Pumpkin Chocolate Chip Muffins

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Enjoy the taste of autumn with these Pumpkin Chocolate Chip Muffins. Fluffy, bakery-style pumpkin muffins made with brown butter and studded with chocolate chips make every bite irresistible. They’re simple to bake and perfect for sharing or enjoying on your own.

You’ll also love my pumpkin spice bread and pumpkin spice no bake cookies!

Who else gets excited when pumpkin season arrives? I know I do, and these pumpkin chocolate chip muffins are at the top of my fall baking list. They’re the same soft, moist muffins I love to top with icing in my iced pumpkin muffins recipe, but even plain, they’re perfect for a quick, cozy treat.

Each muffin is packed with melty chocolate chips and warm pumpkin spice flavors to satisfy that seasonal craving as soon as the weather starts to cool down.

Why I love this recipe

I love this recipe because it makes pumpkin season feel extra special. The muffins have that spiced pumpkin flavor I adore, and the brown butter gives it an extra-special depth.

They’re also freezer-friendly and comforting, so I can enjoy them anytime I need a fall-inspired treat.

Ingredients

• unsalted butter
• light brown sugar
• pure vanilla extract
• spices – ground cinnamon, pumpkin pie spice (see note below), salt
• eggs
• pumpkin puree – NOT pumpkin pie filling, just plain pumpkin puree
• milk
• baking powder and baking soda
• all-purpose flour
• dark chocolate chips – Use good-quality chocolate chips; the flavor shines through in every bite.

Step by step

1. Melt the butter over medium-high heat, whisking constantly until it turns golden brown and gives off a nutty aroma, about 4 to 5 minutes. Remove from the heat and let it cool to room temperature.

1. Preheat the oven and line a muffin pan with paper liners.
2. In a large mixing bowl, whisk the cooled butter with the brown sugar until smooth.
3. Add the eggs, vanilla, spices, milk, and pumpkin puree, and whisk until everything is well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mixture, mixing just until combined (avoid overmixing).

1. Stir in the chocolate chips, then let the batter rest at room temperature for 15 minutes.
2. Scoop the batter into the muffin cups, filling them about three-quarters full, and sprinkle extra chocolate chips on top.
3. Bake for 5 minutes, then reduce the oven temperature and continue baking for an additional 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Variations

These muffins are super easy to customize! Swap the dark chocolate chips for milk or white chocolate if you prefer. For extra crunch, fold in some chopped pecans or walnuts.

Storage

Keep the muffins in an airtight container at room temperature for up to 3 days, in the fridge for a week, or in the freezer for 3 months. A quick microwave warm-up will make them taste like you just baked them.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!