Jumbo Chocolate Chip Pumpkin Spice Muffins
A burst of amazing flavor in every bite, these jumbo chocolate chip pumpkin spice muffins are the perfect blend of milk chocolate chips and pumpkin spice. These will surely become your favorite fall treat.
There is something about the taste of pumpkin spice that really makes fall feel so cozy and vibrant. The blend of spices in these jumbo chocolate chip pumpkin spice muffins with the sweetness from the chocolate chips make for a perfect muffin treat.
Moist, soft, tender, and chewy, these pumpkin muffins are a great breakfast or snack. The smell of these muffins baking makes for an amazing fall smell throughout your home making it feel so cozy and warm.
If you are looking for other muffin recipes to try be sure to check out our Banana Chocolate Chip Muffins, and our Blueberry Bran Muffins.
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INGREDIENTS
- Pumpkin puree (canned): This is what makes these pumpkin muffins moist, and it is the star ingredient.
- Coconut sugar: Coconut sugar adds such a unique taste to these pumpkin muffins.
- Butter: to add some more moisture to these muffins we also use butter.
- Eggs: to help bind all of the ingredients together and add some fluff.
- Flour: the perfect base for these tasty pumpkin spiced muffins.
- Baking powder: for a light, airy texture.
- Baking soda: to add some height.
- Chocolate chips: for some added sweetness.
- Cinnamon: to add more spice and help bring out the pumpkin flavor.
- Nutmeg: to help bring out the flavors of the pumpkin and add more spice.
- Pumpkin pie spice: the perfect spice blend for these pumpkin muffins.
- Sea salt: to enhance the flavor of these muffins a little more, making them perfect.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350 F.
- In a large mixing bowl, mix together with your hand mixer, butter, and sugar until well combined.
- Beat in your eggs, one at a time.
- Mix in your pumpkin puree.
- In a medium mixing bowl, mix together all remaining ingredients, EXCEPT for the chocolate chips.
- Add dry ingredients, to wet ingredients using a spatula without overmixing, until well combined.
- Fold in your chocolate chips.
- Spray a muffin tin with spray oil.
- Spoon batter into muffin tins that are full, making 12 jumbo muffins.
- Bake for 16-18 minutes. *insert a toothpick in the center to check they are done * may need to add an additional 2-4 minutes, depending on your oven.
- Once done, let cool for 10 minutes, remove from muffin pan carefully. Place muffins on a cooling rack and let them cool to room temperature
RECIPE NOTES
This recipe makes exactly 1 dozen muffins. You will only need one muffin tin. To ensure that these muffins come out perfectly jumbo, fill each muffin tin to full.
EXPERT TIPS
Make sure to avoid over-mixing the batter. Use a spatula once you add in the dry ingredients to fold all of the ingredients together. Fold in your chocolate chips as well.
Always ensure that your oven is fully pre-heated before baking.
STORAGE TIPS & FREEZER INSTRUCTIONS
You can store these jumbo pumpkin muffins in an airtight container, once they have cooled completely for up to 4 days at room temperature.
You can refrigerate these muffins for up to 7 days in the refrigerator to maintain freshness in an airtight container.
You can store these muffins in the freezer as well, for up to 3 months to maintain freshness. Wrap each muffin individually in plastic wrap-like press-n-seal, add them to a freezer-safe Ziploc bag, and place them flat in the freezer.
You can let these pumpkin muffins thaw to room temp for 3-4 hours before serving.
VARIATIONS & SUBSTUTITIONS
You can add in pecan or walnuts, ½ cup, chopped if you want to add some more crunch to these pumpkin muffins.
You can also use whole-wheat flour if you choose, however, there will be a slight taste difference.
You can also substitute the coconut sugar for ½ cup granulated sugar plus ½ cup brown sugar.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
You absolutely can! Just simply make your own puree out of the fresh pumpkin, and ensure you roast mash, and strain to get the best textured fresh pumpkin puree.
Yes!! Wrap them individually once they have completely cooled to room temperature. Place them in a freezer-safe Ziploc bag and freeze them for up to 3 months to maintain freshness.
OTHER SWEET TREAT RECIPES YOU MIGHT LIKE TO TRY
Jumbo Chocolate Chip Pumpkin Spice Muffins
Equipment
Ingredients
- 1 ½ cups pumpkin puree canned
- 1 cup coconut sugar or 1/2 cup sugar & 1/2 cup packed brown sugar
- ½ cup butter softened
- 2 Eggs large
- 2 cups flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips milk chocolate
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, mix together with your hand mixer, butter and sugar until well combined.
- Beat in your eggs, one at a time.
- Mix in your pumpkin puree.
- In a medium mixing bowl, mix together all remaining ingredients, EXCEPT for the chocolate chips.
- Add dry ingredients, to wet ingredients using a spatula without overmixing, until well combined.
- Fold in your chocolate chips.
- Spray a muffin tin with spray oil.
- Spoon batter into muffin tins 3/4 full, making 12 large muffins.
- Bake for 16-18 minutes. *insert a toothpick in the center to check they are baked * may need to add additional 2-4 minutes, depending on your oven.
- Once done, let cool for 10 minutes, remove from muffin pan carefully. Place muffins on a cooling rack and let them cool to room temperature.
Sounds delicious!
How many ml is one can?
Hello 🙂 I have updated my recipe! 1 1/4 cups 🙂
These pumpkin muffins are my FAV!!!
🙂
These are the best pumpkin spice muffins, perfectly spiced!