Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are full of pumpkin flavor and made even better with the addition of chocolate chips. They have a nice rounded top and are super fluffy and soft on the inside. You'll love how they put you right into the fall mood.

Now that it's September we can dive right into all things fall and pumpkin. Because pumpkin everything is what we live for every year and pumpkin muffins are always a good idea to make.

Even though we're topping out in the 100's here in Phoenix, I can still crank up the air conditioning and imagine myself in a cozy sweater, leaves falling and a brisk breeze outside. A girl can dream.

If you loved just my basic pumpkin muffins then these are a little bit of an extra special treat with the addition of semi-sweet and milk chocolate chips. Delicious.

Since this recipe does not use a full can of pumpkin I highly suggest using what's left to make a batch of pumpkin scones or some pumpkin snickerdoodles.

For this muffin recipe you don't need a fancy mixer, just a bowl and a spoon or whisk.

Ingredients

Here is a brief rundown of what ingredients you will need to make pumpkin chocolate chip muffins. Be sure to refer to the recipe card, below, for the full list of ingredients and amounts, as well as the instructions.

• neutral flavored oil
• brown sugar
• white cane sugar
• vanilla extract
• eggs
• buttermilk
• pumpkin puree
• all purpose flour
• kosher salt
• baking soda
• baking powder
• pumpkin pie spice
• cinnamon
• semi-sweet chocolate chips
• milk chocolate chips

How To Make Pumpkin Chocolate Chip Muffins

Start by preheating your oven to 400 degrees Fahrenheit. Make sure it's up to temperature before you put your muffins in the oven.

For the best looking muffins, with a dome top, you always want to start the muffins off at a higher temperature then decrease it after 5 minutes. This gives the muffins an initial lift.

To a large bowl add the oil, brown sugar, cane sugar, vanilla, eggs, buttermilk and pumpkin puree. Mix together until smooth and blended.

Place a sifter over the bowl and to it add the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Sift the dry ingredients into the wet ingredients and stir together.

Stir in the chocolate chips.

Line a muffin tin with paper liners and fill them up with about ¼ cup of batter in each.

Bake for 5 minutes at 400 degrees, then reduce the temperature to 350 and continue to bake for 15 minutes or until a toothpick comes out clean.

Remove the muffins from the oven, cool and serve.

More Pumpkin Recipes

Here are some of my most favorite pumpkin recipes.

• Pumpkin Swirl Cheesecake
• Pumpkin Cream Cheese Muffins
• 20 Minute Creamy Pumpkin Ravioli
• Pumpkin Pancakes
• Pumpkin Cream Cheese Cinnamon Rolls
• Twisted Pumpkin Cream Cheese Muffin Buns