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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.
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!