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4.96 from 24 votes

Pumpkin Chocolate Chip Muffins

Soft and delicious pumpkin chocolate chip muffins are so good you can never have just one, and they're ready in under 30 minutes!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 36 muffins
Author: Lil' Luna

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

Make them Mini (or Large):
  • Use a mini muffin tin (bake for 13 minutes and then check for doneness).
  • Make jumbo muffins for about 25 minutes.
TO FREEZE. 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.

Nutrition

Calories: 151kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 43mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2177IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg