Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are loaded with warm spices, espresso powder, plenty of dark chocolate chips and chunks and are perfect to have with your coffee on a crisp fall morning! 

If you love pumpkin for breakfast be sure to make these healthy pumpkin muffins and this pumpkin apple baked oatmeal!

_{This post and recipe have been updated since it was originally published on 10/1/2018}

Chocolate chips and chunks – I love using both chocolate chips and chunks in muffins. The chips stay more intact while the chopped chunks of chocolate melt into the muffin. It’s the perfect combo!

Pumpkin spice and espresso powder – They pumpkin muffins are packed with warm pumpkin spice, then for even more flavor, espresso powder. Espresso powder pairs well with the pumpkin and pumpkin spice and it enhances the chocolate flavor.

Moist and tender – They muffins are super moist thanks to the pumpkin and Greek yogurt.

Fall breakfast – Nothing says it’s fall like pumpkin baked goods! These muffins are great to have any day of the week and they freeze well too. So grab your slippers, warmest sweater and an extra big cup of coffee and enjoy one of these delicious pumpkin muffins!

• White whole wheat flour– I like using white whole wheat flour for baking because it has a milder flavor, but all the benefits of regular whole wheat.
• Espresso powder – Adds a wonderful coffee flavor to the muffins and enhanced the chocolate flavor.
• Pumpkin pie spice – A warm spice blend made up of cinnamon, ginger, nutmeg, and cloves.
• Baking powder and baking soda – The leavening agents that give the muffins the domed tops.
• Kosher salt – Brings out all the flavors in the muffins and balances the sweetness.
• Pumpkin purée – Be sure to buy purée and not pumpkin pie filling.
• Granulated sugar and brown sugar – The combination of both sugars gives the pumpkin muffins the best flavor and texture.
• Eggs – Acts as the binder for the muffins.
• Oil – Use a neutral flavored oil for the muffins such as avocado oil or canola oil.
• Greek yogurt – Greek yogurt makes the muffins extra moist.
• Vanilla extract – I highly recommend using vanilla bean paste for the best vanilla flavor.
• Chocolate chips/chunks – Use both, you won’t regret it!

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Preheat your oven to 400° F. and line a standard 12 cup muffin pan with parchment paper liners or spray it with cooking spray.

Add the dry ingredients to a mixing bowl and stir together. Add the wet ingredients to a separate mixing bowl and whisk together until combined.

• Instead of oil use melted unsalted butter.
• Light or dark brown sugar can be used.
• Add chopped pecans for crunch.
• No chocolate chips? These pumpkin muffins are still delicious even without them.

If you’re planning to serve these muffins as part of your breakfast or a fall brunch with family and friends, here are a few recipes that would be delicious to serve alongside them.

• Winter Fruit Salad
• Broccoli Crustless Quiche
• Spinach, Bacon, and Cheese Strata
• Pumpkin Pie Yogurt and Granola Parfaits
• Apple Cider Mimosas
• Pumpkin Streusel Bread

Storage – The muffins will keep on the counter in an airtight container lined with paper towels for 3 days. The paper towels with absorb any moisture that the muffins emit.

Freezing – Muffins can be frozen for up to 3 months. After they’ve been baked, cool them completely on a wire rack. Store them in a single layer in a freezer bag or other airtight container.

Reheating – When you’re ready to eat the muffins, pull them out of the freezer and defrost on the counter for about 15-20 minutes. I don’t recommend defrosting them in the refrigerator because they tend to get a sticky top. You can also reheat muffins in the microwave, but they’ll lose some of their moisture in the process.

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