Warm bursts of pumpkin flavor with sugar and spice baked right in, these Pumpkin Muffins are super delicious. Tender and perfectly fluffy, these bakery style muffins are loaded with melty, sweet chocolate chips and absolutely irresistible!
I like to make these Pumpkin Muffins at least once a week regardless of the time of year or season. Light and airy these muffins are quick and easy with no wild extra steps.
My kids especially love having them for a quick breakfast, on the go snack or even dessert. We love pairing muffins like these pumpkin ones or our easy bran muffins and blueberry muffin cake together with a yummy smoothie like our tropical green smoothie and peanut butter mocha protein shake.
Pulled together with a handful of ingredients and a half hour of time, these Pumpkin Muffins are decadently delicious!
- Brown Sugar
- Pumpkin Pie Spice
- Baking Powder
- Mini Chocolate Chips
- Pumpkin Puree
- Salted Butter
- Vanilla Extract
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Firstly, in a bowl mix all of the dry ingredients for your Pumpkin Muffins together. Add your flour, pumpkin pie spice, baking powder, salt and chocolate chips together.
Then in a second and larger bowl combine all of the wet ingredients. Add your pumpkin puree, brown sugar, melted butter, eggs, milk and vanilla extract together, beating them until entirely mixed.
Afterwards add in your dry ingredients to the bowl of wet ingredients. Then carefully fold them together, gently until everything is just combined. You want to be careful not to over mix your Pumpkin Muffin batter.
Over mixing will make the muffins turn out dry and crumbly. The less mixing the more tender your muffins will be.
Using a measuring cup to scoop out the batter will give you nice even sized muffins. Each muffin liners should be filled almost to the rim.
Afterwards, pre-heat the oven to 375° F and let your muffins bake for 22 to 25 minutes. Half way through the bake go ahead and rotate the muffin tin for a nice even bake.
When your muffins are golden brown insert a toothpick in the center. If the toothpick comes out clean your muffins are done, and can be removed from the oven.
Afterwards allow your pumpkin muffins to cool on a wire cooling rack for about 10 minutes without removing from the muffin tin. Lastly remove each muffin from the tins and allow to cool for 5 more minutes.
👩🏻🍳 Make it Your Own
Something fun about muffins is that they are insanely easy to make your own with delicious add-ins. We love making these Pumpkin Muffins with mini semi-sweet chocolate chips.
But you can switch it up and try adding in chopped nuts, dried cranberries or white chocolate chips. You can also try sprinkling the tops of your muffins with coarse sugar or a streusel crumb topping before baking for extra yumminess.
💭 Top Tips
Store any leftover pumpkin puree in an airtight container and save in the freezer for a month to use in any other favorite pumpkin recipes like Pumpkin Snickerdoodle Cookies, soft and moist Pumpkin Sheet Cake, Pecan Streusel Pumpkin Pie, or easy Pumpkin Chocolate Chip Cookies.
Batter Too Dry
Because eggs can vary in size you may find that your batter is a bit dry and need a bit more liquid to adequately combine everything.
If your pumpkin muffin batter is more of a play-doh consistency slowly add a tablespoon or two of milk until the batter comes together. You want your batter to be smooth but still thick.
Pumpkin Muffins are great stored in an airtight container for about a week. They also freeze super well! In fact, whip up a double batch and freeze your extra muffins in an airtight container in the freezer for up to 3 months.
- 2½ cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup pumpkin puree
- 1½ cups brown sugar
- 8 tablespoons salted butter, melted
- 2 eggs
- ¼ cup milk
- 2 teaspoon vanilla extract
- In a bowl mix all the dry ingredients together. Flour, pumpkin pie spice, baking powder, salt and chocolate chips. Stir ingredients together.
- In a second and larger bowl combine all the wet ingredients. Pumpkin puree, brown sugar, melted butter, eggs, milk and vanilla extract. Beat together until entirely mixed.
- Add the dry ingredients to the bowl of wet ingredients and fold together gently until everything is just combined. Be careful not to over mix.
- Line a muffin tin baking sheet with liners. Add batter to the muffin tins using a greased ⅓ measuring cup. Each cup should be filled almost to the rim.
- Pre-heat oven to 375° F and allow muffins to bake for 22 to 25 minutes. Half way through the bake rotate the muffin tin for an even bake.
- When muffins are golden brown and toothpick inserted into the center comes out clean remove from the oven
- Allow muffins to to cool on a wire rack for 10 minutes. Then remove muffins and let them cool for an additional 5 minutes.
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 298mgCarbohydrates: 54gFiber: 2gSugar: 31gProtein: 5g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.