These chocolate chip, pumpkin muffins are the perfect fall recipe that’s just a little different. They’re filled with all the pumpkin flavor you could want, then the chocolate really sets them over the edge. Perfectly moist muffins, full of fall flavors, AND chocolate – you can’t go wrong with these chocolate chip, pumpkin muffins.
They are easy to make and will leave your kitchen smelling amazing! Seriously, is there anything better than pumpkin season? Because warm comforting spices and delicious pumpkin is always a very good idea.
They have all your favorite fall flavors thanks to pumpkin, cinnamon, brown sugar & vanilla – then the chocolate chips and pumpkin makes for the perfect combo.
My heart was nearly bursting while baking these delicious fall muffins! These are my family’s favorite pumpkin muffins, and they beg for them every year! Whether you want them for the office or a potluck, ( or yourself) these are sure to hit the spot!
It feels really good to give into your fall cravings every once in a while, and these really do it for me! I don’t think I can ever eat a store bought muffin ever again after these. They are that good, you will have to try them yourself.
At first, I was a little hesitant about combining chocolate and pumpkin. Would there be too many flavors? A weird mismatch? But after some delicious experimentation, the combo is perfect. The warmth of the pumpkin and the chocolate is delicious. Not too sweet, but packed with flavor.
Moist, Chocolate chip, Pumpkin Muffins
These moist chocolate chip, pumpkin muffins are the perfect fall recipe that’s just a little different. They’re filled with all the pumpkin flavor you could want, then the chocolate really sets them over the edge. Perfectly moist muffins, full of fall flavors, AND chocolate – you can’t go wrong with these chocolate chip, pumpkin muffins.
Ingredients
- 1 ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup vegetable oil ( I used coconut oil )
- ⅔ cup brown sugar, packed
- ⅔ cup white sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- ⅓ cup milk, buttermilk or regular
- ¾ cup chocolate chips*
Instructions
- Preheat the oven to 365F degrees.
- Line 2 muffin pans with large muffin papers (you'll end up with about 18 cupcakes total).
- In a medium bowl mix together the flour, cornstarch, baking powder, baking soda, sugars, salt, and pumpkin pie spice.
- In a separate large bowl beat together the oil, eggs, milk, pumpkin, and vanilla.
- Mix the flour mixture with the oil mixture.
- After you have that mixed up good, then fold in your chocolate chips.
- Spoon the batter into the prepared muffin pan, filling each about ⅔ full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
Notes
- If your batter is on the thicker side then the chocolate chips won’t sink to the bottom but if you don’t think the batter is thick enough then try using mini chocolate chips.
- Make sure to use canned pumpkin instead of pumpkin pie filling – since pumpkin pie filling already has sugar, flavorings & other ingredients.
Notes
- If your batter is on the thicker side then the chocolate chips won’t sink to the bottom but if you don’t think the batter is thick enough then try using mini chocolate chips.
- Make sure to use canned pumpkin instead of pumpkin pie filling – since pumpkin pie filling already has sugar, flavorings & other ingredients.
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