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Pumpkin chocolate chip muffins on a cooling rack with some on the counter
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5 from 3 votes

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins combine warm pumpkin spice flavors and delicious pockets of chocolate. You will love how quickly they come together and how tender and moist they are!
Prep Time15 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin chocolate chip muffins
Servings: 12
Calories: 185kcal
Author: Kelsey Crist

Ingredients

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin purée
  • 1 cup brown sugar
  • 1/2 cup low fat buttermilk
  • 1 egg
  • 1 tablespoon canola oil
  • 1/2 cup mini chocolate chips plus extra for sprinkling

Instructions

  • Preheat oven to 375 degrees. In a small bowl, mix the dry ingredients - flour, baking soda, cinnamon, salt, and nutmeg.
    A glass bowl with flour, baking soda, nutmeg, cinnamon, and salt being stirred with a whisk
  • In a large bowl, mix pumpkin, brown sugar, buttermilk, egg, and oil.
    A glass bowl full of pumpkin, buttermilk, eggs, and brown sugar
  • Add dry mixture to the wet mixture. Stir just until combined, DO NOT over mix. Mixture will be a bit lumpy.
    Pumpkin Muffin batter in a glass bowl
  • Fold in chocolate chips.
    Pumpkin Chocolate Chip Muffin batter in a glass bowl
  • Line a muffin tin with muffin liners. Fill each liner about 3/4 of the way full. Sprinkle extra chocolate chips on top if desired.
    A muffin tin with white liners filled with batter and topped with chocolate
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
    A muffin tin full with pumpkin chocolate chip muffins
  • As soon as muffins are cool enough to touch, remove from pan and transfer to a cooling rack. Let muffins cool to room temperature.
    Pumpkin chocolate chip muffins on a cooling rack with some on the counter

Video

Notes

Gluten free option:
Because this has so little flour, it is EASY to make gluten-free and have it still taste like the original. You can use any 1:1 flour substitute, but my FAVORITE mix (by far) can be found by following this link.

Nutrition

Calories: 185kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 357mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg