Chocolate Chip Pumpkin Muffins are the perfect fall breakfast or snack! These pumpkin muffins are filled with pumpkin spices, made with white whole wheat flour, and a lotta chocolate chips.
At the first sight of pumpkin puree at my grocery store, I seriously stock up. I know it sells out a lot of times and I bake a LOT with pumpkin in the fall. The first thing I always make is a big batch of these Chocolate Chip Pumpkin Muffins. They’re perfectly spiced from cinnamon, nutmeg, and ginger, and I absolutely love the combination of pumpkin and chocolate. The muffins are incredibly moist and tender, and I promise this will be your new go-to pumpkin muffin recipe!
What You’ll Need
White Whole Wheat Flour
Semi Sweet or Dark Chocolate Chips
How to Make Chocolate Chip Pumpkin Muffins
This recipe for pumpkin muffins comes together very easily and you don’t even need a mixer for it. To start, whisk together the wet ingredients and spices – sugar, oil, eggs, pumpkin, vanilla extract, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder. Then fold in the flour, followed by the chocolate chips. Bake in a 375 degree oven for about 15-17 minutes. You want the edges slightly golden and the middle no longer shiny. Be careful not to over bake!
I loved these chocolate chip pumpkin muffins warm from the oven with a little butter slathered on them. We ate them all week long – a bonus of a recipe making 24 muffins!