Our Pumpkin Chocolate Chip Muffins are moist and flavorful, made with real pumpkin puree and sweetened with chocolate chips. These pumpkin muffins are perfect for breakfast, dessert or a snack!
Why You’ll Love Our Pumpkin Chocolate Chip Muffins
Not only are we excited to share our Pumpkin Chocolate Chip Muffins with you, we have lots of helpful tips and details to make these muffins look and taste their best!
However, if you’re ready to dive right into making these, scroll down to the recipe card or click the “jump to recipe” button above the first photo.
Ingredients For Pumpkin Chocolate Chip Muffins
These easy pumpkin chocolate chip muffins can all be made in one bowl. A very easy, dump and whisk baking recipe that’s easy to clean up.
For a complete list of ingredients and amounts, scroll to the bottom of the post to the recipe card.
- Canned Pumpkin Puree: Not pumpkin pie filling, unsweetened pumpkin puree
- Flour: All-purpose
- Brown Sugar: Light brown sugar
- Canola or Vegetable Oil: Either will work, what you want for this muffin recipe is a flavorless cooking oil
- Vanilla Extract
- Baking Soda
- Pumpkin Pie Spice
- Eggs: 2 large eggs
- Semi-Sweet Chocolate Chips: We prefer the flavor of semi-sweet chocolate chips, but dark chocolate and milk chocolate will work too.
How To Make Pumpkin Chocolate Chip Muffins
As we mentioned, this is a one-bowl muffin recipe so it’s really simple to make! We saw a bunch of different recipes for these, made a few tweaks and came up with a version that tasted best to us.
- STEP 1 – Start by adding the pumpkin, brown sugar, oil, eggs, and vanilla to a large bowl and whisking until smooth.
- STEP 2 – Add the pumpkin pie spice, baking soda, salt, and flour to the bowl, folding it into the batter.
- STEP 3 – Once the dry ingredients are well incorporated into the batter, fold in the chocolate chips.
- STEP 4 – Fill muffin tins with paper liners or spray with non-stick cooking spray. Divide the batter into each of the 12 wells, adding a few chocolate chips on top if desired. Bake the muffins for 18 minutes, turning the pan around halfway through cooking time.
Can I Use Real Pumpkin For These Muffins?
You can if you have it, but canned pumpkin puree just makes this muffin recipe so easy. If you do decide to use fresh pumpkin puree, make sure that it’s free of seeds and the consistency is smooth.
Pulsing the pumpkin a few times in a food processor will help smooth out the puree.
What Can I Serve With Pumpkin Muffins?
These Pumpkin Chocolate Chip Muffins are so delicious all on their own. But if you need a little something more, try salted butter, cream cheese, apple butter, or pumpkin butter.
An extra dose of chocolate like a chocolate hazelnut spread would also take these muffins over the top!
How To Store Homemade Muffins
We like to store these pumpkin muffins in an air-tight container, if possible in a single layer so that the chocolate chips don’t get smushed.
A resealable bag works too, but you might get some chocolate smeared on the bag from the chocolate chips. These muffins will keep fresh on the counter for 3-4 days. You can extend the life of the muffins to about a week by refrigerating them instead of keeping them on the counter.
These pumpkin muffins can also be frozen in a resealable freezer bag for up to 3 months.
You can use any type of chocolate chip, as we mentioned before. Dark, milk, semi-sweet or even white chocolate. If chocolate isn’t your favorite, just leave out the chips altogether.
Chopped walnuts would also be a great addition to this recipe, too. A streusel topping or a vanilla or chocolate frosting on top would also be delicious!
Looking For More Pumpkin Recipes?
- Pumpkin Sheet Pan Pancakes
- Pumpkin Overnight Brioche French Toast
- Turkey Pumpkin Chili
- Pumpkin Lasagna
- Pumpkin Drop Martini
- Pumpkin Pie Shots
These Pumpkin Chocolate Chip Muffins are so moist and flavorful, made with real pumpkin puree. Enjoy them for breakfast, dessert or a snack!
- 15 ounce can pumpkin puree (unsweetened, not pumpkin pie filling)
- 3/4 cup packed light brown sugar
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups flour
- 3/4 cups chocolate chips plus more for topping (semi-sweet or milk chocolate)
- Preheat the oven to 375 degrees. Add paper muffin liners to a 12-well muffin pan or spray the wells with non-stick cooking spray.
- Add the pumpkin, brown sugar, oil, eggs and vanilla to a large bowl and whisk together until smooth.
- Next add the pumpkin pie spice, baking soda, salt and flour to the bowl, folding the dry ingredients into the wet ingredients until incorporated. Fold the chocolate chips to the batter.
- Divide the batter into each of the 12 wells, adding a few chocolate chips on top if desired. Bake the muffins for 17-18 minutes, turning the pan around halfway through cooking time.
- Let the muffins cool for 5 minutes before serving.
Store: Keep these pumpkin muffins in an air tight container, if possible in a single layer so that the chocolate chips don’t get smushed. A resealable bag works too, but you might get some chocolate smeared on the bag from the chocolate chips. These muffins will keep fresh on the counter for 3-4 days. You can extend the life of the muffins to about a week by refrigerating them instead of keeping them on the counter.
Freeze: These pumpkin muffins can also be frozen in a resealable freezer bag for up to 3 months. Take out as many muffins at at time as needed and let thaw on the counter top.
- Category: Dessert
- Method: Oven
- Cuisine: American