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.
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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
400 degrees seems to high. I should have listened to my gut. I backed a batch at 16 minutes…turned a bit brown. The other batch at 15 minutes…still the same. I baked 6 more at 14…same. next time I will try 375 or 350. Tasted ok though.
Sorry every oven is different. Those times work with mine
I’ve made these so many times and they always turn out so good! I did make jumbo muffins a couple weeks ago and they were slightly dry, but that was my fault, not the recipe’s. I just baked them a little too long. Making some for my work friends now. Thanks for the wonderful recipe!
I love hearing that.
I just made the recipe cut it in half it still made a dozen and a half I substituted unsweetened applesauce for the oil put them in paper cups and added a teaspoon of vanilla extract they are moist and delicious I also baked them at 350 for about 17 minutes instead of 400 and they were done. I do a lot of baking I thought 400 was a bit High I didn’t want the bottoms to burn
I haven’t tasted the muffins yet they are still in the oven. I’m trying it at 350 I think 400 they may dry out I did half the recipe and it still made a dozen and a half I also added a teaspoon of vanilla. Hoping they are delicious!
Very quick, simple, easy recipe to follow with outstanding results! Thank you so much!!
Thank you!
Hey Christy,
Thanks for the recipe!
I just made it and *mostly* followed it. Will know the results shortly.
I do have a few questions though!
A. On dries – I noticed you are using 3 cups of flour, most recipes are using 2, thats quite a bit more, addittionally you’re using a whole teaspoon more of baking soda than most recipes
B. Any thoughts on oil vs butter? Again you are using WAY more than most recipes here at an astouding 1.5 cups of oil. I cut back to half a cup of oil and half a cup of butter.
C. Last but not least, brown sugar and vanilla extract are notable exclusions here. Any reasons why?
Thanks for posting the recipe and sorry if that was a lot of questions, I am simply trying to get to the bottom of the best possible cupcakes like anybody else
Cheers <3
Ryan,
Are the recipes you’re comparing recipes that are making 2 dozen? Oil makes for a more moist muffin than butter every time. You can definitely add vanilla and brown sugar is just sugar with molasses so you could add that as well to see if you like it.
so decadent. I make a double batch and split the batter 4 ways. Then add the chocolate chips to 2 of them, and 1/4 cup cocoa powder to 2 – so I end up with pumpkin, pumpkin chocolate chip, chocolate pumpkin, and chocolate pumpkin with chocolate chips!
ooh i love your additions
A family favorite! Have made these many times! Perfect results every time! Thank you!
This recipe is delicious yes the oil is key
I tried to put some batter in loaf pan it looks good
Cupcakes are delish🥰
I baked these as mini muffins for 12 minutes and they were dry. Do you have any tips for making them more moist? I followed the recipe except for sugar I used 1.75 cups.
I also made these as mini muffins and with slightly less sugar. I would recommend baking them for ten minutes to start off with, then checking and going from there. And don’t wait until the toothpick comes out clean, they’ll keep cooking in the tray for a bit.
Made these tonight for a family dinner. They were a big hit!!! Made the cream cheese frosting from this website too! Thank you for the recipe. I will definitely be putting the recipe as a favorite.
Thank you!
Delicious! Made mini muffins with this recipe. Followed ingredients exactly, baked for 12 minutes. Hit with the whole family! We love them. Will definitely be making them again. <3
Happy to hear that!
This is it! I’ve tried for years to copycat my Grandma’s Pumpkin Chocolate Chip Bread recipe. This is a the closest I’ve come to that amazing childhood memory but actually better because they are small servings!! The only change I made was adding an extra 2tsp of pumpkin pie spice because she was always adding a pinch more. 🥰. Just in time for the holiday.
Thank you!
I made a few mistakes in this recipe. First, I think I over mixed it. Second, I baked with convection. It over baked my muffins, even at only 15 minutes. I’m really disappointed because I used the last of my chocolate chips, and I had to use semi-sweet, dark and white chocolate chips just to cover the 2 cups. Lol sheesh
This is literally the BEST muffin recipe. Tastes just like fall! I brought a dozen to work for my co-workers. I was looking forward to having one during my morning break, but they were all gone! Safe to say, they approved as well 🤣
Awesome to hear Lindsey!
I found this recipe a year ago, and have been making them about monthly ever since. My boyfriend and I LOVE these muffins, and I don’t change a single thing about the recipe. They are so moist, and the flavor is perfect. I am not a good baker (I mess up zucchini bread every time), but I am so proud of how these turn out when I make them. Thank you!!!!
Yay that makes me so happy
Does the recipe need any changes for mini muffins? (Besides reduced cooking time)
Nope no changes
This is a fantastic recipe. I shared with a group of 8 for a fall study meet, and it definitely brightened the mood. I used the pumpkin pie spice substitution, but also added ground cloves. I also doubled the spice altogether. They turned out perfect and I couldn’t be happier!
So happy to hear that
this recipe is amazing! i make it several times every fall. i get so many compliments on them. don’t usually comment on these things but these were so good i had to give some credit!!
Thank you!
theses muffins are tasty , simple and awesome
Thank you!
Delicious! I used 1 cup of oil instead of 1.5 (it just seemed like a lot – may try the suggestion to swap some out for applesauce next time, just didn’t have any today) and dark chocolate chips. Ended up making 3 dozen regular-sized muffins.
Perhaps I took out too early. Worried @ over cooking. Went @ 16 minutes. Batter seemed much to runny. Perhaps reducing the oil!? Maybe all the way to 1/2 cup ? It’s a lot of oil! Help!
Yes definitely don’t take out until centers are set.
These muffins tasted delicious but crumbled apart. I tried muffin liners and mini muffins. I could not get mini muffins out and mine did not rise up like yours. We can eat with a saloon I guess! Just wondering why they didn’t rise and fell apart !? Help!!
Amy what kind of oil did you use? Did your baking soda or powder expire?
I made these today and I was a little surprised too at how oily they were — like soaking through the paper. Is it possible to use less oil? I also tweaked the recipe to 1.5 cups of chips, 1 cup of sugar, and 1/2 cup of granulated erythritol (Swerve) and they were plenty sweet and chocolatey for me. For those looking for a lower sugar version, erythritol is a pretty amazing ingredient to substitute. And I’m picky about artificial sweeteners (can’t stand stevia, monkfruit, sorbitol, xylitol). I thought the spice level was good; I like a milder spice level.
You could definitely reduce the oil if you wish!
Carol,
I substitute unsweetened applesauce for one cup of the sugar and only use a half a cup of the oil.
This recipe is wonderful! Perfectly moist and I loved how many chocolate chips there are inside. Best part is that I also made these gluten free. The only thing I changed was the flour. I used 1:1 Namaste Gluten Free Perfect Flour Blend. I’m so happy with how good they turned out. They are definitely on the moist side, but still cooked all the way through and I cooked them for about 16-17 minutes.
Good to know that you can make them glutenfree
The muffins were very moist, but I agree with the other reviewers that they were a little bland. Maybe double the pumpkin pie spice!?
Love this recipe! Make them regularly in the fall. Anyone ever do loaves instead of muffins? Thinking about giving as gifts. Tips?
Nice muffin recipe. The flavor is fine, but I prefer a richer spiciness; I’d double the pumpkin pie spice next time. My biggest issue is how greasy these muffins turned out. It did seem like the batter was a little wetter than expected after adding the dry ingredients, so I was curious if this was due to the amount of oil. I think a cup instead of a cup and a hlaf would have been plenty and still result in a moist muffin.
15 minutes definitely not long enough 😩
Is it possible to make these with less sugar or maple syrup instead? (To make healthy / not as sweet for kids)
You can definitely reduce the sugar.
Love this recipe. I like to double it and then divide it in thirds so I have 3 versions and enough for my family, work, and gifts at the holidays- 1/3 plain without the chocolate chips, 1/3 with chocolate chips, and 1/3 with cocoa powder (1/4 cup) and chocolate chips!
Haha wow lots of versions.
Loved this recipe! Switched out a few things to make a little healthier. Reduced sugar to 1 1/4 cups, subbed canola for grapeseed oil, and one cup of flour for oat flour. Turned out perfectly top rack 17 min! Will definitely make again!
400 ended up being way too hot and the bottoms and edges of all my muffins burned. They weren’t even on the lowest rack and they still came out blackened. Unfortunate. :/
Sorry! It could be your pan. Have other things burned? I’ve never had them burn.
I found your recipe a handful of years ago, and honestly never wanted another recipe again. My friends and family ask for me to make these at least 3 times a month in the cool seasons, and at least once a month the rest of the year. This is such amazing batter, and so easy to adjust to taste. I dont personally like pumpkin pie spice, but substituting my own blend was easy. I usually get 3dz muffins if I fill the liners nearly all the way like the recipe suggests. Thank you thank you thank you for such a wonderful recipe.
You’re welcome Krista!
So happy to come across your recipe on SallysBakingAddiction.com, Recipe Round-up: 65+ Pumpkin Recipes to Celebrate Fall. Your description is spot-on. These Pumpkin Chocolate Chip Muffins are perfection! Going down as a fall favorite. Sure to be repeated this fall! Thank you for sharing this scrumptious recipe!
You’re welcome!
I made these today, part as muffins and part as baked donuts. Everyone commented on how moist and how chocolatey they were!
So glad you liked them!
Delish! I used 1/2 c veg oil. 1/2 cup melted coconut oil as I was low on veg oil and only had probably 10oz choc chips. Best muffin I have had in a very long time. Thank you!! Saving this one!!
So glad you liked it!
Hi!
Love this recipe, wondering if you could make loaves with it instead of muffins?
Sure! I’m just not sure of the time.
I don’t know what happened, but when I made this, I ended up with almost 3 dozen muffins.
Hmm. Every muffin pan has a different depth so I guess that’s possible.
How long to bake them if in mini cups?
These are amazing! Made some this week with chocolate chips for the grandkids & pecans for adults. I used monkfruit granulated sweetener so lost some of golden, caramelized effect BUT with a mouthful of this yumminess, who is going to notice. Not me!
I’m making another batch this morning 🌞. This recipe is a keeper! No reason to look any further 😉
Thank you!
If i dont use muffin cups will that affect the muffins?
No! Just make sure they are greased well.
After reading the comments I would also recommend using less oil. I think I didn’t put in enough spices, or maybe it was the egg replacer I used? But I found these to be incredibly bland, like they didn’t taste like much. Will try again with a half batch but less oil
Yep! I would definitely try the recipe as written and you will love them.
How could I make these pumpkin chocolate – chocolate chip muffins? How much cocoa powder would I add to the batter? Would I decrease the flour? Thank you!!
Sorry! I don’t know for sure because I haven’t tried it.
Can the sugar be cut and to how much? Will it affect the structure of the muffin?
Nope. You can cut it down definitely. Remember it makes 4 dozen muffins so that’s a lot!
Do you have the recipe for 1 Dozen Muffins? Or It is it ok to cut all the ingredients in half? Please let me know!
I just made these last night and it halves perfectly! 😁
Yes, you can half this recipe!
These are so good! They’ve become my go-to fall muffin recipe. I make them for my toddler without chocolate chips & she still loves them. I also cut down a little on the oil and sugar a little. When I use the full amount of oil, they just don’t seem to hold together as well for me. So I just down *just a little*. And they are a little too sweet for us with the full amount of sugar. I don’t change anything else and they are PERFECT! They do take us closer to 25 minutes, but we have a weird oven! LOVE this recipe!! Thanks so much for sharing!!!
You’re welcome!
I just made this recipe today and it’s soooo moist and chocolatey! Which I love. Also, I accidentally used EVOO for the oil but surprisingly it came out pretty good. I baked it for 25 mins and it was perfect!
AWesome to hear!
Love these muffins! I want to try making mini bread loaves… any suggestions on what degree I should put the oven at and how long I should bake them?
I would start checking around 10 minutes.
The recipe is wonderful!
The perfect fall treat. I used a touch less sugar and oil. Baked 17 minutes on 375 and thought they were simply perfect.
So happy to hear that!
Delicious! Easy to make too! I made mini-muffins (baked for 10 minutes) Recipe makes almost 6 dozen.
Glad to know they can be made mini!
I made these for my 1 year old (just reduced the chocolate chips) in my quest to find healthy snack/meal options for an fickle eater. The kid loves them and chooses them over other muffins I offer. “Pumpkin muffins!” Thank you for rocking our mealtimes!
You’re welcome!
These are really good! Saving this one.
Thank you!
These are seriously the best. So moist and delicious! I never review but I had to leave one for this recipe.
Thank you for leaving one!
This recipe is amazing!
Thank you!
What are the nutrition facts on these muffins they are not listed on the receipe.
Can vegetable oil be replaced with canola oil?
Yes!
I have made this recipe countless times and they are so delicious! My kids love them. They freeze well and make a great breakfast.
So glad you like them.
This was delicious. My whole family loved it. Will make it again.
Thank you for the recipe.
You are welcome!
This is a good recipe but I think it would be too sweet for me as written. I used suggestions from the author and others and the muffins are perfect!! Substitutions – 1 cup whole wheat flour, 2 cups white flour, 1 1/2 cups chocolate chips, 1 cup sugar, 2/3 cup applesauce, 2/3 cup canola oil, 15 Oz pumpkin purée. 29 moist, flavorful muffins! Thanks for the recipe!
You’re welcome!
These were so yum, but my oven needs a lower temp and longer time. They started burning around the edges before the centers were completely cooked. I think this will be a case of me learning this new house and its appliances, but the flavors are amazing and so simple to make!! I did mini chocolate chips and they worked perfectly! Thank you for sharing
You’re welcome!
Can these be baked in a mini Muffin pan?
Yes! I would check them around 7-8 minutes for doneness.
Great recipe.
The first time I made it everyone found it too sweet so this time I made some adjustments.
The recipe gave me 27 muffins.
I used 2 cups whole wheat flour and 1 cup white flour. Instead of 3 cups white.
I used 1 cup apple sauce and 1/2 cup oil to replace all that oil.
I only used 1 1/4 cup brown sugar. No white sugar.
I added 1/4 cup almond milk to the recipe since I used we flour and it absorbs more liquid.
I also added pecans I broke into little pieces to make the muffin more filling.
The heat is too high and the timing appears to short. Large muffins burned and the regular muffins were doughy on the inside. A lot of work for a lot of tossing out.
Tim,
Hundreds of people have made these without issue so I think something might have gone wrong on your end.
Tim,
I had the same issue when I made them in a large muffins tin. The second time I tried lowering the temp to 375 and baked for about 28 minutes. They turned out great. I got 10 large muffins out of this recipe. Hope that helps!
Made these last Fall and they were SOOO yummy! Currently making more at 2 am cus I am craving them so badly !
Delicious! I made two batches last night to bring to work today. Rave reviews from all. I’m making another batch tonight to send to work with my husband tomorrow.
Awesome!
Fabulous muffins! I’m not a big baker but thought the recipe looked easy. So easy and delicious. I did have to bake a little longer than suggested. Would highly recommend. I will definitely make these again.
Thank you Andrea!
Tried the pumpkin chocolate chip and they were amazing! Thinking about trying the same recipe but with banana instead of pumpkin, would I use the same measurement (15oz) for the banana?
I don’t see why not!
Perfect! These work well with spelt flour too. Just add an extra 3/4 cup. I like milk chocolate chips better with these too.
Milk chocolate chips are great with these.
Hi! I see that it says applesauce can replace Some of the oil.. is there a reason it cant replace all? And how much would be recommended?
Oil definitely gives them their moist texture but yes you could replace it all.
Awesome 👍
Thanks!
These muffins are amazing!! Very moist and love the pumpkin and chocolate flavor. I used 1/2 the sugar and they turned out great.
Ohh so glad you love them!
Hi, could I replace the allspice with cinnamon and rosemary if I don’t want such a powerful punch of flavor?
That has to be your call. I think rosemary might be too overpowering.
Hello! First time making this recipe and the muffins turned out incredible. I was wondering if there is a preferred method to store these (especially such a large batch). Thank you!
I store them in tupperware!
My daughter likes pumpkin and chocolate chips together. In addition, I read the intro to this recipe and knew I had to try it. The entire family, including me, who doesn’t like pumpkin and chocolate together loves this recipe. They turned out just like the picture. Thank you for the recipe notes.
You are welcome!!
How should I store these to make sure they stay moist?
I store them in tupperware.
I’d love to know if anyone has substituted gluten free flour in these. I miss muffins!
These were delicious! I used mini chips instead, and maybe just 10 ounces of them. Thanks for sharing this recipe! I will definitely make these again. 👍
So glad you enjoyed this!
These look amazing! I do not cook or bake with canola oil and I do not have apple sauce on hand is there anything else I can use in place of the canola oil? I keep olive oil, coconut oil, butter and Greek yogurt on hand.
Sure! yes, butter (they won’t be as moist), coconut oil or olive oil would work.
Can’t wait to try these muffins! 🙂 They look amazing! Do you think I could use cooked and mashed butternut squash instead of the pumpkin puree?
It’s possible it would work but I haven’t tried so I don’t know.
At this point, I have made about a thousand of these. I’m not exaggerating. I take them by the dozens to church, sporting events and school functions. I was just asked for this recipe yesterday. It is a sure thing, easy to make, ingredients on hand and always well received and appreciated. Thank you for the best muffin recipe ever!
So glad that you’ve made them 1000 times!
These muffins did not work at all for me. This is the first muffin fail I’ve ever had! I’m not sure what I did wrong, but they got soo brown on the outside and then raw on the inside. I also then tried mini muffins and they just kind of fell apart in the pan:( Disappointed as I was hoping to freeze them for my family while I was out of town.
Lisa,
I’m sorry these didn’t work for you. As you can see in the comments above that many people have many them numerous times with success. Is it possible that your oven was too high? did you cook on the middle racK?
Can I make these into mini muffins- how would I adjust the time?
This will depend on your oven but I would cook for 8 minutes.