How to Make Quick Pumpkin Chocolate Chip Muffins in 30 Minutes

As the leaves begin to change and the air turns crisp, I find myself craving cozy treats that warm the heart and home. One of my absolute favorites is the Pumpkin Chocolate Chip Muffin Recipe. These delightful muffins are not only quick to whip up in just 30 minutes, but they also combine the rich flavors of pumpkin and chocolate, making them perfect for breakfast or a sweet snack. Plus, they’re a fantastic way to embrace the fall season! If you’re looking for easy pasta recipes to pair with your muffins for a complete meal, I’ve got you covered there too!

Why You’ll Love This Recipe

• Quick and easy to make—perfect for busy mornings!
• Moist and flavorful, thanks to the pumpkin puree.
• Chocolate chips add a delightful sweetness that everyone loves.
• Great for meal prep—make a batch and enjoy throughout the week.
• Perfect for fall gatherings or as a cozy treat at home.

Ingredients

Gathering the ingredients for these Pumpkin Chocolate Chip Muffins is a breeze! Here’s what you’ll need:

• 1¼ cups (300g) pumpkin puree
• ½ cup neutral cooking oil (like avocado, canola, or vegetable)
• ⅔ cup (135g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ¼ cup (60g) sour cream (or full-fat plain Greek yogurt)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1¾ cups (220g) all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups of semisweet chocolate chips

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the steps to create these delicious muffins:

1. Preheat the Oven to Get the Rise Right: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, neutral cooking oil, granulated sugar, brown sugar, sour cream, eggs, and vanilla extract. Whisk until smooth.
3. Whisk the Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Combine Wet and Dry (Gently!): Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
5. Add the Chocolate Chips: Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake Like a Pro (Two-Stage Method): Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes.
8. Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
9. Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your muffins turn out perfectly:

• Use room temperature eggs for better mixing.
• Don’t skip the two-stage baking method; it helps the muffins rise beautifully!
• Feel free to substitute the chocolate chips with nuts or dried fruit for a different twist.
• For a vegan version, replace the eggs with flax eggs and use a plant-based yogurt.

How to Serve

These moist pumpkin muffins are delightful on their own, but you can elevate your serving game by:

• Pairing them with a warm cup of coffee or tea.
• Serving with a dollop of whipped cream or a drizzle of caramel sauce for a decadent treat.
• Enjoying them as part of a cozy brunch spread alongside quick family dinners or 30-minute meals.

Make Ahead and Storage

These muffins are perfect for meal prep! Here’s how to store them:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!

So there you have it! A simple, delicious recipe for Pumpkin Chocolate Chip Muffins that will surely become a fall favorite. Whether you’re enjoying them for breakfast, as a snack, or even as a dessert, they’re sure to bring a smile to your face. Happy baking!