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!
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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
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 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!
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.
More pumpkin recipes you'll love
One Bowl Pumpkin Chocolate Chip Bundt Cake
Banana Pumpkin Bread with Streusel Topping
More easy breakfast recipes
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📖 Recipe
Pumpkin Chocolate Chip Muffins
Equipment
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
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.
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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.
Nikole
Thank you so much for this review! I love the maple glaze too!
Pumpkin Lover
Looking forward to making this recipe.
Nikole
Great! Let me know how it turns out please!