My quest to find the best pumpkin chocolate chip muffin recipe tells you that I’ve been obsessed with pumpkin recipes lately.
I’ve made pumpkin scones. Pumpkin waffles. Pumpkin pancakes. I made the same excellent ginger pumpkin bread twice since it was so darn good. And this is the third pumpkin chocolate chip muffin recipe I’ve tried.
It’s the winner—light, moist, and flavorful.
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Pumpkin Chocolate Chip Muffin Recipe
(adapted from Pioneer Woman’s moist pumpkin spice muffins)
INGREDIENTS
- 1 1/2 cups white wheat flour
- 1/2 cup sugar, plus extra for sprinkling on top
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon salt
- 4 tablespoons butter, cold
- 1 cup canned pumpkin
- 1/2 cup half-and-half or whole milk
- 1 egg
- 1 ½ teaspoon vanilla
- 1/2 cup chocolate chips
INSTRUCTIONS
1. Preheat the oven to 400 degrees Fahrenheit and grease or line the muffin tin. We used a mini-muffin tin.
2. Add flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to a food processor. Mix. (Or you can just mix in a bowl.)
3. Cut butter into a few pieces and add to flour mixture. Pulse until the butter is pea sized or smaller. (If doing by hand, cut the butter in with a pastry knife.)
4. Dump the flour-butter mixture into a large bowl.
5. In a separate bowl, mix together pumpkin, half-and-half, egg, and vanilla.
6. Dump pumpkin mixture into flour mixture. Fold until mixture is just combined.
Add chocolate chips and fold in.
7. Spoon the mixture into your greased muffin tin, filling each about half full.
8. Sprinkle with the sugar-cinnamon topping over each muffin.
9. Bake for 25 minutes. Let cool in the pan for ten minutes or so, if you can bear to wait.
Yum!
And double yum!
Maia helped me make these and she agrees—this is the best pumpkin chocolate chip muffin recipe!
Here’s the printable recipe:
PrintThe Best Pumpkin Chocolate Chip Muffin Recipe
Delicious all-time favorite pumpkin chocolate chip muffins!
Ingredients
- 1 1/2 cups white wheat flour
- 1/2 cup sugar, plus extra for sprinkling on top
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon salt
- 4 tablespoons butter, cold
- 1 cup canned pumpkin
- 1/2 cup half-and-half or whole milk
- 1 egg
- 1 ½ teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease muffin tin.
- Add flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to a food processor. Mix. (Or you can just mix in a bowl.)
- Cut butter into a few pieces and add to flour mixture. Pulse until the butter is pea sized or smaller. (If doing by hand, cut the butter in with a pastry knife.)
- Dump the flour-butter mixture into a large bowl.
- In a separate bowl, mix together pumpkin, half-and-half, egg, and vanilla.
- Dump pumpkin mixture into flour mixture. Fold until mixture is just combined. Add chocolate chips and fold in.
- Spoon the mixture into your greased muffin tin, filling each about half full.
- Sprinkle with the sugar-cinnamon topping over each muffin.
- Bake for 25 minutes. Cool in pan for ten minutes or so if you can bear to wait.
If you liked these pumpkin muffins as much as we do, try these pumpkin recipes:
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22 Comments
Hannah
November 11, 2010 at 12:06 pmI am totally going to try these today. Thanks!
alison
November 11, 2010 at 12:19 pmlooks great!
I made these pumpkin brownies last night and they were soooo good! I highly recommend them http://allrecipes.com/Recipe/Pumpkin-Brownies/Detail.aspx
Kate
November 11, 2010 at 2:01 pmMake these NOW!!!!
http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/
A little more labor intensive, but SO worth it! I made them last year as a “thank you” for my children’s teachers at our parent/teacher conferences and am planning to do the same this year. Also good for Thanksgiving breakfast or a special gift or treat!
Rachel at Stitched in Color
November 11, 2010 at 12:16 pmThanks! I’ve been roasting and pureeing our garden pumpkins. I’m totally making these this weekend!
Maria
November 11, 2010 at 7:07 pmI’ve been loving this recipe lately! The whole family agrees that it’s good (and that’s pretty amazing)! You could easily substitute pumpkin for the squash.
http://simplyrecipes.com/recipes/butternut_squash_risotto/
Heather
November 11, 2010 at 2:39 pmI just did a super quick post about my favorite new pumpkin recipe, no pictures because we ate them too fast!
http://www.myfamilylovesit.com/blog/index.php/2010/11/11/my-latest-obsession-pumpkin-whoopie-pies/
Cara
November 11, 2010 at 8:34 pmThese sound delicious! My current favorite are these Pumpkin Donut Muffins. I’ve been making the mini version since I posted this, and they are amazing!!
http://www.thepickyapple.com/blog/2010/10/22/pumpkin-doughnut-muffins/
Jean Van't Hul
November 11, 2010 at 9:59 pmOoo! What a combo. I will have to try those!
Jean Van't Hul
November 11, 2010 at 9:59 pmThose look awesome! Yum.
Jean Van't Hul
November 11, 2010 at 10:01 pmI’ve never had a whoopie pie. Crazy, huh? Pumpkin seems a good way to start, though. :)
Jean Van't Hul
November 11, 2010 at 10:02 pmOh, yes! I will have to try those!
Jean Van't Hul
November 11, 2010 at 10:03 pmThanks! I’ll make that this weekend!
Heather
November 12, 2010 at 7:30 amI think its funny we all sent you new pumpkin recipes, its just the best ingredient this time of year! Once the not so wonderful pumpkin chocolate chip muffins I made are gone I am going to try your recipe (and maybe some of these others). I also just add it into whatever pancake recipe I am making and so far its worked great without changing any other part of the recipe.
Carly
November 12, 2010 at 3:22 pmI’m planning to try this with my leftover frozen pumpkin puree. (I got a little tired of pumpkin everything and froze what I had left in one cup Ziplock bags.)
http://www.canadianliving.com/food/pumpkin_gnocchi.php
Allison
November 12, 2010 at 6:07 pmThis has been a favorite for my 5 year old and I:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=939
Aleacia
November 13, 2010 at 10:46 amI’m definitely making these (but in mini form)
60secondparent
November 16, 2010 at 11:31 pmI wanted to put this link on our sixty second parent facebook page but I could only get this http://networkedblogs.com/aC82y
Halley's Mommy
November 19, 2010 at 2:45 pmok… not exactly my favorite pumpkin recipe. but i think my daughter would say mac n cheese is her favorite food…and gosh darn it if she doesn’t even know there’s a hefty dose of pumpkin, which her sneaky little mommy snuck in there! i also like to toss a spoonful in pancake mix and sometimes even in my tomato sauce for spaghetti or lasagna (something where there is a cheese element to out-tang the pumpkin).
Melanie Big
November 23, 2010 at 11:18 pmThis one is truly an indulging one. I should bake some of this for our family get together this weekend while watching our favorite movie Harry Potter! This will be great!
Victoria
November 25, 2010 at 12:14 pmHola Jean, te escribo desde España. Estoy estudiando Educación Infantil y me encanta tu web por todas las ideas que nos das para trabajar la creatividad y el interés de los niños, a veces nos cuesta creer que un niño puede hacer algo más que garabatear en una hoja en blanco.
Tiffany
November 30, 2010 at 8:40 amI tried to post a comment yesterday, but it doesn’t seem to be up here… Sorry if this is a repeat, but my work computer sometimes doesn’t let things through. I’ll try this again. This is one of our family’s favorites – very easy and very tasty:
http://www.grouprecipes.com/112444/cinnamon-roasted-chicken-with-pumpkin-sage-grits.html
Melanie Schoenhut
December 8, 2010 at 4:25 pmThis is really indeed the best chocolate chip muffins that I ever saw since this is really the easiest one. Thanks a lot for sharing. My hubby will love this for sure.