Pumpkin Chocolate Chip Muffins

The Best super soft and moist Pumpkin Chocolate Chip Muffins. Perfectly spiced and loaded with chocolate chips. A freezer friendly breakfast or dessert!

Looking for more Pumpkin Recipes? Try my Pumpkin Cream Cheese Bread or my Pumpkin Chocolate Chip Cookies!

Pumpkin Chocolate Chip Muffins | chefsavvy.com

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.

Serve these muffins as an easy on the go breakfast or for dessert!!

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.

Easy Pumpkin Chocolate Chip Muffins | chefsavvy.com

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.

Step by step pictures of pumpkin muffins | chefsavvy.com

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!

Storage Instructions

  • 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.

The best pumpkin chocolate chip muffins | chefsavvy.com

Here are other Muffin Recipes to try!

Pumpkin Chocolate Chip Muffins

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 muffins
Super soft and moist Pumpkin Chocolate Chip Muffins. A freezer friendly breakfast or dessert!

Ingredients

  • 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

Instructions

Images:
  • 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.

Recipe Notes

Adapted from The Girl Who Ate Everything

Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving
Calories 191 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 154mg7%
Potassium 100mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 0.1mg0%
Calcium 28mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Chocolate Chip Muffins

 

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