Pumpkin Chocolate Chip Muffins
Look no further! These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need for breakfast or dessert.
PUMPKIN CHOCOLATE CHIP MUFFINS
When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.
John and I were dating at the time and were discussing if our friend would ever settle down.
I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.
No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.
After clarifying, it turns out it wasn’t. He proposed shortly later.
We frequently discussed the topic with friends and John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say, “You have to taste all 31 flavors before you know which one you like.”
Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”
PUMPKIN MUFFINS
What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.
But with these Pumpkin Chocolate Chip muffins, I really don’t feel the need to look elsewhere. This is it.
An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.
The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young.
I filled the paper liners 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.
These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.
I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.
These are chock-full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.
Okay this one I baked in a jumbo muffin pan. Still good, but a little flatter.
The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Pumpkin Fudge
- Pumpkin Cream Cheese Muffins
- Pumpkin Cookies
- Pumpkin Earthquake Cake
- Pumpkin Pancakes
Nutrition Facts
1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.
Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need.
Ingredients
- 4 eggs
- 2 cups sugar
- 1 can (15 ounces solid-pack pumpkin puree)
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (see Note for substitution)
- 1 teaspoon salt
- 2 cups semisweet chocolate chips 12 ounces
Instructions
- Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.
Recipe Notes
*You can substitute applesauce for some of the oil.
*If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.
*To make the muffins have that bakery look, hand place some chocolate chips on top after filling the paper liners.
Source: adapted from Taste of Home
This recipe is amazing!
What are the nutrition facts on these muffins they are not listed on the receipe.
Can vegetable oil be replaced with canola oil?
Yes!
I have made this recipe countless times and they are so delicious! My kids love them. They freeze well and make a great breakfast.
So glad you like them.
This was delicious. My whole family loved it. Will make it again.
Thank you for the recipe.
You are welcome!
This is a good recipe but I think it would be too sweet for me as written. I used suggestions from the author and others and the muffins are perfect!! Substitutions – 1 cup whole wheat flour, 2 cups white flour, 1 1/2 cups chocolate chips, 1 cup sugar, 2/3 cup applesauce, 2/3 cup canola oil, 15 Oz pumpkin purée. 29 moist, flavorful muffins! Thanks for the recipe!
You’re welcome!
These were so yum, but my oven needs a lower temp and longer time. They started burning around the edges before the centers were completely cooked. I think this will be a case of me learning this new house and its appliances, but the flavors are amazing and so simple to make!! I did mini chocolate chips and they worked perfectly! Thank you for sharing
You’re welcome!
Can these be baked in a mini Muffin pan?
Yes! I would check them around 7-8 minutes for doneness.
Great recipe.
The first time I made it everyone found it too sweet so this time I made some adjustments.
The recipe gave me 27 muffins.
I used 2 cups whole wheat flour and 1 cup white flour. Instead of 3 cups white.
I used 1 cup apple sauce and 1/2 cup oil to replace all that oil.
I only used 1 1/4 cup brown sugar. No white sugar.
I added 1/4 cup almond milk to the recipe since I used we flour and it absorbs more liquid.
I also added pecans I broke into little pieces to make the muffin more filling.
The heat is too high and the timing appears to short. Large muffins burned and the regular muffins were doughy on the inside. A lot of work for a lot of tossing out.
Tim,
Hundreds of people have made these without issue so I think something might have gone wrong on your end.
Tim,
I had the same issue when I made them in a large muffins tin. The second time I tried lowering the temp to 375 and baked for about 28 minutes. They turned out great. I got 10 large muffins out of this recipe. Hope that helps!
Delicious! I made two batches last night to bring to work today. Rave reviews from all. I’m making another batch tonight to send to work with my husband tomorrow.
Awesome!
Fabulous muffins! I’m not a big baker but thought the recipe looked easy. So easy and delicious. I did have to bake a little longer than suggested. Would highly recommend. I will definitely make these again.
Thank you Andrea!
Tried the pumpkin chocolate chip and they were amazing! Thinking about trying the same recipe but with banana instead of pumpkin, would I use the same measurement (15oz) for the banana?
I don’t see why not!
Perfect! These work well with spelt flour too. Just add an extra 3/4 cup. I like milk chocolate chips better with these too.
Milk chocolate chips are great with these.
Hi! I see that it says applesauce can replace Some of the oil.. is there a reason it cant replace all? And how much would be recommended?
Oil definitely gives them their moist texture but yes you could replace it all.
Awesome 👍
Thanks!
These muffins are amazing!! Very moist and love the pumpkin and chocolate flavor. I used 1/2 the sugar and they turned out great.
Ohh so glad you love them!
Hi, could I replace the allspice with cinnamon and rosemary if I don’t want such a powerful punch of flavor?
That has to be your call. I think rosemary might be too overpowering.