Pumpkin Chocolate Chip Muffins

These are the best Pumpkin Chocolate Chip Muffins you will ever make! They come out soft and fluffy and are full of cozy pumpkin spice flavor. They are filled with melty chocolate chips and are the perfect snack for fall!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 325

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

3/4 cup unsalted butter melted and cooled slightly
1/2 cup granulated white sugar
1/2 cup brown sugar
2 eggs lightly beaten
1 cup canned pumpkin puree not pumpkin pie filling
2 Tablespoons milk
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit. Line a 12-count muffin pan with liners or grease with nonstick cooking spray. Set aside.
Combine melted butter, granulated sugar, and brown sugar in a large bowl and stir to combine.
Stir in the beaten eggs, then add the pumpkin purée, milk, and vanilla extract and stir well to combine.
In a separate medium bowl, whisk together the all purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Add the dry ingredients into the wet ingredients and gently stir until just combined; do not overmix. Fold in the chocolate chips.
Evenly pour batter into prepared muffin cups. Add a few extra chocolate chips to the tops of the muffins, if desired. Bake for 17-22 minutes in the preheated oven until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for a few minutes before transferring to a cooling rack to cool completely.

Notes

Make sure to use pumpin purée and not pumpkin pie filling! You want pure pumpkin with no other additives, so check your cans carefully. I love Libby's brand.

Switch up the fillings by using chopped nuts like pecans or walnuts, or dried fruit like cranberries in place of the chocolate chips. You can also make these without any fillings for plain pumpkin muffins! I usually add an additional 1/2-1 teaspoon pumpkin pie spice if I don't add any chocolate chips and just want plain muffins.

For mini pumpkin chocolate chip muffins, line a mini muffin tin with liners or spray with nonstick cooking spray. Bake the mini muffins for 10-13 minutes, until a toothpick inserted in the center comes out clean.

Freezing: once your pumpkin chocolate chip muffins are completely cooled, place them in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.

Store muffins in an airtight container on the counter top for 3-4 days.

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