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close up picture of a 4 pumpkin chocolate chip muffins with neutral textured background

Easy Pumpkin Chocolate Chip Muffins

recipesfromfrenchcreek
Moist, slightly sweet, pumpkin chocolate chip muffins. These can be made mini muffins or regular sized. They have no complicated ingredients-- I make a large batch and freeze for easy toddler snacks!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course baked good, Breakfast, Snack
Cuisine American
Servings 36 mini muffins
Calories 68 kcal

Equipment

Ingredients
  

  • 1-3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 cup pureed pumpkin
  • 5 tbsp melted butter
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1/2 cup chocolate chips, plus more for topping can use mini chocolate chips or regular--see notes

Instructions
 

  • Preheat oven to 350 F and spray muffin tin. Set aside. Mix the dry ingredients (flour, spices, baking soda and powder) in a large mixing bowl, set aside.
  • In a separate mixing bowl, begin whisking all wet ingredients, plus brown sugar, together (eggs, brown sugar, pumpkin puree, vanilla, milk, melted butter).
  • Once well combined, pour the wet ingredients into the bowl of dry ingredients. Stir well, then add the chocolate chips to the batter and fold in until combined well.
  • Fill muffin cups with batter. If using mini muffins- use about 1 tbsp batter per muffin. Bake for 12 minutes or until lightly browned and toothpick comes through clean. (see notes below about baking regular-sized muffins)

Notes

Storage Instructions: let cool and store in an airtight container at room temp for up to 4 days.
Freezer Instructions: let cool completely, then flash freeze spread on a sheet pan for about 1 hour. Then, transfer to a gallon freezer bag. When ready to eat- just warm up in microwave for 20 seconds or let thaw on counter. Freeze up to 3 months.
Baking Regular Sized Muffins: this recipe will make about 12-13 regular sized muffins. But, baking time and temperature are different. Bake for 5 minutes at 400 F, then lower the temp to 350 F and bake an additional 15-17 minutes until toothpick comes out of center clean.
Chocolate Chips: mini chocolate chips would work better in the mini muffins (it helps each muffin get more evenly spread chocolate) BUT I have used regular sized chips and they still turned out great- I just added a few chocolate chips to the top of each muffin to make sure each muffin had enough chocolate.
 
Nutrition information is approximate and will vary greatly on brands used, etc.
 
 

Nutrition

Serving: 1mini muffinCalories: 68kcalCarbohydrates: 10.3gProtein: 1.2gFat: 2.6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.7gCholesterol: 15.6mgSodium: 17.6mgPotassium: 26.9mgFiber: 0.3gSugar: 4.4g
Keyword mini muffins, pumpkin muffins, pumpkin puree, toddler snacks
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