Pumpkin Chocolate Chip Muffins

Why This Recipe Works

Fall Perfection: Everyone needs a go-to pumpkin chocolate chip recipe, and this is mine. Whenever even the slightest hint of fall comes, you’d better believe I’m making these pumpkin chocolate chip muffins. On repeat. Plus, all you need are two bowls and simple ingredients you probably already have in your fridge and pantry. Mix the wet, mix the dry, combine, bake — so very simple. 

Just Enough Chocolate: The thing that I love most about these pumpkin chocolate chip muffins? The addition of chocolate, of course! Here’s a little secret to making your muffins not only taste great, but also look pretty and picture perfect. I always stir only half of the chocolate chips into the muffin batter. The other half I save until the batter is in the muffin tins. Then I sprinkle the remaining chocolate chips right on top. This way you can make sure you get chocolate in every. single. bite.

Ingredients

• Flour: I use all-purpose baking flour. If you want to make gluten-free pumpkin muffins, swap it out for a 1 to 1 gluten-free replacement flour!
• Baking soda: Baking soda helps the muffins rise as they bake. 
• Cinnamon: What spice goes best with pumpkin? Cinnamon of course! 
• Pumpkin spice seasoning: You can add however much of this that you like. If you love extra pumpkin spice flavor, add more. If you like less, add less. You can skip it all together if you just enjoy the pumpkin and cinnamon flavors alone.
• Salt: Just a little bit of salt helps the flavors come together. 
• Eggs: Eggs are a binding ingredient in these muffins. 
• Sugar: White, refined sugar is what I use here. 
• Brown sugar: Brown sugar adds more sweetness and also has just a hint of molasses flavor that is so good in these muffins. 
• Pumpkin puree: Make sure to use 100% pumpkin and not pumpkin pie filling!
• Vegetable oil: Another reason these muffins are so moist, thanks to the vegetable oil. 
• Milk: Milk acts as another way for these muffins to remain moisture, it also helps with taste and texture. 
• Semi-sweet chocolate chips: I like the slightly less sweet chocolate chips in these muffins because they are pretty sweet as it is with the sugar. But you can also use dark chocolate or milk chocolate chips (or a combo of both) if you like.

Here’s How You Make It

Step by Step Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. (photo 1)
2. Combine Wet Ingredients: In a large mixing bowl, mix together the eggs, sugar, brown sugar pumpkin puree, vegetable oil, and milk. Whisk until smooth. (photos 2-3)
3. Mix Together: Add dry ingredient to the wet ingredients and stir until combined. Gently stir in the the chocolate chips. (photos 4-7)
4. Fill Muffin Tin & Bake: Fill a greased muffin tins 3/4 full. Bake at 350 for 25-30 minutes until an inserted toothpick comes out clean. Allow to cool before removing from the pan. Serve immediately or store in an airtight container at room temperature. (photo 8)

Expert Tips

• Adjust the pumpkin spice levels to your liking! I like extra pumpkin spice, so I sometimes add 3/4 teaspoon of it into these pumpkin muffins. If you don’t like pumpkin spice as much, you can add less, or you can totally skip it!
• For sweeter muffins, use milk chocolate chips! For less sweet, use semi-sweet chocolate chips.
• Add in extras like pecans, coconut or walnuts for added flavor and texture!
• Don’t over mix the batter! Once you add the dry ingredients to the wet ingredients, be sure not to over mix the batter. You want to mix just until combined. Then, gently fold in the chocolate chips. Over mixing muffin batter can cause touch or dense muffins!
• You can line the muffin tin with liners, or simply grease the muffin tin well with non-stick spray.