What’s better than a warm pumpkin spice latte to start your day? A pumpkin spice latte and these pumpkin chocolate chip muffins, of course!
They’re insanely moist and flavorful, with gooey chocolate chips in every bite.
It’s that time of year when everyone gets a little pumpkin crazy.
From coffee and pie to cheesecake and pancakes, there’s plenty of ways to scratch that pumpkin itch.
And these pumpkin chocolate muffins are sure to become your newest obsession.
These babies are quick, easy, and a must-have for fall!
So if you’re ready to infuse a little chocolate and pumpkin goodness into your life, let’s get to it!
Pumpkin Chocolate Chip Muffins
Beautifully tender and melt-in-your-mouth moist, these pumpkin chocolate chip muffins are too good to be true.
And that’s all thanks to the creamy pumpkin puree and vegetable oil in the batter.
The flavors land somewhere between a pumpkin pie and a chocolate chip cookie.
So there’s plenty of bright pumpkin spice goodness, including cinnamon and nutmeg. But there’s also that hit of chocolate to wake up your senses.
You’ll add a ton of semisweet chocolate chips, which bring wonderful texture and chocolatey flavors.
But milk chocolate chips work just as well, so feel free to use those if you prefer!
Or, this pumpkin batter is so tasty it works without chocolate chips.
Of course, you can always try an alternative. For example, I like peanut butter chips too!
Either way, these muffins are so rich and fragrant with lovely warm spices and decadent chocolate chips that everyone will adore them.
Is your mouth watering yet?
Tips & Tricks For the Best Pumpkin Muffins
- Get fancy with your presentation. Don’t you hate it when the chocolate chips seem to disappear once baked? Placing chocolate chips on the top of the muffins just before baking is a great way to amp up the presentation of bakery-style muffins.
- Adjust the chocolate chips to suit your taste. One of the best things about this recipe is it’s incredibly versatile. So, if you aren’t a big fan of semisweet chocolate chips, milk chocolate chips are an easy swap, and you can add many or as few as you like.
- Get creative with batter additions. The sky’s the limit regarding batter additions. While the base recipe is fantastic, you can easily tinker with other flavors.
- Want a nutty crunch? Pecans are an excellent way to add a hint of nuttiness and a bit of fun texture.
- Not a fan of pumpkin and chocolate? Other great additions include shredded coconut, oats, or walnuts.
- Want something extra special? Try adding a layer of brown sugar streusel before baking!
- Prepare the batter ahead of time. If you are short on time, you can whip up the batter the night before and pop them in the oven the following morning.
- Use simple swaps to keep calories low. If you’re looking to cut back on calories before Christmas cookie season is in full swing, swap the vegetable oil with applesauce.
- Go crazy with chocolate chips, or don’t. Adjust the chocolate chips to suit your preferences.
- If you feel like there’s no such thing as too much chocolate, you can always add more, and it won’t affect your final bake.
- If you like pumpkin flavors more than chocolate, you can cut the amount of chocolate chips in half.
- Swap granulated sugar for brown sugar. Using brown sugar instead of white sugar is a great way to add rich caramel notes. Be careful, however, because this swap affects the baking time.
- When using brown sugar, check in on your muffins at the 20-minute mark with a toothpick.
Can You Freeze These Muffins?
Absolutely! These pumpkin chocolate chip muffins freeze super well, so go ahead and make a double batch!
To freeze the muffins, place them in a resealable bag once they’re totally cold and pop them in the freezer.
Be sure to date the bag before freezing because they only last for up to three months when frozen.
They also reheat well.
To thaw, place frozen muffins on the counter and let them thaw to room temperature.
If you love that warm-out-of-the-oven taste, pop them in the microwave to heat them a little.
More Muffin Recipes You’ll Love
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