These pumpkin chocolate chip muffins are soft and super moist. Packed with pumpkin puree, pumpkin spice and lots of chocolate chips for a delicious treat. They are easy and quick to make and so yummy!
It’s time for everything pumpkin and I’m slightly late to the party. Although, it’s never too late to enjoy a really good muffin.
And these pumpkin muffins are more than good. They are delightfully moist, perfectly sweet with a little bit of spice and lots of chocolate chips.
Your whole house will smell amazing when these bake away in your oven and I assure you that anyone you share them with will love these delicious treats, especially the chocolate lovers.
If you are a chocolate lover, be sure to check out my chocolate flan and chocolate maizena pudding.
Pumpkin Chocolate Chip Muffins Ingredients
- Flour
- White and brown sugar
- Baking soda and salt
- Pumpkin Pie Spice
- Eggs
- Pumpkin Puree
- Canola Oil
- Vanilla extract
- Semi-sweet chocolate chips
How to make pumpkin muffins
This muffin recipe is pretty easy to make. Measure flour, sugar, baking soda, salt and pumpkin pie spice into a bowl. In a separate bowl, combine pumpkin puree, eggs, oil, and vanilla. Stir in dry ingredients with wet ingredients. Mix in chocolate chips and bake.
That’s it! So easy, right?
Make these muffins your own!
You can get creative and add some more mix-ins to these pumpkin muffins, aside from the chocolate chips. You can also substitute the chocolate chips for other ingredients.
Some of my favorites are walnuts, coconut, or you can even fill each muffin with a cream cheese mixture or top them with cinnamon sugar. You cannot go wrong with any of these combinations.
How long do these muffins keep?
Once the muffins have cooled to room temperature, place them in an airtight container. They will keep at room temperature for two days and up to a week in the fridge.
The muffins also freeze really well. Just place them in a freezer bag, or wrap it with foil. They will keep well for up to 3 months. Thaw frozen muffins at room temperature.
Can you make the batter ahead of time?
Yes, you can make the batter up to 2 days before you plan to bake them. They may be a little denser, but they will still taste super delicious! You can also freeze the batter in a muffin tin and cook right from frozen, just add about 5 minutes to the cooking time.
What is pumpkin pie spice?
These pumpkin chocolate chip muffins have a little pie spice in them for that unmistakeable taste of fall! Pumpkin pie spice is a combination of nutmeg, cinnamon, ginger and cloves.
Recipe Notes and Tips
- Be sure to grease your pan before adding the batter. If you don’t you risk the muffins getting stuck to the pan.
- Don’t over mix the batter, everything should be just incorporated. If you over-mix, they won’t be as light and fluffy.
- Ovens tend to run at different temperatures, so be sure to check the muffins around 16 minutes to make sure that they don’t over bake.
- Let the muffins cool for 10 minutes before enjoying!
Go ahead and bake your heart out into muffins and enjoy!
More delicious pumpkin recipes
- Pumpkin Banana Bread
- Pumpkin Spice Rice Pudding
- Pumpkin Cheesecake Brownie Bites
- Pumpkin Spice Protein Smoothie
Pumpkin Chocolate Chip Muffins
Author:Ingredients
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 eggs
- 1 (15 oz) can pumpkin puree
- 1/2 cup canola oil
- 1 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees and spray a standard size muffin baking pan with nonstick spray.
- Measure out the flour, sugars, baking soda, salt and pumpkin pie spice in a medium bowl and whisk together. Set aside.
- In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir together.
- Add in the chocolate chips and stir to combine. Do not over mix, just stir until everything is incorporated into the batter.
- Using a big scoop, evenly distribute the batter into the muffin pan.
- Bake your muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for about 10-15 minutes.
Notes
- Be sure to grease your pan before adding the batter. If you don’t you risk the muffins getting stuck to the pan.
- Don’t over mix the batter, everything should be just incorporated. If you over-mix, they won’t be as light and fluffy.
- Ovens tend to run at different temperatures, so be sure to check the muffins around 16 minutes to make sure that they don’t over bake.
- Let the muffins cool for 10 minutes before enjoying!
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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