Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 30 minute recipe perfect for breakfast or a sweet snack!
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.