How to Make Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are a great way to get your Fall and Winter baking started. The recipe is simple to prepare, and the muffins are ready in about 20 minutes! Make a batch for the kids.

Before they go to school, or serve them with hot chocolate for a movie night treat. Everyone will enjoy the rich, soft cake with small pockets of melty chocolate no matter when or where you serve it.

Celiacs and others allergic to gluten, rejoice! Because there is so little flour in this recipe, it is EASY to make gluten-free while maintaining the original flavor.

Best Favor of Pumpkin Chocolate Chip Muffins

You may use any 1:1 flour substitute, but my absolute favorite is found HERE. This is the mix I used to make the gluten-free version of these pumpkin chocolate chip muffins, and it’s incredible. I also use this mix to make our Gluten-Free Pumpkin Bread.

Pumpkin Chocolate Chip Muffins are perfect for anyone craving fall flavors or looking to get a seriously easy breakfast treat on the table fast!

With a touch of cinnamon, these Chocolate Chip Pumpkin Muffins are the ideal combination of pumpkin and chocolate. They come out fluffy and with a soft crumb. They are the epitome of fall style!

You won’t believe how simple it is to make pumpkin muffins from scratch if you’ve never done it before. You’ll have them in the oven in no time with just a few simple steps! This is how it’s done!

Print out The Recipe Pumpkin Chocolate Chip Muffins Here


  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoons  Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons  Cinnamon
  • 1 1/4 teaspoon Fine Sea Salt
  • 1 (15 ounce) can Pumpkin Puree
  • 1 cup Light Brown Sugar firmly packed
  • 1/2 cup Granulated Sugar
  • 2/3 cup (equal to 10 tbsp) Unsalted Butter melted and slightly cooled
  • 1/2 cup Whole Milk
  • 3 Eggs slightly beaten
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cup Milk Chocolate Chips


Once you have your muffin liners in the pan, spritz it with nonstick cooking spray and get started on those dry ingredients!

  • 1. Mix Dry Ingredients – In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside until ready to use.
  • 2. Mix Wet Ingredients – Give the eggs a head start and give them a little whisk. Then, add the pumpkin puree, both sugars, melted butter, milk, and the vanilla to a large mixing bowl and whisk well to combine.
  • 3. Fold in Dry to Wet – Add the dry ingredients and mix with a silicone spatula until just incorporated. Scrape down the sides and bottom of the bowl and mix once more.
  • 4. Add Chocolate Chips – I’ve tried this recipe with both milk chocolate and semi chocolate chips, and I highly recommend using the milk chocolate. It’s less bitter and allows for that pumpkin flavor to shine a little brighter. Stir in the chocolate chips and the batter to the muffin tin!

5.Bake – Bake for 25-28 minutes, until the top of the muffins are springy to the touch.

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