Pumpkin Chocolate Chip Muffins Recipe
This pumpkin chocolate chip muffin recipe makes the best pumpkin muffins for fall! Perfectly moist, fluffy, and filled with warm pumpkin spice and melty chocolate chips, these easy pumpkin muffins with chocolate chips are ready in under 30 minutes.
Servings: 18
Calories: 250kcal
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup vegetable oil or canola oil
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cups flour all-purpose
- 1 ½ cups chocolate chips semi-sweet
Instructions
- Preheat oven to 400°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together pumpkin puree, sugars, oil, and vanilla extract.
- Add eggs and whisk until combined.
- Stir in baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold in flour until just combined, don’t over mix.
- Fold in chocolate chips.
- Divide batter evenly among muffin liners, filling ⅔ full.
- Bake 17–20 minutes, until a toothpick comes out clean.
Notes
Tips
- Sprinkle extra chocolate chips on top before baking for bakery-style muffins.
- For nutty flavor, mix in walnuts or pecans.
- Muffins stay moist for days when stored properly (airtight container).
- Great freezer-friendly muffin recipe, make a batch now and enjoy later!
- Room Temperature: Store in airtight container up to 4 days.
- Refrigerator: Store in fridge up to 7 days.
- Freezer: Freeze up to 3 months. Thaw at room temperature or microwave briefly.
- Make Ahead: Mix batter and refrigerate up to 24 hours before baking.
Nutrition
Serving: 1muffin | Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 124mg | Potassium: 51mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2179IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
