Oct 01, 2024
The Best Pumpkin Chocolate Chip Muffin Recipe
This easy muffin recipe makes ultra-soft, fluffy, moist, pumpkin muffins scented with cinnamon and studded with chocolate chips.
This recipe makes about 24 enormous, beautiful, bakery-style muffins, or 30 more reasonably sized (sigh). They reheat quickly in the microwave (I warm them upside-down for maybe 20 seconds, then right-side-up for another 20) Great for on-the-go or a quick breakfast, and they thaw in 30 minutes or less on the counter/in a lunch bag. My kids love these as a school treat!
Here’s What You Need
Check out everything you need to gather to make my fluffy pumpkin chocolate chip muffins:
Variations and Substitutions
Here are a few ways to switch up the base pumpkin muffin recipe:
Gluten-free option: Swap out the all-purpose flour with a gluten-free baking blend, such as Bob’s Red Mill 1-to-1 Baking Flour. Vegan Muffins:To make these plant-based, substitute the buttermilk with a mix of dairy-free milk (like almond or oat milk) and 1 tablespoon of apple cider vinegar or lemon juice for the same tangy effect. Make sure to choose dairy-free chocolate chips. Whole wheat flour: Substitute half or all of the all-purpose flour with whole wheat flour. This will add a denser texture and a slight nuttiness to the flavor. Pumpkin spice blend: Swap the cinnamon for a pumpkin spice blend to infuse the recipe with a mix of nutmeg, cloves, and ginger, elevating the fall flavors even further. Add-ins: Consider folding in chopped walnuts or pecans for a crunchy texture, or dried cranberries or raisins in place of the chocolate.
Grab these Tools
Round up these kitchen tools before you start baking:
Muffin tin and paper liners are used to bake the batter. You’ll need a few mixing bowls to make the batter. A whisk and spatula to bring the batter together.
Make Ahead and Storage
Store freshly baked muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. Reheat in the microwave for a warm, fresh-out-of-the-oven taste.
When I make muffin recipes (which are one of my favourite things to bake!) I usually make a lot of them. I let them cool, and then freeze most of them. Freezing them right away keeps them totally oven-fresh.
How to Freeze Pumpkin Chocolate Chip Muffins
I like to freeze them first in a single layer on a baking sheet, then pack them into a freezer-safe bag or container.
Preheat the oven and prepare the muffin pan
Set your oven to 375°F. Line your muffin pan with paper cups, grease them, or spray with nonstick spray. (This recipe yields about 30 muffins, so use 3 pans or cool your pans quickly between batches with lukewarm water.)
Mix wet ingredients
In a large bowl, stir together all the wet ingredients until fully combined. Set aside.
Combine dry ingredients
In a separate bowl, whisk the dry ingredients. Make a well in the center and pour in the wet ingredients. Stir gently until almost combined, leaving some flour streaks.
Fold in chocolate chips
Fold in the chocolate chips, mixing until no dry pockets remain.
Fill muffin cups and bake Pumpkin Chocolate Chip Muffins
Spoon the batter into prepared muffin cups, filling them ¾ full. Bake for 20-25 minutes, until the tops spring back when lightly pressed. Cool on a wire rack.
Oil vs. Butter: Using oil instead of butter keeps the muffins extra moist because oil coats the flour proteins, preventing the overdevelopment of gluten, which can make baked goods tough. Knowing When They’re Done: My favorite way is to use a meat thermometer. It takes out the guesswork completely. When they’re done, they’re 190ºF internal temperature. Otherwise, just press them on top to make sure they’re springy before you take them out of the oven – if your finger squishes in and leaves an indent, they’re not ready yet. DON’T Refrigerate: Storing muffins in the fridge doesn’t keep them fresh longer, it stales them more quickly than room temperature. If you want them to stay fresh for more than 3 days, freeze them instead. Don’t OVER-MIX the Batter: Stirring the batter too much can lead to dense, tough muffins. Mix just until the dry ingredients are incorporated to keep the muffins light and fluffy.
This keeps them from sticking together or smooshing. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
How to Thaw Frozen Muffins
They reheat quickly in the microwave (I warm them upside-down for maybe 20 seconds, then right-side-up for another 20) or thaw in 30 minutes or less on the counter/in a lunch bag. I love them for quick breakfasts and grab-and-go snacks.
Other Pumpkin Recipes You’ll Love
Honesty, you’ve got to try them all: Can I use fresh pumpkin instead of canned pumpkin purée? Yes! Fresh pumpkin purée works well. Just make sure it’s well-drained and not too watery to avoid altering the batter’s consistency. Can I add other mix-ins to this recipe?Absolutely! You can add chopped nuts, dried cranberries, or even a sprinkle of oats on top for extra texture and flavor variety. Just be mindful not to overload the batter with too many add-ins.
Moist Pumpkin Loaf Recipe Pumpkin Zucchini Muffin recipe Pumpkin Cookies Pumpkin Cheesecake bars Pumpkin Roll Cake Easy Pumpkin Pie
View all my fav pumpkin recipes here!
