These Pumpkin Chocolate Chip Muffins are perfectly moist, spice packed and full of whole wheat flour for a delicious way to enjoy Fall breakfast or snack!
There’s nothing better than a crisp fall morning with the swirling colorful leaves at your feet.
Latte in hand and a delicious muffin only make the season better!
What I love about this muffin recipe is how easy they are to make and the flavors of Fall are bursting through and through. The chocolate chips don’t hurt either.
These would be great placed into a basket and gifted to loved ones this holiday season.
So skip the drive through and the store bought ones and make these Pumpkin Chocolate Chip Muffins. I promise you’ll be so happy you did!
These muffins are also a fun family baking idea.
Each year we make some type of muffin and with the kids at home doing e learning, it’s nice to have a grab and go snack or treat for them to enjoy while doing their school work.
My kids loved helping me whip these up and dotting the tops of them with extra chocolate chips. They might have snuck a few into their mouths while they were helping too!
INGREDIENTS: What you need
You can easily and conveniently grab all of these holiday baking and cooking essential ingredients at your local Jewel-Osco but you can also find them at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
- O Organics Whole Wheat Flour (Correct)
- Baking powder
- Salt
- Pumpkin pie spice
- Buttermilk
- Canned Pumpkin Puree
- Vanilla extract
- Butter Unsalted
- Granulated Sugar
- Eggs
- Light Brown Sugar
- Semi Sweet Chocolate Chips
STEP BY STEP INSTRUCTIONS
Preheat oven to 350° and line a muffin tin with paper liners.
In the bowl of your stand mixer, or a larger mixing bowl, add butter, brown sugar and white sugar and beat to combine.
Add in eggs, one at a time, until incorporated, followed by vanilla extract and pumpkin puree.
In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.
Starting with the flour and alternatively between flour mixture and buttermilk, add in 1 cup of dry mix, followed by half the buttermilk. Add in the remaining dry mix, ending with the buttermilk.
Fold in chocolate chips
Fill each liner 2/3 of the way full.
Add 5-8 chocolate chips onto the top of the muffins and bake for 18 minutes or until a toothpick inserted comes out clean.
Place on a wire baking rack to cool. Store in an air tight container.
HOMEMADE PUMPKIN PIE SPICE
It’s super easy to make your own pumpkin pie spice at home with these pantry staples:
- 1/4 cup Cinnamon
- 2 teaspoons ground Ginger
- 1 teaspoon Nutmeg
- 1/2 teaspoon ground Cloves
To keep fresh, store in an air tight container.
You can sprinkle this in your coffee, lattes, baked goods and more!
COMMON QUESTIONS ABOUT PUMPKIN MUFFINS
I don’t have buttermilk. What else can I use?
– You can use any type of milk you’d like OR you can make homemade buttermilk by combing 2/3 cup regular dairy milk with either 2 teaspoons of white vinegar or fresh lemon juice.
SERVING SUGGESTIONS
We like to warm them in the microwave, split them in half and smear butter on them. It’s SO good. Melt in your mouth, amazing!
They’re perfect with a hot cup of coffee for breakfast or a warm tea in the afternoon.
WHY YOU’LL LOVE THESE MUFFINS
- Each muffin has 4g of protein and 2 grams of fiber thanks to the whole wheat flour.
- Each muffin is under 200 calories.
- This recipe uses pantry staples and if you don’t have something, is just around the corner and have everything you need.
RECIPE VARIATIONS
- You could add in butterscotch chips along with the chocolate chips for a delicious buttery flavor.
- Instead of using all whole wheat flour, you can use half all purpose flour, if you prefer.
- These would make perfect mini muffins too!
Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are perfectly moist, spice packed and full of whole wheat flour for a delicious way to enjoy Fall breakfast or snack!
Ingredients
- 2 1/2 cups OOrganics Whole Wheat Flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 teaspoons pumpkin pie spice
- 2/3 cup Buttermilk
- 1/2 cup SignatureSELECT Canned Pumpkin Puree
- 1 teaspoon Vanilla extract
- 1/2 (8 tablespoons/1 stick) cup unsalted butter Butter Unsalted
- 1/2 cup Light brown Sugar
- 2 large eggs
- 1/4 cup granulated sugar
- 1 cup semi sweet chocolate chips, divided
Instructions
- Preheat oven to 350° and line a muffin tin with paper liners.
- In the bowl of your stand mixer, or a larger mixing bowl, add butter, brown sugar and white sugar and mix to combine.
- Add in eggs, one at a time, until incorporated, followed by vanilla extract and pumpkin puree
- In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.
- Starting with the flour and alternatively between flour mixture and buttermilk, add in 1 cup of dry mix, followed by half the buttermilk. Add in the remaining dry mix, ending with the buttermilk.
- Fill each liner 2/3 of the way full.
- Add 5-8 chocolate chips onto the top of the muffins and bake for 18 minutes or until a toothpick inserted comes out clean.
- Place on a wire baking rack to cool. Store in an air tight container.
Nutrition Information:
Yield: 19 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 8.6gSaturated Fat: 5.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 32.4mgSodium: 120.8mgCarbohydrates: 28.3gFiber: 2.3gSugar: 16.7gProtein: 3.1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
When I tell you they’re super moist, they REALLY are!
Just look at those air pockets and yummy chocolate.
Running low on time? Use Jewel Osco Grocery Delivery and Drive Up & Go™ for convenient ways to shop! It’s quick and you’ll be on your way to gift giving in no time!
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