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    Home » Recipes » Breakfast Recipes

    Chocolate Chip Pumpkin Muffins

    Published: October 14, 2018 Updated: March 8, 2022 / By: Dawn | Girl Heart Food 25 Comments

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    Stack of three chocolate chip pumpkin muffins.

    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!

    Stack of three chocolate chip pumpkin muffins.

    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?” or “Where did I come from” or “What is pumpkin puree?” Ha, the answer is a simple one.

    It’s pure pumpkin. 

    The stuff is readily available in your grocery store where you would typically find other baking products. It’s pure pumpkin typically sold in a can (a large one, actually).

    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! Making homemade pumpkin puree will add more prep time, but if you don’t mind that, go right ahead.

    Muffin batter in a mixing bowl.

    Tips For Making These Muffins

    • If you’d rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons 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.
    Chocolate chip pumpkin muffins in a muffin pan.

    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:

    • Pumpkin Pie Bites
    • Pumpkin Pie Smoothie
    • Spiced Pumpkin Hummus
    Hand holding half of muffin, showing the interior.

    If you make this pumpkin muffin recipe, be sure to leave a comment below!

    Chocolate chip pumpkin muffins in a muffin pan.

    Chocolate Chip Pumpkin Muffins

    Dawn | Girl Heart Food
    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!
    5 from 12 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Cooling Time 20 minutes mins
    Total Time 48 minutes mins
    Course Breakfast
    Servings 12 muffins
    Prevent your screen from going dark

    Ingredients
     

    • Cooking spray, to grease muffin liners
    • 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
    • ½ cup unsalted butter, softened
    • ⅓ cup granulated sugar
    • ⅓ cup brown sugar, packed
    • 2 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup pure pumpkin puree (canned pumpkin puree), not pumpkin pie filling
    • ⅓ cup vanilla almond milk
    • 1 cup dark chocolate chips, plus more for top muffins before baking if you like
    • 1 cup dried cranberries
    • 1 to 2 tablespoons unsalted pumpkin seeds

    Instructions

    • Preheat oven to 400 degrees Fahrenheit. Line a 12-count muffin pan with muffin liners, spray with cooking spray and set aside.
    • In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, ground ginger, and ground clove. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl with a hand mixer), blend (on medium-high speed) butter with both sugars until combined and fluffy, about 2 minutes (as necessary, stop to scrape the sides of the bowl with a rubber spatula).
    • Add vanilla extract and blend in. Reduce speed and add eggs, one at a time, and blend until combined. Add pumpkin puree and almond milk and blend about 30 seconds.
    • Add reserved flour mixture and blend until just combined and there are no streaks of dry flour remaining, about 1 to 2 minutes. Add chocolate chips and cranberries and blend until incorporated.
    • Scoop batter into prepared muffin pan and top with pumpkin seeds and extra chocolate chips (if desired).
    • Bake muffins for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
    • Allow muffins to cool for 10 minutes in the pan. Then remove and allow to cool on a cooling rack for 10 minutes or so. Serve and enjoy!

    Notes

    • 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 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.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    © Girl Heart Food Inc. Photographs and content are copyright protected.

    Keyword easy pumpkin muffins, fall muffins, leftover pumpkin puree

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    © Girl Heart Food Inc. Photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

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    1. Kelly | Foodtasia

      October 17, 2018 at 9:09 pm

      YUM! These lovely muffins have it all! I love how you have so much fall flavor packed into these! And the sweet-tangy combo with the chocolate and cranberries – so much yum! Using the pumpkin seeds with the pumpkin is brilliant!

      Reply
      • Girl Heart Food

        October 18, 2018 at 12:35 pm

        Thanks Kelly! They are pretty tasty 🙂

        Reply
    2. Kevin

      October 17, 2018 at 2:25 pm

      5 stars
      I’m loving your recipes with all the fall flavors and I bet this one will not disappoint either! Can’t wait to give it a try!

      Reply
      • Girl Heart Food

        October 18, 2018 at 12:34 pm

        Thanks so much, Kevin! Definitely not 😉

        Reply
    3. Ben|Havocinthekitchen

      October 16, 2018 at 9:18 pm

      5 stars
      Dawn, you’re 100% guilty! I mean, you’ve made and tasted these delicious muffins many times, and you’ve never shipped me a single muffin. That’s cruel, you know. On the other hand, these muffins look and sound so delicious that I’m willing to forgive you.

      Reply
      • Girl Heart Food

        October 17, 2018 at 10:02 am

        Happy to hear that, Ben 😉 Thanks so much!

        Reply
    4. Bill

      October 16, 2018 at 10:12 am

      5 stars
      When food looks and sounds so good like this, you can’t help imagining how it tastes. These are all wonder fall flavors in a simple muffin — I love it. Especially the cranberry to round it out. Count me in, Dawn!

      Reply
      • Girl Heart Food

        October 17, 2018 at 10:01 am

        You got it! Thanks Bill 🙂

        Reply
    5. Laura

      October 15, 2018 at 5:52 pm

      5 stars
      Dawn – as you know, pumpkin + chocolate is the match made in heaven you never knew about when you were a kid – well, I didn’t anyway! I can’t get enough! And this recipe looks like total heaven! Thanks!

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:07 pm

        Haha…totally know what ya mean! Thank you Laura 🙂

        Reply
    6. Mary Ann | The Beach House Kitchen

      October 15, 2018 at 4:48 pm

      5 stars
      These are loaded with all the fallish ingredients I love Dawn! I’d have a hard time enjoying just one! Pinned!

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:06 pm

        Yay! Thanks so much, Mary Ann 🙂

        Reply
    7. Milena

      October 15, 2018 at 4:01 pm

      5 stars
      Love pumpkin baked goods topped with pumpkin seeds. Because I love pumpkin seeds more than any other seeds…These muffins won’t make it longer than a morning at my house. Not even past 10 o’clock in the morning. Fresh new batch for afternoon coffee:) Pinned!

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:06 pm

        Hahaha….I hear ya!! Thank you Milena 🙂

        Reply
    8. Leanne | Crumb Top Baking

      October 15, 2018 at 12:59 pm

      5 stars
      I’m loving all the pumpkin recipes this time of year! There is just something so cozy and comforting about pumpkin baked goods! I’ve been working on a pumpkin muffin recipe with dark chocolate chips too (because that combo with all the warming spices is just the best!) But I never thought to add cranberries and pumpkin seeds! Great idea Dawn. And love that these are big muffins. The best part about a muffin is the muffin top! Happy Monday!

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:05 pm

        Me too! It is a really great combo, for sure! And I agree with ya about the muffin top 😉 Thanks Leanne and happy Monday to ya too!

        Reply
    9. Shashi at savory spin

      October 15, 2018 at 12:36 pm

      5 stars
      Ha – one of my current ponderings is why oh why is there a screen between me and these glorious muffins!? I simply LOVE the combo of pumpkin and chocolate and these would make my monday marvelous! Hope you had a wonderful weekend, Dawn!

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:04 pm

        Hahaha – right?? Thanks so much, Shashi! You too!

        Reply
    10. Jennifer @ Seasons and Suppers

      October 15, 2018 at 12:11 pm

      5 stars
      Loving all the goodies you’ve packed in these pumpkin muffins! They just scream Fall and are no doubt seriously delicious, too 🙂

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:02 pm

        Totally! Thank you Jennifer 🙂

        Reply
    11. Kathy @ Beyond the Chicken Coop

      October 15, 2018 at 10:46 am

      5 stars
      Yum! I’m all about muffins and these pumpkin muffins are perfect for the fall! I love all the added goodies in these muffins. Perfect for breakfast or snack! 🙂

      Reply
      • Girl Heart Food

        October 15, 2018 at 8:02 pm

        Totally!! Thanks Kathy 🙂

        Reply
    12. annie@ciaochowbambina

      October 15, 2018 at 10:12 am

      5 stars
      Oh yum! This is my kind of pumpkin muffin! Love the iconic fall players and that little bit of crunch from the seeds! This is a winner!! Pinned! 🙂 Have a great week, my friend! XOXO

      Reply
    13. Kelsie | the itsy-bitsy kitchen

      October 15, 2018 at 10:04 am

      5 stars
      YES to pumpkin muffins! Especially with chocolate chips and dried cranberries. These look SO GOOD! My favorite thing about muffins is that they’re basically cake you can spread butter on (and eat for breakfast) so they’re a regular treat around here :). I’ll have to try these! Have a great week, Dawn!

      Reply
    14. David @ Spiced

      October 15, 2018 at 9:08 am

      I’m all in on these muffins, Dawn! First of all, you’ve got all of my favorite Fall baking flavors going on in there…and then the cranberries + pumpkin seeds on top takes it up a notch. I don’t blame ya for needing to “test” this recipe a gazillion times! I totally need to put this on the agenda for one of these lazy weekends coming up. (Well, “lazy weekends” is relative when you have a toddler in the house…but that won’t stop me from baking up a batch of these muffins!)

      Reply

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