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These pumpkin chocolate chip muffins are the perfect Fall treat. Made with all purpose flour, brown sugar, pumpkin pie spice, pumpkin puree and extra chocolate chips.
Why We Love These Muffins
- These muffins can be put together fast using simple ingredients.
- Extra chocolate chips make these muffins ooey gooey delicious.
- No need to serve with anything, but if you do, a dollop of whipped cream or butter tastes great!
- I love these muffins because they’re simple and family-friendly. I can make a batch and store them in the freezer (these muffins freeze really well). They taste delicious when warmed in the microwave.
- My daughter loves these muffins! I like to make a double batch and freeze them for school lunches and afterschool snacks.
Recipe Ingredients
- DRY INGREDIENTS: All-purpose flour, brown sugar, white cane sugar, pumpkin pie spice, cinnamon and baking powder are all combined together.
- WET INGREDIENTS: Pumpkin puree is mixed with cooking oil, milk, an egg, and vanilla extract. Be sure to use canned pure pumpkin puree (or make your own homemade pumpkin puree) and not pumpkin pie filling which has extra ingredients that you don’t need.
- CHOCOLATE CHIPS: These muffins are loaded with extra chocolate chips! I used milk chocolate chips, my daughter’s favorite. You can use dark chocolate chips as well.
How To Make Pumpkin Chocolate Chip Muffins
These muffins can be whipped up in a few simple steps. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.
- Mix flour, sugars, baking powder, and spices in a large bowl. Mix pumpkin puree, milk, oil, egg, and vanilla extract together in a separate bowl.
- Add wet ingredients to dry and mix until it forms an even batter. Fold in the chocolate chips.
- Divide into a greased muffin pan and bake until a toothpick comes out clean. Let cool then serve and enjoy.
Leftover muffins can be stored in an airtight container in the fridge or at room temperature for up to 3-4 days.
I prefer to keep mine in the freezer so that they last longer! Just add them to a freezer bag, remove any extra air, and they’ll last up to 6 months. I reheat mine wrapped in a paper towel for a few seconds in the microwave.
Recipe Tips
- Let cool completely before adding to an airtight container to store.
- Use pumpkin puree and not pumpkin pie filling. The puree is pure pumpkin while the filling has extra ingredients.
- These muffins are extra chocolatey! If you don’t want so much chocolate, add fewer chocolate chips to the batter. You could try 3/4 cup or 1 cup instead.
- I prefer to freeze my leftovers as I find they last longer. Frozen muffins can be reheated in the microwave for a few seconds and served.
More Pumpkin Recipes
Pumpkin puree is such a wonderful ingredient! It adds moisture and a lovely orange hue to a variety of recipes. Here are some more favorites to try:
- Let cool completely before adding to an airtight container to store.
- Use pumpkin puree and not pumpkin pie filling. The puree is pure pumpkin while the filling has extra ingredients.
- These muffins are extra chocolatey! If you don’t want so much chocolate, add fewer chocolate chips to the batter. You could try 3/4 cup or 1 cup instead.
- I prefer to freeze my leftovers as I find they last longer. Frozen muffins can be reheated in the microwave for a few seconds and served.
Calories: 374kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 178mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.