Easy pumpkin muffin anyone? These chocolate chip pumpkin muffins with cranberries are jam-packed with warming fall spices like cinnamon, nutmeg, clove and ginger. Plus, there are pumpkin seeds for added oomph and texture. They’re sure to be a fall favourite!
So, I’ve already made this chocolate chip pumpkin muffin recipe about a million times. I’ve been testing them out before I shared with you guys. Okay, 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 eating them. The struggle is real. Can you blame me?
These easy pumpkin muffins have lots of iconic fall players, like cinnamon, nutmeg and pumpkin puree and they’re topped with pumpkin seeds for a little texture. An added bonus of making these muffins is that 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. That stuff is sweetened and has added spices.
Can I Use Scratch Made Pumpkin Puree?
Absolutely! It will add more to your prep time, but if you don’t mind that, go right ahead.
How to Make Chocolate Chip Pumpkin Muffins
Full details are in the recipe card below, but here are the basics:
Mix together dry ingredients, including both flours, baking powder, salt, cinnamon, nutmeg, ginger and clove. Lay to one side. Preheat oven at this point too.
Mix together wet ingredients:
- First blend together butter and sugar until combined and nice and fluffy using a stand mixer or hand mixer.
- Add vanilla extract.
- Add eggs, one at a time.
- Blend in pumpkin puree and almond milk.
- Slowly add reserved flour mixture.
- Finally, blend in chocolate chips and cranberries.
Portion and bake:
Line muffin tin with liners and spray with baking spray. Distribute batter among liners and fill right up! Bake!
Cool & enjoy!
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More Tips and Variations
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.
If you’d rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons or so of pumpkin pie spice.
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 to 20 minutes; check on at 18 minutes since ovens vary.
More Ways to Use Leftover Canned Pumpkin
Find yourself with lots of leftover pumpkin puree? Some of those cans are huge (usually 3 cup’s worth). No worries! I got ya covered with some other pumpkin recipes:
Hope you love this easy pumpkin chocolate muffin recipe as much as we do!
If you make this pumpkin muffin recipe, be sure to leave a comment below. Love to know how you enjoyed!
Chocolate Chip Pumpkin Muffins (with cranberries)
- 1.5 cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ⅓ cup sugar
- ⅓ cup brown sugar (packed)
- ½ cup unsalted butter (softened at room temperature)
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ⅓ cup vanilla almond milk
- 1 cup dark chocolate chips (plus more for top before baking if you like)
- 1 cup dried cranberries
- baking spray (to grease muffin liners)
- 1 to 2 tablespoons unsalted pumpkin seeds
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, mix all dry ingredients down to clove in a bowl and lay to one side.
- In the bowl of a stand mixer (or using a hand mixer), blend butter and sugar until combined and fluffy, about 2 minutes.
- Add vanilla extract. Then, add and eggs, one at a time, until combined. Add pumpkin puree and almond milk and blend about 30 seconds.
- Add reserved flour mixture to stand mixer mixture and blend until just combined, about 1 to 2 minutes. Add chocolate chips and cranberries and blend until incorporated.
- Line a 12-unit muffin tin with muffin liners and grease with baking spray. Scoop muffin mixture into liners.
- Top with pumpkin seeds and extra chocolate chips (if desired).
- Bake about 18 to 20 minutes or until a toothpick comes out clean of wet batter when inserted into the centre of a muffin. Remove muffins from muffin pan and let cool on a wire rack for about 10 to 20 minutes. Enjoy!
- 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.
- If you’d rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons or so of pumpkin pie spice.
- 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.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.