Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need for breakfast or dessert and is the perfect fall treat for pumpkin season.
I may earn commissions for purchases made through links on this post.
PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE
When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.
John and I were dating at the time and were discussing if our friend would ever settle down.
I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.
No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.
After clarifying, it turns out it wasn’t. He proposed shortly later.
We frequently discussed the topic with friends and John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say, “You have to taste all 31 flavors before you know which one you like.”
Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”
PUMPKIN MUFFINS
What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.
But with this breakfast recipe, I really don’t feel the need to look elsewhere. This is it. Warm spices in these moist pumpkin chocolate chip muffins make these the perfect recipe.
An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Of course you could add extra chocolate chips if desired. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.
The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young.
Fill the muffin cup with muffin batter 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.
These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.
I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.
These are chock-full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.
Okay this one I baked in a jumbo muffin pan. Still good, but a little flatter.
The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.
OTHER MUFFIN RECIPES:
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Brown Butter Frosted Pumpkin Chocolate Chip Cookies
- Pumpkin Fudge
- Easy Pumpkin Cake
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Earthquake Cake
- Pumpkin Pancakes
Nutrition Facts
1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups sugar
- 1 (15 ounces ) can solid-pack pumpkin purée
- 1½ cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice, (see Note for substitution)
- 1 teaspoon salt
- 2 cups semisweet chocolate chips, 12 ounces
Equipment
Instructions
- Preheat oven to 400°. Place paper liners in the muffin tins of a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add the dry ingredients slowly to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin liners three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins. Store leftovers in an airtight container.
Video
Notes
I’ve made these a few times to bring to work and to parties, and they’re always a big hit!! You definitely need all the oil to get them moist. I use the spice substitution (heavy-handedly). Sprinkling extra chocolate chips on top is a game-changer in how they look!! Just be aware that every oven is different, so start checking them around the 15-min mark and know that you can adjust the time/temp if needed.
Thank you!
These muffins are fabulous! I’ve been making them for years and they never get old. They’re the perfect mix of pumpkin and chocolate. And they always turn out incredibly moist, I love them! I have been using coconut oil instead and they still turn out perfect! Thanks for sharing!!
Thank you!
Make these every fall and give lots to our friends and neighbors!!! Everyone I’d obsessed with them! Question: what can I substitute for the canola oil? Trying to eliminate seed oils in our family. Can I do coconut oil, butter, or olive oil? Same amount?
YEs same amount. I would suggest coconut oil as the best alternative. Butter won’t be as moist. My husband doesn’t do seed oils either.
Another option is to replace the oil with yogurt. I’ve made them both ways and honestly I think they’re even better with yogurt! (Just a 1:1 sub. I use plain nonfat Greek yogurt)
These are delicious, totally worth making, but one star removed because of cooking instruction confusion, it took making them twice to get them right. The first time was ok, the flavor was good, but at the 15-17 mark they were still WAY gooey, like no toothpick or anything would come even close to clean… at. all. not. even. close. I was so confused so I kept them in a few more minutes and took them out because the tops were getting dark, but finally the toothpick came out clean. HOWEVER, they were way over done. They were still delicious, but definitely not as moist as they should have been.
What I did that worked…The second time I made them I took them out at the 15-17 minute mark lol not exactly sure the time because my timer messed up, but I took them out even though they were still gooey in the middle and let them sit in the pan like it said for the 10 minutes knowing they would still cook for a bit in the warmth, because these go from gooey to cooked in like a snap. They were perfect the second time.
I think the directions would be helpful to tell people to just take them out at the 15-17 min mark, maybe even just go by the the golden brown on the top of the muffin, because the toothpick test for me was unreliable. Just take them out knowing they will be perfect after sitting.
Thanks Katie. I definitely think every oven is different so that could be it as well.
I was short an egg but added a dash of milk & some vanilla. They turned out great! This mama is going through cupboards trying to feed a house full of teenage boys on winter break for as cheaply as possible.
I’ve made these 4 times now. They’re great. Only thing I add is 1 teaspoon of vanilla.
Vanilla is always good
This is a great recipe! I’ve made this twice, shared with lots of people, and they all said it was amazing. It’s extra fluffy and moist if you take it out of the oven a couple minutes early. It says it makes 24 muffins but I easily made 31 that are still a pretty good size. I bet it could stretch to make 36 slightly short muffins.
It’s also helpful that most of the ingredients are things anyone who baked would already have in their kitchen. The only complaint I have is how expensive pumpkin spice is but I’ve been told it could be cheap at other stores. It’s just harder to find during the fall season.
Note: You could either make 2 dozen and I’m sure the 15-17 mins at 400 would be fine. But if you do more muffins than that, 13 minutes at 400 is still fine. The longer you keep them in the oven, the dryer they will be.
I can’t access the link to the video. I am trying to make these in my culinary class and want to show the students your video. Where can I find the link?
It should be right above the recipe. You can also access it here: https://www.dropbox.com/scl/fi/ikdyh71nytx5s5saswfwp/Pumpkin-Chocolate-Chip-Muffins-square.mp4?rlkey=t00zu2bqhop4pr9o6h58tiznj&dl=0
Got confused with the oil measurements and added 1 1/2 cups of oil. Way too greasy and fell apart. Looking back I think you meant you could add 1 OR 1/2 cups of oil. Maybe you could rephrase that somehow on the recipe.
Sorry it is 1 and 1/2 cups for the recipe.
Can you reduce the sugar and still have it bake up delicious.. that looks like an awful lot of sugar
yes of course
I found this recipe a few years ago & it has been a big hit since the first time I made them. Even though I am in UK & have to search metric versions of your measurements! Also tinned pumpkin is not readily available here so I roast a butternut squash in the oven & use the flesh, it works well.
Made them for harvest lunch & will make another batch for bonfire night🙂
Wow glad it worked
Perfect muffins! I made them for my granddaughter and my work colleagues.
Thank you!!
Hi. I want to make the pumpkin chip muffins but dont eat canola or veg oil. Can I use melted butter or coconut oil? Thanks
yes!