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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!
We also love pumpkin butterscotch muffins and cinnamon sugar pumpkin muffins so be sure to try those as well.
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!
Pumpkin Chocolate Chip Muffin Ingredients
- 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 all-purpose flour, salt, cinnamon, baking soda, and sugar to a bowl and mix well.
- BATTER. Add eggs, pumpkin, and vegetable oil and beat until combined.
- Fold in 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.
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!
This is an easy recipe to follow, but for some reason I ended up with very dense muffins that didn’t taste very much like pumpkin. I also didn’t get anywhere near a yield of 36; it was more like 24 and change. I used a 12 oz (300 g) bag of chocolate chips and it seemed to be the right amount. I folded in most of them and then sprinkle the rest on top before putting them in the oven. In spite of my own criticism regarding how these turned out, everyone who tried them said they were tasty, so I guess that’s all that matters.
Thanks for the feedback and for giving this recipe a try!
Hi 😃, thank you for the recipe , can I substitute for fresh pumpkin puree ?
Absolutely!!
These muffins were everything I wanted in a chocolate chip pumpkin muffin! We halfed the recipe because we had 1 cup of pumpkin leftover that needed used. The muffins were soft and moist- delicious!
Wow, looks beautiful and very yummy
Thank you so much! I hope you give them a try soon!
A deliciOus treat for the family! I love the combination of pumpkin and chocolate.
THESE PUMPKIN MUFFINS ARE SO DELICIOUS THAT ONE CAN’T GET THEIR EYE FROM THAT.
Thank you so much!!
I used home made pumpkin puree instead. I love home made pumpkin PUREE and not the canned stuff ❤
These are perfect for the holiday season!
So delicious! I just love the chocolate and pumpkin combo!
So moist and fluffy with great pumpkin flavor. Yum!
Love this pumpkin and chocolate combo! Thanks for sharing!
I am so excited for everything pumpkin! I tried these pumpkin chocolate chip muffins and they were awesome! Can’t wait to make them again.
I made these this week. I always add mIni chocolate chips anD make a double batch to put in the frezer for quick breakfasts and snacks.
These pumpkin muffins are perfect for the fall!
Love pumpkin and chocolate together!! These are super soft & so, so good! Love that they are also easy to make!
Muffins are my weakness. Your deliciously looking muffins just stole my heart.
Haha!! Muffins are pretty darn good! Thank you 🙂
Hey you – how are you doing?? I’m making these this weekend for the missionaries!! But how long do you bake them?? I could guess but I’m never good at that!!! Thanks and love your blog so much!!
How are you doing, Donna!!! Long time no “chat”. 😉 Hope you are well. I can’t believe I left off the baking time. It’s 17 – 19 minutes. I updated the recipe and appreciate the heads up. Hope the missionaries like these – they’re DELICIOUS!! 😀
Ah thanks!! Just got back from a bit of time in San Diego for TWO grandkids (a grandson and a granddaughter!!) weddings (San Diego Temple) It was wonderful and I’m thankful to my grandkids for doing that so we could just make one trip out, although as you can imagine my daughter (both were her kids) was going crazy!! But getting back in the swing – still doing Sunbeams and love that calling!!! Take care, and love to you!!! (oh and doing the cheesy chicken rice bake as well!!! What would I and the sweet Elders and Sisters in my ward do without you!!!)
SO glad you got to go to San Diego for some wedding and family fun. Sounds like your daughter had her hands full, but hopefully it was good to just do it all close so you could get it all done with and not have to have everyone come in twice for all the festivities. 😉 Glad you are doing well and am so thankful for readers like you who keep coming back to the site! Much love – Kristyn
The muffins look so yummy! Thanks for sharing
Thank you so much!! They are!! Hope you give them a try!!
bake for…..?? The suspense is killing me!!
Oops…I will fix that!!
What size bag of chocolate chips? I assumed 12 ounces but then realized the yield is 36, so I thought maybe it won’t be enough. Even a measurement in cups would be helpful since there are different sizes of bags among various brands. Thank you!
I just use the 11.5 oz bag, but you can totally increase or decrease the amount of chocolate chips depending on what you like. If you have a bigger bag and love lots of chocolate, go for it. We’ve found that the standard 11.5 oz size (which is about 2ish cups) is a great amount of chocolate for this recipe.
Hi Kristyn,
These are great easy muffins to make for the fall!
Don’t worry, if I were there, I would probably end up eating a couple with you too! 😉
Amy
LOL!! Thanks Amy!!