Chocolate Chip Pumpkin Muffins Recipe

Incredibly moist and packed with a ton of pumpkin flavor, spice, and rich chocolate chips, that’s why we call this recipe a family favorite. These pumpkin chocolate chip muffins are a no-fail recipe that your family will love too!

Nothing can beat a moist and flavorful muffin at breakfast time. Pair with a cup of coffee or a warm cup of tea, and grab your journal or paper and relax and take in the morning sunshine. It is one of my favorite breakfast options, and with Fall here – its the perfect time to add a little pumpkin to the breakfast mix. These muffins also make for a great afternoon snack or midnight snack.

With our homeschool back in session and the holiday season fast approaching, life has gotten a little hectic at our house. The baking for the season has begun, working on school work, it adds up fast. When life gets hectic I love to have recipes like this I can whip up a large batch of muffins and then tuck them in the freezer. Then on busy mornings we can pull out a few muffins, toss them in the microwave to thaw, and have a quick and easy breakfast. I love having homemade items for my family to grab and eat.

Within a little time, you can have these whipped up and tossed in the liners and baking away in the oven. Be prepared, these smell absolutely amazing while they bake. I love the pumpkin spice smell, it is one of my favorite scents for autumn.  I also love how quickly I can make homemade muffins. These pumpkin chocolate chip muffins truly are delicious.

If you make baked goods for loved ones, friends or neighbors during the holiday season, this is a great recipe to add to a goodie tray!

Chocolate Chip Pumpkin Muffins

• Author: Amy Blevins
• Prep Time: 10 Minutes
• Cook Time: 22 Minutes
• Total Time: 32 minutes
• Yield: 12-18 Muffins

Ingredients

• 2 Cups All Purpose Flour
• 3/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 2 1/2 Teaspoons Pumpkin Spice Mix
• 2 Large Eggs
• 1 Can Pumpkin Puree ((15 ounces or almost two cups puree from a pie pumpkin))
• 1/2 Cup Oil
• 1 Tablespoon Milk
• 1 Teaspoon Vanilla Extract
• 1 Cup Chocolate Chips

Instructions

1. Preheat oven to 375° F.
2. Line a muffin pan with paper liners, silicone baking cups or grease with nonstick spray.
3. In a medium bowl, combine your dry ingredients and whisk thoroughly.
4. In an another bowl, combine the oil, pumpkin puree, eggs, milk, and vanilla extract.
5. Mix thoroughly.
6. Add the wet mixture into the dry ingredients bowl and fold to combine.
7. Stir in 1 cup chocolate chips.
8. Using a scoop or 1/4 measuring cup, spoon the batter into the muffin pan.
9. Sprinkle the tops with additional chocolate chips if desired, and bake for 22 minutes.

Notes