Go Back
+ servings
Close-up of pumpkin chocolate chip muffins on a white plate.
Print Recipe
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
Calories: 270kcal


  • ½ cup brown sugar
  • ¼ cup white sugar
  • cup vegetable 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


  • 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 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.


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