Pumpkin Chocolate Chip Muffins Recipe

 

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 18 servings

Yield: 18 muffins

These pumpkin chocolate chip muffins are perfect for fall, combining the rich flavors of pumpkin pie spice and chocolate chips. They are easy to make and are great for breakfast, brunch, bake sales, or an afternoon snack with coffee or tea.

Ingredients

• 1 2/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice (homemade or store-bought)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/3 cups sugar
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1 cup pumpkin purée
• 1/2 teaspoon vanilla extract
• 1/3 cup milk
• 1 1/2 cups semi-sweet chocolate chips

Steps to Make It

1. Gather the Ingredients:

   • Preheat the oven to 350 F. Coat the wells of a muffin tin (or two) with cooking spray or use paper liners.

2. Prepare Dry Ingredients:

   • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

3. Cream Sugar and Butter:

   • In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.

4. Add Eggs:

   • Add the eggs, one at a time, and mix until blended.

5. Add Pumpkin and Vanilla:

   • Mix in the pumpkin purée and vanilla extract.

6. Combine Dry Ingredients and Milk:

   • Alternately add the dry ingredients and the milk to the bowl, beginning and ending with the dry ingredients. Blend until incorporated.

7. Add Chocolate Chips:

   • Stir in 1 cup of the chocolate chips.

8. Fill Muffin Cups:

   • Fill the muffin cups 2/3 full. Sprinkle the tops with the remaining 1/2 cup of chocolate chips.

9. Bake:

   • Bake for about 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean (avoiding the chocolate chips).

10. Cool and Enjoy:

    • Cool in the pan for 5 minutes then transfer to a wire rack and cool completely. Enjoy!

How to Store and Freeze

• Storage: Store leftover muffins at room temperature in an airtight container for up to 5 days. If your kitchen is especially warm, you can stash them in the fridge.
• Freezing: Pumpkin muffins can also be frozen. Let cool completely and add to a zip-top freezer bag, squeezing out all of the excess air. Freeze for up to 2 months and defrost in the fridge before enjoying.

Nutrition Facts (per serving)

• Calories: 231
• Fat: 10g
• Carbohydrates: 35g
• Protein: 3g

Enjoy these warm, delicious pumpkin chocolate chip muffins as the perfect treat for the fall season!