Pumpkin Chocolate Chip Muffins

These bakery style Pumpkin Chocolate Chip Muffins are tall, fluffy and moist, and they’re loaded with chocolate chips and toasted walnuts. They are SO good! Especially right out of the oven when the chocolate chips are warm and melted on the inside. This recipe for pumpkin chocolate chip muffins combines pumpkin puree, pumpkin spices, chocolate chips and toasted walnuts. They’re super easy to make and they come together in about 30 minutes. 

Over the years these pumpkin muffins with chocolate chips have been a family favorite. They’re perfect for breakfast, brunch, an afternoon snack or serve them hot out of the oven with a scoop of vanilla ice cream for dessert.

Why You Will Love This Recipe

• Moist And Fluffy. These Pumpkin Chocolate Chip Muffins are so moist and fluffy – they are completely addictive!
• Fall Flavors. They’re loaded with warm and cozy pumpkin spice flavors.
• Simple To Make. This is an easy recipe made with simple pantry ingredients. I’m betting you probably already have some of them on hand.
• Share Worthy. These chocolate chip pumpkin muffins are always popular. Your family and friends will love them!

Pumpkin Chocolate Chip Muffins Recipe Ingredients

• Butter.  Use unsalted butter, melted.
• Sugar. We use both granulated and light brown sugar.
• Eggs.  We like to use large brown eggs.
• Pure Vanilla Extract. Use pure vanilla extract for these muffins.
• Pumpkin Puree. Make sure you use pumpkin puree and not pumpkin pie filling.  You’ll need 1 15-ounce can.
• All-Purpose Flour. We use unbleached all-purpose flour.
• Baking Soda, Baking Powder AND Salt. You’ll need a little baking soda, baking powder and salt. 
• Pumpkin Pie Spices. Use store-bought pumpkin pie spice or try our homemade Pumpkin Pie Spice. We also add ground cinnamon and ground ginger.
• Chocolate Chips. We used semi-sweet chocolate chips for this recipe.
• Toasted Walnuts. We love adding toasted walnuts to these muffins. They add a little crunch and a warm nutty flavor.

Find printable recipe with the measurements below.

Variations

• Use toasted pecans instead of walnuts.
• Try dark chocolate chips or chunks instead of semi-sweet chocolate.

How To Make Chocolate Chip Pumpkin Muffins

1. Toast Walnuts. Preheat oven to 350°F. Lay the walnuts in a single layer on a baking sheet and toast them in the oven for 5-10 minutes, stir and turn them over mid way through. Remove from oven when they look slightly darker and smell nutty. Keep an eye on them so they don’t burn. Coarsely chop the walnuts. Reserve 2-3 tablespoons of the walnuts and chop them very fine. You’ll sprinkle them on top of the batter before baking the muffins.
2. Mix Dry Ingredients. Stir together the flour, baking soda, baking powder, salt, and pumpkin pie spices in a large bowl and set aside.
3. Whisk Wet Ingredients. Whisk the melted butter and pumpkin puree together until creamy on medium speed with a stand mixer or electric hand mixer. Gradually add the granulated and brown sugars in batches and beat until light and fluffy. Add the eggs one at a time and beat until just blended after each addition. Add the pumpkin puree and blend on low just until it is blended in. Gradually add the flour mixture to the wet mixture, beating on low speed just until combined. Don’t over-mix.
4. Add Walnuts. Using a wooden spoon or spatula, fold in the chopped roasted walnuts.
5. Fill Muffin Cups. Using a large ice cream scoop, fill the muffin cups until almost full (about 1/4 cup). Sprinkle finely crushed roasted walnuts over the tops of the batter. 
6. Bake Muffins. Bake at 375°F for 5 minutes, then reduce heat to 350°F and bake for 15-20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let the muffins rest in the muffin tin for 5 minutes before transferring to a wire cooling rack

Tips For Making The Best Pumpkin Chocolate Chip Muffins

• Double or triple line the muffin tins to help prevent the bottoms from burning.
• Line the muffin tins before mixing the batter, so you can fill the muffin right after you’ve mixed the batter.
• Don’t over-mix the batter. Stir or mix the batter just until the dry ingredients are moistened, otherwise you’ll end up with dense muffins. 
• If you don’t have paper liners, be sure to grease the muffin tins with either butter or cooking spray before adding the batter.
• To check to see if the muffins are cooked through, insert a toothpick into the center of a muffin. If the toothpick comes out clean, your muffins are ready to come out of the oven.

 

 

Do I Have To Use Muffin Liners?

You don’t need to use muffin liners, but they sure are convenient. The muffins don’t stick to the pan and the liners peel right away from the baked muffins. If you choose not to use liners then you’ll need to grease the tins using oil or a baking spray to keep the muffins from sticking to the muffin tin.

Storing Muffins

To prevent muffins from turning sticky and soggy while they are stored, line the bottom of an air-tight container with a couple of paper towels. Then place the muffins in a single layer on the towels. and secure the lid. If properly stored, the muffins should last up to 5 days.

More Pumpkin Recipes

• Pumpkin Spice Muffins
• Pumpkin Cream Cheese Muffins
• Roasted Pumpkin Seeds
• Dairy Free Pumpkin Pudding
• Gluten Free Pumpkin Bread