We’re just finishing up the first week of October (hasn’t this weather been GORGEOUS?!), and I’m fully enjoying the yumminess that fall brings to the table. Beautiful squashes, tart and juicy apples, and anything pumpkin is what my station is tuned to. And from now until Thanksgiving, I’ll be getting my annual pumpkin fix. Pumpkin spice creamer in my morning coffee, my favorite pumpkin cheesecake, and these moist and flavorful Pumpkin Chocolate Chip Muffins – just a few of the reasons I’ll be smiling. Thank you, Autumn!
These beautifully hued muffins are a cinch to make. If you are tempted to substitute pumpkin pie spice for the four separate spices, I suppose that’s fine in a pinch, as I’ve seen many recipes written that way. But I really like the ratio of different spices in these muffins and truly enjoy inhaling each one’s wonderfulness as I measure them out. I can’t bear to make them any other way. They are perfect.
And did you notice the part about the chocolate? Yes, these pumpkin muffins are studded with chocolate chips. And it’s a most wonderful combination. Pumpkin and chocolate. A tasty duo that you just have to try.
Pumpkin Chocolate Chip Muffins
(print recipe)
1-2/3 c. all-purpose flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
3/4 tsp. ground mace
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs
1 cup canned pumpkin (not pre-spiced)
1/2 c. butter, melted
1 c. semisweet chocolate chips (I love Guittard!)
Preheat oven to 350°.
Spray a standard muffin pan with cooking spray or line with paper baking liners. Set aside.
In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine the eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be a bit lumpy). Fold in the chocolate chips.
Spoon batter into the 12 prepared muffin cups. Bake for about 20 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not overbake. Remove from muffin cups.
Yield: 12 standard size muffins
Source: Midwest Living magazine, originally from Thorp House Inn of Fish Creek, WI (in beautiful Door County!)
Going to a neighborhood bonfire Sat night. Was just wondering what to bring. Bingo! You nailed it. Thank you!!!!
Sounds perfect, Angela!
Can I do mini muffin cups and mini chips? If so, can I borrow a mini muffin pan?
I have no doubt mini muffins and mini chips would work – excellent idea, thanks!! Sorry I’ve been unavailable the past few days, you surely could have borrowed my pan.
Borrowed from a neighbor. They were a hit! Especially with my son who loaded up on a stash for his lunch
Yay! Thanks for letting me know. I’m going to have to try making some minis now!
Brenda, these look delicious.
I was planning to do a recipe about pumpkin puree today and I featured your recipe along with it.
Thanks for the deliciousness!
Andrea @ Simple Organized Living recently posted..Pumpkin Chocolate Chip Muffins
Thank you so much, Andrea!
Oh my goodness! Those look delicious!
Alyssa recently posted..Last Gasp At Summer
Hi Alyssa – so now I’m waiting for another one of your funny food adventures…
oh… I want one. I want anything that you make Brenda!
Hi Owen! I miss you! And I would love to make these for you. See you very soon!!!
Mmmm, making them tonight for our 3rd Annual Paulsen Bean Bag Tournament tomorrow
Yay!! I promise – you won’t be disappointed!
I baked your pumpkin chocolate chip muffins and my child who is a challenge
to motivate to eat, loved them. Thanks for sharing.
Hi Brynn! I’m so glad you found a recipe your child likes. My girls LOVE these muffins. Thanks for letting me know!
Beautiful! This sounds like a fantastic recipe!!
Amanda recently posted..Sports Themed Wedding Cookies
Thanks Amanda – it really is a great recipe. I haven’t found anybody who didn’t like them.
Made these with my son today. We doubled the recipe and got 36 muffins, not sure how that happened. But we’re not mad, ’cause they’re yummy!
Thanks for letting me know, Amy! If you have too many, these freeze really well. Just pull some out and warm them up whenever you need a quick homemade muffin!
If one DID use pumkin pie spice, do you have any ideas on how much to use to replace all the spices (in other words I have a lot of pumpkin pie spice I need to use up!). Thanks so much, Jenny C.
Hello, Jenny – nice to hear from you. Not knowing the kinds and quantities of spices in your specific pumpkin pie spice, I think I would start out with 2 teaspoons and then test the batter. I’m thinking I would use more than that, possibly another 1/2 to 1 teaspoon, but it’s always better to add less than you think at first. You can always increase it. I’d love to know how they turn out for you!