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.
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.”
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.
If you love these Pumpkin Chocolate Chip Muffins, you’ll love these pumpkin recipes:
Pumpkin Chocolate Chip Muffins
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
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Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
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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.
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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
Delicious looking muffin, especially with the cute little hand holding it! I miss having young helpers in the kitchen:)
I was wondering if people would think those were my hands! Haha.
These will be first on my list for this weekend. We are going trail walking, and they will be perfect.
Sounds fun!
Nice recipe. Thanks so much.
You can’t go wrong with chocolate and pumpkin—–especially in a muffin!
these look wonderful! yum!
These look delish and I haven’t had the combination of pumpkin and chocolate chip, I must definitely try this recipe.
I was pretty pleased to find this web site.
I need to to thank you for your time just for this wonderful read!!
I definitely enjoyed every part of it and I have you saved as a
favorite to see new information in your web site.
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point.
You obviously know what youre talking about, why throw
away your intelligence on just posting videos to your weblog when you could
be giving us something enlightening to read?
Oh I’m so glad you posted this. I’ve made chocolate chip pumpkin muffins before and they were the best.thing.ever! I have no idea where the recipe could be – I’d have to really think about it and try to track it down but now I don’t have to! I’ll be pinning this and making it next week.
Looks so delicious! Just a bit annoying it is difficult to find pumpkin things in Sweden.
http://pernillabredolt.com
Do you think these could be made into cookies? Any changes need to be made?
Hmm. I think they could but I haven’t tried it.
I have yet to break out the pumpkin, but given that today is the first day of Fall, I think it’s time. This recipe looks like the perfect thing to bake in celebration of the changing of the seasons!
These muffins look perfectly soft.. Yummy!
These look wonderful! I would like to know if these could be sweetened with something other than sugar? We love pumpkin at our house but seriously trying to cut out sugar and artificial sweeteners. Any suggestions? Thanks
You could use honey! That’s what I would do.
I’m about to try these! They look so yummy! Thanks for the nutrition facts! My only question is are the nutritional facts for the whole batch or per muffin? It says per serving but I couldn’t find how much a serving was and it seemed like a lot to be per muffin.
You are totally right! I just rechecked it and it was calculating it wrong. It’s fixed!
I’m in Australia I have never seen or ever heard of canned pumpkin puree. Is it something I could make fresh? I’d love to try these!
It’s just canned pumpkin. You could definitely use fresh.
I made these this week with whole wheat flour and apple sauce and they were amazing! Thanks so much for a great fall recipe.
Did you replace all of the oil with applesauce? I’d like to try this but wasn’t sure if I could replace all of the oil or just a portion.
I would feel comfortable replacing half. I haven’t tried it with all of it.
Good to know!
do you think we could substitute the flower for gluten-free flour??
I haven’t tried it but I’m sure you could.
Delicious – I already used your recipe, but I did mini-loafs. I had a challenging time getting just the right baking time/oven temp. The loaves ended up a little browner than I would have liked at 400 degrees and they baked for much longer. But they were so delicious, I’m using your recipe again and thought I’d try jumbo muffins. When you made them as jumbo muffins, how much did you adjust the baking time and/or temperature? Thanks!
I didn’t adjust the baking time but I also didn’t fill them very high.
This makes a lovely muffin, and a really nice base recipe. I adjusted the recipe a bit after the initial bake by swapping out 1/2 the oil for nonfat yogurt (which creates a nice crumb and adds even more moisture), using stoneground whole wheat flour, and I also doubled the spices and added a teaspoon of cardamom, as well as a splash of sherry. Sherry really brings out the depth of flavor in pumpkin. For me, a great pumpkin muffin should also be a bit spicy! Chopped walnuts also add a beautiful texture. These muffins are also nice and light (and I added to that by whipping the eggs and sugar a lot before folding in other ingredients, packing some air into them and making a lighter sponge even with the rising agents).
I was wondering: can i use fresh pmpkin puree that i made from a roasted pumpkin?
Of course. I wish I was that fancy! Haha.
Its not fancy. Its actually quite messy and time consuming. But a lot of us make our own pumpkin puree to save money and avoid creating waste and dealing with BPA.
Great fall recipe! Successfully swapped out sugar with 316ml of honey, added an extra tsp of baking soda and replaced ALL the oil with Greek yogurt. Turned out amazing and all 5 of my picky kids gobbled them up. Thanks!
I made these yesterday and they are amazing! I even accidentally slightly over cooked them (just a bit on the bottoms) and they are still so good. So at least I now know about how long to cook them which is about 13 minutes for me. I checked at 11mins and the center was still pure batter but 5 mins later they were a touch darker than in the photos above. I also probably should have filled the cups just a smidge less. Anyway, they are moist, fluffy, and I love that you get the perfect amount of pumpkin and chocolate flavor. I always worry about some pumpkin recipes or flavored products that get over spiced (hate that) but these are spot on. My 6 year old got wide eyed and had a huge smile, she said they are “scrumptious” lol and I had to hide them from my 3 year old because she was stalking them like prey. Really glad I came across this recipe! XD
So glad you loved them too!
I currently just took these out of the oven! I love this recipe!
They are not too sweet, you can definitely taste the pumpkin (not overpowering), and very moist. I’ve made these twice (once for a party and once for work), everyone loves them!
I’ve been on a crazy pumpkin obsession lately and I’m glad to have found this one to add to my “Best Pumpkin Recipes” list! Thanks!
These turned out great! Used 1 1/2 cup whole wheat flour and 1 1/2 cup white. only used I cup of oil ( may try greek yogurt next time) and 1/2 cup applesauce. Next time I will try using honey instead of sugar.
Thanks for the tips!
I’m so glad you added the note about pumpkin treats tasting better the next day. I did *not* like these out of the oven and was sooooo sad! The taste of oil was really strong to me (I think I’m more sensitive to that flavor that most people).
I had more the next day because I was running out the door and needed to take something with me to eat (and had no other food in the house)…..it was like a completely different muffin! SO good and the extra oil flavor was gone. I went from “I will never make these again” to “when am I making the next batch?!” 🙂
I totally agree! Also, make sure your oil hasn’t gone bad. I had that happen last year and it tasted like oil.
Just made these, am soooooo happy with how they came out and my boyfriend loved them as well. The only thing was I think i filled the liners a little too much because the first batch had to cook for longer and the tops of the muffins darkened a little more than I would’ve liked.
Super good recipe though, will definitely make them again. I’m so pumpkin crazy 🙂
Tried to give it 5 stars and it wouldn’t let me! Huh
Weird!!
sounds gorgeous. how to make apple sauce?
possible to use some butter instead of oil?
please guide on quantity exchange….some apple sauce and butter
and another time, greek yoghurt instead of how much oil and how much yoghurt?
am a nervous baking experimenter! Thanks
I haven’t tried it with substitutions. You could definitely use some apple sauce instead of butter but I’m not sure how much.
i replaced oil with one cup of Greek yogurt and put only about one cup of sugar in. Would put even less next time. I’m sensitive to sugar so things taste sweeter to me. The chocolate itself adds enough sugar for me I think. Yummy experiment today. Thanks for giving a great base. My two year old enjoyed helping bake :-). Oh and when replacing oil, definitely check for doneness early!
I love your recipes! Just found this one, going to make them this coming week with Stevia, I’ll let you know how they turn out.
I can’t find pumpkin puree could someone tell me when and where it’s available
You can make your own or you can but it in the baking aisle. Where are you located?
We just made this recipe. The muffins were burnt and tasted horrible because of the amount of oil. Don’t be fooled by the good looks of the picture. Evening… Ruined. 🙁
Sorry yours didn’t turn out. It sounds like they cooked too long. They shouldn’t be burnt?
Mine just burned too! No time to adjust and I hate to send burned muffins to deer camp. So much for being the good wife. 🙁
I’m so sorry! Every oven is different. Definitely check them at the beginning of the cooking time suggested.
Mine burnt too at 15 min. Yesterday I made them without oil for 15 and they were perfect. Today with oil and burnt bottoms at 15 min.
This has been my go to muffin recipe since i found it last year. So pumped to bring it back and so are all my friends that get to help me eat them. Very moist, best after they’ve had some time to chill in the fridge and then they become incredible! Thanks for my favorite seasonal recipe!
Thank you!
I made these tonight and they are delicious! Can’t wait to see how they taste tomorrow!
Hello, I read your post at Pinterest
And I’m so interested about your recipe, Pumpkin chocolate chip muffins!
But I live in Korea so I can’t get pumpkin pie spices or puree easily 🙁
Is there any ways to bake your muffins without pimpkin flavor?
Like….. Original chocolatechip muffins?
If you have the recipe already, I’ll be so thankful for you to answer and let me know the recipe
Thank you:-)
I’m sure there are good recipes for regular chocolate chip muffins out there but I wouldn’t try to make these without the pumpkin since they add moisture and balance to the recipe. Sorry!
These are fabulous muffins! I’ve made them several times and friends always love them! And it’s true, they do get more moist and flavorful the longer you have them around. (ps, I prefer to use 1.5 cups of dark chocolate chips.)
dark chocolate is amazing.
Just made these this week for a women’s retreat and they were delicious! I want to try the dark chocolate next time. Thanks for sharing!
Hi. If I wanted to make this recipe with fresh pumpkin instead of canned, how much should I add please?
The amount should be the same but I haven’t tried it to be sure.
Do you have the nutrition facts for these?? 🙂 They came out delicious!
Thank you Kate. I will add the nutrional info.
These were sooo yummy, I followed the recipe exactly and it was perfect thank you (from an always starving first trimester mama lol).
You’re welcome and congrats on your baby!
1-1/2 cups of canola oil? That’s just way too much for a 3-cup flour needed in a recipe. This needs to be tweaked….
Hi, thanks so much for sharing, these muffins dome wonderfully and taste heavenly. Two kids convey their thanks 🙂
P.S: I wonder if I’d get the same result if I replaced the oil with greek yoghurt… Hmmmm
I wonder too! Glad you liked them.
I made these this morning using fresh pumpkin ( from Allrecipes Mrs. Sigg’s Fresh Pumpkin Pie) and I added more chocolate chips – these are absolutely amazing – delicious – and will definitely be my only pumpkin chocolate chip recipe!!
Thank you!
These muffins are EVERYTHING to me that represents fall!!!! And they were a total hit at home and at the office!!! Especially aftwr i made a cream cheese frosting to go with it!! THANK YOU!!!!!
Why didn’t I think of frosting. Hello?
These were AMAZING!!!!! I loved these! I ran out of white sugar, so I substituted it with with brown sugar. Do not cut down the 2 cups of sugar! The amount of sugar is perfect in this recipe!
Thank you Serene!
Hi! This looks like a delicious recipe! Do you bake the two dozen muffins all at the same time or one dozen at a time? Would the cooking time be affected either way? Thanks so much!
I have a very small oven so I did one dozen at a time. Usually when I’ve baked in other ovens, the time has to be increased when it has more things in it.
Thank you! I baked a dozen at a time, and they’re delicious! They’re very moist with just the right amount of spice. My family loves them!
These muffins are delicious! I made them when we had a large crowd at Thanksgiving and my family loved them. Even the kids that are picky eaters liked them! Thanks for sharing the recipe!
You’re welcome!
Would you say these are as good as your pumpkin spice muffins with cream cheese filling? Those muffins are my favorite so I was wondering if I should just use that base sans cream cheese and add the chocolate chips? Thanks!
The cream cheese ones have more spices in them which I love but not everyone does. I would love to add chocolate chips to that base. I like your thinking.
Is the nutritional info listed for one muffin?
Yes, that’s per muffin.
I love this recipe. I’ve made it twice now, the guest time exactly as you did, the second time substituting half of the oil with yogurt as some suggested. Both turned out great! I froze most of the first batch and enjoyed them for weeks! These freeze really well! Thank you so much for the recipe!
You are so welcome!
Love this recipe. It was actually pretty easy and yummy!
Thank you!
ABSOLUTELY DELICIOUS! Followed recipe exactly, except used vegetable oil instead of Canola oil because it’s all I had on hand. Thanks for a fantastic muffin recipe! 😋
You are welcome!
Hi, Christy. I just found your recipe for the pumpkin chocolate chip muffins. I plan to make them tomorrow and was wondering if you ever made them mini size, and if so, what was your cooking time for them? Thanks, Marsha
I haven’t made them mini sized but most mini muffins cook for around 8 minutes. Good luck!
Thank you so much for this recipe! They are the BEST muffins I’ve ever made! I would love to make a quick bread with this recipe. What do you suggest for the cooking time and temperature?
Ooh.I’m not sure. I would stick to 350 for about 45 minutes but I haven’t tried it.
This recipe is amazing and super easy! And I love your recipe notes. So helpful❤️. Thanks a lot ❤️😊
Thank you!
Heads up, your recipe directions don’t have oil in it. I made a whole batch and only realized when they were in the oven that I missed it. Making again today…
JK I see it now!
Seriously… these are amazing!! Thank you! We had enough batter to make 24 muffins as well as about 12-16 mini muffins!! I am in love with this recipe! Thank you!
Thank you!
These muffins are the bomb. Just wish they had less oil.
You could replace half with applesauce.
This is quite simply one of the best muffin recipes I’ve ever made and out of this world. The chocolate just sends it over the top
Thank you!!!
Yummy! I subbed 1 cup of the oil for applesauce and half the flour for whole wheat flour. They were perfect. Super moist and the kids loved them.
I just baked these and they are amazing <3
So glad you liked!
BEST. MUFFINS. EVER!! I followed the recipe exactly as written the first time I made them and they were great! The second time I made them I lightened them up by replacing one cup of canola oil with one cup of unsweetened applesauce and I replaced the two cups of sugar with one cup of Truvia baking blend (it’s a combination of erythritol, stevia, and sugar). I also replaced the chocolate chips with one cup of semi sweet mini chocolate chips and made mini muffins instead of regular sized. I reduced the temp to 375° and only baked them for 9 min. THEY TURNED OUT PERFECT!!
I forgot to mention that it made 70 mini muffins! Perfect for bringing to a brunch, church function, or for freezing half for later!
Thanks for the tips! Thank you so much for your feedback.
This recipe was a hit. I did make some changes though. I subbed 1 cup plain Greek yogurt for the oil and I also cut the sugar down to 1 cup instead of 2. I eyeballed the chocolate chips and it was probably around 1 cup. They turned out great and my son ate 3 in one sitting! It made 27 muffins and they cooked in about 12-15 minutes.
So glad they turned out for you!
Wonderful recipe! I sprinkle some turbinado sugar on top, and freeze these in batches for the kids to grab and go. Thanks for sharing!
I bet that gives a great crunch.
Made these today! I had great success with using brown instead of granulated sugar- superb recipe!
Thank you!
http://www.english-for-students.com/Chalk-Full.html
Check it out. It’s NOT “chalk” full.
Yes, thank you! I don’t know how that slipped in there. Ha!
I make these every year, and everyone loves them! Best fall recipe ever!
Thank you!
I just baked and comes out awesome, great flavor and texture, just loved!!!
Glad you loved this!
Made these tonight and boy are they yummy! I filled mine 2/3 full but made about 2 dozen plus 4 😊 Also, I actually baked mine about 19 minutes and they were perfect ( I did the toothpick test)
Can’t wait to share these with my gym friends tomorrow morning!!😋
So glad you liked them!
My first batch was a flop! They did not get done on 400 for 17 minutes. I had to bake on 375 for about 22 minutes. Success and very good!
Well all ovens cook differently. Looks like you adjusted well.
Substituted 1/2 cup applesauce for 1/2 cup of the oil. They are phenomenal!
Great idea!
Can you half this recipe? I tried cutting the ingredients in half but there was still a crazy amount of batter and they are not cooking all the way through. I think I overfilled my cups because there was so much batter.
I am going to try lowering the bake temperature because they were burnt on the outside and still raw on the inside. Most cupcake recipes say 350 degrees. I think that will help. I saw someone else lowered to 375 so I think I will try that first.
Tried it again – didn’t cut the recipe and lowered temp to 375. Came out perfect!
Can you make these at High Altitude? We are at 6,600 feet.
I’m not familiar with high altitude baking so I’m not sure what adjustments you should make.