Pumpkin Chocolate Chip Muffins Recipe

A plate with chocolate chip pumpkin muffins.

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5 from 1 vote

Pumpkin Chocolate Chip Muffins Recipe

Bake up these Pumpkin Chocolate Chip Muffins with sweet pumpkin, warm spice, and plenty of melty chocolate chips.

Prep Time10

Cook Time20

Cool Time20

Total Time50

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: muffins

Calories: 289kcal

Author: Andrea

Ingredients

1 1/2 cups flour
1 1/2 cups sugar
1/2 cup brown sugar packed
1/2 cup canola oil
2 large eggs
1 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
3/4 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two muffin tins with 16 muffin liners. Set aside.
In the bowl of a stand mixer, beat the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With the mixing speed on low, gradually add to the wet ingredients. Mix until smooth. Remove the bowl from the stand and fold in the chocolate chips.
Scoop into the liners, filling each ¾ of the way full. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the pans on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.

Notes

STORE Chocolate Chip Pumpkin Muffins only after they’ve cooled completely. To keep them fresh at room temperature, wrap each muffin in plastic wrap or foil, then place them in an airtight container. Store for up to 3 days.

For longer storage, FREEZE the muffins by wrapping them individually in plastic wrap or foil and placing them in a freezer bag or container. They’ll stay good for up to 2 months. When ready to eat, thaw at room temperature or microwave for 15–20 seconds. To REHEAT a batch, place the unwrapped muffins on a baking sheet and warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 8–10 minutes.

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