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7 pumpkin chocolate chip muffins on a cooling rack next to a bright orange miniature pumpkin and scattered chocolate chips

Moist Pumpkin Chocolate Chip Muffins

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5 from 2 reviews

  • Author: Katelyn
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Description

These pumpkin chocolate chip muffins are perfectly moist and made with buttermilk. They have just enough chocolate to complement the pumpkin without overpowering it. Ready in 35 minutes, they make a great fall breakfast or sweet treat.

Ingredients

Scale
  • 1 1/2 stick unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 eggs room temperature
  • 3/4 cup pumpkin puree
  • 1/2 cup fat-free buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup chocolate chips + additional for topping the muffins

Instructions

  1. 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. 
  2. In a medium sized mixing bowl, whisk together your dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, salt)
  3. 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.
  4. Beat in the egg on low speed. 
  5. Add the pumpkin puree, buttermilk, and vanilla extract. Mix until fully combined scraping down the sides of the bowl with a spatula if needed.  
  6. 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.
  7. Using a large cookie scoop, scoop your muffin batter into your muffin pan. Each cup should be about 3/4 full. 
  8. Top each individual muffin with 4-5 chocolate chips. Just press them gently into the batter so they remain visible on top. 
  9. Bake muffins for 5 minutes at 425 degrees, then rotate the pan and reduce your oven temperature to 350 degrees. 
  10. Bake muffins for an additional 15 minutes, remove from oven and allow to cool in the pan for 10 minutes more to finish. 

Notes

  • 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

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Find it online: https://www.tastesjustlikeamemory.com/pumpkin-chocolate-chip-muffins/

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