Chocolate Chip Pumpkin Muffins
This post may contain affiliate links. Please read my disclosure policy.
These Chocolate Chip Pumpkin Muffins take 30 seconds from freezer to table. Breakfast muffins to the rescue!
Morning is not my favorite time of day. Saying I am not a morning person is a bit of an understatement. Truth be told, every morning until my daughter was born I would stumble around in a daze for an hour. So, that said…
An easy breakfast is a great idea some days. So, I frequently make muffins and toss them in the freezer. Then just pull one out and microwave it for 30 seconds. Add a glass of almond milk and abracadabra you have a simple breakfast! And I can still stumble around the house like a mommy zombie without any major catastrophe.
Table of Contents
Chocolate Chip Pumpkin Muffins
I was really craving fall flavors and decided to give this unusual combination a try. Surprisingly, chocolate and pumpkin are fabulous together. Moist and delicious. Most delicious warm. We love these and you are going to love these too. Who knows – Lemon and chocolate may be next. Stranger things have happened.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Delicious Muffin Recipes
Chocolate Chip Pumpkin Muffins
Equipment
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup canned pumpkin puree, solid packed
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line 12 muffin cups with paper liners.
- In a large bowl, combine the flour, baking soda, ground spices, and salt. Whisk to combine. Set aside.
- In the bowl of a electric mixer, beat the butter and sugar until light and fluffy. About 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Perfect for cool mornings during fall! My mom loves these muffins!