Pass the pastry case and DIY with this quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.
Fall may not officially begin for a few more days, but autumnal equinox or not, one thing is certain: Pumpkin, it’s your time to shine! And shine it does in this quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.
We’ve been down this recipe-naming road before, so you know that titling a recipe “the best” or “the ultimate” carries a lot of weight in my book. And these pumpkin chocolate chip muffins have earned that title (and then some).
Moist, packed with pumpkin flavor and studded with semisweet chocolate chips, this single serving version of my all-time favorite pumpkin bread recipe is a baking homerun, a breakfast touchdown and a snack slam dunk. Best of all, you’ll only need 30 minutes from start to finish to make them happen in your home.
Ready for a season’s worth of pumpkin-inspired eats? Check out my lineup of sweet and savory recipes starring pumpkin, including Pumpkin Pie Pancakes, Pumpkin Whoopie Pies, Pumpkin Turkey Chili and more.
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- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup water
- 1 1/4 cups chocolate chips
- Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
- Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining ¼ cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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Recipe adapted from Judy Mahaffa.