These chocolate chip pumpkin muffins are the perfect breakfast treat for busy mornings. If you love pumpkin bread then you are going to LOVE this easy chocolate chip muffin recipe, any time of the year!
Fall baking cannot be complete without baking pumpkin recipes. Every year, I bake these delicious Chocolate Chip Pumpkin Muffins that are super kid-friendly. My kids absolutely love them!
If you’re after other delicious muffin recipes, why not also try my Nutella Swirl Banana Muffins or my Nutella Swirl Banana Muffins!
Why you’ll love these Chocolate Chip Pumpkin Muffins
- A delicious, kid friendly, snack. These make the perfect after-school snack. They are sweet and wholesome muffins with the delightful surprise of milk chocolate chips.
- Awesome breakfast muffins. We love them because there’s just nothing better than a homemade muffin on brisk mornings. I enjoy a muffin with my coffee and my kids love eating them before school.
- Healthy. I also really love how healthy they are. Pumpkin is an amazing source of vitamin A and antioxidants. In fact, studies show these antioxidants can help protect your eyes and skin from sun damage.
- A super easy muffin recipe. If you can make muffins from a boxed mix, then you can make these Chocolate Chip Pumpkin Muffins too.
Ingredients you’ll need
- Flour: I used all-purpose flour. If you have a gluten-free diet, you can use any gluten-free flour of your choice. It will work just as well.
- Butter: Unsalted, pure butter works best for these muffins. In a pinch, margarine can be substituted.
- Baking Powder: Cream of tarter is a common substitute if you run out of baking powder
- Pumpkin Spice: You can make your own with cinnamon, ginger, cloves, nutmeg, and allspice. This recipe is perfect.
- Cinnamon: I added a little extra cinnamon, but you can omit this if you think it doesn’t need it.
- Eggs: I have heard that unsweetened applesauce can be used instead of eggs, but I didn’t try it. I prefer to just use eggs.
- Plain Yogurt: I used regular yogurt, although greek yogurt can work too. Just don’t use a flavored kind.
- Pumpkin Puree: While you can make your own, it’s easier to just use the canned puree.
- Sugar: Use granulated sugar. If you are trying to eat fewer calories, you can use erythritol instead.
- Vanilla Extract: This adds a rich flavor depth.
- Salt: Salt brings out the flavors of all of the ingredients.
- Chocolate Chips: I used mini chocolate chips. You can use any type of chocolate chips that you enjoy. Try dark chocolate chips for a richer flavor.
How to make these Chocolate Chip Pumpkin Muffins
- Make the batter. Start by whipping up the eggs and sugar to obtain a nice fluffy texture. Then add all the wet ingredients and mix very well. Fold in the chocolate chips and combine everything well until well incorporated.
- Portion into the muffin mold. Place into the muffin pan and top with more chocolate chips to finish off the Chocolate Chip Pumpkin Muffins.
- Bake. Bake them in the oven for 25-35 minutes or until a toothpick is inserted and comes out clean.
Recipe notes and tips
- If you don’t have any pre made pumpkin pie spice to hand, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in.
- These Chocolate Chip Pumpkin Muffins are great with either semi-sweet or milk chocolate chips.
- Top the muffins with more chocolate chips before you put them in oven to make them extra special!
- You can either use paper muffin liners, or just spray the muffin tin with cooking spray before pouring in the batter.
- These pretty Chocolate Chip Pumpkin Muffins can be packaged in boxes to give to friends, family and teachers for a thoughtful and delicious treat!
FAQ’S
Can I freeze these Chocolate Chip Pumpkin Muffins?
These muffins freeze great! Place the cooked muffins in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.
Can I make a bigger batch?
This recipe makes 12 muffins, but you can easily double the ingredients to make 24 muffins, great if you’re planning on having extras for the freezer or dishing out some gift boxes!
How to store these Chocolate Chip Pumpkin Muffins
You can be store these muffins at room temperature in an airtight container or ziplock bag for up to 4 or 5 days. You can add a paper towel beneath the muffins in their container to prevent the bases becoming soggy.
Can I add other mix ins?
These muffins are great as they are but you can totally add in other goodies! Here are some idead:
- Shredded Coconut
- Chopped Pecans
- Chopped Walnuts
- Oats
- Dried Cranberries
Other delicious pumpkin recipes
I hope you enjoy all the recipes I share with you including this delicious Chocolate Chip Pumpkin Muffin recipe . I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Chocolate Chip Pumpkin Muffins
Ingredients
- 2 ½ cups all purpose flour
- ¾ cup melted butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsps pumpkin spice
- 1/2 tsp cinnamon
- 2 large eggs
- ½ cup plain yogurt
- 1 cup pumpkin puree
- 1.5 cups sugar
- 1 tbsp vanilla extract
- 4 tsp salt
- 1 ½ cup mini or regular chocolate chips ( use ½ cup is for topping the muffins
Instructions
- In a mixing bowl, whisk the eggs and sugar with an electric cake mixer until you obtain a smooth and fluffy texture.
- Add the melted butter, pumpkin puree, cinnamon, yogurt, vanilla extract, pumpkin spice and mix well for approximately 30 seconds until everything is well combined.
- Add the flour, salt, baking powder, baking soda and mix for another 30-45 seconds on medium-high speed.
- Remove and fold in 1 cup of the mini or regular chocolate chips.
- Fill the muffin pan liners with the finished batter (usually a full ice cream scoop should do it, unless you have bigger muffin pan) and top with mini chocolate chips.
- Bake muffins on 350 degrees for 25-35 minutes, or until you insert a tooth pick into the center and it comes out clean.
- Serve and enjoy.
Notes
- If you don’t have any pre made pumpkin pie spice to hand, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in.
- These Chocolate Chip Pumpkin Muffins are great with either semi-sweet or milk chocolate chips.
- Top the muffins with more chocolate chips before you put them in oven to make them extra special!
- You can either use paper muffin liners, or just spray the muffin tin with cooking spray before pouring in the batter.
- These pretty Chocolate Chip Pumpkin Muffins can be packaged in boxes to give to friends, family and teachers for a thoughtful and delicious treat!
Did not like them at all. There is no baking soda in the recipe and against my better judgement I followed it as written and they came out flat and dense, not at all fluffy and muffin-like. So with the batter I had left (I only had one muffin tin so did it in 2 batches), I threw in some baking soda and then they came out fine. The taste was good in spite of the density so I would just include the baking soda next time- maybe it was a mis-print or accidentally got left off ??
Hi JR,
So sorry about that. There seems to have been a missing field when I transferred to a new recipe card. Thanks for pointing that out. I have adjusted the recipe.
Thank you for the pumpkin muffin recipe