These pumpkin chocolate chip muffins are a tried and true favorite for flavorful, moist muffins that are easy to customize!
You might also like my pumpkin streusel muffins, frosted pumpkin bars, or pumpkin pretzel bites!
I have a post sharing my favorite pumpkin bread recipe and how easy it is to customize to create mini loaves or muffins. It's such a delicious recipe that it was time for the muffins to have their own post. My kids love these pumpkin chocolate chip muffins, and they are perfect for a quick breakfast or adding to their lunch box.
Why I Like This Recipe
- Simple ingredients. The batter, whether you are making bread or muffins, comes together quickly with basic pantry ingredients.
- Freezes well. Make a batch and freeze the leftovers for a quick breakfast or snack another day. To thaw, allow the pumpkin bread to come to room temperature on the counter.
- Soft and tender. Pumpkin puree adds moisture to any baked good that you add it to. What I really love is that the muffins are even softer on day 2, with sticky tops.
What Others Are Saying
These turned out perfect!---Theresa on Pinterest
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Tips and Tricks
- Lower-fat version. You can substitute applesauce for the oil in muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- Fill muffins higher than normal. Most muffin recipes say to only fill ½ or ⅔ full. You can fill these a little higher since pumpkin muffins don't rise as high as other muffins.
Ingredients
- All purpose flour
- Baking soda and salt: For leavening and flavor.
- Ground cinnamon
- Pumpkin pie spice: Sometimes I use my own blend of spices; other times, I use pumpkin pie spice.
- Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
- Sugar
- Oil: Canola, vegetable, or coconut oil. You can also use a 50/50 combination of oil and applesauce.
- Eggs
- Vanilla
- Water
- Walnuts: Optional
- Chocolate chips: I prefer using mini chocolate chips if I have them on hand. You can sprinkle extra chocolate chips on top of the loaves before baking, too!
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Chocolate Chip Muffins
Step 1: Combine wet ingredients in a bowl.
Step 2: Whisk dry ingredients in a separate bowl.
Step 3: Mix wet and dry ingredients together. Fold in chocolate chips and nuts.
Step 4: Divide batter amongst greased muffin pan.
Step 5: Bake muffins for 20-25 minutes. Allow to cool in the pan for 5-10 minutes before transferring muffins to a cooling rack.
Store leftover muffins in an airtight container at room temperature.
Pumpkin Muffins FAQs
Allow muffins to cool completely, then individually wrap each muffin in a piece of plastic wrap or place them in a freezer bag. I prefer to wrap them individually, then put all the muffins into a freezer bag. Muffins can be stored in the freezer for 2-3 months.
You can substitute applesauce for the oil in quick bread and muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
More Pumpkin Recipes To Make
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pureed pumpkin
- 1 cup sugar
- ½ cup oil (can also use ¼ cup oil and ¼ cup applesauce)
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup water
- ½ cup chopped walnuts* optional
- ½ cup chocolate chips* mini or regular chocolate chips, optional
Instructions
- Preheat oven to 350°F degrees.
- Grease muffin pan or line with muffin liners.
- In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
- In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
- Scoop batter into prepared bread pans. It's ok for the batter to go almost to the very top.
- Bake for 20-25 minutes. The muffins are done if a toothpick inserted into the center comes out clean.
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