Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are the perfect balance of warm fall spices and sweet chocolatey goodness. Soft, moist, and bursting with flavor, they’re an ideal treat for breakfast, a lunchbox snack, or an afternoon pick-me-up with coffee or tea.

Made in just one bowl, this easy recipe requires minimal effort and delivers big flavor. Whether you’re baking for your family, a bake sale, or just to satisfy your pumpkin craving—these muffins won’t disappoint.

Ingredients:

Dry Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Wet Ingredients:

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 ½ cups canned pumpkin purée
  • ½ cup vegetable oil
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

Add-ins:

  • ¾ to 1 cup semi-sweet chocolate chips (plus more for topping, optional)

Preparation:

Step 1: Preheat Oven

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick baking spray.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Mix Wet Ingredients

  • In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin, oil, milk, and vanilla extract. Stir until fully combined.

Step 4: Combine

  • Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Step 5: Fold in Chocolate Chips

  • Gently fold in the chocolate chips. For extra chocolatey muffins, sprinkle a few on top of each before baking.

Step 6: Fill Muffin Cups

  • Spoon the batter evenly into the muffin cups, filling each about ¾ full.

Step 7: Bake

  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (avoid hitting a chocolate chip). Let cool for 5 minutes in the pan before transferring to a wire rack.

Variation:

  • Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Dairy-Free: Use dairy-free milk and chocolate chips.
  • Add nuts: Stir in ½ cup chopped pecans or walnuts for texture.
  • Extra spice: Add a pinch of cardamom for a richer flavor profile.

COOKING Note:

Avoid overmixing your batter—this can make muffins dense. Stir just until the flour is incorporated for light, fluffy muffins.

Serving Suggestions:

  • Serve warm with a pat of butter
  • Pair with coffee, pumpkin spice latte, or hot cocoa
  • Add to a fall-themed breakfast spread
  • Perfect for lunchboxes or after-school snacks
  • Great as a grab-and-go breakfast

Tips:

  • Use pure pumpkin purée, not pumpkin pie filling.
  • For bakery-style muffin tops, fill liners slightly above ¾ and rest batter for 10 minutes before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Reheat in the microwave for 10–15 seconds to enjoy warm again.
  • Freeze cooled muffins individually and reheat when needed.

⏱️ Time Overview:

  • Prep Time: 15 minutes
  • Bake Time: 20 minutes
  • Cool Time: 10 minutes
  • Total Time: ~45 minutes

🍽️ Nutritional Information (per muffin, approx.):

  • Calories: ~280
  • Protein: ~3g
  • Carbohydrates: ~35g
  • Fat: ~14g
  • Sugar: ~19g
  • Sodium: ~210mg
  • Fiber: ~1g

Based on average ingredient brands and standard muffin size.

❓FAQs

Can I use fresh pumpkin instead of canned?

  • Yes, just be sure it’s well-puréed and not watery. Drain excess moisture for best results.

How do I keep muffins from drying out?

  • Store in an airtight container with a paper towel to absorb moisture, or wrap individually in plastic wrap.

Can I freeze these muffins?

  • Absolutely. Freeze individually for up to 3 months. Thaw at room temp or microwave for 30 seconds.

Can I make these vegan?

  • Yes—replace eggs with flax eggs, use plant-based milk and dairy-free chocolate chips.

Why did my muffins sink?

  • Overmixing or underbaking can cause sinking. Be sure to mix gently and bake until fully set.

Conclusion:

These Pumpkin Chocolate Chip Muffins are the ultimate fall treat—warmly spiced, sweet, and loaded with gooey chocolate chips. Perfectly portable, irresistibly fluffy, and incredibly easy to make, they’ll become a regular in your seasonal baking routine.

Whether you enjoy them fresh out of the oven or freeze a batch for later, this cozy muffin recipe is a guaranteed crowd-pleaser

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