Pumpkin Chocolate Chip Muffins

4.75 from 4 votes

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are the perfect fall recipe. Each bite is full of delicious pumpkin spice flavor and chocolate. You will swoon for these.

Prep Time10

Cook Time22

Total Time32

Servings: muffins

Calories: 233kcal

Author: Lisa Longley

Ingredients

2 cups all purpose flour see note 1(240 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
15 ounces pumpkin puree see note 2 (425 grams)
1/2 cup granulated sugar (99 grams)
1/2 cup light brown sugar see note 3(106.5 grams)
8 tablespoons butter melted and slightly cooled, see note 4 (113 grams)
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (170 grams)

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with parchment paper muffin liners. Set the pan aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
In a large bowl mix together the pumpkin, sugar, brown sugar, butter, eggs, and vanilla extract. Gently fold the dry ingredients into the pumpkin mixture until there are no longer any streaks of white.
15 ounces pumpkin puree, 1/2 cup granulated sugar, 8 tablespoons butter, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup light brown sugar
Stir in the chocolate chips.
1 cup chocolate chips
Pour the batter into the prepared muffin cups. The batter will be thick, scoop in enough to fill the cups about 2/3 of the way up.
Bake at for 22 to 25 minutes or until a toothpick inserted into a muffin comes out with just a few crumbs. Allow to cool completely before storing. Store in an airtight container for up to one week.

Notes

If you don't have a kitchen scale, whisk the flour in its container, then spoon it into a dry measuring cup and level it off. This will prevent packing and using too much flour.
Be sure to buy 100% pumpkin puree and not pumpkin pie filling.
If you only have dark brown sugar, this will work as well.
Vegetable oil can be used in place of butter to make these dairy-free. Simple use 1/2 cup of oil and follow the rest of the recipe as written, replacing the chocolate chips with vegan chocolate.

Nutrition