These chocolate pumpkin muffins are very moist pumpkin muffins that require NO mixer! They are filled with mini chocolate chips and made with brown butter. These are such an easy bake for fall.
These chocolate pumpkin muffins are SO good. They are incredibly easy to bake, kids could bake them!
They are made using brown butter (make sure to cool it first!) and pumpkin puree. The muffins have tiny pockets of mini chocolate chips throughout the entire muffin! It is the perfect amount of chocolate chip to muffin ratio.
If you are looking for more muffin recipes, try double chocolate muffins, jumbo blueberry muffins, and pumpkin swirl cheesecake muffins.
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Why You Will Love This
- Easy recipe- These don't need a mixer so they are easy to make!
- Jumbo or regular muffins- You can make these in whatever muffin pan you would like.
- Pumpkin muffins- These pumpkin muffins are incredibly soft and moist.
- Brown butter- The brown butter gives the muffins more flavor.
- Chocolate chip- This recipe uses mini chocolate chips.
Ingredient Notes
- Unsalted butter- This butter is browned. Brown butter cooks off some of the liquid, so it needs that extra butter to make up for it.
- Brown sugar- I used light brown sugar.
- Pumpkin spice- You can get this at your local grocery store.
- Buttermilk- You can use full fat or reduced fat buttermilk. I normally can find reduced fat at my grocery store.
- Sour cream- Use full fat sour cream or plain greek yogurt.
- Pumpkin puree- Use canned puree. Homemade pumpkin puree has too much liquid.
- Mini chocolate chips- I prefer minis, but you can use regular semi-sweet chocolate chips or dark chocolate chips.
Step By Step Instructions
Here are the steps to make and bake these pumpkin chocolate chip muffins. This is a no mixer recipe, so you don't need an electric mixer! Line a muffin pan with muffin liners.
STEP 1: Brown the butter- Brown the butter in a large saucepan pan over medium heat. Cook until the milk deposits separate and brown. Then, cool for 30 minutes. Make sure to save the speckles.
STEP 2: Mix the dry ingredients- Use a sifter to blend the all-purpose flour into a large bowl. This prevent lumps. Then, mix in brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice.
STEP 3: Mix the wet ingredients- Mix the brown butter with the buttermilk, large egg, pumpkin puree, vanilla extract, and sour cream into a medium bowl using a whisk. Next, pour the wet ingredients into the flour mixture.
STEP 4: Mix everything together. Use a rubber spatula, since this batter gets thick. Then, mix in the chocolate chips.
STEP 5: Scoop the batter. Use a 1oz cookie scoop to scoop the batter into the muffin tin. Fill it ¾ths full. Then, top with mini chocolate chips.
STEP 6: Bake the muffins. Bake the muffins for 10 minutes at 425F. Then, lower the temperature to 375F. Bake for another 8-10 minutes.
Then, cool on a cooling rack!
Baking Tips
After you make the brown butter, you can stick it in the freezer for 10-15 minutes to speed up the cooling process.
When mixing everything together, be very gently when you stir. Overmixing can lead to a more tough muffin.
Pull out the egg, buttermilk, and sour cream 2 hours before you start baking.
Substitutions
- Buttermilk- You can use a ½ cup of whole cow's milk and ½ tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Sour cream- You can use greek yogurt. Just make sure it is full fat.
- Pumpkin puree- You can use 2 mashed bananas instead of pumpkin.
FAQ
Yes you can. Bake for 10 minutes at 425F. Then, bake for 10-15 minutes at 375. They hold 6oz of batter.
Yes you can! Bake for 3 minutes at 425F and then for 4-6 minutes at 375F.
These are the same thing! I prefer the Libby brand and not the store brand.
This is probably because you over measured the flour. Compacted flour can dry out the muffins.
Yes you can! Use ½ cup of melted butter.
Storing and Freezing
Store these chocolate pumpkin muffins at room temperature in an airtight container. They will last up to 5 days.
Freezing
These muffins can be frozen. Freeze by wrapping in cling wrap or storing in an air tight container. Freeze up to 30 days.
Thaw these muffins for 1 hour before enjoying. They are best a little warm.
Other Pumpkin Recipes To Try
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📖 Recipe
Pumpkin Chocolate Chip Muffins
Ingredients
- ½ cup Plus 1 tablespoon Unsalted butter browned
- 2 cups All-purpose flour
- ¾ cup Brown sugar packed light or dark
- 2 tablespoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Pumpkin pie spice
- ½ cup Buttermilk room temperature
- 1 Large egg room temperature
- 1 cup Pumpkin puree Do not use the pumpkin pie filling. Use puree from a can.
- 1 teaspoon Pure vanilla extract
- ¼ cup Sour cream room temperature
- 1 cup Mini chocolate chips
Instructions
- In a large frying pan over medium heat, melt the butter. Whisk until it starts to foam and it is hard to see the bottom of the pan. The milk deposits will separate and turn brown. Remove from heat.½ cup Plus 1 tablespoon Unsalted butter
- Pour butter in a glass measuring cup and let it cool for 30 minutes.
- Preheat the oven to 425°F. Line a muffin pan with 12 muffin liners. Set aside.
- In a mixing bowl, sift the flour. Add in the brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and pumpkin pie spice.2 cups All-purpose flour, ¾ cup Brown sugar, 2 tablespoon Baking powder, 1 teaspoon Baking soda, 2 teaspoon Ground cinnamon, ½ teaspoon Salt, ¼ teaspoon Ground nutmeg, 1 teaspoon Pumpkin pie spice
- In a separate bowl, Mix the brown butter, buttermilk, egg, pumpkin puree, vanilla, and sour cream. Pour the wet ingredients into the dry. Mix until combined. Fold in the mini chocolate chips.½ cup Buttermilk, 1 Large egg, 1 cup Pumpkin puree, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream, 1 cup Mini chocolate chips
- Scoop the muffin batter and fill the liners ¾ full.
- Bake for 10 minutes. Then, turn the oven to 375°F. Bake for another 8-10 minutes. They are done baking when a toothpick inserted comes out clean.
- Let the muffins sit for 10 minutes before transferring to a cooling rack. Let the muffins cool slightly before enjoying.
Hannah says
I made this recipe twice this week. Definitely love the mini chips vs large chips. The second time, I used jumbo muffin tins, and they legit looked like café quality! I brought them to work, and they were a hit! Best recipe to start pumpkin season.
Also, brown butter ftw!