Oh, pumpkin spice season! Just the scent of it brings me right back to cozy autumn days and the happy chaos of my kids running around the kitchen. And nothing says “fall” quite like Pumpkin Muffins with Chocolate Chips, fresh out of the oven. This isn’t just any recipe; it’s the recipe that’s been passed down, tweaked, and devoured in my family for years. I’m so excited to share it with you!

It all started when my youngest, Lily, decided she only wanted orange foods. Naturally, I tried to sneak in some veggies. That’s how these Pumpkin Muffins with Chocolate Chips were born – a desperate attempt to get her to eat something other than, well, oranges! Let me tell you, there were a few interesting batches along the way.

I remember one particular attempt; I got a little too creative with the spices, and the muffins tasted like potpourri. The kids, bless their hearts, tried to be polite, but let’s just say the birds enjoyed those Pumpkin Muffins with Chocolate Chips more than my family did. We have all been there as parents trying new recipes.

But, through all the trials and errors, I perfected this Pumpkin Muffins with Chocolate Chips recipe. It’s now a staple in our household, especially when the leaves start to change and the air gets that crisp autumn chill. And you know what? Lily still loves them, even though her orange-only phase is long gone!

Life’s busy, right? Between school runs, soccer practice, and trying to keep up with the laundry, who has time for complicated baking? That’s why I love this Pumpkin Muffins with Chocolate Chips recipe. It’s quick, easy, and uses ingredients you probably already have in your pantry.

So, grab your apron, preheat that oven, and get ready to fill your home with the irresistible aroma of Pumpkin Muffins with Chocolate Chips. Trust me, once you try this recipe, it’ll become a family favorite in your home too! Let’s get started, shall we?

INGREDIENTS:

Alright, let’s talk ingredients. This Pumpkin Muffins with Chocolate Chips recipe is all about keeping it simple and accessible. Here’s what you’ll need.

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling!)
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (I always use semi-sweet for my Pumpkin Muffins with Chocolate Chips, but milk chocolate works great too!)

I always use canned pumpkin puree for my Pumpkin Muffins with Chocolate Chips because it’s convenient and consistent. Just make sure you’re grabbing pumpkin puree and not pumpkin pie filling – that stuff has added sugars and spices that will throw off the flavor of your muffins. It makes a huge difference in this Pumpkin Muffins with Chocolate Chips recipe!

When it comes to chocolate chips, I’m a bit of a purist and use semi-sweet in this Pumpkin Muffins with Chocolate Chips dish. But hey, feel free to experiment! My son, Tom, is a die-hard milk chocolate fan, so sometimes I’ll make a batch just for him.

Want to save a few bucks on this Pumpkin Muffins with Chocolate Chips recipe? Keep an eye out for baking sales at your local grocery store. I always stock up on flour, sugar, and chocolate chips when they’re on sale. Every little bit helps, right?

A little trick for you while prepping for this Pumpkin Muffins with Chocolate Chips recipe: measure out all your dry ingredients into one bowl and your wet ingredients into another. It makes the mixing process so much faster and easier!

How to Make – Step by Step

Okay, now for the fun part! Let’s walk through how to make these Pumpkin Muffins with Chocolate Chips, step by step. Don’t worry, it’s easier than you think!

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I’ve tried both, and honestly, I prefer paper liners for easy cleanup. This way the Pumpkin Muffins with Chocolate Chips don’t stick!
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the Pumpkin Muffins with Chocolate Chips.It is important to ensure you are using fresh baking soda and baking powder to achieve the correct rise.

In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until smooth. I like to use a hand mixer for this step, but a whisk works just as well. This will give the Pumpkin Muffins with Chocolate Chips a good texture!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough muffins. Just fold the ingredients together until everything is nicely incorporated. Do not keep mixing this Pumpkin Muffins with Chocolate Chips batter!If you have over mixed, the muffins will still be edible, but will lack the soft texture
Gently fold in the chocolate chips. I like to save a few chocolate chips to sprinkle on top of the muffins before baking. It makes them look extra pretty. I am always careful to not over mix this Pumpkin Muffins with Chocolate Chips mixture at the very end!

Fill each muffin cup about ⅔ full. I use an ice cream scoop to make sure each muffin is the same size. This ensures even baking. Evenly distributing the batter will help with your Pumpkin Muffins with Chocolate Chips.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. The key to success with this Pumpkin Muffins with Chocolate Chips recipe is to keep an eye on the oven!Baking times will vary based on your oven, if you are using a convection oven, reduce the heat slightly.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the pan. I like to enjoy mine while they’re still warm, with a pat of butter. You can even let these Pumpkin Muffins with Chocolate Chips cool completely!

While the Pumpkin Muffins with Chocolate Chips are baking, I usually tidy up the kitchen or start prepping dinner. Multi-tasking is key when you’re a busy mom! You can even visit this Delicious Chocolate Chip Pumpkin Muffins Recipe to see what others are doing while their muffins bake.

If you find that your muffins are browning too quickly, tent a piece of foil over the muffin tin during the last few minutes of baking. This will prevent them from burning. It is always good to have a plan when baking Pumpkin Muffins with Chocolate Chips.

One time, I forgot to set a timer and ended up with hockey pucks instead of muffins. Don’t be like me! Set a timer and check your muffins regularly. This will save your Pumpkin Muffins with Chocolate Chips.

SERVING & ENJOYING:

These Pumpkin Muffins with Chocolate Chips are delicious any time of day! We love having them for breakfast, as an afternoon snack, or even as a little dessert after dinner. They’re also perfect for potlucks, bake sales, or bringing to a friend in need of a little pick-me-up.

My daughter, Lily, loves to spread a little cream cheese on her Pumpkin Muffins with Chocolate Chips. Tom prefers his with a glass of cold milk. And I? I love mine warm, with a cup of hot coffee. It’s the perfect way to start a cozy autumn morning.

These Pumpkin Muffins with Chocolate Chips are especially perfect for fall gatherings. I always make a big batch for Thanksgiving or Halloween. They’re a crowd-pleaser, guaranteed! It is so fun to bring Pumpkin Muffins with Chocolate Chips to any party.

Presentation-wise, I like to arrange the muffins on a pretty platter and sprinkle them with a little powdered sugar. It adds a touch of elegance. You could even drizzle them with a simple glaze made from powdered sugar and milk. You can visit this page on Easy Pumpkin Chocolate Chip Muffins to get presentation ideas.

If you have any leftover Pumpkin Muffins with Chocolate Chips (which is rare in my house!), store them in an airtight container at room temperature. They’ll stay fresh for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag.

One time, I made a double batch of these Pumpkin Muffins with Chocolate Chips for a school bake sale. They sold out in minutes! I even had people asking me for the recipe. That’s when I knew I had a real winner on my hands. These Pumpkin Muffins with Chocolate Chips are loved by many.

FAQs:

Got questions about making these Pumpkin Muffins with Chocolate Chips? Here are some of the most common questions I get asked, along with my tried-and-true answers:

Q: Can I use pumpkin pie filling instead of pumpkin puree?A: I don’t recommend it. Pumpkin pie filling has added sugars and spices that will change the flavor and texture of your muffins. Stick with plain pumpkin puree for the best results for your Pumpkin Muffins with Chocolate Chips.

Q: Can I use a different type of oil?A: Yes! Vegetable oil, canola oil, or even melted coconut oil will work in this recipe. Just make sure it’s a neutral-tasting oil so it doesn’t overpower the flavor of the muffins. It will definitely alter the Pumpkin Muffins with Chocolate Chips

Q: Can I make these muffins gluten-free?A: I haven’t tried it myself, but I’ve heard that using a 1:1 gluten-free flour blend works well. You may need to add a little extra liquid to the batter to get the right consistency. You could even see this link. These Pumpkin Muffins with Chocolate Chips are easily altered.

Q: Can I freeze these muffins?A: Absolutely! Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll stay fresh in the freezer for up to 2 months. Just thaw them at room temperature before enjoying. Freezing the Pumpkin Muffins with Chocolate Chips makes them last longer.

Q: My muffins are dry. What did I do wrong?A: Overbaking is the most common culprit. Make sure you’re not baking them for too long. Also, be careful not to overmix the batter. Overmixing can develop the gluten in the flour, leading to tough, dry muffins. Make sure to get the recipe right when baking these Pumpkin Muffins with Chocolate Chips.

Q: My muffins are flat. What happened?A: This could be due to a few things. Make sure your baking powder and baking soda are fresh. Also, be careful not to overmix the batter. And finally, make sure your oven is properly preheated. Baking is a science with the Pumpkin Muffins with Chocolate Chips.

Q: Can I add nuts to this recipe?A: Of course! Chopped walnuts or pecans would be a delicious addition. Just fold them into the batter along with the chocolate chips. This Pumpkin Muffins with Chocolate Chips recipe is very versatile!

I actually forgot the eggs once when making these Pumpkin Muffins with Chocolate Chips. They came out super flat, but still tasted good! My kids called them “pumpkin pancakes.”

CLOSING:

This Pumpkin Muffins with Chocolate Chips recipe isn’t just about baking; it’s about creating memories. It’s about the smell of warm spices filling your home, the happy faces of your family as they bite into a delicious treat, and the feeling of comfort and joy that comes with sharing something homemade. I hope you cherish this Pumpkin Muffins with Chocolate Chips recipe as much as I do.

This recipe has been in my family for years, and it’s a reminder of all the good times we’ve shared in the kitchen. It is so important to continue making these Pumpkin Muffins with Chocolate Chips.

My Personal Pumpkin Muffins with Chocolate Chips Tips:

Don’t overmix the batter! This is the key to tender, moist muffins.

Use high-quality chocolate chips. It makes a big difference in the flavor.
Let the muffins cool completely before storing them. This will prevent them from getting soggy.

I’ve tried a few different variations of this Pumpkin Muffins with Chocolate Chips recipe over the years. One time, I added a streusel topping made from flour, butter, and brown sugar. It was delicious! My husband loved that batch of Pumpkin Muffins with Chocolate Chips.

Another time, I swapped out the chocolate chips for dried cranberries. It gave the muffins a tart, festive flavor. But the kids did not enjoy that take on Pumpkin Muffins with Chocolate Chips.

Lily loves it when I add a dollop of cream cheese frosting to the top of the Pumpkin Muffins with Chocolate Chips. It makes them extra special. The kids love when I add a little extra to their Pumpkin Muffins with Chocolate Chips. If you are looking for another recipe, visit this link

Remember, this recipe is just a starting point. Feel free to experiment and make it your own. Add your favorite spices, try different types of chocolate chips, or even throw in some nuts or dried fruit. The possibilities are endless! Make this Pumpkin Muffins with Chocolate Chips recipe your own!

I hope you enjoy making these Pumpkin Muffins with Chocolate Chips as much as I do. And I hope they bring as much joy to your family as they have to mine. Happy baking!

I hope this was a wonderful recipe to read and I hope you have wonderful experiences making Pumpkin Muffins with Chocolate Chips

Pumpkin Muffins with Chocolate Chips

Print Recipe

These moist and flavorful pumpkin muffins are studded with chocolate chips, making them the perfect fall treat. Enjoy them for breakfast, snack, or dessert!

Author: Kiera
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the chocolate chips.
Fill each muffin liner about 2/3 full.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a streusel topping before baking or sprinkle with cinnamon sugar after baking.