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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 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 270kcal


  • 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


  • 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.


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