Pumpkin Chocolate Chip Muffins

I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that they are the BEST pumpkin chocolate chip muffins.

I figured it was time to share the recipe on the blog, but if you don’t have our cookbook, you really should get a copy.

Ok, back to the muffins. I look forward to fall so I can bake all things pumpkin. I love making pumpkin chocolate chip bread, but there is just something special about having your own muffin. You don’t have to share and trust me, you won’t want to.

These muffins are tender, moist, perfectly spiced, studded with chocolate chips, and topped with a sweet streusel topping. Oh, yes, pumpkin perfection!

Muffin Ingredients

• Flour– spoon the flour into the measuring cup and level.
• Spices– cinnamon, ginger, nutmeg, and cloves
• Baking soda
• Salt
• Pumpkin puree– use pure pumpkin and not pumpkin pie filling
• Sugar– granulated sugar and brown sugar
• Oil– you can use canola or vegetable oil. Melted coconut oil will even work.
• Buttermilk– at room temperature
• Eggs– use large eggs that are at room temperature
• Vanilla extract
• Chocolate chips– I use semi-sweet, but milk or dark chocolate chips will work too.

Streusel Topping

I LOVE adding a simple streusel to make the muffins extra special.

To make the streusel, mix sugar, flour, and melted butter in a small bowl. That’s it! The sweet crunch takes the muffins from delicious to SUPER delicious.

How to Make Pumpkin Chocolate Chip Muffins

• Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. If you don’t have liners, grease the pan with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together the dry ingredients.
• In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
• Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
• Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
• Divide the batter among muffin cups.
• In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
• Bake the muffins for 24-28 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.

Tips for Perfect Pumpkin Muffins

Don’t be intimidated by these bakery style muffins because they are easy to make at home. Follow these tips and you will make perfect muffins every time!

• Line a muffin pan with paper liners and spray the liners with nonstick cooking spray. Using liners AND nonstick cooking spray will make sure the muffins don’t stick.
• Use fresh spices for the best flavor! Give them a smell, if they don’t smell fragrant, it’s time to get new spices.
• For best results, make sure your buttermilk and eggs are at room temperature.
• Don’t skip the streusel topping. It takes the muffins to a whole new level of deliciousness.
• Bake until muffins are set and a toothpick stuck in the middle of a muffin comes out clean. Don’t over bake, nobody likes a dry muffin.
• You can make the batter the night before and make the muffins in the morning.

How to Store & Freeze

How to Store: The muffins will keep covered on the counter in an airtight container for up to three days. If you live in a hot and/or humid climate, cover the muffins loosely so the streusel topping doesn’t get gummy and overly moist. I don’t like to store them in the fridge because it dries out the muffins.

How to Freeze: The muffins can also be frozen. Place the cooled muffins in a freezer bag or freezer container and freeze for up to two months. Defrost before serving. You can enjoy the muffins at room temperature or heat them up in the microwave.

More Pumpkin Recipes

• Pumpkin Chocolate Chip Bread
• Healthy Pumpkin Muffins
• Pumpkin Chocolate Chip Cookies
• Pumpkin Cream Cheese Muffins
• Soft Pumpkin Cookies
• Pumpkin Bread
• Pumpkin Breakfast Cookies

More Muffin Recipes

• Blueberry Muffins
• Zucchini Muffins
• Banana Muffins
• Apple Cinnamon Muffins
• Double Chocolate Muffins

Muffins

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall!

5 from 9 votes

PrintSave RecipeReview

Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Cuisine American

Servings 12 muffins

Ingredients

  

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For the muffins:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup canola or vegetable oil
• 1/4 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, divided

For the streusel topping:

• 1/3 cup granulated sugar
• 3 tablespoons flour
• 2 tablespoons butter, melted

Instructions

 

• Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. If you don't have liners, grease the pan with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
• In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
• Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
• Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
• Divide the batter among muffin cups, filling each cup ¾ full.
• In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
• Bake the muffins for 24-28 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.
• Let the muffins cool to room temperature and enjoy!

Notes

The muffins will keep covered on the counter for up to 3 days. The muffins can also be frozen for up to 2 months.

Nutrition

Calories: 339kcal, Carbohydrates: 42g, Protein: 4g, Fat: 18g, Saturated Fat: 12g, Cholesterol: 34mg, Sodium: 179mg, Potassium: 167mg, Fiber: 2g, Sugar: 25g, Vitamin A: 3291IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg

Keywords muffins, pumpkin

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