These Pumpkin Chocolate Chip Muffins make a great breakfast, snack, or lunchbox treat! With just the right balance of flavors and loaded with chocolate chips, these easy pumpkin muffins are sure to be a crowd-pleaser.
Pumpkin Chocolate Chip Muffins are soft, fluffy, and moist – they are the best homemade pumpkin muffins ever! So tall and huge, with a perfect, moist texture, a balanced delicious flavor, and studded with semisweet chocolate chips. This easy muffin recipe is ready in less than 30 minutes and freezer-friendly.
Making them is super easy even so they’re made completely from scratch! And you can totally make this recipe your own with different add-ons. I have made these pumpkin muffins without chocolate chips, with nuts, with raisins, with a mix of nuts and chocolate and they always come out delicious.
Looking for more pumpkin recipes? Check out my Pumpkin Pancakes, Pumpkin Cream Cheese Muffins, or Pumpkin Crunch Cake.
Ingredient Notes
- Brown Sugar: Brown sugar adds moisture and a caramel-like flavor. You can use dark or light brown sugar, depending on your preference.
- Oil: Avocado oil helps keep the muffins moist. You can substitute it with other neutral oils like canola or melted butter for a different flavor.
- Large Eggs: Eggs act as a binding agent. You can replace them with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for an egg-free version.
- Pumpkin Puree: Pumpkin puree provides moisture and flavor. You can use canned or homemade puree. You can also use sweet potato or butternut squash puree as substitutes.
- Milk: You can use any milk you prefer, including dairy, almond, soy, or oat milk.
- All-Purpose Flour: All-purpose flour is the base. You can substitute it with whole wheat flour for a healthier option or gluten-free flour for a gluten-free version.
- Baking Powder: Baking powder helps the muffins rise. Make sure it’s fresh for the best results.
- Baking Soda: Baking soda also aids in rising. Ensure it’s not expired for effective leavening.
- Ground Cinnamon: Ground cinnamon adds a classic pumpkin spice flavor. Adjust the amount to your taste.
- Spices: You need ground cloves, ginger, nutmeg, and allspice.
- Semisweet Chocolate Chips: The choice of add-ins is versatile. You can use dark chocolate, semisweet, or milk chocolate. You could also add nuts (e.g., walnuts or pecans) or dried fruits (e.g., cranberries).
Expert Tips
- Add-ins: Instead of chocolate chips, you can also use the same amount of nuts (e.g. pecans or walnuts), raisins, or a mixture of chocolate, nuts, and/or raisins.
- Spices: Instead of individual spices, you can also use 2 ½ teaspoons of pumpkin spice instead.
- Mini muffins and Jumbo muffins: You can also make this recipe in a mini muffin pan or jumbo muffin pan. For mini muffins bake them for 11-12 minutes at 350°F. To make jumbo muffins increase baking time to 28-30 total minutes at 350°F. Keep an eye on them while they are baking!
- Freezing: You can freeze these muffins. Allow them to cool completely then put them in an airtight freezer bag and freeze for up to three months. Thaw them overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
Looking for more muffin recipes? Here are a few of my other favorite muffin recipes:
- Cranberry Orange Muffins
- Banana Nut Muffins
- Banana Chocolate Chip Muffins
- Easy Blueberry MuffinsZucchini Chocolate Chip Muffins
Tools used for this recipe
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
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Pumpkin Chocolate Chip Muffins
Ingredients
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup avocado oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground allspice
- ½ teaspoon salt
- 1 cup semisweet chocolate chips, or nuts, raisins, or a mix
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl combine sugars, oil, vanilla extract, eggs, pumpkin puree and milk. Mix until combined.
- In a small bowl (or large measuring cup) combine flour, baking powder, baking soda, spices, and salt.
- Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix!
- Fold in chocolate chips.
- Fill muffin cups ⅔ full and bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean with only a few crumbs attached.
- Let the muffins cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature or freeze for up to 3 months.
Notes
- Add-ins: Instead of chocolate chips, you can also use the same amount of nuts (e.g. pecans or walnuts), raisins, or a mixture of chocolate, nuts, and/or raisins.
- Spices: Instead of individual spices, you can also use 2 ½ teaspoons of pumpkin spice instead.
- Mini muffins and Jumbo muffins: You can also make this recipe in a mini muffin pan or jumbo muffin pan. For mini muffins bake them for 11-12 minutes at 350°F. To make jumbo muffins increase baking time to 28-30 total minutes at 350°F. Keep an eye on them while they are baking!
- Freezing: You can freeze these muffins. Allow them to cool completely then put them in an airtight freezer bag and freeze for up to three months. Thaw them overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
Tawnis Wohlers says
Mine didn’t rise so much, so my second batch I filled to the rim of the cupcake liners. But my hubby and granddaughter loved them!
Katie says
Just finished making these and they look amazing and my house smells divine! Taste just as good as they smell and look! Made 17 muffins for me in this recipe. Love pumpkin and chocolate together! I did use half semi sweet and half milk chocolate chips :)
Kim says
delish! I baked on convection 20 minutes & added both chocolate and cinnamon chips. super moist and so good!