These pumpkin spiced chocolate chip muffins are bursting with fall flavors, extremely soft and moist and delicious all year round. They’re fun to make both regular size muffins and our family’s favorite way, mini muffins. Once you try these I guarantee you’ll be making them again and again.
My Mom found the base of this recipe in the newspaper when I was in high school. (I almost shared how many years ago that was but it was far too long ago to share 😉 )
The first time I tried these muffins I literally fell in love. I immediately wrote the recipe down on my recipe cards so I wouldn’t lose it. And I have had this recipe tucked safely away ever since.
I have since tweaked the recipe to have more bold and spiced flavors. But the integrity and moisture of the original recipe is still there and I promise you, this recipe is gold!
Before we go on I also suggest buying pumpkin in bulk around fall time. This way you have quality pumpkin year round to make this recipe often. Because I promise you’re not going to keep this recipe seasonal. It’s too good not to make year round!
Ingredients to make Pumpkin Spiced Chocolate Chip Muffins
- Flour (I always recommend organic)
- Brown Cane Sugar (I love the unrefined organic from Costco)
- Cane Sugar (Again, I love the unrefined organic from Costco)
- Baking Soda
- Baking Powder
- Spices: Cinnamon, Nutmeg, Cardamom, Clove
- Unrefined Salt
- Mini Chocolate Chips (Optional)
If you’ve hung around here a while, you know I love all things sourdough. Please note that these are not sourdough though.
So if you have an intolerance to grains I do have a suggestion for you. I have made these successfully several times using sprouted flour.
They’re equally delicious and nutritious.
You can also sub coconut sugar or maple sugar for the cane sugar if you would prefer. If you wanted to sub honey or maple syrup just increase the flour amount another 1/4 cup.
How to make Pumpkin Spiced Chocolate Chip Muffins
These muffins are so quick and easy. My daughters love to bake and they often request these. And now that we have made them so many times they can practically make them themselves, with my supervision of course 😉
To start making these first combine the sugar, melted butter, vanilla, molasses, spices, canned pumpkin and eggs to a stand mixer. You can also mix by hand if you prefer.
Next add in the flour one cup at a time. Let the mixture come together before adding the next cup. Mix until the flour is just combined.
Fold in the chocolate chips. These are optional but always a favorite in our house. We prefer mini chocolate chips.
Regular or Mini sized muffins?
This is a tough decision. To make regular size muffins or mini muffins? You can make them either way.
This recipe is so fun to share and give away.
So often I will make this recipe into mini sized muffins because then I can plate several up to share.
Mini muffins also make a great snack to pack in school lunches.
I’m really selling you on the mini muffins, aren’t I? 😉
A regular size muffin makes a great side at breakfast time too.
Either way you make them they’re sure to be delicious and they won’t last long!
Want more Breakfast Inspiration?
I have a whole long list of fun sourdough breakfast options.
Pin for Later:
Let’s make Pumpkin Spiced Chocolate Chip Muffins
- 3 cups Flour
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 1 cup Melted Butter
- 1 can Pumpkin
- 4 Eggs
- 1 Tbsp Vanilla
- 1 Tbsp Molasses
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Cardamom
- 1/2 tsp Clove
- 1 tsp Salt
- 1 cup Mini Chocolate Chips (optional)
- Preheat oven to 375 degrees F.
- To a large bowl or stand mixer combine sugar and brown sugar, melted butter, vanilla, molasses, spices, salt, pumpkin and eggs. Mix in baking soda and powder. Then mix in the flour adding just one cup at a time. Mix until everything is just combined. Fold in chocolate chips if adding.
- Fill muffin tins 3/4 full.
- Bake at 375 degrees F for 14-16 minutes for mini muffins and 16-18 minutes for large muffins. *Once the tops start to brown slightly they are done. Careful not to overcook.
- Cool on wire rack or enjoy warm.
Store in airtight container for up to a week.
These freeze great as well.