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 –
- No Bake Pumpkin Pie Bites
- Pumpkin Mac n Cheese with Kale and Bacon
- Pumpkin Pie Smoothie
- Spiced Pumpkin Hummus
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
Pumpkin Chocolate Chip Muffins (with Cranberries & Pumpkin Seeds)
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
Instructions
- Mix all dry ingredients down to clove in a bowl and lay to one side. Preheat oven to 400 F.
- In a stand mixer (or using a hand mixer) blend butter and sugar until combined and fluffy, about 2 minutes.
- Add vanilla extract 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 1-2 minutes. Add chocolate chunks and cranberries and blend until incorporated.
- Line muffin tin with muffin liners and spray with baking spray. Scoop muffin mixture into liners. Top with pumpkin seeds and extra chocolate chips. Bake about 18-20 minutes or until wooden skewer comes out clean when inserted into muffins. Let cool on rack about 10-20 minutes. 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.
- 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.
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!
Thanks Kelly! They are pretty tasty 🙂
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!
Thanks so much, Kevin! Definitely not 😉
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.
Hehehehe 😀 Happy to hear that Ben 😉 Thanks so much!
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!
You got it! Thanks Bill 🙂
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!
Haha…totally know what ya mean! Thank you Laura 🙂
These are loaded with all the fallish ingredients I love Dawn! I’d have a hard time enjoying just one! Pinned!
Yay! Thanks so much, Mary Ann 🙂
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!
Hahaha….I hear ya!! Thank you Milena 🙂
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!
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!
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!
Hahaha – right 😉 ?? Thanks so much, Shashi! You too!
Loving all the goodies you’ve packed in these pumpkin muffins! They just scream Fall and are no doubt seriously delicious, too 🙂
Totally! Thank you Jennifer 🙂
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! 🙂
Totally!! Thanks Kathy 🙂
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
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!
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!)