The Best Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are so yummy! They are perfect for a quick fall breakfast or dessert. You get the delicious pumpkin, spice, and hint of chocolate all in one perfect bite. Yum!!
We love enjoying these pumpkin chocolate chip muffins with a cup of coffee on a cool fall morning. The flavors of fall are just incredible aren’t they?!
How to make pumpkin chocolate chip muffins
First you’ll want to preheat your oven to 350 degrees Fahrenheit. Prepare a 12 count muffin pan by lining with cupcake liners. In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt. I just love the smell of cinnamon and pumpkin pie spice!
Next, in a separate bowl, whisk together the wet ingredients: melted coconut oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk until combined.
Now you will combine the dry and wet ingredients by folding the batter until everything is combined. Add chocolate chips and stir gently. Add the batter to the lined muffin pan. You’ll want to fill each muffin all the way to the top of the cupcake liner. It’ll feel like you have too much batter for 12 muffins, but it’ll all fit. I promise!
Bake for about 22 minutes or until a toothpick comes out clean.
These muffins are just the perfect balance of pumpkin, spice and chocolate! We love to use mini chocolate chips. You can leave out the chocolate if you prefer.
You can store these pumpkin muffins in an airtight container on the counter for up to a week or freeze for up to three months.
Enjoy!
Pumpkin Chocolate Chip Muffins
The perfect pumpkin muffins for a quick fall breakfast or dessert.
Ingredients
- 1 and 3/4 cups of flour
- 1 teaspoon of baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar (lightly packed)
- 1 and 1/2 cups of pumpkin puree
- 2 large eggs
- 1/4 cup of milk (almond milk works great too!)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 12 count muffin pan by lining with cupcake liners.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt together in a large bowl.
- Whisk together the wet ingredients: melted coconut oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk in a bowl until combined.
- Combine the dry and wet ingredients by folding the batter until everything is combined.
- Add chocolate chips and stir.
- Add batter to the lined muffin pan. Fill all the way to the top.
- Bake for about 22 minutes or until a toothpick comes out clean.
Notes
We like to use mini chocolate chips. You could also leave the chocolate chips out if you prefer pumpkin muffins without them.
You can store at room temperature for a week or freeze for up to 3 months.
