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
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
Can’t wait to try these muffins! 🙂 They look amazing! Do you think I could use cooked and mashed butternut squash instead of the pumpkin puree?
At this point, I have made about a thousand of these. I’m not exaggerating. I take them by the dozens to church, sporting events and school functions. I was just asked for this recipe yesterday. It is a sure thing, easy to make, ingredients on hand and always well received and appreciated. Thank you for the best muffin recipe ever!
These muffins did not work at all for me. This is the first muffin fail I’ve ever had! I’m not sure what I did wrong, but they got soo brown on the outside and then raw on the inside. I also then tried mini muffins and they just kind of fell apart in the pan:( Disappointed as I was hoping to freeze them for my family while I was out of town.
Can I make these into mini muffins- how would I adjust the time?
Perfect every time. Delicious!!!
Made these and they are phenomenal. I want to freeze some, hoe should I go about doing that?
Wonderful recipe. I used half applesauce and half melted butter instead of the canola oil. I also used my convection oven for the first time and they turned out perfect!
These were great! The only thing is, I had WAY more batter than 2 dozen muffins. I’m not complaining, just wondering if I did something wrong. They turned out great though!
Is there a good sugar replacement? I’m trying to cut the family back on sugar.
Best pumpkin chocolate chip muffins ever! They looked exactly like the picture. We used all of the helpful hints. Thank you! We found that they taste the best when they have had a chance to cool; however, they were really good warm too. I loved the story the preluded the recipe. So true!
Thank you. I think most people don’t love stories so I’m glad you did!
We absolutely love these. We are higher elevation so we take the sugar down to about 1 to 1 1/4 cup sugar and we add 1/4 cup of flour to the chocolate chips that way they dont fall and are amazing
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.
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!
Substituted 1/2 cup applesauce for 1/2 cup of the oil. They are phenomenal!
Great idea!
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.
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!
I just baked and comes out awesome, great flavor and texture, just loved!!!
Glad you loved this!
I make these every year, and everyone loves them! Best fall recipe ever!
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!
Made these today! I had great success with using brown instead of granulated sugar- superb recipe!
Thank 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.
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!
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.
I just baked these and they are amazing <3
So glad you liked!