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!

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. I added 1 1/2 cups of oil to these muffins & 1 can of pumpkin to make them super soft and tender.

How to make pumpkin chocolate chip muffins

  • Start by combining the eggs, both sugars, pumpkin and oil in a large bowl 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.
  • 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.

Easy Pumpkin Chocolate Chip Muffins | chefsavvy.com

This recipe makes 2 dozen pumpkin muffins! You can freeze any extras for up to 3 months!

Serve these muffins as an easy on the go breakfast or a late night dessert!!

Tips for making pumpkin muffins

  • You can substitute the chocolate chips for oats, nuts or coconut flakes!
  • To save on calories some of the oil can be substituted with applesauce or coconut oil.
  • Don’t have pumpkin pie spice at home? Try this homemade version. You should already have most of the spices in your pantry!

The best pumpkin chocolate chip muffins | chefsavvy.com

Here are other Muffin Recipes to try!

Pumpkin Chocolate Chip Muffins

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

  1. Preheat oven to 400 degrees. Spray two muffin pans with non stick cooking spray.
  2. In a large bowl combine the eggs, both sugars, pumpkin and oil until smooth, set aside.
  3. In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt.
  4. Fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in the chocolate chips.
  5. Fill the prepared muffin tins 3/4 of the way up.
  6. 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.
  7. 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