These brown butter pumpkin chocolate chip muffins are light, moist, and loaded with melty chocolate chips and pumpkin spice flavor! They're a super easy fall breakfast or snack (and go great with a homemade pumpkin spice latte)!
You only need a few ingredients to make these pumpkin chocolate chip muffins!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter! But you can just use regular unsalted butter if you prefer.
Pumpkin Puree - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner!
Chocolate Chips - If you like dark chocolate, I highly recommend the Ghirardelli bittersweet chocolate baking chips. The flavor is amazing and the baking chips are slightly larger than normal chocolate chips and melt beautifully inside the muffins.
The complete list of ingredients and amounts is located in the recipe card below.
Instead of chocolate chips you could also substitute:
- Chopped pecans or walnuts
- Top with a sprinkle of toasted pumpkin seeds before baking
How to Make Pumpkin Muffins
Preheat your oven to 400°F and line a muffin tin with muffin liners.
In a small bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar.
Add in the eggs and vanilla and whisk until combined and smooth.
Whisk in the pumpkin puree until fully combined. Next stir in the dry ingredients and the milk until fully incorporated.
Then gently fold in the chocolate chips.
Spoon the batter into your muffin cups so that they are almost full. If desired, press a few extra chocolate chips into the tops of the muffins.
Bake at 400°F for 18-24 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove from the oven and let cool on a wire rack.
Enjoy the pumpkin chocolate chip muffins warm!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
These are best eaten the same day but will keep at room temperature for up to 3 days. I like to reheat them in the microwave for 15 seconds!
No! You can use regular unsalted butter if you prefer.
Yes! For pumpkin muffins, reduce the baking time to 15-20 minutes.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Pumpkin Chocolate Chip Muffins
- ½ cup unsalted brown butter, melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup whole milk
- 1 ½ cups dark chocolate chips
- Preheat your oven to 400°F and line a muffin tin with muffin liners.
- In a small bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar.
- Add in the eggs and vanilla and whisk until combined and smooth.
- Whisk in the pumpkin puree until fully combined. Next stir in the dry ingredients and the milk until fully incorporated.
- Then gently fold in the chocolate chips.
- Spoon the batter into your muffin cups so that they are almost full. If desired, press a few extra chocolate chips into the tops of the muffins.
- Bake at 400°F for 18-24 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove from the oven and let cool on a wire rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.