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Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are soft, fluffy, and bursting with fall flavor. They're super easy to whip up, perfect for busy mornings, and the combination of pumpkin and chocolate is simply irresistible. They stay moist and delicious for days, making them a great snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Make sure to use pure pumpkin, not pumpkin pie filling
  • 1/2 cup granulated sugar You can substitute with brown sugar for a richer flavor
  • 1/4 cup vegetable oil Can substitute with melted coconut oil
  • 2 large eggs Room temperature eggs work best
  • 1 teaspoon vanilla extract For added flavor
Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted for lightness
  • 1 teaspoon baking soda This helps the muffins rise
  • 1/2 teaspoon baking powder Works with baking soda for fluffiness
  • 1 teaspoon ground cinnamon You can also use pumpkin pie spice
  • 1/2 teaspoon salt Balances the sweetness
Mix-ins
  • 1 cup semi-sweet chocolate chips Feel free to use dark chocolate chips

Equipment

  • Muffin Tin
  • paper liners
  • Large bowl
  • Whisk
  • Wire rack

Method
 

  1. Preheat your oven to 350 °F (175 °C) and line a muffin tin with paper liners. This ensures your muffins come out easily and don't stick.
  2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and creamy, and enjoy the sweet aroma wafting up.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This helps to evenly distribute the dry ingredients for a consistent texture.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Fold in the chocolate chips, making sure they're evenly distributed throughout the batter. The sight of those chocolate chips peeking through is so tempting!
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise beautifully.
  7. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
  8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set perfectly, so they don't fall apart.
  9. Serve warm, or store in an airtight container for up to a week. They're just as delicious the next day!

Notes

For an extra touch, sprinkle some cinnamon sugar on top before baking. If you want to make these muffins healthier, try substituting half the flour with whole wheat flour. Always check your muffins a few minutes before the timer goes off to avoid overbaking. Add nuts like walnuts or pecans for a crunchy texture. Try adding dried cranberries or raisins for a fruity twist.