Spiced Pumpkin Chocolate Chip Muffins

About The Recipe
Reasons You Will Love These Pumpkin Chocolate Chip Muffins
Equipment Needed
How To Make Pumpkin Chocolate Chip Muffins
Step 1: Whisk
Step 2: Combine
Step 3: Bake
How To Store
Expert Tips
Spiced Pumpkin Chocolate Chip Muffins
– Still Hungry? –

Welcoming in this cozy Fall Saturday with these delicious Spiced Pumpkin Chocolate Chip Muffins. They’re the perfect way to start your day! Made with only two bowls, simple ingredients, and lots of chocolate chips, these super simple pumpkin muffins are a crowd pleasing treat to have this Fall weekend. Every bite is moist, perfectly balanced between sweet and spiced, and loaded with melty chocolate. There is nothing better! Simply so delicious.

food, spiced pumpkin chocolate chip muffins

Welcoming in this cozy Fall Saturday with these delicious Spiced Pumpkin Chocolate Chip Muffins. They’re the perfect way to start your day! Made with only…

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About The Recipe
Reasons You Will Love These Pumpkin Chocolate Chip Muffins
Equipment Needed
Ingredients
How To Make Pumpkin Chocolate Chip Muffins
How To Store
Substitutions
Expert Tips
Spiced Pumpkin Chocolate Chip Muffins

About The Recipe

It’s the last Saturday of October and we thought it would be fun to share an extra something sweet. Especially since my mom and I were talking about recipes the other day and realized we’ve only shared TWO pumpkin related recipes so far this Fall!

Which, if you’ve been following us for a little while, you’ll know that’s totally unlike us. So, we knew we needed to do something asap!

Honestly, we didn’t have a lot of pumpkin leftover from our Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies from Tuesday. We knew that, whatever we made, it needed to be something that wouldn’t use more than a cup or so.

Which is how we came to the idea of muffins! They’re an easy bake that don’t take very many ingredients. Though, we wanted to do something just a little more than just pumpkin.

Annnnd, just to be real with you all, I’m a sucker for chocolate chips in muffins. So, it didn’t really take that much thought. We quickly made a test batch and…let me tell you, these might just be my new favorite muffin.

They’re SO simple to make, but have so much flavor. Especially when you use kind of big chocolate chips so that every bite is just filled with warm melted chocolate.

close up of piled pumpkin chocolate chip muffins on wire cooling rack.

Oh, and the best part? These muffins take like 5-8 minutes to mix up, bake in 20-25 minutes, and are ready to eat as soon as they cool just a tad (i’m a sucker for fresh out of the oven muffins!!).

They’re so quick, so easy, and require minimal dishes. If you’re in need of a delicious muffin for this Fall, you NEED these pumpkin chocolate chip muffins!

Reasons You Will Love These Pumpkin Chocolate Chip Muffins

They’re pumpkin WITH pumpkin pie spice!!
Only needs two bowls to mix up.
Full of flavor.
Pools of delicious melted chocolate!
Perfectly balanced between sweet and spiced.
A real crowd pleaser!

angled close up of pumpkin chocolate chip muffin with more muffins around, white flowers, and cup of coffee on wire cooling rack.

Equipment Needed

Mixing Bowls
Whisk

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

All-Purpose Flour
Granulated Sugar
Baking Soda
Baking Powder
Pumpkin Pie Spice
Salt
Vegetable Oil
Large Eggs
Pumpkin Purée
Vanilla Extract

flour, chocolate chips, pumpkin pie spice, pumpkin purée, sugar, salt, baking soda, baking powder, vanilla, vegetable oil, and eggs on marble surface.

How To Make Pumpkin Chocolate Chip Muffins

Step 1: Whisk

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

In a small bowl, whisk the vegetable oil, eggs, pumpkin purée, and vanilla.

Step 2: Combine

Pour the liquid ingredients into the flour mixture and stir until well combined.

Add the chocolate chips.

Step 3: Bake

Portion into lined muffin pan and bake for 25 minutes, or until the muffins test done.

How To Store

Once these muffins have cooled completely, you can store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for up to 2 months!

Substitutions

Cinnamon can be used instead of pumpkin pie spice.
Milk or dark chocolate chips can be used.

Looking for more recipes like this? Here are a few you may like: Chocolate Chip Muffins, Chai Latte Muffins, Southern Pecan Pie Muffins, Pumpkin Pecan Scones

muffin laying on it’s side on cupcake paper with bite missing, stacked on three more muffins with more muffins around.

Expert Tips

Make sure you have pumpkin purée and NOT pumpkin pie filling.
The batter for this recipe is very thick! It helps hold the large chocolate chips in place and provides a more flavorful/moist muffin.
Depending on the chocolate chips you use, this recipe is naturally dairy-free!
Be careful to not over-mix the batter.
To ensure even-sized muffins, use a large cookie scoop!
Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the muffins are done!
If you don’t have cupcake papers, you can grease the muffin pan.

When you make these Spiced Pumpkin Chocolate Chip Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

eleven pumpkin chocolate chip muffins on wire cooling rack with one stacked on top of three other muffins, a white napkin, a cup of coffee, and white flowers around on marble surface with chocolate chips and bowl of bowl sugar beside.

Spiced Pumpkin Chocolate Chip Muffins

Sweet, pumpkin-y, perfectly spiced, and LOTS of chocolate! These Spiced Pumpkin Chocolate Chip Muffins are the perfect (and super easy!) bake to enjoy this Fall. Bonus? These muffins are naturally dairy-free! Course BreakfastCuisine American Prep Time 10 minutesCook Time 25 minutesTotal Time 35 minutes Servings 12 Calories 249kcal Author Traci

Equipment

Ingredients

1½ cups all purpose flour
⅔ cup granulated sugar
1½ teaspoons pumpkin pie spice
¾ teaspoon baking powder
⅓ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
1 cup pumpkin purée
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chips

US Customary – Metric

Instructions

Heat oven to 350 °F.

Line a muffin tin with baking cups or spray with baking spray. Set aside.

In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together eggs, pumpkin, oil, and vanilla.

Add wet ingredients to dry ingredients.

Mix until fully incorporated. Do NOT over mix.

Fold in chocolate chips.

Portion batter into muffin cups, filling each about ⅔ full.

Bake for 25 minutes, or until done.

Notes

Substitutions:

Cinnamon can be used instead of pumpkin pie spice.
Milk or dark chocolate chips can be used.

Expert Tips:

Make sure you have pumpkin purée and NOT pumpkin pie filling.
The batter for this recipe is very thick! It helps hold the large chocolate chips in place and provides a more flavorful/moist muffin.
Depending on the chocolate chips you use, this recipe is naturally dairy-free!
Be careful to not over-mix the batter.
To ensure even-sized muffins, use a large cookie scoop!
Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the muffins are done!
If you don’t have cupcake papers, you can grease the muffin pan.

Nutrition

– Still Hungry? –

Here are a few recipes may like!

muffin on brown paper with more muffins behind on white serving tray.

Southern Pecan Pie Brown Sugar Muffins

overhead shot of five coffee cake muffiins on white plate with one turned on it’s side and missing a bite, white flowers around, a cup of coffee, and two forks beside