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Close-up of pumpkin chocolate chip muffins on a white plate.
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4.67 from 3 votes

Pumpkin Chocolate Chip Muffins

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 pumpkin muffins are sure to be a crowd-pleaser.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Julia Foerster

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 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.

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 1/2 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.

Nutrition

Calories: 270kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 207mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3233IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg