These pumpkin chocolate chip muffins are filled with warm fall spices with bites of ooey gooey chocolate chips!
They are perfect for those who love all things pumpkin!
Food has always been the glue in my life. It’s forged friendships, seen me through the tough times, and been there when there’s been a cause to celebrate. Friends have come and gone and family has moved away, food has always been the focus.
I’ve had many jobs and journeyed many paths and the one thing that has always been, wherever I am, is the chocolate chip.
It seems to be a staple that goes with so many foundations from cookies to brownies, hot cocoa to just out of the bag.
Light, fluffy, moist chocolate chip pumpkin muffins filled with delicious fall flavors!
The delicious combination of fabulous warm fall flavors of pumpkin, cinnamon, nutmeg, allspice (or just use pumpkin pie spice).
Easy enough and so scrumptious you’ll never seek another pumpkin muffin recipe!
As we head into my favorite season, fall, the chocolate chip pairs well with pumpkin.
These Pumpkin Chocolate Chip Muffins make the home smell like love and tuck nicely into a lunch bag.
These delicious pumpkin muffins make a great afternoon snack.
They’re a great grab-and-go in the morning and make a scrumptious snack anytime.
Pumpkin Chocolate Chip Muffin Recipe
Delicious and high in beta-carotene this is a muffin you’ll love.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoon baking powder
- 1-1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1-1/4 cups sugar, divided
- 2 eggs
- 3/4 canned pumpkin puree (not the pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
How to Make Pumpkin Chocolate Chip Muffins
- Preheat the oven to 375 degrees F.
- Grease muffin tin, or line with muffin liners or cupcake liners. Tip–spritz paper liners with nonstick cooking spray.
- In a medium bowl, combine dry ingredients: flour, chocolate chips, baking powder, cinnamon, allspice, nutmeg, and salt.
- In a large bowl, whisk together wet ingredients: 1 cup of sugar, eggs, pumpkin purée, oil, milk, and vanilla.
- Stir in flour mixture into wet batter just until combined. Don’t overmix.
- Spoon batter into prepared muffin cups.3/4 to almost all the way full
- Sprinkle evenly with the remaining white sugar
- Bake for 20-24 minutes or until golden and the tester inserted into the center comes out clean.
- Let cool in pan for 5 minutes
- Remove from pan and let cool completely.
Pumpkin Chocolate Chip Muffin #Recipe
These pumpkin chocolate chip muffins are filled with warm fall spices with bites of ooey gooey chocolate chips!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 2 tsp baking powder
- 1-1/2 tsp ground cinnamon
- 3/4 tsp ground allspice
- 3/4 cup ground nutmeg
- 1/4 tsp salt
- 1-1/4 cups sugar
- 2 eggs
- 3/4 canned pumpkin puree (not the pie filling)
- 1/2 cup oil
- 1/4 cup milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 375 degrees F.
- Grease muffin pan, or line with paper liners.
- In a medium bowl, combine flour, chocolate chips, baking powder, cinnamon, allspice, nutmeg, and salt.
- In a large bowl, whisk together 1 cup of sugar, eggs, pumpkin, oil, milk, and vanilla.
- Stir in flour mixture just until combined. Don't overmix.
- Spoon batter into prepared muffin cups.
- Sprinkle evenly with the remaining sugar
- Bake for 20-24 minutes or until golden and tester inserted into the center comes out clean.
- Let cool in pan for 5 minutes
- Remove from pan and let cool completely.