Pumpkin Chocolate Chip Muffins
Oh my goodness, you’re going to fall head over heels for these Pumpkin Chocolate Chip Muffins!
I discovered this recipe on a crisp autumn morning when I was craving something warm and cozy. These little beauties bring together everything I love about fall—that sweet pumpkin taste and chunks of melty chocolate in every bite.
You know what I mean? When you take that first bite and close your eyes because it tastes THAT good. Trust me, once you try these, you’ll want to make them every single weekend.
Why You’ll Love These Muffins
Let me tell you why these muffins will become your new best friend this fall season.
- Super Easy: You can whip these up faster than you can say “pumpkin spice”.
- No Fancy Stuff: Just grab what you have in your pantry right now.
- Soft and Fluffy: Each bite melts in your mouth like a little cloud.
- Sweet Meets Rich: Pumpkin and chocolate are a match made in heaven.
- Any Time Treat: Perfect for breakfast, lunch break, or midnight snack attacks.
- Everyone Loves Them: Even my picky eaters gobble these up without complaining.
You’ll love how these pair with my Pumpkin Chocolate Chip Cookies and Cinnamon Apple Cookies for the ultimate fall baking spree!
Ingredients You’ll Need
Check out my recipe card down below for all the exact amounts you need.
- Pumpkin Puree: This orange gold gives your muffins that amazing fall flavor. Make sure you grab plain pumpkin, not the pie filling stuff that has extra things mixed in.
- Spice Cake Mix: Here’s my little secret weapon! This box saves you tons of time and gives you those warm spices without measuring a million different things.
- Mini Chocolate Chips: These tiny bits of heaven spread out perfectly in each muffin. I always use the mini ones because they don’t sink to the bottom like the big guys do.
- Extra Chocolate Chips: Because let’s be honest, you can never have too much chocolate on top. These make your muffins look fancy without any extra work.
How to Make Pumpkin Chocolate Chip Muffins
Ready to bake some magic? Here’s how I make these beauties every single time.
Step 1: Get Ready to Bake
Turn your oven to 350°F and spray your muffin pan really well or pop in some paper liners. I learned the hard way that skipping this step means half your muffins stay stuck in the pan!
Step 2: Mix It Up
Dump your pumpkin puree and spice cake mix into your big bowl. Stir them together until you can’t see any dry spots. The mix will look super thick at first, but keep stirring – it all comes together.
Step 3: Add the Good Stuff
Fold in those mini chocolate chips nice and gently. Don’t go crazy with the mixing here. You want to keep your muffins light and fluffy, not tough like hockey pucks.
Step 4: Fill Those Cups
Scoop your batter into each muffin cup using your ice cream scoop. Fill them about 3/4 full – any more and they’ll overflow. Sprinkle extra chocolate chips on top because we’re not being shy here!
Step 5: Bake Away
Pop them in for 20-25 minutes until a toothpick comes out mostly clean. You want just a tiny bit of moist batter on it. The tops should look golden and bounce back when you poke them gently.
Tips for the Best Muffins
Here are my tried-and-true tricks for muffins that turn out perfect every time.
- Go Easy on Mixing: Stir just until things come together – overmixing makes tough muffins.
- Room Temperature Works Best: Take your ingredients out a bit early so they mix better.
- Check Your Oven: Mine runs hot, so I always use a thermometer to be sure.
- Test for Doneness: That toothpick trick never fails me – just a few crumbs is perfect.
- Let Them Cool: I know it’s hard to wait, but they need time to set up properly.
- Keep Them Fresh: Store in a container with a tight lid so they stay soft.
Variations and Substitutions
Want to switch things up? Here are some fun ways to make these muffins your own.
- No Gluten? No Problem: Swap in gluten-free cake mix and you’re all set.
- Cut the Sugar: Use sugar-free cake mix if you’re watching your sweet intake.
- Spice It Up: Throw in extra cinnamon or nutmeg for more fall flavors.
- Add Some Crunch: Chopped pecans or walnuts make these extra special.
- White Chocolate Fun: Try white chocolate chips for something different.
- Go All Out: Top with cream cheese frosting when you want to be fancy.
Make-Ahead and Storage Tips
Life gets busy, right? These muffins are total lifesavers when you plan ahead. Pop your finished muffins in a container with a good lid, and they’ll stay soft for 3 whole days on your counter.
Want to stash some away? Wrap each one in plastic wrap and freeze them for up to 3 months. Just thaw them out overnight or zap one in the microwave for 20 seconds when you need a quick treat.
You can even mix up the batter the night before and keep it in the fridge. Then just scoop and bake fresh muffins in the morning—your house will smell AMAZING!
Recipe FAQs
Can I use fresh pumpkin instead of canned?
Sure thing! You’ll need 1 cup of your homemade pumpkin puree. Just know that canned pumpkin gives you the same results every time, which I really like.
What if I don’t have spice cake mix?
No worries! Grab the yellow cake mix and add 2 teaspoons of pumpkin pie spice. White cake mix works too, with the same spice trick.
How do I know when they’re done baking?
Stick a toothpick right in the middle. You want it to come out with just a few moist crumbs, not wet batter all over it.
Can I make tiny muffins instead?
You bet! Use your mini muffin pan and bake for only 12-15 minutes. Just keep checking them with your toothpick test.
How should I store leftover muffins?
Keep them in a container with a tight lid for 3 days on your counter. For longer storage, wrap each one and freeze for up to 3 months.
Can I add other stuff besides chocolate chips?
Of course! Try dried cranberries, nuts, butterscotch chips, or cinnamon chips. Get creative and see what you like best!
Why did my muffins turn out heavy?
You probably mixed the batter too much, or your cake mix was old. Mix gently and check those dates before you start baking.
What if I don’t want chocolate chips?
Skip them completely for plain pumpkin muffins, or toss in dried fruit or nuts instead. Make them however you like them!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 canned (15 ounces) pumpkin puree
- 1 box (18.25 ounces) spice cake mix
- 1/2 cup mini dark chocolate chips
- additional chocolate chips for topping
Instructions
- Heat up your oven: Set it to 350°F and spray your muffin pan or line it with paper cups so nothing sticks when you're done.
- Mix your base: Put 1s pumpkin puree and pice cake mix in your big bowl and stir until you can't see any dry spots anymore.
- Fold in chocolate: Add 1/2 cup mini chocolate chips and gently mix them in without going overboard – you want to keep things light and fluffy here.
- Fill up your pan: Use your ice cream scoop to put batter in each cup, filling them 3/4 full, then sprinkle more chocolate chips on top for looks.
- Bake until done: Put them in for 20-25 minutes until your toothpick comes out with just a few moist crumbs – that's when you know they're perfect.
Notes
- No spice cake mix: Use yellow or white cake mix with 2 teaspoons pumpkin pie spice and you’ll get the same great taste.
- Chocolate chip tips: Any size works fine, but mini chips spread out better and give you chocolate in every single bite you take.
- How to store: Keep in a tight container for 3 days on your counter or wrap each one and freeze for longer keeping.
- Perfect doneness: Your muffin tops should spring back when you touch them and look golden brown around the edges – that’s the sweet spot.
- Serving ideas: Eat them warm or cool with your morning coffee, or spread some cream cheese on top when you want something extra special.
