Pumpkin Chocolate Chip Muffins Recipe – Easy Fall Baking

Last Updated on 4 months by Neha Deshmukh

Pumpkin Chocolate Chip Muffins Recipe – Easy Fall Baking

Hello friends! Fall is officially here, and you know what that means – it’s pumpkin everything season! I absolutely adore the warm, cozy flavors of pumpkin, and these Pumpkin Chocolate Chip Muffins are my go-to treat when I’m craving something sweet and comforting. I first made these a few years ago for a friend’s birthday, and they were a huge hit. They’re incredibly easy to make, and the combination of pumpkin, chocolate, and a hint of spice is just divine. Let’s get baking!

Why You’ll Love This Recipe

These muffins are seriously the best. They’re wonderfully moist, packed with flavor, and come together in under 30 minutes. Perfect for a quick breakfast, a cozy afternoon snack, or even a little something sweet after dinner. Plus, who can resist a muffin studded with chocolate chips? They’re a guaranteed crowd-pleaser, and honestly, they just feel like fall.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1.5 cups (192g) all-purpose flour
• 0.75 cup (150g) granulated white sugar
• 1.25 teaspoon (6g) pumpkin pie spice
• 0.25 teaspoon (1.5g) salt
• 1 teaspoon (4g) baking soda
• 0.75 cup (180g) pumpkin puree
• 0.25 cup (60ml) oil
• 0.25 cup (60g) yogurt
• 1-2 tablespoons (15-30ml) water
• 2 eggs
• 0.5 cup (85g) chocolate chips
• Pumpkin seeds, for sprinkling

Ingredient Notes

Let’s talk ingredients for a moment! A few little things can make a big difference.

• Pumpkin Puree: Please, please use pure pumpkin puree, not pumpkin pie filling! Pie filling has added sugar and spices, which will throw off the recipe. Look for 100% pumpkin. Around 150g is perfect.
• Yogurt: I prefer using plain yogurt for this recipe – it adds a lovely tang and keeps the muffins super moist. Full-fat or Greek yogurt work beautifully. You can even use flavored yogurt, but reduce the sugar slightly.
• Pumpkin Pie Spice: If you don’t have a pre-made pumpkin pie spice blend, you can easily make your own! Combine cinnamon, ginger, nutmeg, and cloves. A good starting point is 4 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 425°F (220°C). Line a muffin pan with paper liners. This makes cleanup a breeze!
2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, salt, and baking soda. Make sure everything is nicely combined.
3. In a separate bowl, whisk together the pumpkin puree, eggs, oil, yogurt, and water. Mix until everything is smooth and creamy.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing develops the gluten in the flour, resulting in tough muffins.
5. Gently stir in the chocolate chips. Be careful not to overmix here either.
6. Fill each muffin liner almost to the top with batter. Then, sprinkle a few pumpkin seeds on top of each muffin.
7. Bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 15-17 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

A few little secrets to muffin success:

• Don’t overmix the batter! I can’t stress this enough. Gently fold the ingredients together until just combined.
• Use room temperature ingredients. This helps everything blend together more easily.
• Measure your flour correctly. The best way to measure flour is by weighing it. If you don’t have a kitchen scale, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based yogurt.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Spice Level Adjustment: Add a pinch of ground ginger or cloves for a more intense spice flavor. My grandma always added a tiny bit of black pepper – it sounds strange, but it really enhances the flavors!
• Festive Sprinkle Topping: Before baking, sprinkle the muffins with a little coarse sugar or festive sprinkles. My kids love this!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• Can I use homemade pumpkin puree? Absolutely! Homemade pumpkin puree works beautifully. Just make sure it’s not too watery.
• Can I substitute the oil with melted butter? Yes, you can! Use the same amount of melted butter as oil. It will give the muffins a slightly richer flavor.
• How do I prevent the muffins from sticking to the liners? Make sure you’re using good quality muffin liners. You can also lightly grease the liners with cooking spray.
• What’s the best way to store leftover muffins? An airtight container is key! This will keep them moist and prevent them from drying out.
• Can I freeze these pumpkin chocolate chip muffins? Yes! Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months.