These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. Pumpkin muffins make for a great dessert, after school snack or party offering.
You can never go wrong with baked goods when they involve pumpkin. Some of my favorites include pumpkin gooey butter cake and pumpkin chocolate chip cookies. These pumpkin chocolate chip muffins are great to have on hand for a fall snack, and they freeze well too, so make a double batch!
It’s time for everything pumpkin, and these pumpkin chocolate chip muffins definitely do not disappoint. They’re loaded with gooey chocolate chips and plenty of pumpkin spice flavor. I love to make these muffins as an after school snack for the kids!
How do you make pumpkin chocolate chip muffins?
These muffins rely on pumpkin puree and vegetable oil for their moist and tender texture. Other ingredients include flour, eggs, sugar and pumpkin pie spice. Toss in some chocolate chips and your muffins are ready to go into the oven.
Tips for Pumpkin Muffins
- Looking to cut back on calories? You can substitute applesauce for half of the oil.
- If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in.
- You can make these muffins with either semi-sweet or milk chocolate chips.
- Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation.
- You can either use paper muffin liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
- The batter can be made in advance and refrigerated for up to one day before use.
These muffins freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.
You can get creative and add some more mix-ins aside from the standard chocolate chips. Other great options include
- Pecans
- Coconut
- Oats
- Walnuts
Pumpkin and chocolate are the perfect flavor pairing, and these muffins are no exception. I make a batch of pumpkin chocolate chip muffins almost every week during the fall months. They’re even great to package up in cute boxes to give to friends, family and teachers for a welcome treat.
More pumpkin delights
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
- Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
- Fold in 1 cup of chocolate chips.
- Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
- Bake for 17-22 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
- Serve, or store the muffins in an airtight container for up to 5 days.
These muffins were awesome! Super moist and tasty 🙂
I would like to make mini loafs instead of muffins, would it take same time and temperature.
I haven’t tested this recipe in mini loaf pans, but mini loaves tend to be larger than muffins so my guess is that it would take longer to cook.
Made them the other day really good muffin thank you for sharing
My family loves these pumpkin muffins! They are nice and moist. We substitute dark chocolate chips – but these muffins are delicious either way. This recipe is a keeper.
I’m looking forward to making these for a party this weekend!! Can you refrigerate the batter? And if so, for how long?
You can refrigerate it for up to 12 hours!
I tried this recipe recently and it was soooo delicious. For someone who had never tasted pumpkin before, leave alone using it in a baking recipe, I was taken by surprise. I didn’t have pumpkin spice mix so used cinnamon powder only..My family loved it so much..Thank you for this wonderful, quick and easy recipe. ❤️🧡
I made these last night and tried them for breakfast this morning – WOW!! So delicious and flavourful. Very spongy texture which I like and the batter wasn’t oily. I did use brown sugar instead of white and there were no issue.
I did have to bake for slightly longer than 15 min as others here have mentioned, but nothing got burnt. I will for sure be making these again!