Cakes & CupcakesNo. 5197 · The 2026 edition
Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are moist, spiced, and packed with mini chocolate chips in every bite.
Our own summary of the original by Leah Perez — the full post and photos live at thepioneerwoman.com.
These pumpkin chocolate chip muffins combine pumpkin puree, warm spices, and mini chocolate chips for a perfect fall treat. The batter comes together quickly and bakes into tender, golden muffins. Enjoy them for breakfast or as a snack.
Ingredients
Directions
- Set your oven to 350°F. Prepare a 12-cup muffin pan by lining it with paper liners or coating it with baking spray that contains flour.
- In a large bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk until smooth. Then add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Stir just until the dry ingredients are incorporated. Fold in 3/4 cup of the mini chocolate chips.
- Use a 1/3-cup measure or scoop to drop a level portion of batter into each muffin cup. Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the tops.
- Bake for 20 to 22 minutes, until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Per serving
- 15.0 fat g
- 39.0 carbs g
- 26.0 sugar g
- 301.0 calories
- 4.0 protein g
More photos
Photos hosted by thepioneerwoman.com.
