Fluffy and packed with flavor, these Pumpkin Chocolate Chip Muffins are about to become your new favorite fall treat! These super moist buttermilk pumpkin muffins are chock full of chocolate and crowned with toasted pumpkin seeds for a lovely crunch.
Course Breakfast, Snack
Keyword pumpkin chocolate chip muffins
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1cupwhole wheat flour
2large eggsroom temperature
1teaspoon vanilla extract
1cupchocolate chipsplus more for top
1/4cuppumpkin seeds(optional) for garnish
Preheat oven to 400 degrees F. Line 2 muffins tins with 18 muffin liners (or spray with cooking spray). Set aside.
In a large bowl, combine the flours, cinnamon, baking powder, baking soda, salt, and pumpkin spice. Whisk until well blended.
In a separate bowl, whisk together the brown sugar and oil until well blended. Whisk in eggs, 1 at a time, until blended. Add the pumpkin puree and vanilla and mix well.
Add half of the dry ingredients and mix well. Add the buttermilk and mix, then add the remaining dry ingredients. Mix until just combined.
Gently fold in chocolate chips.
Fill each muffin liner 3/4 of the way full with batter. Sprinkle additional chocolate chips and pumpkin seeds on top.
Bake for 18-20 minutes, until a toothpick inserted in the center of muffins comes out clean.