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.
Last year I found a recipe on Pinterest which everyone seemed to have pinned to their fall board – 2-ingredient pumpkin muffins. But I don’t like to use cake mix recipes because I think it’s more fun to bake from scratch and cheaper so I made my own version. Ok, yes my recipe needs more than 2 ingredients but you probably have them in your pantry anyway and this pumpkin muffins recipe is so easy even someone who never measured a cup of flour before will get great results! Let’s bake chocolate chip pumpkin muffins!
Tips and Tricks for making this easy Pumpkin Chocolate Chip Muffin Recipe
- You can use canned or homemade pumpkin puree for this recipe. Homemade puree tends to be more orange so these muffins will look even more pretty! To learn how to make homemade pumpkin puree check out this post.
- 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.
- Instead of individual spices, you can also use 2 1/2 teaspoons of pumpkin spice instead.
- 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!
- 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.
This recipe is perfect for fall, but I think these muffins are so tasty you can enjoy them all year round. I love fall and all those fall flavors so I always can’t wait and start making these muffins in August.
Looking for more fall recipes? Here are a few of my other favorite cozy recipes:
- Pumpkin Bundt Cake with Rum Glaze and Pecans
- Cheesy Pumpkin Dinner Rolls
- Gorgonzola Potatoes au Gratin Recipe
- Sauerkraut Apple Casserole Recipe
- Kaiserschmarrn Recipe (Torn Pancakes)
Tools used for making these Chocolate Chip Zucchini Muffins
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.
Chocolate Chips:
According to America’s Test Kitchen these are the best chocolate chips!
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch ground allspice
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips, or nuts, raisins, or a mix
Instructions
- Preheat oven to 350°F (177°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 2/3 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.
Nutrition Information
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!