Fall is here. You’re baking pumpkin chocolate chip muffins near the glow and aroma of an autumn candle. You’re listening to a cozy playlist as fall leaves crunch outside in the fresh, crisp air. It’s a whole mood.

pumpkin chocolate chip muffins recipe post
pumpkin chocolate chip muffins recipe post

One of my favorite ways to welcome fall is to bake something pumpkin. This fall, we’re baking pumpkin chocolate chip muffins! This baked pumpkin spice treat is scrumptious for breakfast with a cozy hot cup of your favorite coffee. 🍂☕️

If you’re an avid baker, you will likely already have the majority of the ingredients for pumpkin chocolate chip muffins. You’ll just need to head to the store for the more seasonal ingredient, canned pumpkin. If you’re not familiar with canned pumpkin, look for something like the canned Libby’s 100% pure pumpkin in the baking aisle of your local grocery store.

By the way, how cute are my ‘pumpkin spice and everything nice’ cocktail napkins? I’ve added napkins that are similar to these on my Amazon storefront’s fall décor list (so many other cute goodies in that list too!). The festive napkins make a really cute addition to fall gatherings. While you’re on my Amazon storefront, you can also explore other lists, including kitchen favorites!

I hope you enjoy the cozy, fall mood and sensory that comes with making these pumpkin chocolate chip muffins! The recipe will yield breakfast and afternoon snacks for the whole week (store them in an airtight container to keep them fresh.). They also freeze well, but something tells me you won’t have to worry about leftovers 😉.

Now, let’s get into that heavenly harvest recipe!

pumpkin chocolate chip muffins recipe post

Pumpkin Chocolate Chip Muffins

Dabble Daybook
The ultimate fall muffin. This baked pumpkin spice treat is scrumptious for breakfast with a cozy hot cup of your favorite coffee. 🍂☕️
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 20 Muffins

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Bowl
  • Utensils
  • Reusable Silicone Muffins Cups or a Muffin Tin

Ingredients
  

Dry Ingredients

  • 2.5 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1 Cup Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1.5-2 Cups Dark Chocolate Chips I also added vanilla chips!

Wet Ingredients

  • 2/3 Cup Unsalted Butter Melted
  • 1 Can Pumpkin Purre
  • 1/2 Cup Milk Any kind of milk should work!
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat oven to 350F.
  • Mix dry ingredients in the large mixing bowl.
  • Mix wet ingredients in the small mixing bowl.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Lightly spray silicon cupcake cups with the non-stick cooking spray of your choice.
  • Pour batter into the silicon cupcake cups, filling each cup about 3/4 full.
  • Bake for about 20 minutes, checking closely, until golden and the toothpick check confirms the muffins are done!
  • Final step: bask if the joy of fall baking scents and tastes! Store remaining muffins in an airtight container to keep fresh throughout the week.
Keyword autumn, autumn baking, autumn recipes, baked pumpkin, breakfast buffet, breakfast ideas, breakfast muffins, canned pumpkin, canned pumpkin muffins, canned pumpkin recipes, easy muffins, fall baking, fall breakfast, fall brunch, fall brunch ideas, fall brunch recipes, fall meal, fall muffins, Fall Recipes, fall treat, harvest muffins, harvest recipes, muffin recipe, muffin recipes, muffins, october brunch, october party, pumpkin, pumpkin baked good, pumpkin baking, pumpkin chocolate chip muffins, pumpkin muffins, pumpkin recipe, pumpkin spice, pumpkin spice muffins, pumpkin spice recipe

As usual, thanks for dabbling! I’m happy to be getting back into my blogging routines post-wedding and bringing you more fun content. Explore more of my recipes below!

fall muffins
pumpkin chocolate chip muffins on white platter

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