Welcome Fall with pumpkin spice chocolate chunk muffins!
Let’s break out all the pumpkin recipes!
Your kitchen will thank you for it because the smell of pumpkin spice anything baking is one of the best smells in the world.
It gives me such a warm feeling.
What makes these pumpkin spice chocolate chunk muffins so good?
Well, first, did you see that photo?
They’re SO moist. Yes, we hate that word but what other adjective can I use to describe this muffin?
These are THE perfect muffins to start your Fall baking.
Seriously.
Chocolate chunks in every bite of this muffin.
It’s also not too sweet.
The pumpkin spice gives it that warm, earthy taste, and the chocolate rounds out the sweetness.
The pumpkin puree makes these muffins SO moist.
Okay, okay. You have convinced me. What do I need to make these pumpkin spice chocolate chunk muffins?
You might need some pumpkin spice first, so get that going and then whip up a batch of these.
Then you’ll need to grab the following:
- Pumpkin puree
- Chocolate chunks
- Flour
- Sugar
- Eggs
Ya know, the standard baking ingredients!
OTHER PUMPKIN DESSERT RECIPES TO TRY THIS FALL:
- Pumpkin spice latte cupcakes
- Maple pumpkin cheesecake bars
- Pumpkin blondies
- Pumpkin spice sheet cake
- Pumpkin cheesecake swirl brownies
The perfectly moist and tender pumpkin spice muffins filled with chocolate chunks!
- 1 2/3 cup all purpose flour
- 1 cup granulated sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup plain pumpkin puree
- 1/2 cup unsalted butter, melted
- 6 ounces semi-sweet chocolate, roughly chopped
- Preheat oven to 350 degrees and line muffin tins with baking cups.
- In a medium bowl, whisk together, flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, pumpkin, and butter.
- Slowly add the dry ingredients and mix until well combined.
- Fold in the chocolate chunks with a spatula.
- Scoop batter evenly into muffin tins and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.
- Let cool in pan for 5 minutes before removing and cooling completely on a wire rack.
- Store in an airtight container for up to 4 days.
Recipe Video
Source: adapted from Cooking on the Side
could this recipe be used for a loaf pan instead of muffins?
Sure!
I just made these and they are so delicious! Thanks for the recipe!
These are amazing!!
I made this a couple of weeks ago, and they were awesome! My husband asked me to make them again this weekend.
Where to begin with this wonderful, recipe? Well in a few short words it was amazing, and is surely worth the extra time and effort it takes to make muffins from scratch.
I spent quite some time the last couple of days searching for a pumpkin recipe. This muffin recipe has such a lovely smell, tender crumb, and rose and cooked well.
I made two additions to this recipe, I added a little bit of cinnamon and some walnuts. Oh as well as a glass of milk to go along with these delicious muffins:)
Yay! So glad you enjoyed these :) they’re one of my favorites! It makes the entire house smell so good!!
Any idea on the nutritional information for these?
Hi Hope, unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be. Hope this helps!
Yummy! Found these on Pinterest and gave them a go this morning…love it when something turns out just as pictured and described!
Thanks for sharing..I will be making these for breakfast at our Thanksgiving gathering!!
That’s exciting, Lisa! I’m so glad it turned out just like you had hoped :) I hope your family enjoys them during the holidays!
These look delicious! I love anything pumpkin, even better with dark chocolate. For my latest treat, I added blueberries to the pumpkin / dark chocolate chip combo and I loved the result.
Sounds yum, Mariana!
When you say one stick of butter what exactly do you mean? How many cups would that be?
It is 1/2 a cup.
This combo is my absolute favorite… these muffins look like they would melt in my mouth!
My double batch of muffins is currently in the oven, and I realize I forgot to ask before I got baking! Can these be frozen?
Yes, they can!
Looks delicious, Julie. Any chance you’ve tried these with melted coconut oil instead of butter?
I haven’t but it would definitely work!
Just letting your readers know, I made three full size loaves today, and they baked for about 45-50 minutes. Great recipe!
Yay! So happy to hear this. This is one of my favorite recipes for Fall and I’m so glad you are going to be able to enjoy them!