Pumpkin Muffins with Chocolate Chips are the ultimate fall treat that perfectly captures the essence of autumn in every bite. These mini muffins combine warm seasonal flavors with melty chocolate chips for a treat that’s irresistible any time of day!
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👩🍳 Semi-sweet chocolate chips in every bite create the perfect balance between fall spices and indulgent sweetness that appeals to all ages!
My 2 Best Tips For Making Pumpkin Muffins with Chocolate Chips
Egg Integration: Add eggs one at a time and mix well after each addition to prevent the batter from curdling or separating. This technique ensures the eggs are fully incorporated and helps create a smooth, cohesive batter that bakes evenly. If you add all the eggs at once, the mixture can break and result in a less tender final product.
Gentle Folding: Mix the dry ingredients just until combined to avoid developing the gluten, which would make the muffins tough and chewy instead of tender. Overmixing is one of the most common mistakes that leads to disappointing results in muffin recipes. Stop mixing as soon as you can’t see dry flour streaks, even if the batter looks slightly lumpy. The lumps will disappear during baking, but overdeveloped gluten won’t, so err on the side of under-mixing.
Last year I was out shopping shortly after Halloween and bought these cute little Halloween mini cupcake liners on clearance for only $1. I put them in the cupboard to save for next year, and of course promptly forget about them. Luckily, when I was hunting through the cupboard looking for cupcake liners, I came across these cute liners.
I left them on the counter for several days debating what to bake, but my family can’t get enough of my Pumpkin Chocolate Chip Bread , so I decided to make some cute little pumpkin chocolate chip bites.
I used my last bag of the fun Halloween orange and brown chocolate chips. I tried to buy another bag at the store last week, but they were sold out. If they’re sold out in your area, no worries. They’d be just as delicious with regular semi-sweet chocolate chips.
🩷 Melissa
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Pumpkin Muffins with Chocolate Chips
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 2 cups granulated sugar
- 3 large eggs
- 16 ounces pure pumpkin 1 can
- 1 ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° and spray miniature muffin cups with nonstick cooking spray or use mini muffin liners.
- In a medium bowl, mix the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until well combine.
- Add the dry ingredients mixing just until combine. Stir in chocolate chips.
- Fill muffin cups ¾ full with batter. (I used a #50 scoop.)
- Bake 10 to 11 minutes until a toothpick inserted in center comes out clean. Cool for 1 minute before transferring bites to a wire rack. (Bake 18-22 minutes for regular-sized muffins and 35-40 minutes for mini loaves.)
Notes
Nutrition
How To Make Pumpkin Muffins with Chocolate Chips
Step 1: Preheat oven to 350°F and spray mini muffin cups. Whisk together flour, spices, salt, baking soda, and baking powder in a bowl.
Step 2: Cream butter and sugar for 2 minutes until fluffy. Add eggs one at a time, then mix in pumpkin until combined.
Step 3: Add dry ingredients to wet mixture, mixing just until combined. Gently fold in chocolate chips.
Step 4: Fill mini muffin cups ¾ full and bake 10-11 minutes until toothpick comes out clean. Cool 1 minute before transferring to wire rack.
Recipe FAQs
You can easily make your own using the substitute provided in the recipe notes: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. This homemade blend often tastes fresher than store-bought versions. Make extra to keep on hand for other fall baking projects.
Yes! Mini chocolate chips work great and distribute more evenly throughout the small muffins. Dark chocolate chips add richness, while milk chocolate chips make them sweeter. White chocolate chips create a beautiful color contrast, and seasonal varieties like Halloween or fall-themed chips add festive flair.
Dense muffins usually result from overmixing the batter or using too much flour. Make sure to measure flour correctly by spooning it into the measuring cup and leveling off. Mix the wet and dry ingredients just until barely combined, and don’t worry if the batter looks slightly lumpy.
More Delicious Muffins Recipes to Consider
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Iver
Delicious! I adjusted the recipe a bit by replacing the butter with vegetable oil and used dark chocolate instead of semi sweet. These rose beautifully and tasted divine. Fiancé had two “testers” in a row so it’s a win in my recipe index!
Barbara Schieving
Thanks Iver – glad to know they work well with oil and you enjoyed them.