Pumpkin Chocolate Chip Muffins Recipe

Several pumpkin chocolate chip muffins stacked on a white platter.

4.96 from 24 votes

Pumpkin Chocolate Chip Muffins Recipe

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

Cook Time17

Total Time27

Course: Bread, Breakfast

Cuisine: American

Servings: muffins

Author: Kristyn Merkley

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

Recipe Tips.

Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Fill muffin cups about three-quarters full so they bake up with nice rounded tops.
Sprinkle extra chocolate chips on top before baking for bakery-style muffins.
Do not overmix the batter once the wet ingredients are added, which helps keep the muffins soft and tender.

Make different sizes. Use a mini muffin tin (bake for 13 minutes and then check for doneness). Make jumbo muffins for about 25 minutes.

Store. 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.

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