Author: These homemade pumpkin chocolate chip muffins are fluffy and moist, while dense enough to satisfy. With just enough chocolate to enjoy without being overpowering, and of course, they are perfect with a hot cup of tea. Make these with einkorn flour or any all-purpose flour blend.
Muffins seem to embody all that I love and look forward to about fall. Not just the idea of a warm, fluffy muffin fresh out of the oven… but also the feeling that is invoked when I imagine taking that first delicious bite.
Rain softly falls outside, and the light is crisp as it breaks through my windows. There is a slight chill in the air, but it’s still enjoyable. My favorite sweater keeps me warm as I curl up with a good book, a cup of hot tea, and of course… a muffin.
This morning when I opened the pantry, a can of organic pumpkin and a bag of chocolate chips beckoned to me… so of course, I answered the call and made these amazing pumpkin chocolate chip muffins!
Pumpkin Chocolate Chip Muffins
While we often enjoy pumpkin cupcakes or pumpkin bread, sometimes I like to add a little chocolate into the mix too!
These muffins are fluffy and moist, while dense enough to satisfy. With just enough chocolate to enjoy without being overpowering, and of course, they are perfect with a hot cup of tea.
Ingredients
You won’t find any processed ingredients in this list, just whole food. So, while they are a treat, they are a treat you can feel good about serving to your family! And remember, you can get creative with your mix-ins. Things like chopped nuts, raisins, or even dried cranberries can really amp up the fall flavors!
- Flour – We use einkorn flour, but any all-purpose wheat flour will work just fine. If you are using freshly ground wheat, reduce the milk to just 1 3/4 cups instead of the full 2 cups. If you are using gluten-free flour, be sure to use a 1:1 blend.
- Milk – We use whole raw milk, however, any milk you’d like will work, including non-dairy milk!
- Butter – Add a rich, buttery taste. Dairy-free margarine or coconut oil can be used instead.
- Eggs – Use whole eggs for this recipe, or substitute 1/2 cup of Greek yogurt if you are avoiding eggs.
- Pumpkin Puree – Canned or homemade pumpkin puree works equally well. However, if you are using homemade, you may need to strain it if there is a lot of extra liquid left in the puree after cooking.
- Chocolate Chips – Dark chocolate is what we opt for, however, milk, white chocolate chips, or dried fruit would also be great additions!
- Sugar – We enjoy panela in this recipe most often. Regular white sugar will also work well, or honey, or maple syrup. If you use a liquid sweetener, you may need to increase the flour or decrease the sweetener amount by half.
- Baking Powder – Leavening agent for fluffiness, don’t skip or replace!
- Pumpkin Pie Spice – A lovely blend of warm spices. If you don’t have any on hand, you can make your own pumpkin pie spice with my simple recipe!
- Salt – We prefer pink salt, but you can use whatever salt you like. It simply enhances the flavors and balances the sweetness.
- Vanilla Extract – We enjoy using our homemade Mexican vanilla, however, any vanilla extract you have on hand will do wonderfully! Adds depth and aroma.
Instructions
I adore how simple this recipe is. It comes together in a single bowl with less than 5 minutes of effort, making it the perfect everyday recipe!
- Prepare – Preheat the oven to 400°F to ensure it’s hot and ready for baking.
- Grease – Grease the muffin tin thoroughly to prevent the muffins from sticking OR line the tin with cupcake liners.
- Mix – In a large mixing bowl, combine all the ingredients until well combined. You don’t need an electric mixer for this! Just dump everything in and mix well!
- Fill – Evenly add the batter into JUMBO muffin tins. For einkorn, fill them to the top. For other flour blends, fill them 3/4 full.
- Bake – Place the filled muffin tins into the preheated oven and let them bake for 28-30 minutes until they achieve a delightful golden brown hue. If baking in regular muffin tins, bake for 18-22 minutes.
- Cool – Once they’re out of the oven, allow the muffins to cool in the pan, letting their flavors settle and making them easier to handle. And enjoy!
Even More Fall-Inspired Flavors
If you want to enjoy the warm spices and deep flavors of fall, then these recipes are sure to please your taste buds!
Or maybe you’re craving more of that pumpkin-spiced goodness? Here are our favorite pumpkin flavors for you to enjoy!
- Pumpkin Pasties (handpies)
- Pumpkin Filled Pull-Apart Muffins
- Pumpkin Cupcakes with Spiced Buttercream
Pumpkin Chocolate Chip Muffins
Equipment
Ingredients
- 4 1/2 cups all-purpose flour (540g) (we use einkorn)
- 2 cups milk
- 3/4 cup butter melted
- 2 eggs
- 12 oz pumpkin puree
- 1 cup chocolate chips
- 2/3 cup sugar
- 3 Tbsp baking powder
- 2 Tbsp pumpkin pie spice
- 1 tsp Sals
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F to ensure it's hot and ready for baking.
- Grease the muffin tin thoroughly to prevent the muffins from sticking OR line the tin with cupcake liners.
- In a large mixing bowl, combine all the ingredients until well combined. You don't need an electric mixer for this! Just dump everything in and mix well!
- Evenly add the batter into jumbo muffin tins. For einkorn, fill them to the top. For other flour blends, fill them 3/4 full.
- Place the filled muffin tins into the preheated oven and let them bake for 28-30 minutes until they achieve a delightful golden brown hue. If baking in regular muffin tins, bake for 18-22 minutes.
- Once they're out of the oven, allow the muffins to cool in the pan, letting their flavors settle and making them easier to handle. And enjoy!
Notes
- If you are using Einkorn flour, fill tins to the brim of each cavity.
- If you are using “regular” flour, fill tins 3/4 full.
- This recipe makes 12 jumbo muffins or 24 regular muffins.
More Helpful Information
Can I use regular flour instead of einkorn flour? We use einkorn flour, but any all-purpose wheat flour will work just fine. If you are using freshly ground wheat, reduce the milk to just 1 3/4 cups instead of the full 2 cups. If you are using gluten-free flour, be sure to use a 1:1 blend. How should I store these muffins? Store the muffins in an airtight container at room temperature for a day or two. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them in an airtight container for up to three months. Should I use canned pumpkin puree or make my own? Canned pumpkin puree works perfectly in this recipe. However, if you prefer making your own, simply cook and puree a small pumpkin until it reaches the consistency of canned pumpkin. Can I use other add-ins besides chocolate chips? Certainly! While chocolate chips add a delightful sweetness, you can get creative with your mix-ins. Consider options like chopped nuts, raisins, or even dried cranberries to tailor the muffins to your preferences.Nutrition
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Did you use all-purpose einkorn flour or whole grain?
Hi Eva! This recipe calls for Einkorn, but does work with regular wheat flour. I haven’t tried it with whole wheat, but I would imagine it would work just fine!
I think I just realized what you were really asking! If I used all purpose einkorn or whole grain einkorn. Sorry!
I use the all purpose :-)