What better way to embrace pumpkin season than with the addition of chocolate. These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
It still feels like summer here in Ontario even though the leaves are falling and the calendar turns to October in two days. Yikes! Can’t believe it’s going to be October already. I feel like it was just summer vacation and the kids have not been in school that long. To me, the month of September has just flown by. In no time, it’s going to be Christmas and another year will have passed. Sorry, don’t mean to frighten anyone with the thought of Christmas already. So in the meantime, let’s enjoy all the pumpkin festivities we can.
There’s nothing unusual about this recipe. It has all your basic dry ingredients like flour, baking soda and salt. I added a bit of cinnamon because I just love pumpkin and cinnamon together. I used vegetable oil because I was not in the mood to melt any butter and I wanted to make the muffins by hand. Then there’s eggs, sugar, pumpkin of course, some vanilla, and yogurt for added moisture and tender crumbs. Oh, and chocolate chips. The minis are the best for this recipe. Because they more evenly distribute in the batter, you get a whole lot more chocolate in every bite.
These pumpkin chocolate chip muffins are a pumpkin-lovers’ and chocolate-lovers’ dream combined. The texture is soft and fluffy, almost cake-like. The taste is sweet and chocolatey with a soft vanilla scent. It also has a warm cinnamon note with the lovely flavor of pumpkin.
Little Sweet Baker TVPumpkin Chocolate Chip Muffins
These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 1&3/4 cups (220g) all-purpose flour
- 1 tsp (5g) baking soda
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (2g) salt
- 1 cup (188g) semi-sweet mini chocolate chips
- 1/2 cup (125ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1 cup (250g) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60g) yogurt (plain or vanilla flavor)
- 1 tsp (5ml) vanilla extract
Instructions
- Preheat oven to 425F. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Toss in the chocolate chips and set aside.
- In a medium bowl, whisk together the rest of the ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter into the 12 muffins cups and bake for 5 minutes at 425F. Then keeping the muffins in the oven, lower the heat to 350F and continue to bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Keywords: pumpkin muffin recipe, pumpkin chocolate chip muffins, easy pumpkin muffins
Leftover Turkey & Biscuit Casserole
Cheesecake Rice Krispies Treats
Cherry Chocolate Chip Muffins
Bakery Style Chocolate Chunk Cookies
Banana Chocolate Chip Muffins
I made these muffins today and they were fantastic. I didn’t mix the chocolate chips into the batter. I used Ghiradelli 60% cacao and put 6-7 on top of each muffin. I will definitely make these again!
★★★★★
Great to hear, Kathy! Thank you for your kind review, and have a great week:)
Oh my goodness!!!! I made these last night and they are amazing!!!!!!!!! We ate some warm out of the oven, but I think I like them even better this morning, when they are room temperature! Thank you for sharing! Do you think I could turn this recipe into a bread?
★★★★★
You’re very welcome, Stacia! Thank you for your kind words, and yes you can turn this recipe into a bread. Just bake at 350F for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
My family loves everything pumpkin related so I cannot wait to try these out!
★★★★★
Has anyone made these with whole wheat flour? If so, how did they turn out?
Hi Monica,
I have not received any feedback from anyone who has made these muffins with whole wheat flour. My suggestion is to only substitute half of the white flour with the whole wheat. Let me know what you think and have a great week:)
Thanks Lily! I thought about doing that. I’ll try it & let you know how they turn out
Pleased to report these turned out great. I used 3/4 cup whole wheat flour & 1 cup of reg. all purpose flour. Will definitely be making them often!!
Great to hear Monica and thank you for reporting back. Have a wonderful day!
I wonder how these would turn out with white chocolate? I have 4 bags of them to use?!?!
Hi Stephanie,
It would turn out great. Pumpkin also goes well with the soft flavor of white chocolate. Enjoy and have a great weekend!
I’m making them today for my book club meeting.
The sugar is not mentioned in the preparation. I guess we are them to the big bowl.
Hi Sofia,
I have it instructed as part of mixing it with all the wet ingredients. However, adding with the dry ingredients is fine. I have done it both ways and they both work. Have fun at your book club. I hope everyone enjoys the muffins:)
These are delicious treats for the fall season! The chocolate goes so well with the pumpkin!
★★★★★
It still feels like summer here in California too, although I wish it were cooler. These pumpkin muffins look and sound good Lily. Thanks for sharing 🙂