Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are soft, fluffy, and full of warm fall flavor. Made with real pumpkin puree, cozy pumpkin pie spice, and mini chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. They’re quick to prepare, bake beautifully, and fill your kitchen with the comforting aroma of autumn.

Ingredients

• 3 tablespoons unsalted butter, softened
• ¾ cup brown sugar
• ¾ cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• ⅔ cup milk
• ½ cup mini chocolate chips, plus extra for topping

Instructions

• Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
• In a large bowl, beat the butter and brown sugar until light and fluffy.
• Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the dry ingredients to the wet mixture alternately with the milk, mixing after each addition.
• Stir in the mini chocolate chips until evenly distributed.
• Divide the batter evenly among the muffin cups and sprinkle extra chocolate chips on top.
• Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Serving and Storage Tips

Serve Pumpkin Chocolate Chip Muffins warm or at room temperature for the best flavor and texture. They pair perfectly with coffee, tea, or a glass of milk. For a bakery-style presentation, lightly warm the muffins and dust with powdered sugar before serving.
Store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days. To freeze, wrap each muffin individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.

Variations

1. Dark Chocolate Pumpkin Muffins
   Replace mini chocolate chips with dark chocolate chips for a richer, less sweet flavor.
2. Pumpkin Walnut Chocolate Chip Muffins
   Add ½ cup chopped walnuts for a crunchy texture that complements the soft crumb.
3. Pumpkin Spice Latte Muffins
   Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.
4. Double Chocolate Pumpkin Muffins
   Replace ¼ cup flour with cocoa powder for a chocolate-forward muffin.
5. Pumpkin Oat Chocolate Chip Muffins
   Substitute ½ cup flour with quick oats for added texture and fiber.
6. Healthier Pumpkin Muffins
   Replace half the flour with whole wheat flour and reduce sugar by ¼ cup.
7. Dairy-Free Pumpkin Muffins
   Use plant-based butter and almond or oat milk instead of dairy.
8. Pumpkin Banana Chocolate Chip Muffins
   Add ½ cup mashed ripe banana for extra moisture and natural sweetness.
9. Pumpkin Cream Cheese Muffins
   Swirl sweetened cream cheese into the batter before baking.
10. Pumpkin Peanut Butter Chip Muffins
    Swap chocolate chips with peanut butter chips for a nutty twist.
11. Pumpkin White Chocolate Muffins
    Use white chocolate chips for a sweeter, creamier flavor.
12. Pumpkin Maple Muffins
    Replace ¼ cup brown sugar with pure maple syrup and reduce milk slightly.
13. Pumpkin Chai Muffins
    Replace pumpkin pie spice with chai spice blend for deeper spice notes.
14. Gluten-Free Pumpkin Muffins
    Use a 1:1 gluten-free flour blend for an easy gluten-free option.
15. Jumbo Bakery-Style Muffins
    Divide batter into jumbo muffin tins and bake 5–7 minutes longer.

FAQs

1. Can I use fresh pumpkin instead of canned puree
   Yes, just make sure it’s well-pureed and not watery.
2. Can I make these muffins ahead of time
   Yes, they taste even better the next day as flavors develop.
3. Why are my muffins dense
   Overmixing the batter can cause dense muffins. Mix just until combined.
4. Can I reduce the sugar
   Yes, you can reduce the brown sugar by up to ¼ cup without affecting texture too much.
5. What’s the best milk to use
   Whole milk works best, but any milk will work.
6. Can I skip the chocolate chips
   Yes, the muffins will still be delicious with just pumpkin spice flavor.
7. How do I know when they’re done
   A toothpick inserted in the center should come out clean or with a few crumbs.
8. Can I freeze the batter
   It’s better to freeze baked muffins rather than raw batter.
9. Are these muffins kid-friendly
   Yes, they’re soft, lightly spiced, and loved by kids.
10. Can I make mini muffins
    Yes, reduce baking time to about 10–12 minutes.

These Pumpkin Chocolate Chip Muffins are a simple and delicious way to enjoy classic fall flavors. Moist, tender, and loaded with chocolate chips, they’re perfect for sharing or enjoying throughout the week. Once you make them, they’re sure to become a seasonal favorite in your kitchen.

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