Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins – Deliciously soft, moist bakery-style muffins packed with pumpkin purée, warm autumn spices, and plenty of chocolate chips. The perfect cosy autumn treat!

If you love pumpkin and chocolate, these Pumpkin Chocolate Chip Muffins are an absolute must-try! They’re wonderfully moist and tender, with a delicious blend of cinnamon, ginger, nutmeg, and cloves, and plenty of chocolate chips in every bite. The pumpkin adds a lovely richness, while the warm spices make these muffins especially comforting on chilly autumn mornings.

These homemade muffins are incredibly easy to make with simple ingredients, including buttermilk and vegetable oil for a beautifully moist texture. There’s no complicated preparation involved, and they’re ready in just 40 minutes, making them perfect for breakfast, an afternoon snack, or enjoying with a warm cuppa. They’re also lovely served slightly warm while the chocolate chips are still melty!

Looking for more delicious pumpkin recipes? Try my Pumpkin Bread, Chocolate Chip Pumpkin Cookies, or Pumpkin Cinnamon Rolls.

Happy baking,

Marsha x

From the recipe box

Pumpkin Chocolate Chip Muffins

Deliciously soft, moist bakery-style muffins packed with pumpkin purée, warm autumn spices, and plenty of chocolate chips. The perfect cosy autumn treat!

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Prep 20 minutes minutes

Cook 20 minutes minutes

Total 40 minutes minutes

Yields 12 muffins

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Ingredients

• 375 g plain/all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 2 large eggs
• 150 g caster or granulated sugar
• 240 ml buttermilk
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 220 g pumpkin puree
• 175 g chocolate chips

Instructions

• Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with paper cases and set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
• In a separate large mixing bowl, whisk together the eggs and sugar until thick and pale in colour.
• Add the buttermilk, vegetable oil, vanilla extract, and pumpkin puree, and whisk until smooth and combined.
• Add the dry ingredients to the wet ingredients in three additions, gently folding after each one until just combined. The batter will be thick and slightly lumpy. Avoid overmixing.
• Gently fold in the chocolate chips until evenly distributed throughout the batter.
• Divide the batter evenly between the prepared muffin cases, filling each one to the top. If desired, sprinkle a few extra chocolate chips over each muffin before baking.
• Bake for 15–20 minutes, or until the muffins are risen and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.

Recipe notes

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Buttermilk: To make your own, add 1 tablespoon of fresh lemon juice or white vinegar to 240ml milk. Stir and leave for 5–10 minutes until slightly thickened.

Chocolate chips: Milk, dark, or semi-sweet chocolate chips all work well.

Storage: Store the muffins in an airtight container at room temperature for up to 5 days.

Freezing: These muffins freeze well for up to 2 months. Allow to cool completely before freezing, then thaw overnight in the fridge.