Northern Ginger

Pumpkin Chocolate Chip Muffins

Helloooo fall baking season!

From now through the end of the year is my FAVORITE time to bake. There are so many great flavors to play with! Right now we have apples, maple, caramel, cinnamon, cloves, nutmeg, and pumpkin. Then once the holiday season hits, we add in peppermint and a whole slew of other nostalgic flavors I look forward to all year.

This pumpkin chocolate chip muffin recipe is one that I’ve had for years. It came to me in bread form from a previous roommate, but it’s been so long that I can’t remember who that was (if it was you, let me know!). I tweaked the recipe slightly, and decided to bake it as muffins instead of bread. And I’m loving the result.

Now, I know that pumpkin and chocolate may sound like a weird combo…but just trust me on this one, it’s DELICIOUS.

(That said, if you’re a pumpkin purist and can’t stomach the idea of chocolate with your pumpkin, this recipe probably isn’t for you. Though I’m not sure why you would have read this far if that’s the case? Ok, let’s move on.)

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins Ingredients

The ingredients list and instructions may look long, but this is actually a pretty simple recipe. Here’s what you’ll need to make it:

How To Make Pumpkin Chocolate Chip Muffins

Now that we’ve gathered our ingredients, let’s bake!

  1. Prep your oven and pans. Preheat your oven and line three 12-cup muffin tins with cupcake liners. Don’t have three pans? Use what you have and bake in batches. Just make sure your tins are back to room temp before baking the next batch.
  2. Prep your ingredients (mise en place). I like to measure out all of my ingredients before I start mixing. That way I’m never left without enough of some ingredient, and the mixing goes really quick. Note: When you measure out your chocolate chips, toss them in 1T of flour. This will help keep them from sinking to the bottom of the batter during baking.
  3. Mix pumpkin puree, sugars, spices, salt, and baking soda. I used my KitchenAid mixer, but this recipe doesn’t require that. A large mixing bowl and either a hand mixer, whisk, or wooden spoon will work great. Mix on medium speed until combined fully.
  4. Add eggs, then oil. Add all four eggs, mixing on low speed until combined. Then pour oil in slowly as you continue to mix (this is easier with a stand mixer). Stop mixing to scrape the bowl once or twice, to make sure it’s mixed thoroughly.
  5. SLOWLY add flour while continuing to mix on low speed. I say “slowly” so emphatically because adding it slowly helps keep it from clumping. Stop mixing to scrape the bowl once or twice.
  6. Once flour is mixed in, fold in the chocolate chips in their 1T of flour.
  7. Divide batter evenly among the muffin tins, filling each liner about 3/4 full. I like to use an Oxo Large Cookie Scoop to scoop the batter into the tins. Optional: Top each muffin with a few more chocolate chips and a sprinkle of sugar.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the muffins at the center of the tin comes out clean. Let cool for 5-10 minutes in the muffin tins, then carefully remove them (chocolate chips will still be melty) and let cool completely on a wire rack.
  9. Store leftover muffins in an airtight container at room temperature for up to 3-5 days, or freeze in a freezer-safe bag or container for up to a month.

More Fall Recipes

If you love seasonal treats, try these too!

Whatever you bake this fall, I hope it turns out delicious! I’d love to see what you’re baking: tag me on Instagram @northern.ginger.

And if you try these Pumpkin Chocolate Chip Muffins, let me know what you think by leaving me a review and comment below!

Print

Pumpkin Chocolate Chip Muffins

Soft, cake-like pumpkin muffins flavored with the spices of the season and studded with chocolate chips. Makes a nice big batch so you can share them with friends and neighbors!
Course Breakfast, Dessert
Cuisine American
Keyword Chocolate Chip Muffins, Muffins, Pumpkin Chocolate Chip Muffins, Pumpkin Muffins
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 36 muffins

Equipment

  • 3 12-cup Muffin tins

Ingredients

  • 1 3/4 c pumpkin puree (1 can/15oz)
  • 1 1/2 c granulated sugar
  • 1 1/2 c light brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 4 large eggs
  • 1 c vegetable oil
  • 3 1/2 c all-purpose flour
  • 2/3 c HOT water
  • 2 c chocolate chips, tossed in 1 T flour
  • 1/4-1/2 c additional chocolate chips, for topping (optional)
  • sparkling sugar or turbinado sugar, for topping (optional)

Instructions

  • Preheat oven to 350°F. Line three 12-cup muffin tins with cupcake liners. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a whisk or wooden spoon), combine pumpkin puree, both sugars, spices, salt, and baking soda. Mix until well combined.
  • Add eggs, mixing until combined. Then slowly pour in oil as you continue to mix. Mix until well combined, stopping to scrape the bottom of the bowl once during mixing.
  • Slowly add flour while you continue to mix. Then carefully pour the hot water in slowly, mixing until well combined. Stop to scrape the bowl once or twice during mixing.
  • Before adding your chocolate chips, first toss them in 1T flour. (This will help keep them from sinking to the bottom of the muffins.) Then fold chocolate chips (with their 1T flour) into the batter.
  • Divide batter evenly among your prepared muffin tins, filling each liner about 3/4 full (or slightly more). (Note: if you don't have 3 muffin tins, don't worry! Just use what you have, and let them cool completely before using again.)
  • Top each muffin with a few more chocolate chips and a sprinkle of sparkling sugar or turbinado sugar (this is for pretty factor and completely optional)
  • Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the muffins at the center of the tin comes out clean.
  • Let muffins cool in the tins for about 5-10 minutes, then carefully remove them and allow them to cool completely on a cooling rack. Serve warm or at room temperature.
  • Store extra muffins in an airtight container at room temperature for 3-5 days, or pop them in the freezer for up to a month.

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