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    Home » All Recipes

    Chocolate Chip Pumpkin Muffins

    Published: Sep 28, 2022 · Modified: Sep 19, 2023 by Megan

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    These Chocolate Chip Pumpkin Muffins are made with warm fall spices and dotted with melted chocolate chips. These are the BEST way to start those cold fall mornings.

    Pumpkin Muffins on a cooling wrack

    These Chocolate Chip Pumpkin Muffins will get you in the mood for fall. They are a mix of dense pumpkin bread and fluffy chocolate chip muffins.

    Why you need to make these Chocolate Chip Pumpkin Muffins ASAP

    • You have about one month to consume as much pumpkin as humanly possible. Why are you skipping breakfast?
    • These just feel like fall
    • They will go perfectly with your PSL
    Jump to:
    • 🥘 Ingredients
    • 🔪 How to Make Chocolate Chip Pumpkin Muffins
    • 🥡 How to Store
    • 🙋‍♀️ FAQ
    • 👩‍🍳Tips & Tricks
    • Chocolate Chip Pumpkin Muffins
    • Want more muffin recipes?

    🥘 Ingredients

    Ingredients for Chocolate Chip Pumpkin Muffins

    Flour: use all-purpose flour

    Brown Sugar & Granulated Sugar: these muffins are sweet, but not too sweet

    Cinnamon & Pumpkin Pie Spice: warm fall flavors

    Baking Soda: help to lighten up the dense pumpkin muffins

    Eggs: helps to add height and texture

    Pumpkin Puree: adds pumpkin flavor and makes the muffins really moist

    Vegetable Oil: any neutral oil works, you can also use canola oil or melted coconut oil

    Semi-Sweet Chocolate Chips: you can also use mini chocolate chips or white chocolate chips

    🔪 How to Make Chocolate Chip Pumpkin Muffins

    4 steps to make Chocolate Chip Pumpkin Muffins

    1. Mix Dry Ingredients: Mix together flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and baking soda together in a large bowl.

    2. Mix Wet Ingredients: Mix the eggs, pumpkin puree, and vegetable oil in a medium bowl.

    3. Combine: Add the wet ingredients into the dry ingredients and mix. Once everything is mostly combined, fold in the chocolate chips. Do not overmix.

    4. Bake: Divide batter among the muffin tins. Bake for 20-22 minutes or until a toothpick comes out clean.

    🥡 How to Store

    Once the muffins have cooled completely, store any leftovers in an air-tight container at room temperature for up to 3 days or in the fridge for up to 7 days.

    🙋‍♀️ FAQ

    Is 100% pumpkin the same as pumpkin puree?

    Pumpkin puree can also be called 100% pure pumpkin. When buying your pumpkin puree, make sure the only ingredient on the ingredient list is pumpkin. There should not be any seasonings or sugar.

    Why are my pumpkin muffins gummy or wet on the bottom?

    If the muffins are not cooked long enough, they will become a little gummy. Since pumpkin muffins are so moist, it can be hard to judge when they are done baking. Use a toothpick to make sure the muffins are baked all the way through.

    👩‍🍳Tips & Tricks

    It might be hard to tell when the muffins are done by eye since the batter is dark. Use a toothpick to make sure the muffins are done baking.

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    Pumpkin Muffins on a cooling wrack

    Chocolate Chip Pumpkin Muffins

    These Chocolate Chip Pumpkin Muffins are made with warm fall spices and dotted with melted chocolate chips. They are the perfect way to start your fall morning.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 Muffins
    Calories: 190kcal
    Author: Megan
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    Ingredients
      

    • 1 cup all-purpose flour
    • ½ cup packed brown sugar
    • ⅓ cup granulated sugar
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 2 large eggs
    • 1 cup pumpkin puree
    • ¼ cup vegetable oil
    • ½ cup semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 350°F degrees. Spray a muffin tin with non-stick spray or line with muffin liners. Set aside.
    • Whisk together flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and baking soda in a large bowl.
    • Whisk together the eggs, pumpkin puree, and vegetable oil in a medium bowl.
    • Pour the wet ingredients into the dry ingredients and mix. Once everything is mostly combined, fold in the chocolate chips. Do not overmix.
    • Divide the batter among the muffin tins. Bake for 20-22 minutes or until a toothpick comes out clean.
    • Allow the muffins to cool on a wire rack for 10-15 minutes before eating.

    Notes

    Store leftover muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to about 7 days.

    Nutrition

    Serving: 1Muffin | Calories: 190kcal | Carbohydrates: 27.7g | Protein: 3g | Fat: 8.1g | Saturated Fat: 2.8g | Fiber: 1g | Sugar: 17.2g
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    Want more muffin recipes?

    • Blueberry Chocolate Chip Muffins
    • Chunky Monkey Muffins
    • Jiffy Jalapeno Cornbread Muffins
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    Pumpkin Muffins on a cooling wrack
    Chocolate Chip Pumpkin Muffins half eaten and batter in a pan