These Pumpkin Chocolate Chip Muffins are a cinch to prepare. Full of pumpkin, spice, and chocolate, they are perfect for fall breakfasts and snacks.
As fall approaches, so do my desires for baked goods, stocking the cupboards, and pumpkin-flavored goodies. Oh and sweaters. Unfortunately, I have to wait until November to be able to wear a sweater around here, but the pumpkin goodies? I got those covered.
These Pumpkin Chocolate Chip Muffins are a favorite of mine. Rich, spicy, pumpkin cake is dotted with mini chocolate chips. They are the perfect breakfast or afternoon snack during fall.
Or anytime, really. As long as you can get your hands on pumpkin.
It’s funny. Some years I’ve got loads of pumpkin on hand and can bake with it year-round. One year I found canned organic pumpkin on clearance for 50 cents a can. I bought two cases and it took us years to use it up!
Other years I’m scrambling from store to store on the hunt for it. This month, after looking in two stores and coming up empty, I ordered it from Google Express. I got six cans delivered the next day. Boom. No running around town.
How I make this good:
Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)
Using a homemade muffin mix allows me to have my convenience along with high quality ingredients. You’ll notice that this recipe is just that: ingredients. No weird preservatives, nothing you can’t pronounce.
How I make this cheap:
Here are some of the strategies I use to make this recipe more economical:
- Do a price comparison. I know that Costco is the best place to buy ingredients like eggs and spices when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
- Stock up on ingredients when they are on sale. For instance, as the holiday season approaches, the prices on baking ingredients drop dramatically. I stock up wherever possible on canned pumpkin, baking chocolate, flour, spices, and leavenings.
- Use more affordable alternatives. If buttermilk is not something you’ll use up or if it’s just not in the budget, make your own “soured milk”. Place one tablespoon white vinegar or lemon juice in a 1-cup measure, fill up the cup with milk, let it sit for five minutes. The resulting mixture is an affordable alternative to buttermilk. You can also mix together equal parts of milk and yogurt to create a buttermilk-like mixture.
- Use mini chocolate chips; they stretch farther than larger chips. 1/2 cup of mini chips goes much farther than the same amount of regular chips.
- If there’s a pumpkin shortage where you live or you have an abundance of butternut squash, make butternut squash puree instead. It works great in these muffins!
Tools I use to make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- Pyrex mixing measure bowl – I have had mine for almost 20 years!
- wire whisk – I like this style with a sealed barrel. Then you can send it through the dishwasher.
- parchment muffin papers – I bought a case of these a year or so ago and absolutely love them!
- USA muffin pan – These are the best pans ever! No need to grease the cups; the pan washes up like a breeze.
- rubber scraping spatulas – Get every little bit with a scraper!
- ice cream scoop – A scoop makes muffin-making so quick and easy.
Other favorite pumpkin recipes
- Pumpkin Spice Scones
- Chocolate Chip Pumpkin Pie
- Pumpkin Biscuits
- Pumpkin Spice Cheesecake
- Spiced Pumpkin Cake with Maple Glaze
- Spicy Pork Chili with Pumpkin
Pumpkin Chocolate Chip Muffins
- 1 1/2 cup buttermilk
- 1 cup pumpkin puree
- 1/2 cup neutral oil
- 2 egg
- 1 batch Mix and Match Muffin Mix
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup mini chocolate chips plus extra for sprinkling
- Preheat the oven to 375°. Line a 12-cup muffin cups with muffin papers.
- In a large mixing bowl combine the buttermilk, pumpkin, oil, and eggs. Whisk until well blended.
- Add the muffin mix and the spices. Stir gently to combine. Fold in the chocolate chips.
- Divide the batter among the muffin cups. It's okay if the cups overflow. Sprinkle additional chocolate chips over the top of the muffin batter.
- Bake for 20 to 25 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.