Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 ¾ cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¾ cup granulated sugar; ½ cup brown sugar; 2 large eggs at room temperature; ½ cup vegetable oil or canola oil; 1 cup pumpkin puree (canned or fresh); ¼ cup milk; 1 teaspoon vanilla extract; 1 ½ cups semi-sweet chocolate chips (reserve ⅓ cup for the top)

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Delicious and moist bakery-style Pumpkin Chocolate Chip Muffins with pumpkin puree, decadent semi-sweet chocolate chips, and warm spices. This is the time of year for all things pumpkin, and these tasty muffins fit the bill.

Enjoy these for breakfast with a hot cup of coffee or dessert with a cold glass of milk. If you like these pumpkin muffins, try pumpkin bread, pumpkin cake, and pumpkin dump cake.

Pumpkin chocolate chip muffins in a muffin tin.

Ingredients Needed

All-purpose flour
Leavening agents: baking soda and baking powder. You can test them to make sure they are still good.
Salt: to enhance flavor
Spices: ground cinnamon, ground nutmeg, and ground ginger.
Sugars: granulated and brown sugar
Eggs: large ones, please
Vegetable oil: or canola or safflower oil
Pumpkin puree: not pumpkin pie filling
Milk: whole or 2%
Vanilla extract: the pure stuff, please
Chocolate chips: use good-quality chocolate chips, like Guittard or Ghirardelli chocolate chips. Semi-sweet or dark chocolate work best.

How to make Pumpkin Chocolate Chip Muffins

First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.

In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients, mixing just until combined. Fold the chocolate chips into the batter. Fill the muffin tins to the top with the batter and sprinkle each with a few chocolate chips.

Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.

Add the dry ingredients to the wet ingredients, mixing just until combined. Fold the chocolate chips into the batter. Fill the muffin tins to the top with the batter and sprinkle each with a few chocolate chips.

Preparation Tips

Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
Mix the muffin batter just until combined. Overmixing can lead to tough and gummy muffins.
Line the cupcake/muffin tin with muffin liners. They keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
Be careful when removing the muffins from the tin. Any chocolate chips on the top will be soft.
I use the rest of the pumpkin puree (from a 15-ounce can) to make my pumpkin pancakes.

Pumpkin chocolate muffins on a cooling rack with one muffins with a bite out of it.

Storage and Reheat

Store the muffins in an airtight container on the counter for up to 3 days or freeze in an airtight container. See more below about freezing muffins.

Warm the muffins in the microwave for just a few seconds for a fresh-from-the-oven taste.

A pumpkin chocolate chip muffin cut in half on a cooling rack.

Frequently Asked Questions

Can I freeze these muffins?

Remove the muffins from the tin 5-7 minutes after they are removed from the oven. Place the muffins on a wire rack to cool them fully. Do not wash the tin yet.

Once the muffins have thoroughly cooled, return them to the tin and place the tin on a flat-level surface in the freezer. Once fully frozen, please put them in a heavy-duty freezer zipper bag, removing as much air as possible, or a freezer-safe storage container. Freeze for up to 3 months. Thaw the muffins in the fridge overnight.

Can I make these into mini muffins?

To make the batter into mini muffins, use mini chocolate chips. Bake them at 350 degrees for about 10 minutes.

These pumpkin muffins are perfect for on-the-go breakfasts or school lunch treats! Put the ingredients on your shopping list today, and let me know what you think! Scrumptious!

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