Muffins are a quick and easy make-ahead breakfast item and these tender, fragrant Pumpkin Chocolate Chip Muffins are not to be missed.
Who’s ready for pumpkin muffins?
It always baffles me that pumpkin baked goods are the darlings of autumn menus for coffee shops but banished as soon as the holiday season menu hits. Seriously, I am never ready for pumpkin muffins when they debut in August. And then November rolls around and they disappear before I am ready to say goodbye.
Fortunately, muffins are a cinch to make at home and this Pumpkin Chocolate Chip Muffins recipe totally fits the pumpkin baked goods craving.
When making recipes like this, always gather your ingredients first. This process called mise en place ensures that nothing is forgotten in the cooking process. It also ensures that you check your ingredients before you begin cooking. There’s nothing worse than getting halfway through a recipe and realizing you are completely out of an ingredient.
For these muffins, I use canned pumpkin typically. But homemade pumpkin puree will work as well. I am also still finishing off the last of my homemade vanilla extract, but store-bought is fine too.
When it comes to filling these cups, I want to note that you will fill them to the top. That ensures these Pumpkin Chocolate Chip Muffins bake up with that pretty domed top. These bake for roughly 20 minutes, but you will want to adjust the time based on your own oven and when they are cooked through.
Pumpkin Chocolate Chip Muffins are a delightful surprise any morning. But they are also wonderful on a brunch buffet or as a snack. They are super easy to make too — just stirring, mixing and baking really.
Ready to dig in? It’s muffin time!
Pumpkin Chocolate Chip Muffins
Tender, sweet and dotted with chocolate chips, this Pumpkin Chocolate Chip Muffins recipe is quick and easy. It will totally satisfy your pumpkin muffin cravings!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Heat the oven to 400 degrees Fahrenheit. Line 12 muffin tin slots with muffin liners and set aside.
- In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a second large bowl, whisk together the eggs, milk, brown sugar, pumpkin puree, canola oil and vanilla extract until smooth.
- Make a well in the dry ingredients and pour in the wet ingredients. Fold together until just incorporated. Add the chocolate chips and stir just to combine.
- Divide the batter evenly among the 12 muffin liners, using all the batter. The liners will be filled to the top. This is as it should be.
- Slide the muffin tin into the heated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool the muffins for at least 15 minutes before serving.
- Store leftovers in an airtight container in a cool, dry place. Consume within 5 days.