Pumpkin Chocolate Chip Muffins

How To Make Pumpkin Chocolate Chip Muffins

This muffin recipe is a very easy one-bowl recipe. It’s also easy to mix these muffns by hand, so there’s no need to use a mixer. In fact, I recommend mixing by hand to avoid overmixing the batter.

Begin by mixing the pumpkin puree, sugars, eggs, oil, and buttermilk together until well-combined. Be sure to use pumpkin puree and not pumpkin pie mix.

Add the flour, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don’t overmix.

Add the mini chocolate chips and whisk just until incorporated. I like to use mini chocolate chips because I haven’t had any trouble with them sinking in the batter.

Divide the batter between the prepared muffin tin cups, and bake!

How To Store

The pumpkin chocolate chip muffins can be stored in a resealable container fat room temperatuer for up to 3 days. They can also be stored in a resealable container in the fridge for up to 5 days.

These muffins also freeze well.

Tips To Make Perfect Muffins

• Don’t overfill the muffin liners. It’s tempting to try to squeeze the extra batter into just 12 muffins, but the muffins will overflow.
• I recommend using a neutral oil such as olive oil or vegetable oil in this recipe. However, you could also use coconut if you want a subtle coconut flavor in the muffins.
• Feel free to adjust the amount of pumpkin pie spice in the recipe. The muffins have some spice flavor, but it isn’t strong.
• Also, you can make your own buttermilk substitute with this recipe and make pumpkin pie spice with this easy recipe.
• Don’t skip the baking temperature change! It helps to make perfectly domed muffins.