Chocolate Chip Pumpkin Muffins

A delicious and easy to follow recipe for moist and fluffy chocolate chip pumpkin muffins – perfect for a quick breakfast or fall snack!

I love the change of seasons, especially when it comes to food. There’s nothing like warming up your house with a delicious autumn recipe!

These autumn-inspired treats are easy to make and perfect for enjoying with a hot cup of coffee on a chilly day. Chocolate Chip Pumpkin Muffins taste great and are sure to make your house smell amazing.

These muffins are soft, fluffy and loaded with chocolate chips and pumpkin spice.

So if you’re looking for a quick and tasty treat this fall, then be sure to give these muffins a try! Trust me, you won’t regret it. 😉

Why you will Love these Chocolate Chip Pumpkin Muffins!

• Quick and easy to make
• Incredibly tender and moist
• Fantastic pumpkin-y flavour
• Delicious Fall breakfast or dessert
• Just a hint of warming spices
• Loaded with chocolate chips
• Tastes great warm or cooled off
• Freezes wonderfully!

How to Store Chocolate Chip Pumpkin Muffins

Chocolate chip pumpkin muffins are a delicious treat that can be enjoyed all autumn long. If you’re looking for a way to store them so they stay fresh and tasty, here are a few tips.

First, make sure the muffins are completely cooled before storing them. If they’re even slightly warm, they’ll start to stick together and get mushy.

Once they’re cool, you can store them in an airtight container at room temperature for up to a week. Avoid refrigerating the muffins as the cold can dry them out quickly.

For long storage you can even freeze them. Just place the completely cooled muffins in a freezer bag and they’ll keep for up to three months. When you’re ready to enjoy them, just thaw them overnight on the counter.

Tips for Making the BEST Pumpkin Muffins

• Make sure NOT to over-mix the batter if you want light, fluffy muffins (we do!).
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking until it is time to test.
• Don’t over-fill your muffin pan.
• Do test for done-ness.

About the Ingredients for Chocolate Chip Pumpkin Muffins

Spices – We stick with warming spices for this muffin batter and keep it simple using pumpkin pie spice. You can use a blend of your own and include cinnamon, cloves, nutmeg and/or all-spice.

Flour – Be sure to scoop and level your flour, never pack it down, when measuring or you could end up with a dense cake. You can use a gluten-free flour here too instead of all-purpose.

Sugar – We are using a blend of white and maple syrup because it gives a little moisture and a richer sweetness than regular granulated alone.

Baking soda & baking powder – Leavens the cake, make sure they are fresh or still active.

Salt – Brings out all the flavours.

Pumpkin puree – Make sure you use 100% pumpkin puree and not pumpkin pie filling. If you happen to make the mistake of grabbing pie filling you can still use it but you will need to adjust the sugar and spice accordingly.

Eggs – Make sure your eggs are room temperature before starting for the best results.

Butter – You can use any type of butter for the topping. I prefer salted butter, but unsalted is fine. Sweet cream butter is great here too if you can get your hands on it.

Chocolate chips – Milk chocolate, semi sweet or dark chocolate chips are all just fine here depending on how sweet you want your bite,

Looking for More Pumpkin Recipes?

Check out more of my favourite recipes using pumpkin puree!

Look to these Keto Pumpkin Spice Pancakes for a delicious autumn breakfast that is full of flavour, light and fluffy. These work great for Paleo diets too!

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!

How to Make Chocolate Chip Pumpkin Muffins

Yields: 24 Muffins | Prep time: 10 minutes | Cook time: 18-20 minutes

Ingredients:

• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 1/2 teaspoons sea salt
• 1 tablespoon pumpkin pie spice
• 2 cups all-purpose flour
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup pure pumpkin puree
• ¼ cup maple syrup
• 2 cups chocolate milk chocolate chips

Directions:

Preheat oven to 350° Fahrenheit. Line a standard size muffin pan with cupcake liners.

Add dry ingredients to a bowl and whisk together. Set aside.

Add sugar and butter to a large mixing bowl and using a hand or stand mixer, beat on medium o speed for 2 minutes. Beat on high for 1 minute until light and fluffy.

Add in eggs, one at a time until well incorporated.

Add in the maple syrup and pumpkin puree.

Fold wet ingredients into dry ingredients.

Stir in 2 cups of the chocolate chips.

Fill muffin tin 2/3 full.

Bake for 18-20 minutes, or until a toothpick comes out clean. Remove from oven.

Allow to cool for 15-20 minutes before removing from pan.