These pumpkin chocolate chip muffins are made with pumpkin, cinnamon, and spices which go well with gooey chocolate chips.
Pumpkin Chocolate Chip Muffins Overview
These muffins are the perfect Fall treat! Made with pumpkin puree, warming spices and sweet chocolate chips. You can enjoy these for brunch or an afternoon snack.
Making these muffins is easy, first the dry ingredients are mixed in a bowl, and the wet ingredients mixed in a separate bowl. Then the two are combined to create the muffin batter. Lastly, the chocolate chips are folded in, and the batter is added to your muffin pan to bake.
These freeze really well and taste delicious when warmed in the microwave.
Recipe Ingredients
- 2 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup pumpkin puree
- ¾ cup milk
- ½ cup cooking oil
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips
How To Make Pumpkin Chocolate Chip Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Coat the muffin pan with cooking oil or non-stick cooking spray. Preheat the oven to 350°F.
STEP 2: In a large bowl combine the dry ingredients: 2 ½ cups all-purpose flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp cinnamon, ½ cup brown sugar, and ½ cup granulated sugar. Mix ingredients.
STEP 3: Add the wet ingredients to a separate bowl: 1 cup pumpkin puree, ½ cup cooking oil, ¾ cup milk, 1 egg, 1 tsp vanilla extract. Mix until it forms a batter.
STEP 4: Add the wet ingredients to the dry ingredients and mix until it forms an orange batter.
STEP 5: Fold 1 ½ cups chocolate chips into the batter.
STEP 6: Divide the batter into the greased muffin pan. Under ½ cup of batter for each muffin cup.
Bake for 20-23 minutes or until the toothpick comes out clean when poked in the center (I baked mine for 22 mins). Let muffins cool in pan for 10 minutes, then place on a rack to cool completely.
Recipe Tips
- Use pumpkin puree and not pumpkin pie filling. The puree is pure pumpkin, while the filling has extra ingredients.
- These muffins are extra chocolatey! Add fewer chocolate chips to the batter if you don't want so much chocolate. Try ¾ cup or 1 cup instead.
- I prefer to freeze my leftovers as I find they last longer. Frozen muffins can be reheated in the microwave for a few seconds and served.
How to store leftovers
- Refrigerate - Let cool completely and store in an airtight container in the fridge for 3-4 days.
- Freeze - I prefer to keep mine in the freezer so they last longer! Add them to a freezer bag, remove any extra air, and they'll last up to 6 months.
- Reheat - Wrap in a paper towel and reheat in the microwave for a few seconds.
Free Workshop: Dinner Made Easy
End the 5PM dinner panic once and for all.
Join me in this free online workshop where I’ll show you my simple 3-step system to make dinner stress-free (and actually get your family to eat it).
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 ½ cups all purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup pumpkin puree
- ¾ cup milk
- ½ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Coat the muffin pan with cooking oil or non-stick cooking spray. Preheat the oven to 350°F.
- In a large bowl combine the dry ingredients: 2 ½ cups all-purpose flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp cinnamon, ½ cup brown sugar, and ½ cup granulated sugar. Mix ingredients.
- Add the wet ingredients to a separate bowl: 1 cup pumpkin puree, ½ cup cooking oil, ¾ cup milk, 1 egg, 1 tsp vanilla extract. Mix until it forms a batter.
- Add the wet ingredients to the dry ingredients and mix until it forms an orange batter.
- Fold 1 cup chocolate chips into the batter.
- Divide the batter into the greased muffin pan. Under ½ cup of batter for each muffin cup. Bake for 20-23 minutes or until toothpick comes out clean when poked in the center (I baked mine 22 mins).
- Let muffins cool in pan for 10 minutes, then place on a rack to cool completely.
Recipe Notes:
- Refrigerate - Let cool completely and store in an airtight container in the fridge for 3-4 days.
- Freeze - I prefer to keep mine in the freezer so they last longer! Add them to a freezer bag, remove any extra air, and they'll last up to 6 months.
- Reheat - Wrap in a paper towel and reheat in the microwave for a few seconds.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
