These Pumpkin Chocolate Chip Muffins bake up ultra-moist and tender with warm pumpkin pie spice and cinnamon. Pockets of melty semisweet chocolate make every bite taste like a cozy coffee-shop treat.
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These tasty Pumpkin Chocolate Chip Muffins are an easy way to kick off pumpkin season. They’re sweet, but not overly so, and the pumpkin-chocolate combination is divine. Pumpkin puree makes them so moist and tender and pumpkin pie spice drives home the unmistakeable fall flavor in the most perfect way.
These are gorgeous, rustic, fall-inspired muffins.
What is it about this time of year that compels me to purchase way too many cans of pumpkin puree and start cranking out pumpkin recipes? Is it the angle of the sun, the slightest hint of chill in the air? Who knows, but why fight it? From my Pumpkin Crumb Cake, to my Pumpkin Cornbread, and Creamy Layered Pumpkin Dessert, it’s definitley pumpkin time, and I’m all in. If you love the pumpkin-chocolate flavor combination, you’ll also love my Pumpkin Chocolate Chip Cake.
Ingredient Notes
- Pumpkin puree: Use 100% canned pumpkin, not pumpkin pie filling.
- Brown sugar + granulated sugar: Light brown sugar adds moisture and light molasses flavor while granulated keeps the crumb light.
- Vegetable oil: Neutral oil keeps the muffins extra moist without altering the flavor.
- All-purpose flour: Measure by spoon-and-level so you don’t compact the flour and end up with dense muffins.
- Baking powder + baking soda: Both are needed for lift with pumpkin’s natural acidity.
- Semisweet chocolate chips: Regular or mini both work. Reserve a small handful to place on top of the muffins before baking for a pretty finish.
How to Make Pumpkin Chocolate Chip Muffins
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Beat the eggs with the brown and granulated sugars until smooth, then mix in the oil and vanilla.
- Whisk the dry ingredients separately, then add part of the dry mix to the bowl and blend on low just until combined.
- Alternate with the pumpkin puree, adding each in increments until all of both have been added and the mixture is well combined.
- Fold in the chocolate chips with a spoon.
- Line a 12-cup muffin pan and fill each well about 2/3 full. Sprinkle a few extra chocolate chips on top to make them extra pretty after baking.
- Bake at 375 degrees F for 22 to 24 minutes until domed and a pick comes out clean. Let them cool in the pan for about 10 minutes, then transfer to a wire rack.
Storage Tips
Cool the muffins completely, then store them in an airtight container lined with a paper towel and add another sheet on top. They’re best stored at room temperature for 2 to 3 days since refrigerating them can dry them out.
For longer storage, you can freeze them for up to 3 months. Wrap each muffin in plastic wrap, then place them in a freezer bag, press out the air, and seal the bag. Thaw the murrinw at room temp or warm them at 300 degrees F for 5 to 8 minutes.
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Pumpkin Chocolate Chip Muffins
Ingredients
- 2 large eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15 ounce can pumpkin puree, not pie filling
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Coat the wells of a 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners.
- In a large bowl, lightly beat the eggs with an electric mixer. Add the brown sugar and granulated sugar and beat for a minute or two until completely combined. Add the oil and vanilla and continue mixing until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Using the electric mixer, mix the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree.
- Add the chocolate chips and mix with a spoon, just until combined. Divide the batter between the prepared wells of the muffin pan. They will be ⅔ or more full (these are big, beautiful muffins).
- Bake for 22 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes, then carefully remove them from the muffin pan to cool completely.
- Store leftovers in an airtight container.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This post was originally published on October 10, 2016. It has been retested and updated with new text and images.
Great little recipe!! It’s been cold here in Indiana…so a big pot of chili is simmering, grilled cheese sandwiches and Ta-Da…your Pumpkin Chocolate Chip Muffins!!! Love- Love- Love the idea of putting a few chocolate chips on top! Mine came out Bakery Perfection!!??? Thanks for a great recipe!! Have a blessed Thanksgiving!!
It all sounds wonderful, Penny! So glad you enjoyed the muffins 🙂