The Best Pumpkin Chocolate Chip Muffins

With fall in full swing, the only thing missing is a perfectly moist and tender pumpkin muffin studded with rich dark chocolate. Never fear, this recipe is the missing piece.

Tis the season for pumpkin! And, while I love classic pumpkin bread, I love the hand-held, on the go breakfast option of a pumpkin muffin. These muffins are moist, tender, flavorful, and everything you could ever want from a pumpkin muffin with bits of dark chocolate all throughout. They're the perfect sweetness and have the best texture.

I work with a lot of foodies (at my day job), and I took these muffins into the office (well, the chocolate factory) and they were quickly devoured. I even heard the comment "this is the single best pumpkin thing I've ever eaten." If that doesn't sell you on this recipe, I'm not sure what will! So glad you loved them, Carrie. Other coworkers raved about them, too, and that's the best feeling. So, I'm thrilled to be sharing this recipe with YOU!

Ingredients for The Best Pumpkin Chocolate Chip Muffins

- all purpose flour

- baking soda

- pumpkin pie spice

- ground cinnamon

- ground cardamom

- kosher salt

- avocado oil, olive oil, or melted coconut oil

- granulated sugar

- light brown sugar, packed

- canned pumpkin puree (not pie filling)

- eggs, room temperature

- vanilla extract

- milk (regular or nondairy - I use lactose free)

- dark chocolate chips or chopped dark chocolate (my favorite is from Videri)

- turbinado sugar, for topping, optional

How to Make Homemade Pumpkin Chocolate Chip Muffins

1. Preheat your oven to 425°F. Line a muffin tin with cupcake liners or spray with nonstick cooking spray.

2. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, ginger, and salt. Set aside.

3. In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla, and milk until combined. Pour the wet ingredients into the dry ingredients and stir everything together until just combined. Fold in the chocolate chips or chopped chocolate. (If making gluten free muffins, let the batter sit for 10 minutes to allow the flours/ starches to hydrate and prevent the muffins from being grainy.)

4. Scoop the batter into the prepared muffin tin, filling them almost to the top. Sprinkle with turbinado sugar and more chocolate pieces, if desired.

5. Bake for 5 minutes at 425°F. Keeping the muffins in the oven, reduce the oven temperature to 350°F, and bake an additional 15-17 minutes, or until a toothpick comes out clean when inserted.

Allow muffins to cool in the pan for 5 minutes before removing and enjoying. Store any leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Tools & Essentials for Making Gluten Free Muffins

- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.

- glass measuring cups for measuring liquids

- glass bowls for mixing dry ingredients

- whisks for dry ingredients

- cookie scoops for scooping the batter into the pans

- favorite muffin and cupcake tins

- jumbo cupcake liners for large, bakery-sized muffins

- cupcake liners

- cooling rack

- favorite gluten free flour blend without xanthan gum

- xanthan gum is essential for gluten free baking

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Can I freeze Pumpkin Chocolate Chip Muffins?

Absolutely. Prepare the muffins as normal and allow to cool completely. Place in an airtight container or wrap each individually in plastic wrap and place in a ziplock bag to store in the freezer for up to 3 months. Thaw and warm when ready to enjoy.

I'm Gluten Free - can I make these to fit my diet?

Yes! Simply swap the all purpose flour in the recipe for 1 3/4 cups gluten free flour blend (that does not contain xanthan gum) and add 3/4 teaspoon xanthan gum. Once the batter has been mixed, allow the batter to rest for 10 minutes to allow the flours/starches to hydrate. This prevents the muffins from being grainy. Bake as normal, knowing that gluten free baked goods may take a minute or two longer to cook than traditional ones. Enjoy!

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Rosemary Whisk