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 15 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.
Ellie Grace says
Absolutely delicious & perfect!! New favorite muffin recipe!
Karyn says
Amazing recipe! I do a double batch as they get eaten so fast.
Summer says
Great recipe! I used a stick of butter instead of oil and I did 1/2 cup granulated sugar and 1/2 cup light brown sugar. Gave them a more savory flavor.
Kay says
Yum! I doubled the batch so I could make jumbo muffins, and they turned out really well. They’re nice and light and got a very slightly crispy top. I was pretty scant with the oil and sugar, and they could probably use even less just to make them a bit healthier. But they’re delicious and I’ll definitely be making them again!
Mary says
AMAZING!! I had a pumpkin chocolate chip muffin last year from a bakery and wanted to recreate them. These are even better than the bakery muffin!! I filled them all the way up cause it made a lot of batter and it took about 7 extra minutes in the oven.
K says
Thank you for the tip!
Rosemary says
These were absolutely delicious!!!! Followed your recipe exact, except I just had to add about 5 minutes in my oven which is a convection oven if that makes any difference.
I’m so happy I found this recipe. Thank you so much!
Rachel says
Amazing!!! One minor thing: these muffins were a little bigger than I expected – I had a tiny bit of batter leftover after filling all of the muffin cups almost to the brim, and therefore, they did take an extra 5 minutes to bake. I’m not sure why – I did level the flour, etc. — but no matter — these were delicious! Thanks so much!
Margi says
Delicious! A simple recipe and bake! I didn’t have pumpkin spice so I used 5 spice and they came out wonderful!
Signed- Yummy
Jojo says
Hi. I was wondering if I can use butter instead of oil?
Sara says
I haven’t tried it so I’m not sure, but I believe it would work.
lsxmama says
These were amazing! I used coconut oil instead of vegetable oil and slightly monk fruit sweetner instead of sugar. Traded semi sweet chocolate chips for dark chocolate chips. My next batch i will be experimenting with almond flour. But all in all these were to die for!
Melinda says
I’m making these today and was wondering how long to bake them for if I’m using the large size muffin cups?
Sara says
You could try adding another 5-7 minutes to the bake time, insert a toothpick into the center of a muffin. If the toothpick comes out clean or with just a few crumbs attached, then the muffins are done.
Valorie Camarota says
I made these a couple of days ago and they quickly disappeared so I am baking another batch today! So flavorful and moist. This will now be my go to pumpkin muffin. I can’t wait to experiment with other add ins but the chocolate chips will be hard to beat!
Jessie says
I made these a little healthier for the sake of my 14-month-old by using all applesauce instead of oil and two ripe bananas to replace the sugar. And I had to use vegan chocolate chips because she has a milk allergy. But these turned out great! I make muffins almost every Saturday night for us to have for breakfast Sundays because I’m usually too busy getting ready for church to cook anything else. Pumpkin is a little out of season right now, but I’m definitely gonna save the recipe for this fall. Thanks for sharing!
Christine says
Amazing! I made a double batch, Wrapped them individually and put them in my freezer. I grab one in the morning when I head off to work and by the time I’m ready for my morning coffee break, my beautiful muffin is too. Just like an expensive pastry shop muffin but better! Thanks for sharing your recipe!