4.8 from 45 votes
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 35 minute recipe, perfect for breakfast, brunch, or a sweet snack!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 2 cups (254 grams) all-purpose flour
- 3/4 cup (150 grams) dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3/4 cup buttermilk, at room temperature
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 cup (244 grams) pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a medium bowl, whisk together the buttermilk, butter, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix. Divide evenly among the muffin tin cups.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
- Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.
Cup of Yum
Notes
- I don't recommend using buttermilk substitutes for best results. Learn more about buttermilk in baking here. If you cannot use buttermilk, use whole milk instead (1:1 ratio) but note that your muffins won't be quite as flavorful, and the pumpkin puree flavor may be more predominant.
- Be sure to use fresh spices for the most flavorful muffins. Older spices carry less flavor and may cause your muffins to be bland.