Pumpkin Chocolate Chip Muffins – Deliciously moist bakery-style muffins that are loaded with pumpkin, warm spices, and stuffed full of chocolate chips. The BEST muffins to enjoy on chilly autumn mornings!
Pumpkin Chocolate Chip Muffins
Autumn – My favourite season.
The days are becoming cooler, the leaves are falling, and baking with pumpkin is in full swing.
Introducing these bakery-style pumpkin muffins!
These muffins are moist and dense, LOADED with pumpkin and warm spices, and stuffed full of chocolate chips.
They are an absolute must-try this autumn, enjoyed with a nice hot cup of tea or coffee.
Looking for more pumpkin recipes? Check out my Pumpkin Spice Smoothie, Baked Pumpkin Doughnuts, and my Pumpkin Cake Roll.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Large eggs: You’ll need 2.
- Caster/granulated sugar
- Buttermilk: To find out how to make your own buttermilk, see my notes in the recipe card below.
- Vegetable oil
- Vanilla extract
- Pumpkin puree
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Pumpkin Chocolate Chip Muffins
To make these muffins, simply grab a medium mixing bowl and whisk together the flour, baking powder, spices, and salt. Set aside.
In a separate large bowl, whisk together the eggs and sugar until thick and light in colour.
Add the buttermilk, oil, vanilla extract, and pumpkin, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.
Fold in the chocolate chips.
Divide the batter evenly between a muffin pan lined with muffin cases, filling to the tops.
TIP: Top with extra chocolate chips just before baking, for looks.
Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Chocolate Chip Muffins are:
- super quick and easy to make
- deliciously moist and dense
- LOADED with pumpkin
- perfectly spiced
- stuffed full of chocolate chips
How long will these muffins last? These muffins will stay fresh kept in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these muffins next!
- Mexican Hot Chocolate Muffins
- Nutella Stuffed Gingerbread Muffins
- Chocolate Peanut Butter Banana Muffins
- The BEST Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins
Deliciously moist bakery-style muffins that are loaded with pumpkin, warm spices, and stuffed full of chocolate chips. The BEST muffins to enjoy on chilly autumn mornings!
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (220g) pumpkin puree
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, spices, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and pumpkin, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cases, filling to the tops.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Muffins stay fresh kept in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
12 muffinsServing Size:
1 muffinAmount Per Serving: Calories: 342Total Fat: 15gSaturated Fat: 4gCholesterol: 32mgSodium: 180mgCarbohydrates: 49gFiber: 2gSugar: 22gProtein: 6g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
