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:
Start by preheating your 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 cool for 5 minutes in pan then remove.
More Pumpkin Recipes:
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 over at 350°F for 10 minutes.
Want more muffins? Try these next:
Coffee Cake Muffins: Love coffee cake? Then you have to try these, the muffin, the topping, the icing, it’s so good!
Walnut Oatmeal Spice Muffins: Another amazing fall muffin recipe. The flavors in this are amazing.
Chocolate Chip Oatmeal Muffins: My two favorite oatmeal and chocolate! This is the best muffin recipe for a simple breakfast.
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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.
- 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
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Preheat oven to 375° F. Prepare a muffin tin with non-stick cooking spray or with cupcake liners then set aside.
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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.
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Bake for 22-23 minutes or until cooked through. Allow to cook for 5 minutes in pan then remove.
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