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Cozy Iced Pumpkin Chocolate Chip Muffins

iced pumpkin chocolate chip muffins - featured image

Soft, moist pumpkin muffins loaded with chocolate chips and topped with a creamy cream cheese icing. This easy 6-ingredient base recipe is perfect for busy weeknights and fall hosting.

Ingredients

Scale
  • 1 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Pumpkin Puree
  • ⅓ cup Vegetable Oil
  • ¾ cup Granulated White Sugar
  • 1 large Egg, room temperature
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ½ cup Semi-Sweet Chocolate Chips
  • 2 ounces Cream Cheese, softened
  • 1 tablespoon Butter, softened
  • 1 cup Powdered Sugar, sifted
  • 12 teaspoons Milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until no clumps remain.
  3. In a separate large bowl, whisk vegetable oil, sugar, and egg until pale and thickened. Stir in pumpkin puree until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  5. Fold in chocolate chips. Divide batter evenly among muffin cups (about ¾ full).
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes.
  7. While muffins cool, beat cream cheese and butter until smooth. Add powdered sugar and milk, beating until drizzle-able consistency.
  8. Drizzle icing over cooled muffins and let set for 10 minutes before serving.

Notes

Do not overmix the batter to avoid tough muffins. Ensure pumpkin puree is not watery. Room temperature ingredients mix better. Store in an airtight container at room temperature for 2 days, or freeze without icing for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, easy muffin recipe, iced muffins, cream cheese icing, cozy fall treats