Pumpkin Chocolate Chip Muffins

Bring on Fall with this easy recipe for Pumpkin Chocolate Chip Muffins!  They are light and moist, made with buttermilk, pumpkin and chocolate chips.

Pumpkin Chocolate Chip Muffins | alidaskitchen.com

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).

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
  • 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
  1. Preheat oven to 350* F. Line 12 standard muffin tin with paper liners (or spray with cooking spray).
  2. In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. In a separate bowl whisk buttermilk, pumpkin, oil, eggs, and vanilla until combined.
  4. Add pumpkin mixture to flour mixture, gently folding until combined. Stir in ¼ cup chocolate chips.
  5. Divide batter among prepare muffin cups. Sprinkle remaining chocolate chips over tops of muffins.
  6. 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

Pumpkin Chocolate Chip Muffins


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  1. I think this is the perfect recipe to convince my 7 year old that pumpkin is delicious!

    Great buttermilk tip, too!

  2. Love the buttermilk tip too! I wonder if it work with rice milk?

  3. Those look delicious. Thanks for the buttermilk tip. I hate throwing away buttermilk.

  4. 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!

  5. 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!

    • Alida Fischbach says:

      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! 🙂

  6. I was wondering if there was any way I could forego the brown sugar and maybe add banana?