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The perfect fall muffin recipe. With fall favorites like pumpkin puree and pumpkin spice and my any time favor tire ingredient chocolate chips. These Chocolate Chip Pumpkin Muffins need to be on your fall baking list.
Muffins are my kids’ favorite breakfast recipe! They are so easy to make ahead of time and I love making big batches on the weekend and freezing them for an easy breakfast during the week.
Of course, I had to make these Chocolate Chip Pumpkin Muffins this fall! I’ll add pumpkin to just about anything and my kids love them, so it was a win-win!
How to make Chocolate Chip Pumpkin Muffins:
Chocolate Chip Pumpkin Muffins are a great treat for the Fall. Eat them for breakfast, lunch, a snack or dessert! They are filled with pumpkin spice and gooey chocolate chips that melt in your mouth. Mix you wet and dry ingredients separately then combine them. Pour into your muffin liners and bake!
Ingredients:
- Pumpkin Puree
- Eggs
- Unsalted Butter (melted)
- Milk
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Sugar
- Brown Sugar
- Pumpkin Pie Spice
- Chocolate Chips
Directions:
Step One – Preheat oven to 375° F. Prepare a muffin tin with non-stick cooking spray or with cupcake liners then set aside.
Step Two – Add pumpkin puree, eggs, melted butter, and milk to a large bowl or a stand mixer and mix until well combined.
- Tip: For a tad bit healthier muffin you can use applesauce instead of the butter.
Step Three – In a separate bowl whisk together flour, baking powder, baking soda, salt, sugar, brown sugar, and pumpkin pie spice.
Step Four – Add the dry ingredients into the wet and mix together until well combined.
Step Five – Fold in the chocolate chips.
Then add the batter to your prepared muffin tin.
Step Six – Bake for 22-23 minutes or until cooked through.
Allow to cook for 5 minutes in pan then remove.
How much do you fill your muffin liners?
So when filling your muffin liners you want the perfect amount so that your muffins form that beautiful rounded top.
I have found that filling the liners to about 3/4 of the way give you that perfect muffin shape. Now this is a thicker batter so they will not be that big of muffin tops, but you still want that rounded muffin top shape.
Over filling will cause the muffins to spread out during baking and be very flat.
How to freeze Chocolate Chip Pumpkin Muffins:
Cook muffins according to directions and allow to cool completely. Wrap each muffin in plastic wrap then place in a large freezer bag. Chocolate Chip Pumpkin Muffins will be good in the freezer for 2-3 months.
How to thaw Chocolate Chip Pumpkin Muffins:
- Muffins can be thawed at room temperature.
- To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
- You can also unwrap them and then place them in the oven at 350°F for 10 minutes.
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Chocolate Chip Pumpkin Muffins
Ingredients
- 15 oz Pumpkin puree
- 2 Eggs
- 1/2 cup Unsalted butter, (melted)
- 1 tablespoon Milk
- 1 3/4 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Sugar
- 1/2 cup Brown sugar
- 2 teaspoons Pumpkin pie spice
- 1 cup Chocolate chips
Instructions
- Preheat oven to 375° F. Prepare a muffin tin with non-stick cooking spray or with cupcake liners then set aside.
- Add pumpkin puree, eggs, melted butter, and milk to a large bowl or a stand mixer and mix until well combined.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, sugar, brown sugar, and pumpkin pie spice. Add these dry ingredients into the wet and mix together until well combined.
- Fold in chocolate chip. Then add the batter to your prepared muffin tin.
- Bake for 22-23 minutes or until cooked through. Allow to cook for 5 minutes in pan then remove.
Notes
- Tip: For a tad bit healthier muffin you can use applesauce instead of the butter.
