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    Home ≫ Breakfast

    Pumpkin Chocolate Chip Muffins

    Updated October 31, 2020. Originally Posted October 31, 2020 By Nikole

    622 shares
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    Jump to Recipe
    Pumpkin chocolate chip muffins stacked on a plate.
    A pumpkin muffin cut in half.

    These moist pumpkin chocolate chip muffins are an easy breakfast or snack that's perfect for your fall cravings. This recipe is so easy, you'll want to make them again and again!

    Pumpkin chocolate chip muffins stacked on a plate.

    Why you'll love it

    It's easy to make. Muffins are fun and easy to make. Even beginning bakers will be successful with this recipe! Easy enough to make the morning of, or you can make ahead for an even easier breakfast!

    It's made with easy to find fresh and pantry staples. All the ingredients for this recipe can be easily found at your neighborhood grocery store.

    It's full of your favorite fall flavor-pumpkin! Nothing says like fall like pumpkin spice! Add some chocolate and you've really got a great tasting breakfast or snack on your hands!

    Ingredients

    Vanilla, butter, chocolate chips, flour, white sugar, brown sugar, pumpkin, pumpkin pie spice, salt, cinnamon, baking soda, eggs.

    Step by step instructions to make the best pumpkin chocolate chip muffins

    Preheat your oven to 375º F. Place a rack in the center.

    Mix flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl until well combined. In a separate bowl, mix pumpkin puree, sugars, cooled melted butter, eggs, and vanilla until smooth.

    Add the dry ingredients together. Mix the wet ingredients together.

    Add the chocolate chips to the pumpkin mixture and stir to combine. Next, gently fold the pumpkin mixture into the flour mixture until just combined. Don't over mix!

    The chocolate chips in the pumpkin batter. Mix the batter with a spatula.

    Prepare a muffin tin with cooking spray or liners. Fill cups about ⅔ of the way full. Bake in the center of the oven until a toothpick comes out with a few moist crumbs, about 15-20 minutes. Cool in pan for 10 minutes.

    Recipe notes and tips

    This recipe makes 15 muffins. You can bake them in batches (that's how I do it) or you can bake them at once. If baking at once, I would put the tin with 12 muffins in the center and the tin with 3 muffins on the rack below.

    These muffins are done baking when a toothpick comes out with a few moist (not wet) crumbs. If the toothpick has uncooked batter on it, it will need to bake longer- check every couple minutes. If the toothpick is dry, they are done (maybe a little over baked, but they will still be good!).

    If you don't have chocolate chips on hand, feel free to skip them or add another type of mix-in like dried fruit or nuts.

    Drizzle with maple icing if desired. Mix 1 ½ cups powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk or cream. Add more milk or cream to reach desired consistency.

    How long can you store homemade muffins? Store on the counter top for up to three days at room temperature. Store in the refrigerator for up to one week. Freeze for up to 3 months wrapped in plastic wrap in placed in a freezer proof storage bag or container.

    A pumpkin muffin cut in half.

    More pumpkin recipes you'll love

    One Bowl Pumpkin Chocolate Chip Bundt Cake

    Banana Pumpkin Bread with Streusel Topping

    More easy breakfast recipes

    Breakfast Egg Cups

    Cheesy Grits Casserole

    Lemon Blueberry Muffins

    Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of.

    And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.

    📖 Recipe

    Pumpkin chocolate chip muffins stacked on a plate.

    Pumpkin Chocolate Chip Muffins

    Recipe by Nikole Berg
    These moist pumpkin chocolate chip muffins are an easy breakfast or snack that’s perfect for your fall cravings. This recipe is so easy, you’ll want to make them again and again!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 15 Muffins
    Calories 315 kcal

    Equipment

    Muffin tin

    Ingredients
     
     

    • 1 ¾ cups all purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 1 ½ cups pumpkin puree yes, one whole can!
    • ½ cup sugar
    • ½ cup brown sugar
    • ¾ cup chocolate chips
    • ½ cup butter (one stick) melted and cooled; or use canola, vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla

    Maple Icing

    • 2 tablespoons milk use 1 tablespoon for thicker icing
    • 2 tablespoons maple syrup
    • 1 ½ cups powdered sugar
    US Customary - Metric

    Instructions
     

    • Heat oven to 375 degrees.
    • Mix flour, baking soda, and cinnamon, and pumpkin pie spice, and salt in a large bowl.
    • In a separate bowl, mix pumpkin puree, sugars, melted butter, eggs, and vanilla until smooth. Stir in the chocolate chips.
    • Gently fold pumpkin mixture into flour mixture with a rubber spatula until just combined. Don’t over mix the batter!!
    • Spray (with non-stick cooking spray) or line a 12 cup muffin pan. Fill cups about ⅔ of the way full.
    • Bake in the center of the oven until a toothpick comes out with a few moist crumbs; about 15-20 minutes.
    • Repeat baking procedure until batter is gone.
    • Let cool in pan for 5 minutes, then remove and let cool completely on wire rack.
    • Drizzle with Maple Icing.

    Maple Icing

    • Mix icing ingredients together in a small bowl. Start by adding 1 tablespoon milk until desired consistency is reached.

    Notes

    • This recipe makes 15 muffins. You can bake them in batches (that's how I do it) or you can bake them at once. If baking at once, I would put the tin with 12 muffins in the center and the tin with 3 muffins on the rack below.
    • These muffins are done baking when a toothpick comes out with a few moist (not wet) crumbs. If the toothpick has uncooked batter on it, it will need to bake longer- check every couple minutes. If the toothpick is dry, they are done (maybe a little over baked, but they will still be good!).
    • If you don't have chocolate chips on hand, feel free to skip them or add another type of mix-in like dried fruit or nuts.
    • Drizzle with maple icing if desired.
    • How long can you store homemade muffins? Store on the counter top for up to three days at room temperature. Store in the refrigerator for up to one week. Freeze for up to 3 months wrapped in plastic wrap in placed in a freezer proof storage bag or container.

    Nutrition

    Calories: 315kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 43mgSodium: 273mgPotassium: 99mgFiber: 2gSugar: 34gVitamin A: 4098IUVitamin C: 1mgCalcium: 39mgIron: 2mg
    Keyword holiday baking, pumpkin muffins, thanksgivng
    Tried this recipe?Click here to leave a helpful tip!

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    622 shares
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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. e

      February 25, 2021 at 8:03 pm

      5 stars
      OMGGGGG THESE ARE THE BEST PUMPKIN MUFFINS EVER!!!!!!! They are so soft and moist and I just love to sink my teeth into these gooey wonders! The Maple glaze is a MUST.

      Reply
      • Nikole

        February 25, 2021 at 8:36 pm

        Thank you so much for this review! I love the maple glaze too!

        Reply
    2. Pumpkin Lover

      September 30, 2019 at 9:05 am

      Looking forward to making this recipe.

      Reply
      • Nikole

        September 30, 2019 at 9:07 am

        Great! Let me know how it turns out please!

        Reply

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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