Description
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.
Notes
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.