely! Swap the butter for melted coconut oil and use non-dairy milk with a splash of lemon juice instead of buttermilk. Make sure your chocolate chips are dairy-free too!
I hope you love these cozy pumpkin chocolate chip muffins as much as my family does! They’re perfect for those crisp fall mornings when you want something warm and comforting. Let me know how yours turn out – I’d love to hear about any fun variations you try!
