Chocolate Chip Pumpkin Muffins
If you’re looking for Café style muffins that really hit the spot, then you can’t go past these easy Chocolate Chip Pumpkin Muffins! Light, moist and packed full of chocolate chips, they make the perfect work or school treat, or weekend brunch delight!
My favorite thing about these is how well they freeze which makes the perfect have when you please treat. Warm them up in the microwave, serve them warm with butter and you’re in business!
You can never go wrong with desserts that have pumpkin. Some of my favorite ones include my Chocolate Chip Pumpkin bread, cookies and no-bake pumpkin cheesecake!
Why you’ll love these Chocolate Chip Pumpkin Muffins!
Fluffy, moist and perfectly spiced just like a real café style muffin!
- Muffin – these muffins are made with all the delicious ingredients you expect during the holiday period. All made in a jiffy. What you’re left with is a gorgeous fluffy muffin that is moist because of the pumpkin puree. It’s not overly sweet either!
- Chocolate Chips – let’s be honest, if you’re like me, a proud chocaholic, then these are perfectly over-littered with chocolate chips!
Ingredients You Need To Make Chocolate Chip Pumpkin Muffins
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button bellow.
- All-purpose flour – also known as plain flour. Make sure you spoon and level this and any ingredients that is instructed in the ingredients list.
- Brown sugar – this helps give the muffins a deep rich flavor.
- Caster sugar – also known as superfine sugar. This helps give the muffins a fine crumb.
- Baking powder and bicarb soda – these help give the muffins a nice rise and fluffy texture.
- Salt – I used fine salt.
- Pumpkin Pie Spice – you can use store bought pumpkin spice, but making your own pumpkin spice is so. easy! Simply mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg (fresh is best), 1 tsp ground cloves, 1 tsp ground allspice, pinch of ground black pepper.
- Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
- Milk – I used regular cow’s milk but you can use plant based milk too.
- Eggs -I used large eggs at room temperature.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Chocolate Chips – I used semi-sweet or dark chocolate chips. You can find these in the baking isle of your supermarket.
How to make Chocolate Chip Pumpkin Muffins!
- Combine the dry ingredients
- Add the wet ingredients
- Mix
- Pour into cupcake liners and bake
- Serve warm or freeze!
Tips and Tricks For Recipe Success!
- If you don’t have pumpkin spice, you can easily make your own or just use cinnamon and a little pinch of white pepper.
- You can use store bought pumpkin spice, but making your own pumpkin spice is so easy! Simply mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg (fresh is best), 1 tsp ground cloves, 1 tsp ground allspice, pinch of ground black pepper.
- You can use paper muffins or simply spray the muffin tray with oil and bake without them.
- Want Instagram worthy looking muffins? You can add more chocolate chips on top as soon as these come out of the oven for an even more delicious muffin!
Frequently Asked Questions about Chocolate Chip Pumpkin Muffins
What does it taste like?
Perfectly soft, spiced, and moist. Littered with semi-sweet chocolate chips. Autumn in each bite!
How do I store this?
These can be stored in an airtight container for up to 3 days or even better! Frozen in a zip lock back and warmed for a minute or two in the microwave to thaw.
Can I use chocolate chunks?
Yep, chopped cooking chocolate will work!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other great Pumpkin Desserts!
Chocolate Chip Pumpkin Bread
No-Bake Pumpkin Cheesecake
Chewy Chocolate Chip Pumpkin Cookies
How to Make Pumpkin Puree for Baking
Pumpkin Chiffon Tart
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Chocolate Chip Pumpkin Muffins
If you’re looking for a bakery style pumpkin muffin to enjoy with your brunch during the holiday season, you’ll love my Chocolate Chip Pumpkin Muffins!
Serves 12
Ingredients
Pumpkin Muffins
- 2 cups / 300 g all-purpose flour, spoon and leveled
- 1/2 cup / 100 g brown sugar, packed
- 1/3 cup / 70 g caster sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarb soda, baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg, freshly grated
- 1 cup / 300 g pumpkin puree, canned or home-made (see notes)
- 1/2 cup / 125 ml milk, room temperature
- 3 eggs, room temperature
- 1/2 cup / 125 ml vegetable oil
- 1 tsp vanilla extract
- 2 cups / 400 g semi-sweet mini chocolate chips
Learn How To Make it! [VIDEO]
Instructions
Pumpkin Muffins
- Preheat a fan forced oven to 180C / 355F. Spray or line a 12-hole muffin tray with oil spray or cupcake liners.
- To a large mixing bowl, add the flour, brown sugar, caster sugar, baking powder, bicarb soda, salt, cinnamon, ground ginger, ground cloves and nutmeg. Use a whisk to combine.
- To a separate bowl or jug add the pumpkin puree, milk, eggs, vegetable oil and vanilla and whisk to combine. Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and use a spatula to fold through.
- Divide the mixture evenly between the 12 muffin liners. Bake for 5 minutes, then turn the temperature down to 150C and bake for an additional 15 minutes. Once baked, take out of the oven and sprinkle with remaining chocolate chips. The heat will help melt and stick them to the muffins. For a crispier muffin top, sprinkle with course sugar right before baking.
Notes
Storage – Muffins can be stored in an airtight container for up to three days.
Nutrition – is based on per muffin. This recipe makes 12 muffins.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
How To Make Your Own Pumpkin Puree!
You can use canned pumpkin puree or make your own which is really easy! I have a great recipe for it which gives you all the tips and tricks on how to make your own. Simply clean your pumpkin with a damp cloth and pat dry it. Carefully cut it in half and scoop out the seeds and soft felsh. Place on a baking tray lined with baking paper, cut side down and bake for 90 minutes on 180C / 350F. Once baked, allow to cool before scooping away the baked flesh into a food processor. Blitz until smooth. If you want canned pumpkin style thick puree simply place into a cheese cloth and place into a sieve. Place the sieve over a bowl and allow to strain for 2 hours or overnight for nice thick pumpkin puree.
Nutrition
Calories : 387kcal
Carbonhydrates: 49g
Protein: 7g
Fat: 17g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 0.03g
Cholesterol: 45mg
Sodium: 269mg
Potassium : 343mg
Fiber: 5g
Sugar : 25g
Vitamin A: 3274IU
Vitamin C: 1mg
Calcium: 93mg
Iron: 4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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2 comments
Can’t wait for you guys to try these out, they’re so moist! N x
I’m so excited for you guys to try this recipe. They’re so creamy! For someone who didn’t grow up with pumpkin desserts, they’re surprisingly amazing! N x