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Pumpkin Chocolate Chip Muffins | Can't Stay Out of the Kitchen | these heavenly #pumpkin #muffins will knock your socks off! They're filled with #chocolate chips & delicately seasoned with #cinnamon, cloves & nutmeg. They're perfect for a #holiday or company #breakfast. They're also terrific any time you want a chocolate fix! #ThanksgivingBreakfast #FallBaking #Fall #ChristmasBreakfast

Pumpkin Chocolate Chip Muffins

Teresa Ambra
Pumpkin Chocolate Chip Muffins are totally drool-worthy! These sensational muffins are perfect for a holiday breakfast. Pumpkin, spices and chocolate chips make for a heavenly combination. Everyone will grab one of these sweet treats so don't plan on any leftovers!
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 265 kcal

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

Calories: 265kcalCarbohydrates: 41gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 164mgPotassium: 134mgFiber: 1gSugar: 28gVitamin A: 4097IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword breakfast, brunch, chocolate, chocolate chips, muffins, pumpkin
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