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.
Recipe Overview
- Time: It only takes 35 Minutes!
- Ingredients: 10 simple ingredients, most of which you have in your pantry.
- Perfect For Fall: These Chocolate Chip Pumpkin Muffins will get you in the mood for fall. They mix dense, moist pumpkin bread and fluffy chocolate chip muffins.
Ingredients
Flour: I used all-purpose flour for this recipe. It gives the muffins the best texture.
Cinnamon & Pumpkin Pie Spice: This combo gives you all the fall flavors. If you don't have cinnamon, you can replace it with more pumpkin pice spice.
Pumpkin Puree: Adds pumpkin flavor and makes the muffins really moist. Canned pumpkin works perfectly.
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. Using semi-sweet chocolate chips ensures the muffins aren't too sweet.
How 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.
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.
Chocolate Chip Pumpkin Muffins
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
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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.
Common Questions
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.
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.
Want more muffin recipes?
- Blueberry Chocolate Chip Muffins - These baker-style Blueberry Chocolate Chip Muffins are easy and so fluffy. They are full of chocolate chips and blueberries.
- Chunky Monkey Muffins - Chunky Monkey Muffins are the perfect combination of peanut butter, chocolate chips, and banana.
- Jiffy Jalapeno Cornbread Muffins - Spice up your typical cornbread by adding jalapenos, cheddar, and buttermilk to your Jiffy Cornbread Mix.
Did you make this recipe? Let me know!