These super soft Pumpkin Chocolate Chip Muffins are melt-in-your-mouth delicious, full of pumpkin spice and cinnamon, and super easy to make!
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It's fall, y'all!!
Taking the time to bring out my inner basic self with these oh-so-fall-themed muffins.
I wouldn't say I'm a diehard pumpkin fan, but I will eat a good pumpkin-flavored baked good if the opportunity presents itself. Aka, these one Pumpkin Chocolate Chip Muffins.
These muffins are SO easy to make, they come together super quickly and are ready to eat basically as soon as they pop out of the oven. I promise these muffins will cure any sort of daylight savings sadness you feel approaching (don't want to talk about it getting dark at 5 pm soon).
Ingredients needed for these Pumpkin Chocolate Chip Muffins
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Cinnamon & Pumpkin Pie Spice- these give you that amazing fall flavors!
- Butter- room temperature butter is best here to get a good consistency with the sugars. I like using unsalted butter, but if you only have salted just omit the salt in the recipe.
- Pumpkin Puree- this gives our muffins some moisture as well as more pumpkin flavor.
- Chocolate Chips- pumpkin and chocolate combo is a necessity. You can use chocolate chips or chunks.
Step by Step Instructions
Step 1: Make the muffins
Preheat the oven to 350°. Grease or line a 12-cup standard muffin tin with paper liners. In a bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl combine the butter and sugars. Mix with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one a time and mix until combined. Mix in the pumpkin puree and vanilla.
Pour the dry ingredients into the wet ingredients and mix everything together gently until just combined and no flour is left in the batter. Add the chocolate chips- save a handful of chocolate chips to add to the tops of the muffins right before you bake them.
Pour the batter into the muffin tins (fill ¾ of the way full).
Step 2: Bake the muffins
Bake for about 18-22 minutes, until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs.
Step 3: Let the muffins cool
Let the muffins cool for 10 minutes before removing them from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.
Frequently Asked Questions
Using room temperature ingredients helps the batter to combine better and trap air, which expands in the heat of the oven to give you light and fluffy muffins. Make sure your butter and eggs are at room temperature. I like to take my butter out about 1 hour before baking.
Easy way to get an egg to room temperature- submerge it in a bowl of lukewarm water for a few minutes.
Yes, you can! Just double the recipe ingredients. I suggest baking the muffins one batch at a time to get even baking in the oven. You can also cut this recipe in half to make fewer muffins.
You absolutely can. The pumpkin and cinnamon flavors in these muffins would be great on their own.
These muffins are super moist and soft, and shouldn't come out of dry. If they are, you likely added too much flour or over-mixed the batter.
You sure can. This recipe will make one 9x5 inch loaf cake, you might have a little extra batter that you can use to make a few muffins. The loaf can be baked at 350°F for around 50 minutes (or a little longer depending on your oven), or until a toothpick is inserted in the middle & comes out clean.
Tips and Tricks
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the batter- when mixing the dry and wet ingredients, only mix until you no longer see the streaks of flour. Overmixing the batter can lead to dense muffins that aren't fluffy.
- Only fill the liners ¾ of the way- to avoid overfilling and spilling when they bake, only fill the muffin cups ¾ of the way full.
- Check your muffins in the oven- all ovens bake differently, so make sure to check them around 15 minutes to see if they are baking too fast.
Storing & Freezing
Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
Want to try more pumpkin recipes?
If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!
📖 Recipe
Pumpkin Chocolate Chip Muffins
Ingredients
- 1¾ cup all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 6 tablespoon unsalted butter at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs at room temperature
- 1⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°. Grease or line a 12-cup standard muffin tin with paper liners.
- In a bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl combine the butter and sugars. Mix with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one a time and mix until combined. Mix in the pumpkin puree and vanilla.
- Pour the dry ingredients into the wet ingredients and mix everything together gently until just combined and no flour is left in the batter. Add the chocolate chips- save a handful of chocolate chips to add to the tops of the muffins right before you bake them.
- Pour the batter into the muffin tins (fill ¾ of the way full).
- Bake for about 18-22 minutes, until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs.
- Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.
Notes
- Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the batter- when mixing the dry and wet ingredients, only mix until you no longer see the streaks of flour. Overmixing the batter can lead to dense muffins that aren't fluffy.
- Only fill the liners ¾ of the way- to avoid overfilling and spilling when they bake, only fill the muffin cups ¾ of the way full.
- Check your muffins in the oven- all ovens bake differently, so make sure to check them around 15 minutes to see if they are baking too fast.
Nutrition
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Phil says
Loved these!
Kelly Hamilton says
Thanks for trying this recipe, Phil! Glad you loved them!
Kate C. says
GUYS! these are no joke delicious times ten! i’m obsessed with all things pumpkin and adding chocolate chips makes it **chefs kiss**. This recipe was simple to follow for an inept baker like myself. 10/10 would recommend.
Kelly Hamilton says
So happy to hear you loved these muffins, Kate!
Amy says
These muffins are so good! The are so soft and have great pumpkin flavor.
Kelly Hamilton says
So happy to hear you love these muffins, Amy! Thanks for trying them!
YtheWait says
Good!!!!!!
bakeandbacon says
Thank you for trying these!