Pioneer Woman Pumpkin Chocolate Chip Muffins

This easy Pioneer Woman Pumpkin Chocolate Chip Muffins recipe is perfect for cozy mornings or a sweet snack. With a soft, moist texture and a delicious combo of pumpkin and chocolate, it’s quick to make and uses common ingredients. These muffins are a simple, fall-inspired treat everyone will love!

Ingredients Needed

• Baking spray with flour
• 1 cup unsweetened pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mini semisweet chocolate chips, divided

How To Make Pumpkin Chocolate Chip Muffins

1. Preheat the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or spray with baking spray containing flour.
2. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and fully combined.
3. Add dry ingredients: Stir in the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt until just combined. Be careful not to overmix.
4. Fold in chocolate chips: Gently fold in 3/4 cup (130g) of the mini chocolate chips, keeping the rest aside for topping.
5. Fill muffin cups: Using a 1/3-cup measuring cup or scoop, divide the batter evenly among the muffin cups. Sprinkle the remaining 1/4 cup (45g) of mini chocolate chips on top of each muffin.
6. Bake the muffins: Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes before removing from the tin.

Recipe Tips:

• Don’t Overmix the Batter: Stir the batter just until combined. Overmixing can make the muffins dense instead of soft and fluffy.
• Use Room Temperature Ingredients: For best results, make sure your eggs and buttermilk are at room temperature. This helps the ingredients mix together smoothly.
• Check for Doneness: Test the muffins with a toothpick before removing them from the oven. It should come out clean or with a few moist crumbs, not wet batter.
• Let Them Cool: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps them set and prevents them from falling apart.
• Add Extra Chocolate Chips: Feel free to add more chocolate chips to the batter or sprinkle extra on top for an extra chocolatey muffin.

How To Store & Reheat

• Refrigerate: Let the muffins cool down to room temperature. Store leftover pumpkin chocolate chip muffins in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap Leftover pumpkin chocolate chip muffins in plastic wrap and put them in a freezer bag. They’ll stay good for up to 2 months. To thaw, leave them out for 1-2 hours or microwave for a warm treat.
• Reheating: For Leftover pumpkin chocolate chip muffins, microwave them for 15-20 seconds.
  

Nutrition Facts

Serving Size: 1 muffin

• Calories: 180 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 135mg
• Potassium: 230mg
• Total Carbohydrate: 26g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 3g

More Pioneer Woman Recipes:

• Orange Cinnamon Rolls
• Cinnamon Pecan Waffles
• Cinnamon Streusel Bagels
• Pioneer Woman Milky Way Cake
• Pioneer Woman Beet Brownies