You can never have just one of these soft and delicious Pumpkin Chocolate Chip Muffins. After trying several recipes, this one is our favorite!
During that time of year when pumpkin recipes are popular, I love to make pumpkin muffins!! Whether it’s this recipe, cinnamon sugar pumpkin muffins, or pumpkin donut muffins, they’re the perfect fall snack to have on hand.
no other recipe compares
I first tried today’s recipe at my daughter’s Pre-K graduation. One of the other moms made them and I decided to try one, and I LOVED them. They had enough pumpkin to know they were definitely pumpkin but not so pumpkin-y that it was all you tasted.
Before I was able to get it though, I ended up experimenting with a few other recipes and none of them compared. I’m glad I was finally able to get this one because it’s the best of the best!
Maybe it’s these delicious pumpkin muffins because they’re so soft and full of fall flavors (oh yeah – and chocolate chips), but it’s hard not to have more than one.
My entire family loved these, and I have a feeling we will be making them several more times in the coming months. 😉
make your Muffins:
Start by mixing together all of the dry ingredients. Once they are mixed well, add eggs, pumpkin, and vegetable oil, and beat until everything is all combined. Fold in chocolate chips and pour into a greased muffin tin or muffin liners about ¾ full. Bake at 350° for 17-19 minutes.
Here are some ideas for switching up the recipe:
- Use dark chocolate instead of milk chocolate chips.
- Use cinnamon chips.
- Sprinkle cinnamon sugar on top of the muffins after they come out of the oven.
- Substitute applesauce for the vegetable oil
- Bake the muffins using a mini muffin tin (bake for only 13 minutes and then check for doneness)
Better with time
I promise you, these muffins taste even more delicious after they’ve had time to sit. Keep them stored at room temperature in an airtight container, otherwise they will dry out (which would be a shame, because they’re originally SO moist!).
They freeze great too! Once your muffins cool completely, flash freeze them on a baking sheet until they’re somewhat hardened. Then, transfer them to a freezer bag or storage container, and keep them in the freezer for 3 months.
If you’re looking for another version without the chocolate, I’d recommend the Cinnamon Sugar Pumpkin Muffins, but if not, the chocolate + pumpkin combo in this recipe is AMAZING!
And for even more pumpkin treats, check out:
- Easy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Streusel Bread
- Pumpkin Cinnamon Roll Cake
- Maple Glazed Pumpkin Poptarts
Pumpkin Chocolate Chip Muffin Recipe
- 2 c flour
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp baking soda
- 2 c sugar
- 4 eggs
- 2 c pumpkin 16 oz can
- 1 1/2 c vegetable oil
- 1 bag milk chocolate chips
- Preheat oven to 350. Add all dry ingredients to a bowl and mix well.
- Add eggs, pumpkin and vegetable and beat until all combined.
- Fold in chocolate chips and pour into greased muffin tin or muffin liners about ¾ full.
- Bake for 17-19 minutes. ENJOY!