I created this Pumpkin chocolate chip Muffin recipe for our cookbook and it was a HUGE hit. I’m so glad you agree that these are the BEST pumpkin chocolate chip muffins.

I figured it was time to share the recipe on the blog, but if you don’t have our cookbook, you should really get yourself a copy.

Ok, back to the muffins. I can’t wait to fall so I can bake all things pumpkin. I love making pumpkin chocolate chip bread, but there’s just something special about having your own muffin. You don’t have to share and trust me, you won’t want to.

These muffins are tender, fluffy, perfectly spiced, sprinkled with chocolate chips and topped with a sweet streusel filling. Oh, yes, pumpkin perfection!

Ingredients for Muffins

  • Flour-pour the flour into the measuring cup and level.
  • Spices-cinnamon, ginger, nutmeg and cloves
  • Baking soda
  • Salt
  • Pumpkin puree– use pure pumpkin and not pumpkin pie filling
  • Sugar-granulated sugar and brown sugar
  • Oil– you can use canola or vegetable oil. Melted coconut oil will even work.
  • Buttermilk-at room temperature
  • Eggs-use large eggs at room temperature

Vanilla extract

Chocolate Chips– I use semi-sweet chips, but milk or dark chocolate chips will work too.

Streusel garnish

I LOVE adding a simple streusel to make the muffins even more special.

To make the streusel, mix the sugar, flour and melted butter in a small bowl. That’s it! The sweet crunch takes the muffins from delicious to SUPER delicious.

How to make Pumpkin Chocolate Chip Muffins

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and lightly spray the liners with non-stick cooking spray. If you don’t have liners, grease the pan with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs and vanilla extract. Use a spatula to stir until the ingredients are smooth.
Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
Gently fold in ¾ cup of chocolate chips. Do not overmix.
Distribute the dough in the muffin tins.
In a small bowl, combine the sugar, flour and melted butter. Stir until moistened. Top each muffin with streusel filling. Sprinkle the remaining chocolate chips on top of the streusel.
Bake the muffins for 24 to 28 minutes or until the muffins are set and a toothpick stuck in the middle of a muffin comes out clean.

Tips for Perfect Pumpkin Muffins

Don’t be intimidated by these bakery-style muffins because they are easy to make at home. Follow these tips and you will make perfect muffins every time!

Line a muffin tin with paper liners and spray the liners with non-stick cooking spray. The use of liners AND a non-stick cooking spray will ensure that the muffins do not stick.
Use fresh spices for the best flavor! Give them a smell, if they don’t smell fragrant, it’s time to get new spices.
For best results, make sure your buttermilk and eggs are at room temperature.
Do not skip the streusel filling. This takes muffins to a whole new level of delight.
Bake until the muffins are set and a toothpick stuck in the middle of a muffin comes out clean. Do not overcook, no one likes a dry muffin.
You can make the dough the night before and make the muffins in the morning.

How to Store and freeze

How to store: The muffins will remain covered on the counter in an airtight container for up to three days. If you live in a hot and/or humid climate, cover the muffins loosely so that the streusel filling does not become gummy and too moist. I don’t like to store them in the refrigerator because it dries out the muffins.

How to freeze: Muffins can also be frozen. Place the cooled muffins in a freezer bag or freezer container and freeze for up to two months. Defrost before serving. You can enjoy the muffins at room temperature or reheat them in the microwave.

Leave a Reply

Your email address will not be published. Required fields are marked *