This is one of the easiest muffin recipes you will EVER make! All you need for this recipe is two bowls. No stand mixer needed! These Pumpkin Chocolate Chip Muffins are not too sweet and are loaded with tons of chocolate chips. I added 1 1/2 cups of oil to these muffins & 1 can of pumpkin to make them super soft and tender. Just like with pumpkin bread the oil makes these muffins super moist! These truly are the BEST pumpkin chocolate chip muffins!
This pumpkin chocolate chip muffin recipe makes 2 dozen muffins, perfect for making ahead and freezing!
You can also make these into mini pumpkin muffins! I make these for my daughter in a mini muffin tin and omit the chocolate chips and she loves them! Simply bake for about 8-10 minutes or until a toothpick comes out mostly clean.
Pumpkin Chocolate Chip Muffin Ingredients
The full ingredient list and measurements are listed in the printable recipe below.
- Canola oil: This is what makes these pumpkin muffins with chocolate chips so moist! To save on some calories apple sauce can be substituted. You could also use melted coconut oil or butter as well.
- Pumpkin puree: Also adds so much moisture to these muffins. Make sure to look for pumpkin puree and not pumpkin pie filling. These are two different things!
- Eggs: Add moisture and structure to the muffins.
- Flour: All purpose flour is used in this recipe however to make these muffins gluten free simply substitute gluten free flour. You could also make these healthier by swapping the flour for whole wheat flour.
- Pumpkin pie spice: Make your own or use store bought.
- Sugar: I used a mix of both granulated and light brown sugar in these muffins. The brown sugar adds a hint of molasses flavor as well as a bit of added moisture.
- Semi sweet chocolate chips: You could also use dark chocolate chips, white chocolate or mini chocolate chips in these muffins.
How to make pumpkin chocolate chip muffins
- Combine wet ingredients: Start by combining the eggs, both sugars, pumpkin and oil in a large bowl until smooth, set aside.
- Combine dry ingredients: In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt.
- Make the batter: Fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in the chocolate chips.
- Bake: For 15 minutes or until a toothpick inserted near the center comes out mostly clean. I like to under bake mine a bit to keep the muffins extra moist.
- Cool: Allow the muffins to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Tips for making pumpkin muffins
- You can substitute the chocolate chips for oats, nuts or coconut flakes!
- Just like will cakes and cookies make sure not to oven mix the batter. This will lead to a tougher muffin.
- Don’t have pumpkin pie spice at home? Try this homemade version. You should already have most of the spices in your pantry!
- For presentation top the muffins with extra chocolate chips!
- Store: The muffins at room temperature in an airtight container for up to 5 days.
- Freeze: I typically freeze my muffins the day I make them to make sure they stay the freshest. The muffins can be frozen for up to 3 months!
- To defrost: Simply allow them to come to room temperature on the counter for 1 hour or place in the microwave to rewarm.
Here are other Muffin Recipes to try!
- Healthy Banana Chocolate Chip Oatmeal Muffins
- Flourless Peanut Butter Banana Muffins
- Chocolate Chip Muffins
- Easy Double Chocolate Chip Muffins
- Healthy Morning Glory Muffins
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups canola oil
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 400 degrees. Spray two muffin pans with non stick cooking spray. In a large bowl combine the eggs, both sugars, pumpkin and oil until smooth, set aside.
- In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt.
- Fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in the chocolate chips.
- Fill the prepared muffin tins 3/4 of the way up.
- Bake for 15 minutes or until a toothpick inserted near the center comes out mostly clean. I like to under bake mine a bit to keep the muffins extra moist.
- Allow the muffins to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Adapted from The Girl Who Ate Everything