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!

Sarah ★★★★★
Made this recipe for the second time in a week. My family is devouring them. Quick to make on a sunday morning for the work and school week.

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!

1. Combine the dry ingredients
2. Add the wet ingredients

3. Mix
4. Pour into cupcake liners and bake

5. 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

5 from 3 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Cool: 20 minutes mins

Total: 50 minutes mins

Course: Dessert

Cuisine: American

Calories: 387kcal

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Ingredients

Pumpkin Muffins

• ▢ 300 g all-purpose flour, plain flour
• ▢ 100 g brown sugar
• ▢ 70 g caster sugar, superfine sugar
• ▢ 1 1/2 tsp baking powder
• ▢ 1 tsp bicarb soda, baking soda
• ▢ 1/2 tsp salt
• ▢ 2 tsp cinnamon powder
• ▢ 1/2 tsp ginger powder
• ▢ 1/4 tsp cloves powder
• ▢ 1/4 tsp nutmeg, freshly grated or powdered
• ▢ 300 g pumpkin puree, canned or home-made (see notes)
• ▢ 125 g milk, room temperature
• ▢ 3 eggs, 55g each, room temperature
• ▢ 125 g vegetable oil
• ▢ 7 g vanilla extract
• ▢ 400 g semi-sweet mini chocolate chips

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Learn How To Make it! [VIDEO]

https://youtu.be/Cb08YNKwRVc

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Instructions

Pumpkin Muffins

• Preheat a fan forced oven to 180C / 355F (200C / 395F for no fan). Spray or line a 12-hole muffin tray with oil spray or cupcake liners.
• Combine dry ingredients – 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.
• Add wet to dry – 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.
• Bake – Divide the mixture evenly between the 12 muffin liners. Bake for 5 minutes, then turn the temperature down to 150C / 300F (170C / 340F for no fan) and bake for an additional 15 minutes. You’ll know they’re baked when you insert a toothpick into the middle, and it comes out clean. I just touch one of the tops and if it bounces back, they’re done.
• To finish decorating – 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 make your own pumpkin puree by baking halved, seedless pumpkin (cut side down) on a lined tray at 180°C (350°F) for 90 minutes. Let it cool, then scoop the pumpkin away from the skin and blend in a food processor until smooth. Finish by straining the puree in a cheesecloth-lined sieve overnight. That’ll get rid of the water and leave you with the fluffiest pumpkin flavored muffins.

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

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