Pumpkin Chocolate Chip Muffins: Cozy Homemade Recipe & Tips
An effortless autumn bake that stays flavorful after freezing for future cozy mornings.
Few experiences rival the comfort of a fresh-baked, chocolate-studded muffin on a crisp fall morning. Pumpkin chocolate chip muffins blend the earthy sweetness of pumpkin puree with semisweet chocolate chips for a quick breakfast treat that’s as suitable for a holiday brunch as it is for on-the-go snacking.
Why You’ll Love These Muffins
- Quick and easy preparation: Ready in under 35 minutes from start to finish.
- Warm autumn flavors: Pumpkin, aromatic spices, tender crumb.
- Versatile: Perfect for breakfast, a lunchbox treat, or afternoon snack.
- Family-friendly: Enjoyable for kids and adults, thanks to the combination of chocolate and spice.
- Freezer-friendly: Double the batch and freeze extras for later enjoyment.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin puree | 1 cup | Unsweetened, canned (not pumpkin pie mix) |
| Light brown sugar | 1/2 cup (packed) | For moisture and depth of flavor |
| Granulated sugar | 1/2 cup | Adds sweetness, balances spice |
| Vegetable oil | 1/2 cup | Ensures tender texture |
| Eggs | 2 large | For moisture, structure |
| Buttermilk | 1/4 cup | Richness and tang |
| Vanilla extract | 1/2 tsp | Accentuates the flavors |
| All-purpose flour | 1 1/2 cups | Gives structure |
| Pumpkin pie spice | 1 tsp | Usually blend of cinnamon, nutmeg, clove, ginger |
| Baking powder | 3/4 tsp | Leavening agent |
| Baking soda | 1/2 tsp | For rise and tenderness |
| Kosher salt | 1/2 tsp | Balances sweetness |
| Mini semisweet chocolate chips | 1 cup (divided) | ¾ cup for batter, ¼ cup for topping |
| Baking spray with flour / cupcake liners | as needed | For greasing muffin tin |
Step-by-Step Instructions
- Step 1: Preheat Oven and Prepare Tin
Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners, or spray well with baking spray containing flour. - Step 2: Whisk Wet Ingredients
In a large mixing bowl, whisk together pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla. Whisk until fully combined and glossy. - Step 3: Add Dry Ingredients
Add flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined; do not overmix to keep muffins tender. - Step 4: Fold in Chocolate Chips
Add ¾ cup mini chocolate chips, folding in gently so chips are evenly distributed throughout the batter. - Step 5: Scoop and Top
Use a ⅓-cup measuring cup or scoop to fill each muffin cup evenly with batter. Sprinkle the remaining ¼ cup mini chocolate chips on top of each muffin for a bakery-style finish. - Step 6: Bake
Bake muffins for 20–22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are OK). - Step 7: Cool
Let muffins cool in tin for 5–10 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Pumpkin Muffins
- Do not overmix: Overmixing the batter creates tough muffins. Mix just until the flour disappears.
- Use mini chips: Mini semisweet chocolate chips ensure chocolate in every bite and don’t sink to the bottom.
- Buttermilk substitute: If you don’t have buttermilk, substitute with a mix of regular milk and a teaspoon of lemon juice or vinegar, let sit for 5 minutes.
- Check doneness: Insert a toothpick into the center to check for moist crumbs—not wet batter.
- Customize mix-ins: Add chopped nuts (pecans, walnuts), dried cranberries, or a sprinkle of cinnamon sugar on top before baking.
Freezing & Storage
- Freezing: Double the recipe and freeze half for future snacking. Cool muffins completely, then wrap each tightly with plastic wrap and store in a freezer-safe bag for up to 2 months.
- Defrosting: Remove desired number of muffins from the freezer, unwrap, and leave at room temperature overnight. Optionally, warm in the microwave for 15–20 seconds before serving.
- Room temperature: Store cooled muffins in an airtight container for up to 3 days.
- Refrigeration: Not necessary unless your kitchen is very warm. Refrigerated muffins may dry out faster.
Customization Ideas
- Mix-ins and toppings: Swap chocolate chips for white chocolate, toasted nuts, or dried fruits.
- Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Mini muffins: Use a mini muffin tin and adjust bake time to 12–14 minutes for bite-sized treats.
- Healthy tweaks: Substitute half the oil with unsweetened applesauce, or use coconut oil for added flavor.
Serving Suggestions
- Enjoy fresh with coffee, tea, or hot chocolate.
- Pack in lunchboxes for a mid-day treat.
- Serve for a festive brunch with cream cheese or cinnamon honey butter.
- Pair with apple cider for a cozy snack.
Easy Variations: Pumpkin Muffin Table
| Style | Main Mix-In | Topping | Bake Time |
|---|---|---|---|
| Classic | Mini chocolate chips | Extra chips | 20–22 min |
| Spiced | Raisins or walnuts | Cinnamon sugar | 20–25 min |
| Frosted | None necessary | Cream cheese frosting (after baking) | 20–22 min |
| Mini Muffins | Dried cranberries | Light glaze | 12–14 min |
| GF Version | GF mini chips | Extra chips | 20–22 min |
What others are reading
Making Muffins Ahead
- Prep ahead: Mix the wet and dry ingredients separately and store; combine just before baking.
- Baked muffins: Store in freezer as above, or refrigerate up to 3 days for best flavor.
- Individual servings: Wrap each muffin and freeze for grab-and-go breakfasts.
Frequently Asked Questions (FAQs)
Q: Can I use homemade pumpkin puree?
A: Yes, homemade pumpkin puree works perfectly. Make sure it’s well drained so the batter doesn’t become too wet.
Q: Why mini chocolate chips instead of standard size?
A: Mini chips distribute more evenly and create a better texture, ensuring chocolate in every bite.
Q: Can I double this recipe easily?
A: Absolutely. Double all ingredients and use two muffin tins, rotating pans halfway through baking.
Q: What’s a good substitute for buttermilk?
A: Combine ¼ cup milk with 1 teaspoon lemon juice or vinegar, let stand for 5 minutes.
Q: How can I make these muffins gluten-free?
A: Substitute a 1:1 gluten-free all-purpose flour blend and check doneness, as bake time may vary slightly.
Q: Best way to store leftovers?
A: Keep in an airtight container at room temperature up to 3 days, or freeze cooled muffins for up to 2 months.
Q: Can I add a streusel topping?
A: Yes—a simple mix of sugar, cinnamon, and cold butter works beautifully sprinkled on top before baking.
Expert Tips for Muffin Success
- Always check oven temperature with an oven thermometer for consistent results.
- Let eggs and pumpkin puree sit at room temperature for 30 minutes for better blending.
- Use real vanilla extract for richer flavor.
- For extra moist muffins, add 1–2 tablespoons of sour cream to the wet ingredients.
Nutrition Information (per muffin, approximate)
| Calories | Fat | Carbohydrates | Sugar | Protein |
|---|---|---|---|---|
| 210 | 10g | 30g | 18g | 3g |
Recipe Recap: Easy Steps For Beginners
- 1 cup pumpkin puree
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup buttermilk
- ½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup mini semisweet chocolate chips, divided
Mix, scoop, bake, cool—done! Enjoy with friends, family, or just a comforting moment to yourself.
Troubleshooting Common Muffin Problems
- Muffins too dry: Overbaked or not enough oil. Check oven temp and mix-ins.
- Muffins dense: Overmixing or expired leavening. Mix gently, check dates.
- Chocolate chips sinking: Use mini chips, or toss chips lightly with flour before folding into batter.
- Muffins sticking to pan: Grease muffin tin very well or use quality liners.
Final Thoughts
Bring the comforting aroma of pumpkin and chocolate into your home with these pumpkin chocolate chip muffins. Whether enjoyed warm straight from the oven or pulled from the freezer on a busy morning, they offer a delicious taste of autumn in every bite. With simple ingredients and reliable results, this recipe is sure to become a seasonal favorite for bakers of all skill levels.
References
- https://artfulparent.com/the-best-ever-pumpkin-chocolate-chip-muffins/
- https://www.thepioneerwoman.com/food-cooking/recipes/a44157120/pumpkin-chocolate-chip-muffins-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8888/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
- https://www.the-girl-who-ate-everything.com/pumpkin-chocolate-chip-muffins/
- https://sallysbakingaddiction.com/pumpkin-muffins-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a81087/pumpkin-muffins-with-oats-and-chocolate-streusel/
- https://www.aol.com/pumpkin-chocolate-chip-muffins-coziest-212000233.html
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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Read full bio of Sneha Tete
