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IT’S TIME!! Welcome in the pumpkin season with these mouth-watering, bakery-style pumpkin chocolate chip muffins.
Pumpkin Chocolate Chip Muffin Recipe
Okay, *technically* it is only September, but I feel like the world is already itching for pumpkin season. So sue me if I’m joining them and celebrating early. But really, these chocolate chip pumpkin muffins are SO good that it doesn’t matter what time of year you make them.
You are going to love these soft, fluffy, moist pumpkin chocolate chip muffins. Pairing pumpkin with the perfect touch of cinnamon and ultra melty (and giant) chocolate chips, I guarantee you will be making these long past the harvest season. These muffins are made in bakery style with a massive, gorgeous rise to them – special thanks to my friend Beth at the first year blog for teaching me all I know about muffin baking.
Muffins are the perfect pumpkin treat because you can literally eat them any time of day, guilt free? Pumpkin muffin for breakfast – yep, normal. Mid-morning snack? These have you. After school treat? They’re great there too (and as dessert, your midnight snack and any other time you need a pick me up). Welcome to pumpkin chocolate chip muffin season, everyone.
Ingredients in a Pumpkin Chocolate Chip Muffin
- Salted butter, melted slightly – I always use salted butter!
- Brown sugar – Just using brown sugar in this recipe helps keep the muffins nice and moist.
- Egg
- Pumpkin puree (not pumpkin pie filling) – again, pumpkin puree!!! It is right by the pumpkin pie filling at the store so be careful to buy the puree.
- vanilla extract
- All-purpose flour
- Cornstarch – The cornstarch will also help the muffins be nice and soft.
- Cinnamon – The cinnamon is what makes pumpkin things taste like pumpkin things! Don’t skimp here or else you’ll be sad with the flavor of the muffin.
- Baking soda
- salt
- Buttermilk – The buttermilk will react with the baking soda to give these muffins massive rise!
- Semi-sweet chocolate chips – My favorite chocolate chips are the Ghirardelli brand!
How to Make Chocolate Chip Pumpkin Muffins
- In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until thoroughly combined.
- Add the egg, pumpkin puree and vanilla extract. Mix until combined.
- Add the flour, cornstarch, cinnamon, soda and salt to the bowl. Start mixing slowly.
- While the dry ingredients are being incorporated, add in the buttermilk. Mix until completely incorporated.
- Fold in the semi-sweet chocolate chips.
- Cover the bowl and let the batter rest while the oven preheats.
- Preheat the oven to 425° F.
- While the oven is preheating, add a muffin liner to every other space in your muffin pan. This will allow the muffins to be large and bakery style.
- Scoop the batter into the muffin liners, overfilling the liners purposefully. (See photo above).
- Bake at 425° F for 7 minutes and then reduce the heat to 350° F for an additional 10 minutes or until a toothpick comes out clean. (This will encourage the muffins to grow tall and have a large bakery style muffin top)
- Allow the muffins to cool on a cooling rack and enjoy!
- Store in an airtight container for up to 4 days.
Can I add nuts to the muffins?
You sure can! Chopped walnuts or pecans would complement the flavors of this muffin SO well. If you love nuts in your muffins, check out these Banana Nut Muffins!
How should I store pumpkin muffins?
Once cooled, store your muffins in an airtight container on the counter for up to 4 days!
Can I freeze pumpkin chocolate chip muffins?
These muffins freeze incredibly well! Once your muffins are completely cooled, store in a labeled ziptop freezer bag with the air pressed out. Store in the freezer for up to 2 months! When you’re ready to eat, allow muffins to thaw on the counter or reheat in the microwave in a few seconds!
More Festive Recipes
Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup salted butter, melted slightly
- 1 cup brown sugar
- 1 egg
- 1 cup pumpkin puree , *note – this is NOT the pumpkin pie filling!
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 4 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 2 cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until thoroughly combined.
- Add the egg, pumpkin puree and vanilla extract. Mix until combined.
- Add the flour, cornstarch, cinnamon, soda and salt to the bowl. Start mixing slowly.
- While the dry ingredients are being incorporated, add in the buttermilk. Mix until completely incorporated.
- Fold in the semi-sweet chocolate chips.
- Cover the bowl and let the batter rest while the oven preheats.
- Preheat the oven to 425° F.
- While the oven is preheating, add a muffin liner to every other space in your muffin pan. This will allow the muffins to be large and bakery style.
- Scoop the batter into the muffin liners, overfilling the liners purposefully. (See photo above).
- Bake at 425° F for 7 minutes and then reduce the heat to 350° F for an additional 10 minutes or until a toothpick comes out clean. (This will encourage the muffins to grow tall and have a large bakery style muffin top).
- Allow the muffins to cool on a cooling rack and enjoy!
- Store in an air tight container for up to 4 days.
Just made these and they are so delicious!! Soft, airy, and the perfect amount of pumpkin!!
Hi Karli! I made these last night for a meeting this morning and they were AMAZING! THANK YOU THANK YOU!
Tiffany
These are AMAZING! They fulfill my pumpkin craving with an elevated bakery taste made at home 🙌