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.

The hints of pumpkin flavour, warm spices, and gooey chocolate make these muffins so tasty.

For more pumpkin recipes, try Pumpkin Banana Streusel Muffins, Pumpkin Oatmeal Muffins, and Pumpkin Oatmeal Breakfast Cake.

Why this recipe works

Easy to make - No electric mixer or chill time required.

Fluffy muffins - These are tall and fluffy muffins.

Pumpkin - A great way to use up leftover pumpkin puree.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

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 liners 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, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.

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

Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Make sure to scrap the sides of the bowl. Mix in the chocolate chips.

Step 6 – Scoop. Evenly scoop the batter and fill the liners to the top of each liner. Sprinkle extra chips on top.

Step 7 – Bake. Bake the muffins at 375°F for 18-22 minutes. Mine took 22 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 15 minute mark.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

FAQ

How do I store these muffins?

These 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.

Can I double the recipe?

Yes! You can use the 2x and 3x options on the recipe card to double and triple the recipe when needed.

Do I have to add chocolate chips?

No! Feel free to leave them out.

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