I woke up craving something sweet for breakfast yesterday (and every day lately it seems). I remembered I had some pumpkin pie spice in the pantry that I needed to use, and I started working on these pumpkin chocolate chip muffins. I’m so glad it happened. I seriously adore these muffins. They were meant to be. Rarely do I get a recipe right on the first attempt, but I was so happy with the way these turned out. I ate three the first day, and plan to make more this weekend????.
When Dylan and I moved into our house in 2016, our sweet neighbors brought over a plate of freshly baked pumpkin chocolate chip muffins with a pretty yellow flower in the center of the plate. I had never had them before, and I remember it made Dylan and I so happy. We were both so excited to own our first home and having awesome neighbors is obviously a plus. So many of my memories are tied to food (hence the name of the blog), and I swear I remember that night because of those muffins. It seems like if there was no food involved, the memory is lost for me. I told you I really love to eat!
The Chocolate Chip Ratio
I didn’t want these muffins to be overly chocolatey so the recipe only calls for 1/2 cup of chocolate chips. Feel free to add more if you want a higher chocolate to pumpkin ratio! A little more chocolate is never a bad thing. I do think it is important to add 4 to 5 chocolate chips to the top of each muffin right before baking. It just makes them extra pretty and delicious.
No Pumpkin Pie Spice?
I checked the back of my bottle, and the spice blend contains cinnamon, ginger, cloves and nutmeg. I would do a ratio of 1.5 : 0.75 : 0.75 : 0.25. I totally made that up. I’ll have to try to recreate it and get back to you, but that makes sense to me. In this recipe, try 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon cloves and 1/4 teaspoon of nutmeg. I think that will get you pretty close!
No Cupcake Liners?
They aren’t necessary, but they do make it a lot easier to transfer your muffins from the pan in one piece. If you don’t have any on hand, just make sure to use some non-stick cooking spray and that will work just fine. Also, this muffin pan (recommended by America’s Test Kitchen) happens to be on sale today if you need to scoop one up!
I think you are going to love these muffins! Let me know what you think.
Looking for other sweet treats for breakfast? Try these Baked Apple Cider Donuts or go all out with a slice of Pumpkin Cheesecake.Print
Pumpkin Chocolate Chip Muffins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Perfectly moist pumpkin muffins baked with chocolate chips. Ready in 45 minutes, these muffins are ultra satisfying and perfect when you are craving something sweet for breakfast. My new favorite muffin!
- 1 1/2 stick unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, room temperature
- 1/3 cup pumpkin puree
- 1/2 cup whole milk buttermilk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips + additional for topping the muffins
- Preheat your oven to 425 degrees F and spray a 12-cup muffin pan with non-stick baking spray. You can also use cupcake liners.
- In a medium sized mixing bowl, whisk together your dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, salt)
- Cream the butter and sugars together in a mixing bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment on medium speed for three minutes.
- Beat in the eggs on low speed one at a time.
- Add the pumpkin puree, buttermilk, and vanilla extract. Mix until fully combined scraping down the sides of the bowl with a spatula if needed.
- Slowly add the dry ingredients to your wet ingredients with the mixer set to low speed until fully incorporated then stir in the chocolate chips.
- Using a large cookie scoop, scoop your muffin batter into your muffin pan. Each cup should be about 3/4 full.
- Top each individual muffin with 4-5 chocolate chips. Just press them gently into the batter so they remain visible on top.
- Bake muffins for 5 minutes at 425 degrees, then rotate the pan and reduce your oven temperature to 350 degrees.
- Bake muffins for an additional 18 minutes, remove from oven and allow to cool in the pan for 10 minutes more to finish.
- It is ok to substitute regular whole milk for the whole milk buttermilk if you prefer!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
Keywords: chocolate chip, pumpkin, muffins
These pumpkin muffins are so good, serves as a quick breakfast treat, a mid-afternoon snack, or after dinner dessert! Very moist and adding a few chocolate chips to the top just before baking makes them very appealing, and hard to stop at just one!
I’m so happy you liked them. They are definitely my new favorite. I might make them again tomorrow. Thanks for trying them! ????
These pumpkin muffins are so good, serves as a quick breakfast treat, a mid-afternoon snack, or after dinner dessert! Very moist and adding a few chocolate chips to the top just before baking makes them very appealing, and hard to resist to eating just one!