Pumpkin and chocolate are a match made in heaven. If you’ve never tried it before, you must and these pumpkin chocolate chip muffins are a good place to start.
So pour a cup of coffee and grab a pumpkin chocolate chip muffin to enjoy before you head off to work.
You can never go wrong with pumpkin treats when fall rolls around and these muffins are perfect for breakfast, a mid-morning snack on your coffee break, or to tuck into a lunch box for a treat.
October is National Cookbook Month and this pumpkin chocolate chip muffin recipe is from a cookbook all about pumpkin. It’s fittingly called Pumpkin! You can find an affiliate link farther down in the post if you’re interested in checking it out. There is a lot of variety in it.
When I was deciding on cookbook I thought something timely for the season was appropriate. Pumpkin was it. It’s such a popular fall flavor and you just can’t go wrong with muffins on the counter for the family to enjoy.
A few years ago I posted these Magic Coconut Bars to celebrate cookbook month. They are another easy and delcious treat for lunch or after-school.
At a glance ingredients. Check your pantry, you may have everything you need to make them.
- Baking Powder
- Pumpkin Pie Spice
- Solid Pack Pumpkin
- Brown Sugar
- Bittersweet Chocolate Chips
I don’t have bittersweet chocolate chips, what can I use?
I used bittersweet chocolate chips because I had them to use up. Feel free to use semi-sweet or milk chocolate chips.
How do you make pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you probably have all the spices to make it – cinnamon, ginger, nutmeg, cloves, and allspice. One less spice you have to purchase and a great way to use up spices you already have. Win-win!
More Muffin Recipes
- Easy Banana Nut Muffins
- Fresh Cranberry Muffins
- Praline Pumpkin Spice Mini Muffins
- Nutty Pumpkin Muffins
- 2 ½ cups flour
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup solid-pack pumpkin
- 1 cup packed brown sugar
- ¾ cup milk
- 6 tablespoons butter, melted
- 2 eggs
- 1 cup bittersweet chocolate chips
- Preheat oven to 400 degrees F. Line 18 standard (2 ½ inch) muffin cups with paper baking cups.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl. Beat pumpkin, brown sugar, milk, butter, and eggs in a medium bowl until well blended.
- Add pumpkin mixture and chocolate chips to flour mixture; gently stir just until moistened. Spoon evenly into prepared muffin cups.
- Bake 15 minutes or until a toothpick inserted into the center comes out clean. Cool in pans or on wire racks for 10 minutes; remove to wire racks to cool completely.
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