These easy chocolate chip pumpkin muffins are loaded with pumpkin spice flavor and gooey chocolate chips. They are a simple quick treat you can have ready for your family in about 30 minutes! Pumpkin makes them moist and fluffy for a delicious fall inspired snack.
Muffins are one of my favorite things to bake because they are so easy. There is no need to drag out a mixer and the baking time is short.
Plus muffins are sort of dessert, but also not as rich and decadent as a cake. So they are perfect for a sweet snack! Some of my favorite muffin recipes are fresh cherry muffins and peanut butter banana muffins.
These pumpkin chocolate chip muffins are wonderful in the fall, but don’t just limit yourself to baking with pumpkin during autumn! These muffins are a quick and easy way to enjoy fall flavors all year long.
Why You Will Love These Pumpkin Chocolate Chip Muffins
- The pumpkin makes these muffins extra moist and fluffy.
- Pumpkin pie spice gives them delicious fall flavor.
- Chocolate and pumpkin taste amazing together, especially when the muffins are warm and the chocolate chips are melty.
- They take 30 minutes to make from start to finish.
- Flour – I used white all purpose flour in the recipe.
- Baking powder, baking soda, salt
- Pumpkin pie spice – If you don’t have pumpkin pie spice you can substitute cinnamon and nutmeg. But it is very easy to make a quick batch of homemade pumpkin pie spice.
- Cinnamon – For extra cinnamon flavor.
- Pumpkin puree – Make sure you by pumpkin puree, not pumpkin pie filling
- Sugar – White granulated sugar is used in this recipe.
- Oil – Use a mild vegetable oil like canola. Coconut oil will also work well.
- Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate chips would also be delicious. And if you are want to bake mini muffins try mini chips.
Step by Step Instructions
1. Mix Two Bowls of Ingredients
In a medium bowl mix together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir everything together to mix.
In a larger bowl mix together the pumpkin, sugar, oil and eggs and stir until they are well combined.
2. Combine the Ingredients
Now pour the dry contents of the first bowl into the wet pumpkin mixture. Stir it together until it is just combined.
As with most muffin recipes the biggest mistake you can make is over-mixing the ingredients. Stir with a spoon or spatula until there are no more streaks of flour, then stop!
Add the chocolate chips and fold them gently into the batter.
3. Bake the Pumpkin Muffins
Put liners in your muffin tin and then fill the liners about 2/3 of the way full with muffin batter. You can sprinkle a few chocolate chips on top of each muffin to make them extra chocolatey.
The size of muffin tins you use will determine how long to cook the muffins. If you use an extra large bakery style muffin pan bake them for about 20 minutes.
A standard muffin pan will take about 15 minutes. And a mini muffin pan will take 8-10 minutes.
No matter which size you use check the muffins by inserting a toothpick in the center to see if they are done. Let the muffins cool on a baking rack for a few minutes before eating.
How to Serve
These are delicious served as a snack or as a side dish with dinner. I love to serve muffins for breakfast, especially on the weekends as a treat.
How to Store
Store the muffins in an air tight container. They will keep well for 3 days. Like many pumpkin recipes these will actually taste better after a day or so, as they get even more moist as they sit.
Frequently Asked Questions
These muffins freeze very well. Package them in an air tight container or zippered bag and they will keep for about 3 months. To defrost them just leave them at room temperature overnight.
Yes, you can make these with homemade pumpkin puree. Homemade puree tends to be wetter than canned, so the consistency might be slightly different. Make sure to squeeze as much water out of the puree as possible.
If you don’t have pumpkin pie spice you can substitute 1/2 teaspoon each of cinnamon and nutmeg. You can also easily and cheaply make your own spice mix, check out my recipe for homemade pumpkin pie spice.
This recipe uses 1/2 a standard pumpkin puree can. You can use up the rest by making your own pumpkin spice lattes to serve with the muffins! Or check out my recipes for blueberry pumpkin bread or pumpkin oatmeal chocolate chip cookies, which also use half a can.
Find More Pumpkin Recipes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice ** see notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 ¼ cups granulated sugar
- ⅓ cup oil, vegetable or canola
- 2 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F and put liners in the muffin tin.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat together pumpkin, sugar, oil and eggs until well combined.
- Gradually add the bowl of dry ingredients to wet ingredients until well mixed and all the flour is mixed in.
- Gently fold in the chocolate chips with a spatula.
- Put the into the muffin liners using a cookie dough scoop or large spoon. Fill each 2/3 full.
- Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack
- Store the muffins in airtight container for 2-3 days.
You can also bake these in a mini muffin pan, for 8-10 minutes.
If you don't have pumpkin pie spice you can substitute 1 teaspoon of cinnamon. Or make your own with my Pumpkin Pie spice recipe.
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Amount Per Serving: Calories: 309Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 247mgCarbohydrates: 51gFiber: 4gSugar: 30gProtein: 4g
Nutrition facts are estimates.