Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are loaded with spices and gooey chocolate chips for a super easy 35 minute recipe, perfect for breakfast, brunch, or a sweet snack!
Servings 12 muffins
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
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- 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.
Notes
I don't recommend using buttermilk substitutes for best results. Learn more about buttermilk in baking here. If you cannot use buttermilk, use whole milk instead (1:1 ratio) but note that your muffins won't be quite as flavorful, and the pumpkin puree flavor may be more predominant.
Be sure to use fresh spices for the most flavorful muffins. Older spices carry less flavor and may cause your muffins to be bland.