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Make this easy and delicious recipe for Pumpkin Chocolate Chip Muffins. Enjoy tons of pumpkin flavor with chocolate for a great snack or breakfast idea.
Your family will go crazy over these muffins. My kids love pumpkin chocolate chip muffins and beg for more. They are moist and delicious and full of all things pumpkin and chocolate.
You can’t go wrong with pumpkin! From our Pumpkin Muffin recipe with cinnamon streusel to Pumpkin Bread Recipe, pumpkin is always a hit with my family.
Table of Contents
Why We Love This Recipe:
My family loves Pumpkin Chocolate Chip Cookies, so I knew they would love these muffins. These muffins are made with simple ingredients and perfect as a dessert or served for breakfast.
If you are looking for the perfect fall treat, these muffins are it. I love the combination and how easy they are to make.
Ingredients
- All-Purpose Flour
- Baking Powder
- Eggs
- Pumpkin Pie Spice
- Baking Soda
- Salt
- Ground Cinnamon
- Pumpkin Puree
- Granulated Sugar
- Vegetable Oil
- Semi-Sweet Chocolate Chips
Scroll to the bottom of the post for the recipe card for the full recipe.
Variations:
- Pumpkin Spice – Pumpkin Pie Spice can be replaced with ½ teaspoon cinnamon and ½ teaspoon ground nutmeg. You can also make pumpkin spice like we do.
- Chopped Nuts – These muffins are delicious with mix-ins. Add in chopped pecans, walnuts or sliced almonds.
- Chocolate Chips – Feel free to change the chocolate chips to what you prefer. We have even used dark chocolate chips for a delicious variation.
How to Make Pumpkin Chocolate Chip Muffins:
- Step 1 – Preheat oven to 350 degrees. Next, place liners in the muffin tin.
Step 2 – In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
Step 3 – In a large bowl, beat together pumpkin puree, sugar, oil and eggs until well combined.
Step 4 – Gradually add dry ingredients to wet ingredients until well combined.
Step 5 – Fold in chocolate chips to the pumpkin batter.
Step 6 – Divide batter into liners using a cookie dough scoop or large spoon. You can even top with extra chocolate chips.
Step 7 – Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Store in an airtight container.
Recipe Tips:
- Combining Ingredients – Combine the pumpkin mixture with a hand mixer or a stand mixer. This helps to combine the ingredients thoroughly.
- Prepare Pans – We recommend using paper liners to help with cleanup. If you do not have any, make sure to spray the muffin pan with cooking spray to easily remove the muffins.
- Cool Muffins – Before serving, cool the cupcakes on a wire rack.
- Pumpkin Puree – Make sure you use pumpkin puree in this recipe and not pumpkin pie filling.
Frequently Asked Questions:
Store leftover muffins in an airtight container or a ziplock bag. You can leave them on the counter or place in the fridge. We recommend serving them within 5 days of making them.
After preparing the muffins, allow them to cool to room temperature. Then place them in a freezer safe bag or container. They will stay fresh up to 2 months. When ready to serve, allow them to thaw on the counter and then enjoy.
More Easy Pumpkin Recipes:
If you make this chocolate chip pumpkin muffins recipe, make sure to leave a comment. We love hearing from you.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs room temperature
- 1 teaspoon pumpkin pie spice Try homemade pumpkin pie spice.
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tsp ground cinnamon
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 ¼ cups granulated sugar
- 1/2 cup Vegetable or Canola Oil
- 1 cup semi-sweet chocolate chips
Instructions
- How to make pumpkin chocolate chip muffins:
- First, preheat oven to 350 degrees. Next, place liners in the muffin tin.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat together pumpkin puree, sugar, oil and eggs until well combined.
- Gradually add dry ingredients to wet ingredients until well combined. Fold in chocolate chips.
- Divide batter into liners using a cookie dough scoop or large spoon.
- Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack. Store in an airtight container.
Yes, this is an error. Only 2 eggs are needed for these muffins. I have updated the post and the recipe. Thank you!
Sorry about that! It’s just 2 eggs for this recipe. I have updated the post and the recipe. Thank you!
I’m so sorry about that – it is only 2 eggs for the recipe. I have updated the post and the recipe. Thank you!
These sound delicious! After reading your recipe , I noticed that 2 large eggs were listed twice. I wanted to verify the correct amount. Is it 2 or 4 large eggs at room temperature?
Thanks!
In the recipe it calls for 2 eggs twice, wanting to know if that’s an error
Thank you
There are 2 large eggs in the recipe twice. Is there really 4 eggs in this recipe?