0 from 81 votes
Pumpkin Chocolate Chip Muffins
Sweet, fluffy Pumpkin Chocolate Chip Muffins are and easy breakfast or snack recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 345 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 2 eggs room temperature
- 15 oz can pumpkin puree
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
- In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
- Pour the wet ingredients into the dry ingredients and beat until just combined. Fold in chocolate chips.
- Add batter to muffin cup liners so they are almost full. Place 5-6 chocolate chips on top of each muffin if desired.
- Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.
Cup of Yum
Notes
- MIX IN IDEAS
- EXPERT TIPS
- Chopped pecans
- Coconut
- Walnuts
- Place a few chocolate chips on top of the muffin batter before baking for presentation.
- Prep the batter up to a day ahead, store in the refrigerator and then use these when you need a snack.
- Fill muffin cups 3/4 of the way full with batter.
- Make these with either semi-sweet or milk chocolate chips.
- Store leftovers in airtight container for 3-4 days.
- To freeze the muffins place them in a freezer resealable bag and freeze for up to 3 months. Thaw muffins at room temperature or warm them up in the microwave when you are ready to enjoy.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
266mg
(11%)
Potassium
206mg
(6%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
5800IU
(116%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 266mg | 11% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 5800IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.