Julie Clark
Posted: Updated:
Pumpkin Chocolate Chip Muffins
This post may contain affiliate links. Read our disclosure policy.
Pumpkin + chocolate chips? Yes! These pumpkin chocolate chip muffins are moist, tender, and bursting with seasonal fall flavor. The best pumpkin muffin recipe.
You wake up to cool weather, leaves quickly blowing from tree limbs and you’re craving all things pumpkin. What recipe should you turn to? This pumpkin chocolate chip muffins recipe.
With pumpkin and cinnamon spice in every bite, we’ve taken the extra step to add chocolate chips. Because pumpkin and chocolate goes so well together. Whip up these muffins for a quick grab and go breakfast or Halloween party treats.
Why you’ll love this recipe:
- Loads of pumpkin flavor in every bite.
- Pumpkin spice and cinnamon enhance the pumpkin flavor.
- Mixes up in about 15 minutes.
- No electric mixer needed!
- Makes 24 muffins and they freeze well for an easy snack on the go.
Can I substitute pumpkin pie mix for pumpkin purée?
What is the difference between canned pumpkin and pumpkin pie filling anyway? Pumpkin pie mix is made of pumpkin but has added water, sugar and spices such as nutmeg, cloves and ginger. Canned pumpkin, sometimes called solid pack pumpkin or pumpkin puree has just one ingredient: pumpkin.
You cannot substitute canned pumpkin pie mix for a can of pumpkin purée. The bread will turn out differently than shown here.
How to Make Pumpkin Chocolate Chip Muffins
Preheat the oven to 375º Fahrenheit. Line 24 cup muffin tin with muffin liners.
- Whisk together the oil, sugar, eggs, vanilla and pumpkin in a large mixing bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix just until combined.
- Spoon the batter into muffin pans that have been sprayed with cooking spray or lined with paper liners. Divide the batter to make about 24 muffins.
- Sprinkle mini chocolate chips and raw sugar over the tops of the muffins if you’d like.
- Bake the muffins for 18-22 minutes, until the cupcakes have risen and a toothpick inserted in the center comes out clean.
These are delicious served warm, but the pumpkin flavor comes out a little bit more after the bread has cooled.
Recipe Variations
- Add chopped pecans or walnuts to the pumpkin batter or on top of the muffins before baking.
- Add a crumb topping. Use the crumb topping recipe from our pumpkin spice muffins and bake as this recipe suggests.
- Add homemade cinnamon chips instead of chocolate chips.
Can I freeze pumpkin muffins?
Yes! These muffins freeze well. If you’d like to freeze the muffins, wrap individually or as a set in plastic wrap, then place it in another container to freeze for up to 3 months. Thaw the muffins in the container you’ve wrapped them in until they is fully defrosted, then open and serve.
Pumpkin Chocolate Chip Muffins
Pumpkin + chocolate chips? Yes! These pumpkin chocolate chip muffins are moist, tender, and bursting with seasonal fall flavor. The best pumpkin muffin recipe.
Servings 24
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
For the muffins:
- 1 cup coconut oil {or canola oil}* 194 grams
- 2 cups granulated sugar 402 grams
- 3 large eggs
- 2 teaspoons vanilla extract 8 grams
- 2 cups solid pack pumpkin 460 grams
- 3 cups all-purpose flour 390 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons baking powder 8 grams
- 2 teaspoons cinnamon 4 grams
- 2 teaspoons pumpkin pie spice 4 grams
- 2 cups semi-sweet chocolate chips 350 grams
Toppings:
- 1/3 cup mini chocolate chips
- ½ cup raw sugar 110 grams
Instructions
- Preheat the oven to 375º Fahrenheit.
- Mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix just until combined.
- Spoon the batter into muffin pans that have been sprayed with cooking spray or lined with a paper liner. Divide the batter to make about 24 muffins.
- Sprinkle mini chocolate chips and raw sugar over the tops of the muffins if you’d like.
- Bake the muffins for 18-22 minutes, until the cupcakes have risen and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
Notes
The calories shown are based on the recipe making 24 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 334kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 190mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3225IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
