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Quick and easy pumpkin chocolate chip muffins with a bite taken out

Pumpkin Chocolate Chip Muffins

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!

Course Breakfast, Dessert
Cuisine American
Keyword fall
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 12 muffins
Recipe by Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 3/4 cup (150 grams) dark brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3/4 cup buttermilk, at room temperature
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 cup (244 grams) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips

Directions

  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt.
  3. 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.
  4. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
  5. 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.