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Soft and delicious pumpkin chocolate chip muffins are so good you can never have just one, and they’re ready in under 30 minutes!
We Love These Muffins!
We love muffin recipes, they are perfectly portable and great for freezing!
Pumpkin chocolate chip muffins (which are a personal fav) combine the warm, cozy fall flavor of pumpkin spice with the rich decadence of chocolate chips. We love having these on hand for breakfast, after school or even in school lunches.
The entire family loves that these soft, fluffy muffins are the perfect fall snack that are so easy even they can make them!
WHY WE LOVE IT:
- Flavor. The perfect pairing of pumpkin and chocolate
- Variety. Easy to make regular, mini, or jumbo muffins.
- Easy. This easy breakfast idea is ready in under 30 minutes!
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 17 minutes
- 2 cups all-purpose flour – How to Measure Flour
- ½ teaspoon salt
- 2 teaspoons cinnamon – Or add 1-2 teaspoons of other spices like cloves, ginger, nutmeg, or a Pumpkin Spice Blend.
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 4 eggs
- 2 cups pumpkin puree – a 16-ounce can is about 2 cups. Use homemade pumpkin puree or canned pumpkin puree, but do not use pumpkin pie filling.
- 1½ cups vegetable oil – Or substitute applesauce.
- 1½ bags milk chocolate chips – about 18 ounces. You can also use dark chocolate chips, cinnamon chips, or dairy-free chocolate chips.
- optional toppings – Instead of topping with more chocolate chips, sprinkle with chopped pecans or walnuts, or top with a cinnamon sugar mixture.
How to Make Pumpkin Chocolate Chip Muffins
- PREP. Preheat oven to 350°F. Add 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon baking soda, and 2 cups sugar to a bowl and mix well.
- BATTER. Add 4 eggs, 2 cups pumpkin, and 1½ cups vegetable oil and beat until combined.
- Fold in 1 bag of chocolate chips and pour batter evenly into greased muffin tin or muffin liners about ¾ full. Sprinkle with more chocolate chips on top.
- BAKE. Bake for 17-19 minutes. Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs, they are done.
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Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 cups sugar
- 4 eggs
- 2 cups pumpkin, (16-ounce) can
- 1½ cups vegetable oil
- 1½ bags milk chocolate chips
Instructions
- Preheat oven to 350°F. Add all dry ingredients to a bowl and mix well.
- Add eggs, pumpkin, and vegetables and beat until all combined.
- Fold in 1 bag of chocolate chips and pour into a greased muffin tin or muffin liners about ¾ full (sprinkle with more chocolate chips on top).
- Bake for 17-19 minutes. Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs, they are done.
Video
Notes
- Use a mini muffin tin (bake for 13 minutes and then check for doneness).
- Make jumbo muffins for about 25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Keep them stored at room temperature in an airtight container for 3-4 days. Placing a paper towel in the container can help absorb moisture that may cause the tops to become sticky.
Cool completely then flash-freeze on a baking sheet until they’re somewhat hardened. Transfer to a freezer bag or storage container and store for 3 months.
I gave this recipe another try last week and it turned out so much better! The only thing I changed was the brand of canned pumpkin, but I don’t know for sure if that’s what improved my recipe. I also decided to only use a wooden spoon for mixing rather than an electric hand mixer. I even overbaked the muffins by accident but I still got a better result than last time. You could definitely taste the pumpkin in this batch and the texture was much more muffin-like. I am so happy I gave this recipe another try rather than “cancelling” it when I felt it didn’t work the way I wanted it to the first time. Plus, I got excellent feedback from everyone I shared them with. I still didn’t yield 36 but 24 was a perfect amount as well.
Yay!! I’m so glad they turned out better this next time around. Thanks for giving the recipe a try (again!). Glad it worked and that the feedback was well. I imagine both the pumpkin brand and the less mixing helped… especially with muffins. Any kind of sweet bread like that should just be mixed until combined, so great idea to just use a spoon. Yay! I’m glad it was a better experience this time. 🙂
Just wondering about the oil content – 4 eggs and 1.5 cups of oil seems like a lot. I cut down the oil to 1 cup, but my batter still looked very oily.
How did the muffins turn out once they were baked?
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!