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.
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.
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.
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.
Frequently Asked Questions
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.
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!
More Muffin Recipes
Pumpkin Chocolate Chip Muffins
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
Instructions
- Preheat the oven to 375 degrees. Fill a standard 12-count muffin pan with paper liners.
- 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.
Notes
- 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.
Nutrition
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Sammie
I love pumpkin recipes and these muffins are fabulous! The whole family loves them. Thanks for an amazing recipe.
Victoria Prasad
Pumpkin muffins are my absolute favorite but I never thought of putting chocolate in there! These are absolutely amazing! Next time I am doubling the batch and freezing half for later.
Beth Pierce
Thanks, Victoria! They freeze well!
Michelle Goth
Had several cans of pumpkin to use leftover from last year and I’m glad I found this recipe! Turned out moist and delicious, everybody loved them.
Beth Pierce
Thank you, Michelle!
Tricia E
Perfect for the pumpkin spice season, they’re a delicious and fitting treat!
Erin J
I enjoyed these muffins so much! They are even better warmed up with a little butter, its so good!
Beth Pierce
Thanks, Erin! We love the muffins too!
Lisa T
Whew, these pumpkin chocolate chip muffins were perfect and and so tasty. Everyone loved them. I will make them again.
Stephanie
There is chocolate chip muffins then there are these pumpkin chocolate chip muffins! Delish anytime of the year – p.s. I added a handful of toasted walnuts the second time I made them. Love the muffins with or without nuts.
Kali Alexandria
I love the addition of pumpkin for this fall season. Thank you!!
Beth Pierce
My pleasure Kali! Enjoy!
Tayler
I made these muffins over the weekend and they were incredible! My whole family devoured them in one day!
Beth Pierce
Thanks, Tayler. So glad that they liked them!
Marina
Muffins are our favorite recipe to make together as a family. My girls can contribute, and feel so proud. We will make your lovely recipe as soon as we get our hands on a pumpkin. We never made pumpkin muffins, so looking forward to making them.
Beth Pierce
Thanks, Marina! Enjoy!!
Kathleen
These bakery style muffins are calling my name. Perfect fall flavors and super easy to make.
kushigalu
These chocolate chip muffins with pumpkin are fantastic. A perfect fall treat. The whole family enjoyed them!
Erin
These were delicious! Thanks for the great recipe!
Pam
These were the best! We loved them!
Catalina
Oh my goodness! I can’t resist to these muffins! The addition of chocolate chips make them irresistible!
Sandra
I love anything with pumpkin! And these ones are amazing! So good!