Pumpkin Chocolate Chip Muffins

Soft and fluffy pumpkin chocolate chip muffins are beautifully studded with chocolate chips in every bite. They come together in just a few simple steps and are the perfect fall muffin.

Combining pumpkin flavour with warm spices and sweet gooey chocolate makes these muffins next level good!

The batter comes together in a few easy steps and then they are scooped into muffin liners and baked to perfection. No rest time required.

For more pumpkin recipes, try Pumpkin Cranberry Streusel Muffins, Fudgy Pumpkin Brownies, and Pumpkin Banana Muffins.

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• Ingredients Notes
• Step by step instructions
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• Pumpkin Chocolate Chip Muffins

Ingredients Notes

Sscroll through this section to view certain key ingredients we’re using!

• All-purpose flour – This flour is used for the muffins.
• Baking soda – Always double check that your baking soda isn’t expired!
• Baking powder – Always double check that your baking powder isn’t expired!
• Eggs – Must be at room temperature before starting your bake.
• Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
• Pumpkin – Make sure you’re using puree and not pie filling. The cans look similar at the grocery store. Also make sure it is at room temperature.
• Spices – I used cinnamon, allspice, nutmeg, ginger, and a pinch of cloves in this recipe. The cloves is optional, but I highly recommend using everything else if you can.

Step by step instructions

Here is how to make and bake these Pumpkin Chocolate Chip Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin tin with liners and set aside. This recipe makes 12 muffins total. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, spices, and salt. Mix together and set aside.

Step 3 – Whisk wet ingredients. In a large bowl, add brown sugar, white sugar, oil, eggs, sour cream, pumpkin puree, and vanilla. Whisk together until well combined.

Step 4 – Add in dry ingredients. Add the dry ingredients into the wet and mix together to create a muffin batter. Stir in the chocolate chips a few times.

Step 5 – Scoop. Evenly scoop the batter and fill the liners to the top of each liner. Sprinkle extra chips on top.

Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the oven to 375°F and continue baking for 15-20 minutes. Mine took 22 minutes total. The muffins are ready when a toothpick inserted comes out clean with no wet muffin batter.

These muffins are best served fresh or within the next few days. Keep them in an airtight container in the fridge for up to one week.

FAQ

How do I store these muffins?

These pumpkin chocolate chip muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.

Do I have to add the sugar on top?

No!

Do I have to add chocolate chips?

No! Feel free to leave them out.

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