Pumpkin Chocolate Chip Muffins (with Cranberries & Pumpkin Seeds)

Name: Pumpkin Chocolate Chip Muffins (with Cranberries & Pumpkin Seeds)
Prep time: 10 min
Cook time: 18 min
Total time: 38 min
Yield: 12 muffins
Ingredients: 1.5 cup all purpose flour; 1/2 cup whole wheat flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp sea salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp clove; 1/3 cup sugar; 1/3 cup brown sugar (-packed); 1/2 cup unsalted butter (-at room temperature); 2 tsp vanilla extract; 2 eggs (-I used 'large'); 1 cup pure pumpkin puree (-not pumpkin pie filling); 1/3 cup vanilla almond milk; 1 cup dark chocolate chips (-plus more for top before baking); 1 cup dried cranberries; baking spray (-to grease muffin liners); 1-2 tbsp unsalted pumpkin seeds

October 14, 2018 Updated: March 13, 2019 By Dawn Coombs 25 Comments

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These Pumpkin Chocolate Chip Muffins are jam packed with warming fall spices like cinnamon, nutmeg, clove and ginger. Plus, there’s dried cranberries and pumpkin seeds for added oomph and texture. Fall and these muffins are definitely a match made in foodie heaven!

So, I’ve already made these pumpkin chocolate chip muffins, like, a million times. I’ve been testing them out before I shared with you guys. Ok, not a million times but a lot. And at some point I didn’t have to ‘test’ anymore, but I think I just wanted to keep eatin’ ’em. The struggle is real, you guys. Can you blame me? These muffins have lots of iconic fall players, like cinnamon, nutmeg and pumpkin puree and they’re topped with pumpkin seeds for a little texture. Bonus—>they make your home smell amazing!

What is Pumpkin Puree?

If you ever find yourself pondering some of life’s serious questions, like ‘Why is the earth round?’ ‘Where did I come from’ or ‘What is pumpkin puree?’ (HA), the answer is a simple one—>

It’s literally what the name says – ‘pure pumpkin.’ Pumpkin is roasted and then blitzed up until nice and smooth. Don’t think ‘OMG, Dawn, now I gotta make my own pumpkin puree?!’ No, no. The stuff is readily available in your grocery store where you would typically find baked goods. The puree is what’s used in these pumpkin chocolate chip muffins. Don’t be tempted to use ‘pumpkin pie filling’. It’s not the same thing…at all. That stuff is sweetened and has added spices. If you are so inclined to make your own pumpkin puree my friend, Amy, of House of Nash Eats has a how-to guide on how to make it.

Tips for Making these Pumpkin Chocolate Chip Muffins

This recipe yields a lot of batter. Use it all! Fill up the muffin liners completely; each muffin has a full standard ice-cream scoop plus a little bit.
Dark chocolate chips are used in this recipe, but feel free to use milk, semi-sweet or even white chocolate chips. I also tested with chocolate chunks; while they gave the same taste, I preferred the look of chips.
Bake until a wooden skewer comes out free from wet batter. These take about 18-20 minutes; check on at 18 minutes since ovens vary.
Like pretty much all baked goods, these are best enjoyed the day they are made, but can last up to 3 days. Also, they freeze well.

Other Easy Pumpkin Recipes to Use Leftover Canned Pumpkin

Find yourself with lots of leftover pumpkin puree? Those cans are huge (usually 3 cup’s worth). No worries! I got ya covered with some other pumpkin recipes –

Hope you love these pumpkin chocolate chips muffins too!

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. Think these pumpkin chocolate chips muffins will make your belly happy too? Please be sure to hit that little Pin button! Many thanks, you guys! XO

A pan of pumpkin chocolate chip muffins.

5 from 1 vote