Print

Pumpkin Chocolate Chip Muffins That Will Change Your Fall Baking Game

Pumpkin chocolate chip muffins close-up on rustic table, vibrant colors
Print Recipe

Warmly spiced and studded with chocolate chips, these pumpkin chocolate chip muffins are the ultimate fall breakfast treat – moist, tender, and packed with flavor.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1½ cups pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Add pumpkin, eggs, milk, and vanilla; mix until smooth.
  4. Gradually stir dry ingredients into wet mixture just until combined. Fold in chocolate chips.
  5. Divide batter evenly among muffin cups, filling ¾ full. Sprinkle with extra chocolate chips.
  6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. To reduce sugar, use ⅓ cup each of brown and white sugar. These freeze beautifully – wrap and freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip muffins, fall baking, pumpkin muffins, easy breakfast, kid friendly

Find it online: https://harmonymeal.com/pumpkin-chocolate-chip-muffins/