Chocolate Chip Pumpkin Muffins

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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.

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.

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Other Delicious Muffin Recipes

3 pumpkin muffins with chocolate chips

Chocolate Chip Pumpkin Muffins

Donna Elick
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…
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Method Oven
Servings 12 muffins


  • 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


  • 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.


Serving: 1 | Calories: 294cal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 202mg | Sugar: 23g | Fiber: 2g | Calcium: 24mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
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