Pumpkin and Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins on a cutting board.

5 from 6 votes

Pumpkin and Chocolate Chip Muffins

Fluffy, moist, lightly spiced with loads of chocolate chips and toasted pecans for crunch. These are the pumpkin chocolate chip muffins you'll crave all season.

Course Bread, Breakfast

Cuisine American

Keyword muffins

Dietary Restrictions Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 246.4kcal

Author Lisa Lotts

Ingredients

1 cup pecans optional
2 cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice or 1¼ tsp. cinnamon + ½ teaspoon allspice + ½ teaspoon nutmeg + ¼ teaspoon cloves
1 large egg
1 cup light brown sugar
⅓ cup vegetable or canola oil
1 cup pumpkin puree not pumpkin pie filling
1 cup buttermilk well-shaken
1 cup semi-sweet chocolate chips regular or mini chocolate chips

Instructions

Preheat the oven to 350°F. Spread 1 cup pecans on a rimmed baking sheet and bake for 8-10 minutes until they're fragrant and toasted. Set aside.
In a large mixing bowl combine 2 cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice and whisk to combine. Set aside.
In a medium bowl, whisk 1 large egg until frothy. Add 1 cup light brown sugar, ⅓ cup vegetable or canola oil, 1 cup pumpkin puree, and 1 cup buttermilk. Whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Chop the toasted pecans and add them to the pumpkin batter along with 1 cup semi-sweet chocolate chips. Stir until well combined.
Spray 18 regular-sized muffin tins with vegetable spray and portion the batter between them, or make one dozen regular-sized muffins and a dozen mini muffins in a small muffin tin.
Bake standard muffins for 20-22 minutes at 350°F.
Bake mini-muffins for 15 minutes at 350°F.

Video

Nutrition