Pumpkin Muffins with Chocolate Chips are an easy treat perfect for anytime of the day! These quick chocolate chip muffins are at the top my list for family friendly fall recipes and are a great introduction for young bakers.
If I had to describe these muffins in two words, those words would not be pumpkin or chocolate, it would be total indulgence. These pumpkin chocolate chip muffins are everything we love about fall. Moist, rich, and spiced pumpkin muffins liberally studded with chocolate chips throughout. So grab your favorite cardigan, your boots and maybe even a pumpkin spice latte and lets get baking!
The thing that is great about making muffins is how little time and effort they take to bake. This recipe takes just about 30 minutes and doesn’t require any fancy tools, just a mixing bowl, a spoon, and a muffin tin, making them a perfect treat to get the kids involved with making. (Side note: I got this adorable muffin tin at an antique store the other day for $4 and I am so excited about it. )
For this recipe you will need:
pumpkin puree (homemade or canned)
semisweet chocolate chips
(Another side note: Ever wonder why I write out the list of ingredients like this, before the recipe? It’s so you can easily copy and paste the ingredients you need to your shopping list!)
Let’s talk substitutions, specifically pumpkin pie spice, because I know some of you will be wondering. If you have pumpkin pie spice, you can totally substitute it in for the cinnamon, ginger, and cloves. I just don’t keep it on hand at my house. Same goes with the baking chips. Mini chocolate chips, butterscotch chips or caramel chips would all be great in these easy pumpkin muffins.
Pumpkin Muffins with Chocolate Chips
Moist, rich, and spicy pumpkin muffins liberally studded with chocolate chips throughout.
- 1 cup pumpkin puree or canned pumpkin
- 3/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2/3 cups semisweet chocolate chips
- Preheat the oven to 375 degrees. Prepare 13 muffin cups with paper liners.
- In a medium sized bowl, mix together the pumpkin, brown sugar, eggs, oil and milk until well combined.
- In a separate bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and cloves. Lightly stir and then add to the wet mixture, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
- Fill each muffin cup 2/3 full with muffin batter. Lightly press a few chocolate chips into the batter if desired. Bake at 375 degrees for 20-25 minutes or until the tops of the muffins are domed and spring back when lightly touched.
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