If you’re on the hunt for the ultimate cozy treat, you’ve got to try my Pumpkin Chocolate Chip Muffins Recipe. These muffins are like a warm, comforting hug in every bite—moist, fluffy, and packed with melty chocolate chips. I absolutely love how they bake up with those perfectly rounded tops and a tender crumb that practically melts in your mouth. Whether you’re an experienced baker or just getting started, you’ll find that this recipe is straightforward and well worth every minute.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand, so it’s a breeze to make.
- Perfect Texture: Super moist inside with a tender crumb and that slightly crisp, golden top you want in muffins.
- Chocolatey Goodness: Loaded with semisweet chocolate chips that melt into every bite.
- Comfort Food Vibes: Brings all the fall feels any time of year, making it a favorite for morning coffee or afternoon snacks.
Ingredients You’ll Need
The magic behind these Pumpkin Chocolate Chip Muffins Recipe lies in balancing moist pumpkin puree with classic baking ingredients that come together effortlessly. I always recommend using good-quality pumpkin puree – Libby’s is my go-to – because it really makes a difference in flavor and texture.
- Pumpkin Puree: Stick to pure pumpkin, not pumpkin pie filling, for the best moisture and flavor control.
- Granulated and Light Brown Sugar: The combo keeps these muffins sweet and rich, with a hint of caramel depth from the brown sugar.
- Vegetable Oil: This keeps the muffins incredibly moist—don’t swap it for butter here unless you want a denser texture.
- Eggs: They bind everything together and add to the fluffiness.
- Vanilla Extract: Just a splash for that extra cozy warmth.
- Sour Cream: This is the secret ingredient I discovered to keep muffins tender and moist – you’ll love what it does!
- Baking Powder and Baking Soda: Both give lift for a perfect rise.
- Pumpkin Pie Spice: Totally optional, but I swear it adds that classic fall flair.
- Kosher Salt: Salt is a flavor booster – never skip it.
- All-Purpose Flour: The base of the batter which you want measured carefully to avoid dense muffins.
- Semisweet Chocolate Chips: Because what are pumpkin muffins without chocolate? Add extra on top for that tempting look.
Variations
One thing I love about this Pumpkin Chocolate Chip Muffins Recipe is how easy it is to make your own. I often tweak it based on the season or my mood, and you can too without much fuss.
- Spice it up: I once tried adding a dash of cinnamon and nutmeg alongside the pumpkin pie spice, and it gave the muffins an even richer autumn flavor that my family went crazy for.
- Dairy-free version: Swap sour cream for coconut yogurt and use a neutral oil like avocado oil to make these muffins allergy-friendly while still super moist.
- Nutty addition: Toss in some chopped pecans or walnuts for a nice crunch contrast to the melty chocolate chips.
- Less sweet: If you want to cut back on sugar, try reducing granulated sugar by a quarter cup, though keep brown sugar for that caramel-like depth.
How to Make Pumpkin Chocolate Chip Muffins Recipe
Step 1: Mix Your Wet Ingredients Lovingly
Start by stirring together your pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream in a large bowl. I love using a whisk for this; it helps break down the eggs and blends everything smoothly. Make sure your eggs are at room temperature so everything combines evenly—this is a trick I learned the first time I ended up with lumpy batter!
Step 2: Combine Dry Ingredients Carefully
In a separate bowl, whisk together the baking powder, baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. This step is crucial to distribute the leavening agents evenly, so your muffins rise beautifully. Sifting isn’t necessary but gives an even better texture if you have time.
Step 3: Gently Fold Dry Into Wet
Now, add the dry ingredients into your wet mixture in batches. Use a spatula to fold everything together gently—don’t overmix or you’ll end up with tough muffins. The batter should be thick but still a little sticky. Lastly, fold in the semisweet chocolate chips, saving a handful to sprinkle on top before baking.
Step 4: Fill Muffin Tins and Bake to Perfection
Scoop the batter into a lined or greased muffin tin, filling each cup about 3/4 full to allow for rising. Sprinkle extra chocolate chips right on top for that irresistible look. Pop the tin into a preheated 350°F (175°C) oven and bake for around 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Pro tip: Don’t open the oven too soon, or your muffin tops won’t be as perfectly rounded as you want!
Pro Tips for Making Pumpkin Chocolate Chip Muffins Recipe
- Warm Ingredients: I learned the hard way that cold eggs can cause your batter to separate, so take them out early or warm them in a bowl of warm water.
- Measuring Flour: Fluff your flour and spoon it into your measuring cup instead of scooping to avoid dense muffins.
- Don’t Overmix: A few lumps are fine; stirring too much develops gluten and makes muffins tough.
- Chilling Batter: If you have time, chilling the batter for 20 minutes helps the flavors meld and yields better muffin tops.
How to Serve Pumpkin Chocolate Chip Muffins Recipe
Garnishes
I usually keep it simple with these muffins but love topping them with a light dusting of powdered sugar or a tiny dab of cream cheese frosting when serving for special occasions. Sometimes, a smear of butter really elevates that fresh-baked feel.
Side Dishes
For breakfast or brunch, I pair these muffins with fresh fruit like sliced apples or berries and a creamy latte. They’re also delicious alongside a bowl of warm soup if you want a cozy snack or dessert.
Creative Ways to Present
Hosting a fall gathering? Arrange the muffins on a rustic wooden board, surround them with mini pumpkins and autumn leaves, and place small bowls of extra chocolate chips and whipped cream on the side. It’s a crowd-pleaser and makes your spread look effortlessly festive.
Make Ahead and Storage
Storing Leftovers
I keep leftover pumpkin chocolate chip muffins in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If your kitchen is super warm, storing them in the fridge also works but bring them to room temp before eating for best texture.
Freezing
Freezing is a great option if you want to make a big batch ahead. Wrap each muffin individually in plastic wrap and then place them in a freezer bag. They keep well for up to 3 months. When I want a quick treat, I grab one from the freezer to thaw on the counter or heat it straight from frozen.
Reheating
To revive that just-baked warmth, I pop the muffins in the microwave for 15–20 seconds or warm them in a 350°F oven for about 5 minutes wrapped in foil. This helps maintain moisture and melts the chocolate chips perfectly.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling already has added sugars and spices, which can throw off the sweetness and spice balance in your muffins.
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How can I make these muffins vegan?
You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace sour cream with a plant-based yogurt. Use a neutral oil like vegetable or coconut oil to keep the texture moist.
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Why are my muffins dense instead of fluffy?
Overmixing the batter or packing too much flour can lead to dense muffins. Be gentle when folding in the flour, and measure it by spooning it lightly into your measuring cup instead of scooping directly.
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Can I add nuts or other mix-ins?
Absolutely! Chopped nuts like walnuts or pecans make great additions, providing delightful crunch and complementing the chocolate and pumpkin flavors beautifully.
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How do I store leftover muffins?
Store leftovers in an airtight container at room temperature for up to three days, or freeze them wrapped individually for up to three months. Reheat before serving for the best taste.
Final Thoughts
Honestly, this Pumpkin Chocolate Chip Muffins Recipe has become a staple in my kitchen for good reason. It’s such a crowd-pleaser that warms up chilly mornings and makes any snack time a little celebration. I hope you enjoy baking and sharing it as much as I do—trust me, your friends and family will be asking for the recipe in no time!
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Muffins are moist, tender, and bursting with rich pumpkin flavor and melty semisweet chocolate chips. Perfect for fall or any time you crave a comforting, sweet treat with a hint of warming pumpkin pie spice. Quick and easy to prepare, these muffins bake up with perfectly rounded tops and a soft crumb that will satisfy your sweet tooth.
Ingredients
Wet Ingredients
- 1 15oz can pumpkin puree (I like Libby’s)
- 1 cup (200g) granulated sugar
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (112g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (63g) sour cream
Dry Ingredients
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp pumpkin pie spice (optional)
- 1/4 tsp kosher salt
- 2 cups (265g) all purpose flour
Mix-Ins
- 1 1/4 cup (225g) semisweet chocolate chips, plus more for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Combine wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the baking powder, baking soda, pumpkin pie spice, kosher salt, and all-purpose flour to ensure even distribution of leavening agents and spices.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula or wooden spoon, mixing gently until just combined—avoid overmixing to keep the muffins tender.
- Add chocolate chips: Fold in 1 1/4 cups (225g) of semisweet chocolate chips, reserving some to sprinkle on top of the muffins before baking.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top of each muffin for an extra melty finish.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm for a gooey chocolate experience.
Notes
- These pumpkin chocolate chip muffins are incredibly moist and packed with melty chocolate chips.
- They bake up with perfectly rounded tops making them look as good as they taste.
- This recipe is quick and easy to whip up making it ideal for breakfast or snack time.
- Use pumpkin pie spice for authentic fall flavor, or increase/decrease based on your preferences.
- If you want dairy-free muffins, substitute sour cream with coconut yogurt or omit altogether.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
