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
- Easy Pumpkin Cake
- Pumpkin Cream Cheese Muffins
- Melt in Your Mouth 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.
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
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
I made these today and I was a little surprised too at how oily they were — like soaking through the paper. Is it possible to use less oil? I also tweaked the recipe to 1.5 cups of chips, 1 cup of sugar, and 1/2 cup of granulated erythritol (Swerve) and they were plenty sweet and chocolatey for me. For those looking for a lower sugar version, erythritol is a pretty amazing ingredient to substitute. And I’m picky about artificial sweeteners (can’t stand stevia, monkfruit, sorbitol, xylitol). I thought the spice level was good; I like a milder spice level.
You could definitely reduce the oil if you wish!
Carol,
I substitute unsweetened applesauce for one cup of the sugar and only use a half a cup of the oil.
This recipe is wonderful! Perfectly moist and I loved how many chocolate chips there are inside. Best part is that I also made these gluten free. The only thing I changed was the flour. I used 1:1 Namaste Gluten Free Perfect Flour Blend. I’m so happy with how good they turned out. They are definitely on the moist side, but still cooked all the way through and I cooked them for about 16-17 minutes.
Good to know that you can make them glutenfree
The muffins were very moist, but I agree with the other reviewers that they were a little bland. Maybe double the pumpkin pie spice!?
Love this recipe! Make them regularly in the fall. Anyone ever do loaves instead of muffins? Thinking about giving as gifts. Tips?
Nice muffin recipe. The flavor is fine, but I prefer a richer spiciness; I’d double the pumpkin pie spice next time. My biggest issue is how greasy these muffins turned out. It did seem like the batter was a little wetter than expected after adding the dry ingredients, so I was curious if this was due to the amount of oil. I think a cup instead of a cup and a hlaf would have been plenty and still result in a moist muffin.
15 minutes definitely not long enough 😩
Is it possible to make these with less sugar or maple syrup instead? (To make healthy / not as sweet for kids)
You can definitely reduce the sugar.
Love this recipe. I like to double it and then divide it in thirds so I have 3 versions and enough for my family, work, and gifts at the holidays- 1/3 plain without the chocolate chips, 1/3 with chocolate chips, and 1/3 with cocoa powder (1/4 cup) and chocolate chips!
Haha wow lots of versions.
Loved this recipe! Switched out a few things to make a little healthier. Reduced sugar to 1 1/4 cups, subbed canola for grapeseed oil, and one cup of flour for oat flour. Turned out perfectly top rack 17 min! Will definitely make again!
400 ended up being way too hot and the bottoms and edges of all my muffins burned. They weren’t even on the lowest rack and they still came out blackened. Unfortunate. :/
Sorry! It could be your pan. Have other things burned? I’ve never had them burn.
I found your recipe a handful of years ago, and honestly never wanted another recipe again. My friends and family ask for me to make these at least 3 times a month in the cool seasons, and at least once a month the rest of the year. This is such amazing batter, and so easy to adjust to taste. I dont personally like pumpkin pie spice, but substituting my own blend was easy. I usually get 3dz muffins if I fill the liners nearly all the way like the recipe suggests. Thank you thank you thank you for such a wonderful recipe.
You’re welcome Krista!
So happy to come across your recipe on SallysBakingAddiction.com, Recipe Round-up: 65+ Pumpkin Recipes to Celebrate Fall. Your description is spot-on. These Pumpkin Chocolate Chip Muffins are perfection! Going down as a fall favorite. Sure to be repeated this fall! Thank you for sharing this scrumptious recipe!
You’re welcome!
I made these today, part as muffins and part as baked donuts. Everyone commented on how moist and how chocolatey they were!
So glad you liked them!
Delish! I used 1/2 c veg oil. 1/2 cup melted coconut oil as I was low on veg oil and only had probably 10oz choc chips. Best muffin I have had in a very long time. Thank you!! Saving this one!!
So glad you liked it!
Hi!
Love this recipe, wondering if you could make loaves with it instead of muffins?
Sure! I’m just not sure of the time.
I don’t know what happened, but when I made this, I ended up with almost 3 dozen muffins.
Hmm. Every muffin pan has a different depth so I guess that’s possible.
How long to bake them if in mini cups?
These are amazing! Made some this week with chocolate chips for the grandkids & pecans for adults. I used monkfruit granulated sweetener so lost some of golden, caramelized effect BUT with a mouthful of this yumminess, who is going to notice. Not me!
I’m making another batch this morning 🌞. This recipe is a keeper! No reason to look any further 😉
Thank you!
If i dont use muffin cups will that affect the muffins?
No! Just make sure they are greased well.