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Crowd-Pleasing Brown Sugar Pumpkin Chocolate Chip Muffins Recipe

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These brown sugar pumpkin chocolate chip muffins are incredibly moist, perfectly spiced, and studded with melty chocolate chips. Made in just 35 minutes with simple pantry ingredients, they’re the ultimate fall treat for brunches, potlucks, or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt (fine sea salt or table salt)
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil or melted butter)
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Break up any brown sugar lumps with your fingers.
  3. In a separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Fold in 1 cup of chocolate chips, reserving about 2 tablespoons for topping. Fold gently until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top and press in gently.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For taller, bakery-style muffins, fill cups almost to the top and let the batter rest for 10 minutes before baking. These muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown sugar muffins, chocolate chip muffins, fall muffins, easy pumpkin recipe, pumpkin chocolate chip muffins

Find it online: https://vexifood.com/crowd-pleasing-brown-sugar-pumpkin-chocolate-chip-muffins-recipe/