Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are so incredibly awesome. These muffins have it all! Are you interested in a lovely breakfast muffin for the holidays? I’ve got the perfect one for you. The sweet, rich flavors of pumpkin along with cinnamon, cloves, nutmeg and vanilla, then teamed up with chocolate is absolutely heavenly.
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A couple of weeks ago at our Sunday evening Bible study, I had a few minutes to chat with our pastor’s wife. We got on the subject of favorite foods for the holidays. Hailey mentioned that her family always had Pumpkin Chocolate Chip Muffins for Thanksgiving breakfast.
Her newborn came down with an ear infection and she was tending him day and night for three days. So I volunteered to bring them a meal. I had some Easy French Bread that I pulled out of the freezer, along with a batch of frozen Mushroom Soup with Winter Vegetables. But I wanted to make them something else as well.
I remembered how much Hailey said they loved Pumpkin Chocolate Chip Muffins, so I poured through Pinterest recipes and found a Pumpkin Muffin recipe that looked scrumptious. I liked all of its ingredients better than any other recipe. I decided to add chocolate chips and make these muffins up for them as well. I’m glad I did, because they raved over them. Hailey told me the kids absolutely devoured these muffins.
Pumpkin Chocolate Chip Muffins are the ticket for any holiday breakfast. Just enough spice, just enough pumpkin, just enough chocolate. Just delectable. If you’re looking for inspiration for your Christmas breakfast menu, then consider making these sensational muffins along with your favorite breakfast casserole. You won’t be disappointed, and I bet you eat more than one! 🙂
When I initially posted this recipe in November 2015, I was really unhappy with my pictures. I recently remade this recipe (January 2019) along with several other goodies for my husband to take out and share at his office. Everyone raved over these fantastic muffins. I thought it was time for a few new pictures, too.
Pumpkin Chocolate Chip Muffins are so awesome you won’t be able to stop at just one!
Enjoy Pumpkin Chocolate Chip Muffins with your favorite holiday breakfast casseroles.
Pumpkin and chocolate chips are delightful together.
Here’s what I did.
I used these ingredients.
Place dry ingredients in a large mixing bowl.
Stir well until combined thoroughly.
Combine pumpkin, cream (half-and-half), eggs, melted butter in another mixing bowl.
Add vanilla.
Whisk ingredients to combine.
Add pumpkin mixture and chocolate chips to the dry mixture.
Stir with a wooden spoon to combine.
Line muffin tins with paper liners. Spray liners generously with cooking spray.
Divide pumpkin dough evenly between 17 muffins filling them almost to the top.
Sprinkle about 10-12 chocolate chips on top of each muffin. Press chocolate chips down very lightly into the muffin batter.
Bake muffins for 5 minutes at 425. Reduce heat to 350 and bake an additional 15-19 minutes longer or until a toothpick inserted in center comes out clean.
Pumpkin Chocolate Chip Muffins are divine!
The spicy taste of cinnamon, nutmeg and cloves along with pumpkin and chocolate chips is absolutely heavenly.
Here’s the recipe.
PUMPKIN CHOCOLATE CHIP MUFFINS
(Recipe adapted from This Grandma is Fun)
Pumpkin Chocolate Chip Muffins
Equipment
- 2 12-tin regular muffin tins
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 large eggs
- 15 oz. can pumpkin puree
- 1/2 cup unsalted butter melted
- 1 tbsp. half and half or cream
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips divided use
Instructions
- Preheat oven to 425°.
- Combine flour, sugars, soda, powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl with a wooden spoon until well mixed.
- Set aside.
- Melt butter; add pumpkin, eggs, cream (or half-and-half) and vanilla and whisk until well combined.
- Add pumpkin mixture to flour mixture along with 1 cup chocolate chips and stir until moistened.
- Line muffin tins with paper liners, then generously spray the paper liners with cooking spray.
- Spoon pumpkin mixture into muffin cups until almost full.
- Sprinkle about 10-12 chocolate chips on top of each muffin.
- Press chips very slightly into the muffin batter.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-19 more minutes or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
Notes
Recipe adapted from This Grandma is Fun.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 ¾ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 large eggs
- 15-oz. can pumpkin puree
- ½ cup coconut oil, melted
- 1 tbsp. milk or cream
- 1 tsp. vanilla
- 1 ½ cups chocolate chips, divided use
- Preheat oven to 425°.
- Combine flour, sugars, soda, powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
- Set aside.
- Whisk pumpkin, coconut oil, milk and vanilla until well combined.
- Add pumpkin mixture to flour mixture along with 1 cup chocolate chips and stir until moistened.
- Spray muffin tins generously with cooking spray or line with paper liners.
- Spoon pumpkin mixture into muffin cups until almost full.
- Sprinkle about 10-12 chocolate chips on top of each muffin.
- Press chips very slightly into the muffin batter.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-19 more minutes or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
I like chocolate chips in everything. They’re certainly wonderful in these muffins.
Every bite of Pumpkin Chocolate Chip Muffins is irresistible.
These lovely muffins will have you drooling after the first bite!
You may also enjoy these delicious recipes!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Muffins
Equipment
- 2 12-tin regular muffin tins
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 large eggs
- 15 oz. can pumpkin puree
- 1/2 cup unsalted butter melted
- 1 tbsp. half and half or cream
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips divided use
Instructions
- Preheat oven to 425°.
- Combine flour, sugars, soda, powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl with a wooden spoon until well mixed.
- Set aside.
- Melt butter; add pumpkin, eggs, cream (or half-and-half) and vanilla and whisk until well combined.
- Add pumpkin mixture to flour mixture along with 1 cup chocolate chips and stir until moistened.
- Line muffin tins with paper liners, then generously spray the paper liners with cooking spray.
- Spoon pumpkin mixture into muffin cups until almost full.
- Sprinkle about 10-12 chocolate chips on top of each muffin.
- Press chips very slightly into the muffin batter.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-19 more minutes or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
2 Comments
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September 1, 2020 at 12:35 am
[…] #34. Pumpkin Chocolate Chip Muffins | Get the recipe here – cantstayoutofthekitchen.com […]
Easy French Bread – Can't Stay Out of the Kitchen
December 7, 2015 at 9:44 am
[…] to make it. I took a batch of Easy French Bread along with Mushroom Soup with Winter Vegetables and Pumpkin Chocolate Chip Muffins to some friends who had sick kids recently. The nice thing about this recipe is you can freeze it […]