The search is over! These truly are the BEST Pumpkin Chocolate Chip Muffins! Soft, fluffy, perfectly rounded and loaded with tons of chocolate chips! They make the perfect freezer friendly Fall breakfast or dessert!
Looking for more Pumpkin Recipes? Try my Pumpkin Cream Cheese Bread or my Pumpkin Chocolate Chip Cookies!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Pumpkin Chocolate Chip Muffins
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 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 melted 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! Here’s an article that explains the difference between the two.
- 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 1:1. This is my go to 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 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.
- Fill the prepared muffin tins 3/4 of the way up in a greased muffin pan. Pro tip: Sprinkle chocolate chips on top for even prettier pumpkin chocolate chip muffins!
- 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.
- Store: The muffins at room temperature in an airtight container for up to 5 days.
Tips for making pumpkin muffins
- You can substitute the chocolate chips for oats, nuts or coconut flakes!
- Want to lighten this recipe up? Substitute some or all of the oil for applesauce. You can also use less chocolate chips as well or omit.
- 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!
- Swap the semi sweet chocolate chips with white chocolate chips or dark chocolate chunks.
frequently asked questions
Do I need to use muffin liners?
Totally up to you! You can make these with or without muffin liners. Just make sure to grease the muffin tin with non stick cooking spray first.
Can you freeze these muffins?
Yes absolutely! These pumpkin muffins freeze really well! 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!
What’s the best way to defrost muffins?
Simply allow them to come to room temperature on the counter for 1 hour or place in the microwave to rewarm.
More Muffin Recipes to try!
- Healthy Banana Chocolate Chip Oatmeal Muffins
- Flourless Peanut Butter Banana Muffins
- Chocolate Chip Muffins
- Easy Double Chocolate Chip Muffins
- Flourless Morning Glory Muffins
- Healthy Morning Glory Muffins
Pumpkin Chocolate Chip Muffins
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
- 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.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Karly
Pumpkin and chocolate- one of my absolute favorite flavor combos of the season! These look perfect!
Claudette
The BEST pumpkin muffins!!! Used all organic ingredients.,,excellent Perfect touch for Thanksgiving!!! Heck for anytime
Kelley Simmons
So glad you enjoyed these muffins Claudette! Thanks so much for sharing!
Sara Welch
I love this time of year when pumpkin recipes start appearing for fall! So excited to give these a try; they look absolutely delicious!
Tayler
I adore pumpkin and chocolate together, so I can’t wait to make these for breakfast this week!
Kathleen
Magnificent Fall flavors in a muffin. Perfect for an on-the-go breakfast or snack.
Kristine
We loved these muffins! They really are soft and the chocolate adds a richness that I really enjoyed. I’ll be making these all fall, thanks!
Kelley Simmons
Yah so glad you enjoyed these muffins Kristine!!
Gina
Chocolate chip muffins are one of my favorites add pumpkin and I am in love! These came out so good! I will be making these time and time again!
Kelley Simmons
I am so happy to hear you enjoyed these muffins Gina! Thanks so much for sharing!
Leah Madsen
Needed something simple and easy to pick up for an early spring bonfire party. These were just the ticket! Sweet but not overly so, delicate texture and chocolate chips made the perfect choice. Will keep this recipe for fall…
Kelley Simmons
Yah so glad you enjoyed this Leah! Thanks so much for sharing!
Cathy
My favorite pumpkin recipe….with a few changes! Pure maple syrup for granulated sugar and I used 1/2 cup each of oil and applesauce to replace the 1 1/2 cups of oil. Perfect!
Kelley Simmons
Yah so glad to hear you enjoyed this! Thanks so much for sharing!
Gaylene
Very easy to make and they are moist and stayed that way. I’ve eaten a lot of dry muffins so these are nice! Freeze real well. Will make again. 😁
Kelley Simmons
So happy to hear you enjoyed these muffins Gaylene! Thanks so much for sharing!