Pumpkin Chocolate Chip Muffins

What’s better than Pumpkin Chocolate chip Muffins? Nothing… Especially when fall bursts forth, with chilly mornings, colorful landscapes, and crunchy leaves. I love snacking on one or two of these while sipping coffee and listening to the morning around me brighten and awake.

Sometimes I feel like I have two breakfasts. I’ll start my morning with something small along with my coffee and then when I’m done with my morning chores I  make myself an actual breakfast that gets me though the day. Muffins are a great snack to get me though my morning chores and are easy to whip up and eat throughout the week.

Seeing as we are still in full pumpkin flavored everything mode I came up with these muffins. Pairing pumpkin, spices, and chocolate chips perfectly. They have wonderful flavor but are not over powering, and by using the mini chocolate chips you don’t get an overwhelming amount of chocolate in your bite. Just little kissed of chocolate that are paired up with pumpkin flavor.

Will all this pumpkin recipe testing I’m starting to get pumpkined out. But for some reason that doesn’t apply to these muffins… I could eat them every day for the rest of the year happily. Do you every get pumpkined out?

Give this recipe a try and let me know how big of a hit they are.

Looking for a pumpkin spice recipe? Use this one.

Pumpkin Chocolate chip Muffins

Print Recipe

Soft pumpkin muffins with little kisses of mini chocolate chips and (optional) walnut pieces.  The pumpkin spices and bits of chocolate pair wonderfully together and feel perfectly at home during fall.

• Author: Alycia Louise
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Category: Breakfast, Dessert, Snack
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 cups Gluten Free Flour blend (I use Bob Red Mill’s gluten free 1 to 1 four blend)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Ceylon Cinnamon (Ground)
• 1/2 tsp Nutmeg (Ground)
• 1/2 tsp Cardamom (Ground)
• 1/4 tsp Clove (Ground)
• 1/4 tsp Ginger (Ground)
• 1 tsp Salt
• 1/2 cup Butter (Softened)
• 1/2 cup Sugar
• 1 cup Pumpkin Puree
• 1 cup Milk
• 1 cup Mini Chocolate chips
• 1 cup Walnuts -Measured then chopped smaller (Optional)

Instructions

1. Preheat the oven to 350F and prep muffin tins with liners.
2. In a large bowl combine all the dry ingredients,  whisk thoroughly, and set aside.
3. In a stand mixer cream together the butter and sugar. Then add the pumpkin puree and milk and mix well.
4. When this is completely mixed together, turn the mixer to low and slowly add the dry ingredients a little at a time.
5. Once the wet and dry ingredients are mixed, stir in the chocolate chips and optional walnuts.
6. Using a spoon or ice cream scoop, fill the muffin tins with batter. These muffins will not rise a lot so you can fill them nearly to the top of the liners.
7. Bake for 20-25 minutes, till a toothpick comes out clean when pierced into the center. Allow to cool before serving.

Notes

Please note that there are affiliate links below. If you decide to purchase something using these links I earn a small commission. I only recommend products I love and use and what I earn goes towards keeping this blog Ad free. Thank you!

I use these cupcake/muffin tins. They are a work horse in my kitchen and every cupcake and muffin has been baked in my set of tins.

I also keep a lot of liners on hand. Have fun with them like this elegant set, or this Halloween themed set.

 

Keywords: cake, Gluten free, Muffins, Pumpkin