Filed Under: Breakfast | Chocolate | Dessert | Fall | Muffin

Pumpkin Chocolate Chip Muffins

Recipe By Tessa Arias
  |  
October 17th, 2019
5 from 1 vote
5 from 1 vote

Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 30 minute recipe perfect for breakfast or a sweet snack!

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: I love the combination of pumpkin spice + chocolate!
Texture: Tender, fluffy, and gooey with chocolate.
Ease: Ridiculously quick and easy 30 minute recipe.
Pros: Fast, fun, and flavorful fall recipe.
Cons: None!!
Would I make this again? Yes. I stashed some in the freezer to enjoy later.

I feel bad for people who hate pumpkin.

This must be the most annoying time of the year for them.

Pumpkin chocolate chip muffin with wrapper pulled away and torn in half

For me, it’s my favorite time of the year right alongside Christmas.

Give me ALL the fall flavors, cozy sweaters, and warm drinks. I’m basic like that.

However… the one thing fall baking is often missing is CHOCOLATE. Don’t get me wrong, I love apples, caramel, and straight up pumpkin spice. But I also require my daily dose of chocolate so you know I’m going to find a way to bring it to the autumn party.

Pumpkin chocolate chip muffins with a napkin

Which is exactly what’s happening with today’s recipe. I hope you adore it!

How to Make Homemade Pumpkin Chocolate Chip Muffins

Homemade pumpkin chocolate chip muffin batter

How to make MOIST Muffins?

It’s stupid easy to accidentally add too much flour when using measuring cups. That’s often how you end up with dense, dry, or crumbly muffins.

I like to use the spoon and level method or better yet, a digital kitchen scale. Learn more about the importance of measuring flour correctly here.

There’s a small arsenal of ingredients that lend moisture and flavor in this recipe: dark brown sugar, buttermilk, and the pumpkin puree!

Do I have to use buttermilk in muffins?

Yes, please do! It actually makes a difference. If you don’t have it on hand, you can use whole milk instead.

In my Ultimate Guide to Muffins I tested side-by-side muffins made with milk vs. buttermilk. The result was that the buttermilk created a more moist, fluffy, and flavorful muffin.

If you’d like to learn more about the science of buttermilk check out my Buttermilk 101 article. Basically it’s these little details that add up to make the difference between mediocre and amazing baked goods.

Do I have to use dark brown sugar?

No! You can use light brown instead. However dark brown will lend more moisture and flavor.

How to make flavorful pumpkin spice muffins?

Be sure all of your spices are fresh and not expired. I like to use canned pure pumpkin puree. Preferably Libby’s brand. Never use canned pumpkin pie filling.

I also avoid using fresh pumpkin puree because it’s significantly more watery. Learn more about fresh vs canned pumpkin here.

Why you should never overmix muffin batter!!

This will create dense or rubbery muffins which no one wants. Once the dry ingredients are combined with the wet, gently stir with a rubber spatula *just* until it’s combined. Since we’re adding in chocolate chips next, I actually like to leave a few streaks of flour. They’ll get stirred into the batter with the chocolate chips.

How to Bake Tall Muffins

You may have seen that high to low baking temperature trick for getting muffins to bake up nice and tall. That trick works, but I almost always forget to lower the temperature. Which of course ruins the whole batch! So I went ahead of simplified things for this recipe with just one temperature.

The height instead comes from using a generous amount of baking powder in the batter. And a generous amount of batter in each muffin tin cavity.

Why Do My Muffin Liners Stick?

Oftentimes this is due to the brand of liners. This is my favorite brand of muffin / cupcake liners from the store.

If you find your liners still get stuck and end up ruining your muffins, don’t worry. I’ve actually written an entire article about how to prevent muffin or cupcake liners from sticking here.

How to Store Muffins

Store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired to get the chocolate chips nice and gooey.

Can you freeze muffins?

Muffins can also be frozen in an airtight container for up to 3 months. Defrost on the counter or in the microwave.

Pumpkin chocolate chip muffin broken apart from eating

More Homemade Muffin Recipes:

5 from 1 vote

How to make
Pumpkin Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 30 minute recipe perfect for breakfast or a sweet snack!

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 3/4 cup (150 grams) dark brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3/4 cup buttermilk, at room temperature
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 cup (244 grams) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips

Directions

  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt.
  3. In a medium bowl whisk together the buttermilk, butter, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix. Divide evenly among the muffin tin cups.
  4. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
  5. Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.
Course: Breakfast, Dessert
Cuisine: American
Keyword: fall

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    custom essay — October 21, 2019 at 4:32 am

    I have one little question for next time… In the fixings, you have recorded cloves however they vanish in the ways. Should cloves be in the formula?

  2. #
    Winni — October 22, 2019 at 2:59 am

    Thank you so much for Pumpkin Chocolate Chip Muffins. The great recipe, my brother’s birthday is coming soon. I will make this one cake. thank you for a useful recipe to share us

  3. #
    Sharon — October 25, 2019 at 8:02 am

    Love the sounds of this muffin but can you use a non dairy milk instead of the buttermilk? Thanks!

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