These Pumpkin Chocolate Chip Muffins are perfectly moist, decadent, chocolatey, and delicious. They are the perfect chocolate muffins to make when fall arrives, and everyone starts to crave pumpkin-inspired treats. These are some of our favorite muffins to make.
We love most about these pumpkin muffins because they are moist and have a nice balance of chocolate and pumpkin. Y’all are going to love these muffins!
STEP 1: Make sure eggs are at room temperature before mixing them into the batter. I noticed that this helps with the rising of the muffins when they bake.
STEP 2: Whisk the wet ingredients together in a medium bowl.
STEP 3: Carefully stir in the dry ingredients with a spatula. Don’t overmix – you’ll want to see some streaks of the flour and cacao powder. At this point, stir in the chocolate chips.
STEP 4: Let the batter sit for at least 20 minutes. This helps with the rising of the muffins when they bake.
STEP 5: Bake for 20-22 minutes and remove to continue baking for 10 minutes in the muffin tins before removing to cool on a wired rack.
These are pretty simple to make. All you need is one bowl and a muffin tin, either a jumbo 6-hole muffin tin or a medium 12-hole muffin tin.
Yes, these are freezer-friendly chocolate pumpkin muffins! First, wrap the muffins individually in freezer-safe bags. Then, reheat in the microwave for about 30-45 seconds or thaw them at room temperature when you’re ready to enjoy them.
Yes! To make these muffins, Vegan, use two flax eggs instead of regular eggs (2 tablespoons flaxseed meal + 4 tablespoons water).
If stored in a glass container at room temperature, these muffins last up to 1 week. After that, I like to reheat the muffins in the microwave for 10 seconds to make the inside soft and chocolate chips soft.
We hope you all love these Pumpkin Chocolate Chip Muffins. They are moist, chocolatey, perfectly spiced, and unbelievably yummy! ♡
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