Pumpkin Chocolate Chip Muffins are the perfect one-bowl breakfast or on-the-go snack. They’re soft, tender and bursting with cozy & warm fall flavors.
Once the weather starts to cool off, it’s officially pumpkin “season” in our house.
For this reason, I actually stock up on pumpkin so that we can have pumpkin treats, like these Pumpkin Chocolate Chip Muffins all year long.
This easy pumpkin muffin recipe comes together in under 30 minutes. And the best part? All you need is ONE bowl, a whisk and a spoon. That’s right…no mixer is required.
Pumpkin Chocolate Chip Muffins are perfect for breakfast, an after school snack or anytime you need a quick pumpkin treat.
Plus, they are made with easy to find pantry ingredients and bake up tender and moist with a subtle pumpkin taste.
If you prefer a stronger pumpkin taste, feel free to increase the amount of pumpkin pie spice.
Pumpkin muffins are also great for meal prep so you can bake a batch on the weekend and store them in the freezer. They reheat beautifully and I find the flavor and texture is even better on the next day for a breakfast or a snack.