Pumpkin Chocolate Chip Muffins

5 from 1 vote

Bakery-style Pumpkin Chocolate Chip Muffins are bursting with flavor, moist, and incredibly delicious—truly the perfect seasonal pumpkin treat!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: American

Keyword: pumpkin chocolate-chip muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.42

Equipment

Muffin pan see note 1

Ingredients

Wet Ingredients

1/4 cup milk
1 teaspoon lemon juice or white vinegar
3/4 cup light brown sugar lightly packed
1/4 cup vegetable oil
2 large eggs
1 cup pumpkin see note 2

Dry Ingredients

1-1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips

US - Metric

Instructions

Preheat oven to 400°F. Grease and lightly flour a muffin pan, or use cupcake liners. To make buttermilk, measure out the milk and whisk in lemon juice or white vinegar. Set aside for at least 5 minutes.
In a large bowl, whisk together the wet ingredients including the buttermilk. In a separate bowl, whisk together the dry ingredients.
Add dry to wet and mix until just combined with no streaks of flour remaining.
Divide the muffin batter evenly among the prepared muffin pan, filling all 12 cavities. All batter should be used. Bake in preheated oven for 18–23 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to slightly cool, about 5 minutes, before gently removing them to a cooling rack.

Video

Notes

Note 1: Use a good nonstick muffin tin for easy muffin removal. These pumpkin chocolate chip muffins always come out perfectly from this pan!

Note 2: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we’re only using 1 cup pumpkin, not the entire can!

Storage: Cool the muffins completely, then store in an airtight container, unrefrigerated, for up to 2 days. You can also refrigerate in an airtight container for up to a week, or wrap individually, seal in a freezer bag; freeze for up to 3 weeks.

Nutrition