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.
Thank you so much for sharing this recipe with us. I just made then and never had tastier muffins.
Great recipe! It would be awesome on it’s own!
We doubled it and when we did we tweaked it a bit… instead of doubling the oil we did 3/4 cup each of oil and apple sauce and only 1.5 cups of sugar (because we added the applesauce). We only did 3 cups of chocolate chips instead of 3 and it still was very chocolaty. They turned out awesome and super moist and full of flavor! Will definately be making it again!
Sorry I meant 2 cups of CC!
Tried your recipe because I had leftover pumpkin. The muffins were amazing! So tender and delicious! Even my husband, who is not a pumpkin fan, ate one and threatened to eat them all! Thank you!
Turned out great! It was my first time making pumpkin muffins and the recipe was super easy! Muffins turned out yummy and moist! Would definitely make again.
Mine got a little dark on the bottom but overall SUPER yummy and will make again.
I made these muffins this evening and they were amazing!! I had to substitute coconut oil for vegetable oil. Definitely crowd pleasing!!!
Can you use pumpkin pie filling and just omit the spices? Or will it mess it up?
Thanks!
Pumpkin pie filling also contains sugar, so you’d likely have to reduce the amount of sugar in the recipe which could affect the texture of the muffin!
I used pumpkin pie filling (accidentally) and reduced the sugar by 3/4 cup and omitted the spice. Recipe turned out perfectly, muffins were light, fluffy and delicious!
Hi! Any chance you would know how to convert to coconut or almond flour? Thanks 🙂
I’ve never tried it that way but here’s an article that explains how to substitute coconut flour! https://nourishedkitchen.com/baking-with-coconut-flour/
You mention oil in the ingredients but not in the instructions. Do we use it or not? I’m making them now and I guess I should have pre-read how to make them first to see that it’s not correct.
Thank you for catching that, I’ve fixed the recipe to include the oil in the instructions. I hope your muffins came out ok!
These look so yummy! My kids would love these! Me too!
Wow they look picture perfect! I bet they taste better than they look too!
I am so glad I saw you post these. They look out of this world!
Oh yes! These are going to go over so well with my kids. They love these!
They look so gooey and delicious! I really want to bake these!
Yum i bet these taste amazing. I am sure my family who is all of a sudden loving pumpkin would love these!
What a wonderful day starter during the fall season! I love pumpkin everything! These muffins look fabulous!
These sound delicious! Love the combination of pumpkin and chocolate. I’ll have to make a batch of these. I think these would be great for school lunches too.
Oh yum! I am so thrilled that it’s pumpkin season! I made pumpkin chocolate chip cookies a couple of days ago, and these muffins will be happening soon, too!
I make a pumpkin bread or muffins just like this and throwing in chocolate chips is always a winner in my household. They freeze really well so I always make a double batch.
Oh yes ! Perfect for the season !