
There is no better quick breakfast out there than a pumpkin chocolate chip muffin. Whether you’re rushing out the door or taking time to enjoy a warm cup of coffee, these pumpkin muffins are the perfect way to start your day, sweeten your afternoon, or wind down your evening. From whisking them up in just one bowl to popping them out of the muffin tin, these pumpkin treats are ready in under 45 minutes. They are a great way to use up leftover pumpkin but also a wonderful excuse to pop open a can and create all of the sweet and savory pumpkin recipes your heart desires.
Do chocolate and pumpkin taste good together?
While the combination might sound odd to those who have not tried it, pumpkin and chocolate are a magical pair (like in these cookies!). Much like peanut butter and jelly, tomato and basil, or caramel and sea salt, fun flavor combinations are all about balance. Earthy, slightly sweet, and acidic pumpkin pairs very well with the rich, sweet, and creamy chocolate. Not a chocolate person? Substitute ¾ cup of toasted pecans or walnuts or omit the mix-ins all together! Just know that the muffins will likely be baked through 2 to 3 minutes before the recommended bake time.
What is the difference between pumpkin puree and canned pumpkin?
In short: they are the same thing! The canned pumpkin that lines supermarket shelves during the fall is, in fact, packed with smooth pumpkin puree. A fun fall activity Ree Drummond loves to do is make her own pumpkin puree for all of her Thanksgiving recipes. Just be sure not to grab the pumpkin pie mix since it has added sugar and other ingredients. Always look for pure, 100% pumpkin!
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- Yields:
- 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
Ingredients
Baking spray with flour
- 1 c.
unsweetened pumpkin puree
- 1/2 c.
packed light brown sugar
- 1/2 c.
granulated sugar
- 1/2 c.
vegetable oil
- 2
large eggs
- 1/4 c.
buttermilk
- 1/2 tsp.
vanilla extract
- 1 1/2 c.
all-purpose flour
- 1 tsp.
pumpkin pie spice
- 3/4 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 c.
mini semisweet chocolate chips, divided
- Nutrition Information
- Per Serving (Serves 12)
- Calories301 Fat15 gSaturated fat4 gTrans fat0 gCholesterol31 mgSodium179 mgCarbohydrates39 gFiber2 gSugar26 gProtein4 gVitamin D0 mcgCalcium53 mgIron2 mgPotassium145 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners, or spray with baking spray with flour.
- Step 2In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ¾ cup mini chocolate chips.
- Step 3Using a ⅓-cup measuring cup or scoop, drop a level scoop of batter into each lined muffin cup. Top the scooped batter evenly with the remaining ¼ cup mini chocolate chips.
- Step 4Bake until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
Tip: Double the recipe and freeze half the muffins. Take them out to defrost overnight at room temperature for a fresh treat!

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