Bring on Fall with this easy recipe for Pumpkin Chocolate Chip Muffins! They are light and moist, made with buttermilk, pumpkin and chocolate chips.
Fall is my favorite baking season. I love all the fun apple recipes and pumpkin recipes, making old favorites and trying new recipes. These Pumpkin Chocolate Chip Muffins are a wonderful, easy recipe to kick off pumpkin season! When I came up with this recipe, I wanted something simple, similar to my Banana Buttermilk Muffins. These recipes use common pantry ingredients, so they’re easy to make any time.
Because I love baking with buttermilk, and also use it frequently in pancakes or waffles, I always have a large carton of buttermilk in my refrigerator. If you don’t have buttermilk on hand, you can make your own! To make a buttermilk substitute, simply add lemon juice or plain old white vinegar to regular milk, let it sit for 5 minutes and voila – a buttermilk substitute! Generally I use 1 tablespoon of lemon juice (or vinegar) to ~ 1 cup milk (you will use just shy of 1 cup so the tablespoon of acid brings you to a cup).
- 1¾ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup packed brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 cup canned pumpkin (not pie filling)
- ¼ cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips, divided
- Preheat oven to 350* F. Line 12 standard muffin tin with paper liners (or spray with cooking spray).
- In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl whisk buttermilk, pumpkin, oil, eggs, and vanilla until combined.
- Add pumpkin mixture to flour mixture, gently folding until combined. Stir in ¼ cup chocolate chips.
- Divide batter among prepare muffin cups. Sprinkle remaining chocolate chips over tops of muffins.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes and the remove to a wire rack to cool completely.
Other Favorite Pumpkin Recipes:
Lighter Pumpkin Cheesecake Bars
Pumpkin Bundt Cake
Pumpkin White Chocolate Chip Cookies
Pumpkin Banana Muffins
Crustless Pumpkin Pie
I think this is the perfect recipe to convince my 7 year old that pumpkin is delicious!
Great buttermilk tip, too!
Love the buttermilk tip too! I wonder if it work with rice milk?
Those look delicious. Thanks for the buttermilk tip. I hate throwing away buttermilk.
Alida, these muffins look fabulous! I’ve been collecting pumpkin recipes like a fiend these past few weeks and I just stocked up on pumpkin puree. This is happening in my life soon!
I just made these today and they were delicious! I added some coconut to that batter as well as a bit of nutmeg and cloves for spice. I love Alida’s recipes and all they add to my home life and that of my health coaching clients. Thanks Alida!
Hi Angelica, I am so glad you liked these! The addition of coconut and spices sounds wonderful – I am going to try that next time. And thank you so much for you kind words. You made my day! 🙂
I was wondering if there was any way I could forego the brown sugar and maybe add banana?