Muffins are often served as a breakfast time treat, but I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food.

These spiced pumpkin muffins are rich, golden orange nuggets of pumpkin goodness. The pumpkin pie spice reminds us of harvest time. These spiced gems are further enhanced with buttermilk and chocolate chips. Choose either semi-sweet or bittersweet chocolate chips, depending on your preference.

These quick, bread-style muffins use baking powder and baking soda to leaven rather than yeast. And while I like these muffins best the day they are baked, they also freeze beautifully so you can have them at a moment’s notice. Just remember to defrost them. You can reheat them in a 350-degree oven for 5 to 7 minutes. These would be great to serve at a holiday brunch.

Tasty tips

Pumpkin Chocolate Muffins

Makes 12 large muffins

2 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons pumpkin pie spice

1/2 cup vegetable oil

1/2 cup plus 2 tablespoons firmly packed dark brown sugar

1/2 cup sugar

2 large eggs

1 1/2 cups canned pumpkin puree

1/2 cup buttermilk

1 1/4 cups semi or bittersweet chocolate chips

1. Preheat the oven to 350 F. Prepare a 12-muffin tin by greasing each muffin tin cup well with baking spray. Fill with 12 cupcake liners, if desired.

2. Combine flour, salt, baking powder, baking soda and pumpkin pie spice in a medium bowl or on a sheet of parchment paper. Reserve.

3. In a large mixing bowl blend the oil and both sugars with an electric mixer on medium speed until well blended. Add the eggs, pumpkin and buttermilk and blend on low speed until just blended.

4. Add the dry ingredients to the mixture on low speed, mixing until just blended. DO NOT OVER MIX. Add the chocolate chips and mix just enough to combine.

5. Divide the mixture evenly into the muffin cups (I use an ice cream scooper) and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 15 minutes and then turn the muffins out onto a cooling rack. Serve warm or at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.