ThesePumpkin Chocolate Chip Muffins are perfect to grab and go in the mornings. Or, you can make ahead and freeze some for later, too!
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Not only are the size of these mini pumpkin chocolate chip muffins perfect to hold in your hand, their taste is truly out of this world as well!
The combination of pumpkin and chocolate are a flavorful power-packed duo that everyone will love!
For another amazing homemade breakfast option, try our pumpkin muffins recipe as well!
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PUMPKIN CHOCOLATE CHIP MUFFINS
One of my favorite things that my mom used to make growing up was these Mini Pumpkin Chocolate Chip Muffins. She would make a huge batch by quadrupling the recipe. Then, she would freeze them. I would grab some for breakfast every morning on my way out of the door to school.
I also loved that they could be frozen and eaten at a later time as well.
I had it down to a science. If I grabbed 5 muffins, I would microwave them about 30 seconds. The bread would be warm, but the chocolate chips would still be slightly frozen. Just the way I liked them. Hopefully, you will like them too.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS:
1 2/3 C All Purpose Flour
3/4 C Sugar
1/2 C Mini Chocolate Chips
1 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
2 Large Eggs, whisked
3/4 C Canned Pumpkin
1/2 C Margarine, melted
1/4 C Milk
1/2 tsp Vanilla
First, mix all of the dry ingredients together. This consists of the flour, baking powder and soda, cinnamon, sugar, salt and chocolate chips. Blend together with a spoon or spatula.
Second, in a separate bowl, whisk the eggs together with a whisk.
Third, add the rest of the wet ingredients. This includes the pumpkin puree, butter, milk and vanilla.
Fourth, add the wet ingredients into the bowl with the dry ingredients.
Fifth, with a spatula, stir the wet and dry ingredients together until blended.
Sixth, place spoon fulls of batter into a greased muffin tin and bake at 350 degrees for 15 minutes or until inserted toothpick comes out clean.
Once your muffins are done, allow them to cool and enjoy. They do well in a bag on the counter for a while or in the freezer if you want them to last a while. One big can of pumpkin will 4X the recipe.
I love pumpkin flavored things. This is one of my favorite recipes as a kid. I hope your family can enjoy them as much as I do.
FAQS ABOUT CHOCOLATE CHIP PUMPKIN MUFFINS:
Q: What is the baking temperature for chocolate pumpkin muffins?
A: For this recipe, the oven needs to be set at 350 degrees and bake for 15 minutes.
Q: Can you use dark chocolate chips in this pumpkin chocolate chip muffin recipe?
A: Absolutely. You can use any type of chocolate that your taste buds are craving!
Q: How many mini muffins will one batch make?
A: This recipe will make 36 mini muffins!
IF YOU LOVE THESE PUMPKIN CHOCOLATE CHIP MUFFINS, SPEND A FEW MINUTES TO SEE THESE OTHER BREAKFAST RECIPES THAT WILL BE AN AMAZING PART OF YOUR RECIPE COLLECTION!
- Try this flavorful Berry Dark Chocolate Crunch Parfait that’s certain to wow your taste buds!
- Don’t forget to give these Swedish Pancakes a try!
- If you love this fun recipe, you’ll definitely enjoy these No Bake Peanut Butter Cereal Bars!
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PUMPKIN CHOCOLATE CHIP MUFFINS
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- 1⅔ C All Purpose Flour
- ¾ C Sugar
- ½ C Mini Chocolate Chips
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Salt
- 2 Large Eggs, whisked
- ¾ C Canned Pumpkin
- ½ C Margarine, melted
- ¼ C Milk
- ½ tsp Vanilla
- Preheat oven to 350 degrees.
- In a large bowl, combine dry ingredients. (Flour, Sugar,Chocolate Chips, Cinnamon, Baking Soda, Baking Powder and Salt).
- In a separate bowl, place eggs and whisk together. Add the rest of the wet ingredients (Pumpkin, Melted Butter, Milk and Vanilla).
- Add the wet mixture into the dry mixture and stir together with a spatula until blended.
- Spoon into greased muffin tins.
- Bake for 15 minutes in a 350 degree oven, or until toothpick inserted comes out clean.
- * 1 Large 28oz can of pumpkin makes 4 times the recipe.
- * They freeze well.
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