Pumpkin Chocolate Chip Muffins are full of spice, pumpkin and dark chocolate chips! They have a tender and moist crumb and are perfect for your morning rush out the door!
To me, making muffins is one of the best ways to share love with others. If you have been reading my blog, you know that I love trying different muffin recipes! And, back in the early days I made them all the time to take to the students at the university I worked at.
This pumpkin chocolate chip muffin recipe was a fall favorite, as well as my pumpkin danish!
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Why You'll Love Pumpkin Chocolate Chip Muffins
Easy to Make – Little effort, big on flavor, these muffins are perfect for a quick snack or breakfast.
Fall Flavors – Pumpkin spice and chocolate chips? You can't get more fall than this and who can resist the melty chocolate chips in every bite!
Perfectly Portable Snack: easy to transport and makes a great breakfast or afternoon snack.
Ingredients
Pumpkin and chocolate chips are a match made in heaven and it's highly likely you already have the ingredients you need to make this in your pantry!
- Granulated sugar
- Vegetable oil
- Large eggs
- Canned pumpkin puree
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Semisweet chocolate chips
See recipe card for quantities.
How to Make Pumpkin Chocolate Chip Muffins
Muffins are so easy to make and these pumpkin chocolate chip muffins are no exception! Just a quick wet and dry mix, then bring the two together, scoop and bake. In about 30 minutes you have a moist, delicious muffin recipe that tastes like fall!
1: In a large bowl, combine flour baking powder, soda, salt, and pumpkin pie spice. Set aside.
2: In another large bowl, whisk together the eggs, oil, water and sugar until well combined.
3: Add the pumpkin and whisk until smooth.
4: Stir the dry ingredients into the wet ingredients until just combined.
5: Fold in the chocolate chips.
6: Scoop with a large scoop into muffin pan lined with paper liners.
7: Bake in preheated oven for 20 minutes, until muffin springs back when lightly touched in the center.
8: Cool in pan for 10 minutes, then remove muffins from pan and cool completely on a wire rack.
- Preheat the oven to 400 degrees F. Line 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together granulated sugar, oil, eggs, and water. Add pumpkin and whisk until smooth.
- In a large bowl mix together the baking flour, baking soda, baking powder, spices and salt.
- Add wet ingredients to dry ingredients and stir until combined.
- Fold in chocolate chips.
- Using a large scoop, fill muffin cups ⅔ full with muffin batter. Bake in preheated oven for 20 minutes, until muffins spring back when lightly touched.
- Cool muffins on a wire rack for 10 minutes. Remove muffins from pan and continue to cool.
- Store muffins in an airtight container.
Hint: use a ¼ cup scoop (affiliate link) for easy portioning of the muffin batter!
Substitutions
- Flour swap - white whole wheat flour can be used in place of all purpose.
- Spice substitute - use ½ teaspoon ground cloves, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg in place of the pumpkin pie spice.
- Oil swap: melted unsalted butter can be used in place of the vegetable oil
- Sugar free version: this recipe has been tested with golden monkfruit and can be swapped 1:1 ratio.
Variations
I love finding other ways to make the same recipe by just making a few swaps. Below are a few tried and tested variations.
- Pumpkin Walnut Chip Muffins - add ½ cup walnuts to the muffin batter along with the chocolate chips.
- Oatmeal Pumpkin Muffins - substitute ½ cup oatmeal for ½ cup flour.
- Kid friendly - add crushed potato chips (ketchup chips!)
See this healthier pumpkin muffin version on my website!
Equipment
- Large bowl
- Medium bowl
- Muffin pan
- Paper liners
- Wooden spoon
- Large scoop
- Cooling Rack
Storage
Store muffins in an airtight container at room temperature up to 3 days. Refrigerate up to 1 week or for longer storage, freeze up to 3 months.
Top tip
If you have trouble with muffins sticking to the muffin liners, then try these parchment paper muffin liners (affiliate link) and you will no longer have sticking issues!
More Pumpkin Recipes
Looking for other recipes like this? Try these:
Pair with...
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Pumpkin Chocolate Chip Muffins
Equipment
- Wooden spoon
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Ingredients
Wet ingredients
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¾ cup canned pumpkin
- ¼ cup water
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together granulated sugar, oil, eggs, pumpkin and water.
- In a large bowl mix together the baking flour, baking soda, baking powder, spices and salt.
- Add wet ingredients to dry ingredients and stir until combined.
- Fold in chocolate chips.
- Using a large scoop, fill muffin cups ⅔ full with muffin batter. Bake in preheated oven for 20, until muffins spring back when lightly touched.
- Cool muffins on a wire rack for 5 minutes. Remove muffins from pan and continue to cool.
- Store muffins in an airtight container.
Jenny Jo says
I have these in the oven right now! They smell fantastic. I didn't have any chocolate chips, but I added some walnuts.