This is the best pumpkin chocolate chip muffin recipe! A family favorite, these muffins are full of pumpkin and chocolate-y goodness.
Updated October 2024
This time of year, we can’t get enough of pumpkin recipes! We’ve got great pumpkin waffle recipe. And this is the best pumpkin chocolate chip muffin recipe. It’s adapted from Pioneer Woman’s moist pumpkin spice muffins and it’s a winner: light, moist, and flavorful.
Whip up a batch for after-school snacks, or brunch on the weekends. You won’t be able to have just one!
Preheat the oven to 400 degrees Fahrenheit and grease or line the muffin tin. We used both a regular and a mini-muffin tin.
Combine dry ingredients
Add flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to a food processor and mix. (Or you can just mix in a bowl.)
Add butter
Cut butter into a few pieces and add to flour mixture. Pulse until the butter is pea sized or smaller. (If doing by hand, cut the butter in with a pastry knife.)
Dump the flour-butter mixture into a large bowl.
Combine wet ingredients
In a separate bowl, mix together pumpkin, half-and-half, egg, and vanilla.
Mix dry and wet mixtures together
Dump pumpkin mixture into flour mixture. Fold until mixture is just combined.
Add chocolate chips and fold in.
Fill muffin tin
Spoon the mixture into your greased muffin tin, filling each about half full.
Optional: sprinkle with the sugar-cinnamon topping over each muffin.
Bake and enjoy!
Bake for 25 minutes. Let cool in the pan for ten minutes or so, if you can bear to wait.
Yum! You’ve got to try these muffins – trust us! And when you do, be sure to share and tag us on Instagram @artfulparent!
Preheat the oven to 400 degrees Fahrenheit and grease muffin tin.
Add flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to a food processor. Mix. (Or you can just mix in a bowl.)
Cut butter into a few pieces and add to flour mixture. Pulse until the butter is pea sized or smaller. (If doing by hand, cut the butter in with a pastry knife.)
Dump the flour-butter mixture into a large bowl.
In a separate bowl, mix together pumpkin, half-and-half, egg, and vanilla.
Dump pumpkin mixture into flour mixture. Fold until mixture is just combined. Add chocolate chips and fold in.
Spoon the mixture into your greased muffin tin, filling each about half full.
Sprinkle with the sugar-cinnamon topping over each muffin.
Bake for 25 minutes. Cool in pan for ten minutes or so if you can bear to wait.
More Fall Recipes
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