What’s better than a warm pumpkin spice latte to start your day? A pumpkin spice latte and one of these pumpkin chocolate chip muffins, of course!
They’re insanely moist and flavorful, with gooey chocolate chips in every bite.
It’s that time of year when everyone gets a little pumpkin crazy.
From coffee and pie to dreamy pumpkin cheesecake, there are plenty of ways to scratch that itch.
But these pumpkin chocolate chip muffins are sure to become your newest obsession.
The BEST Pumpkin Chocolate Chip Muffins
When it comes to canned pumpkin recipes, this is one of my all-time faves.
These pumpkin muffins are beautifully tender and melt-in-your-mouth moist.
Between the blend of fall spices, smooth pumpkin puree, and pockets of gooey melted chocolate, they’re about as good as a muffin gets.
The flavors land somewhere between a pumpkin pie and a super soft chocolate chip cookie. And that’s pretty hard to beat. So let’s dive in!
Ingredients
If you’ve ever made chocolate chip pumpkin bread, you’ll see that this recipe is pretty similar.
It calls for pantry staples, and it can even be made in one bowl.
Here’s what you’ll need:
- White and Brown Sugar – using a blend offers just the right amount of sweetness and moisture.
- Oil – to keep the crumb tender. Feel free to use melted butter instead.
- Eggs – for richness and to help the muffins rise.
- Canned Pumpkin Puree – the star! You can use homemade pumpkin puree if you like. Just be sure to drain it of any excess liquid.
- Milk – just a splash to loosen the batter.
- All Purpose Flour – the base of the batter.
- Baking Powder and Baking Soda – so the muffins rise and become fluffy.
- Cinnamon, Ginger, Nutmeg, Cloves, and Salt – the perfect blend of fall spices with salt to give it all a boost.
- Semisweet Chocolate Chips – you can leave these out if you like. But then they wouldn’t be chocolate chip pumpkin muffins, would they?
How to Make Pumpkin Chocolate Chip Muffins
As mentioned, you can make this moist muffin batter in one bowl. But I like to use two to ensure the spices and leavening agents are properly mixed.
Here’s my method (you’ll find more detailed steps at the bottom of the post):
1. Preheat the oven to 400°F and prep a muffin tray with liners.
2. Whisk the wet ingredients in a large bowl with the sugars.
3. Whisk the dry ingredients in a separate bowl to evenly distribute the spices.
4. Add the dry to the wet and gently stir with a spatula until about halfway mixed.
5. Add the chocolate chips, then mix until smooth.
6. Portion the batter into the liners, filling them about 2/3 to the top.
7. Bake for 20-25 minutes, then leave to cool.
To make this in one bowl, simply add the dry to the wet. But use a whisk to mix it halfway. Then switch to a spatula when you add the chocolate chips.
Tips & Tricks For the Best Pumpkin Muffins
The most important thing to remember when making muffins is to be gentle with the batter.
Stop mixing as soon as you no longer see streaks of flour, and they’ll be fine.
Other than that, here’s a few more tips and tricks to ensure your pumpkin muffins are irresistible:
- Check the consistency of the canned pumpkin puree. If it’s especially thick, you’ll likely need all the milk listed in the recipe. But if it’s on the thinner side, you might not need as much, or any at all.
- Thick puree looks kind of like mashed potatoes.
- Thin puree looks more like a smoothie bowl.
- Drain homemade pumpkin puree before use. I find homemade puree can be watery. So it’s best to let it drain in a cheesecloth overnight before baking with it.
- Use pumpkin pie spice instead of a blend. It’s easier to add one ingredient, after all. Swap the blend listed for 2-3 teaspoons of pumpkin pie spice, depending on how strong you like the flavor.
- Add extra chocolate chips before baking. If you want that bakery-style finish, simply sprinkle some extra chocolate over the batter before baking.
- Get creative with batter additions. Along with (or instead of) chocolate chips, you could add shredded coconut, dried cranberries, chopped nuts, etc.
- Prepare the batter ahead of time. If you’re short on time, you can whip up the batter the night before and keep it in the fridge until you’re ready to bake.
How to Store
Chances are, you made 12 muffins to last more than one day. Unless you’re hoting brunch, that is!
Either way, you’ll need to know how to store these tender muffins so they still taste great the next day.
To store: Let the muffins cool completely, then store them in an airtight container on the counter for up to 4 days.
To freeze: Place the cooled muffins in a freezer-safe bag or airtight container and pop in the freezer for up to 3 months.
These pumpkin chocolate chip muffins freeze super well, so go ahead and make a double batch!
To thaw: Place frozen muffins on the counter and let them thaw to room temperature.
To reheat: Pop room temperature muffins in the microwave for 5-10 seconds until warm.
More Muffin Recipes You’ll Love
Apple Strudel Muffins
Lemon Poppy Seed Muffins
Otis Spunkmeyer’s Blueberry Muffins
Cranberry Orange Muffins
Monkey Bread Muffins
Pumpkin Chocolate Chip Muffins (Easy Recipe)
12
servings10
minutes20
minutes251
kcalStart your day with a pumpkin spiced latte and these pumpkin chocolate chip muffins! They’re insanely moist, with gooey chocolate chips in every bite.
Ingredients
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1.5 cups canned pumpkin puree
1/4 cup milk (optional – see notes)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and prep a muffin tin with liners. Or grease it with cooking spray and lightly dust with flour.
- In a large bowl, whisk the sugars, oil, milk, and eggs. Then add the pumpkin puree and whisk until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well blended.
- Add the dry ingredients to the wet ingredients and stir with a spatula until halfway blended.
- Add the chocolate chips, then stir until smooth and lump-free.
- Divide the batter between the muffin liners, filling each 2/3 full.
- Optional: add an extra layer of chocolate chips over the batter.
- Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use pumpkin pie spice instead of a blend. Swap the blend listed for 2-3 teaspoons of pumpkin pie spice, depending on how strong you like the flavor.
- Add the milk as needed. Some pumpkin puree is thicker than others, which means the full 1/4 cup of milk may not be needed. The batter should look like banana bread batter.
Nutrition
- Calories: 251kcal
- Carbohydrates: 31.8g
- Protein: 3g
- Fat: 12.8g
- Saturated Fat: 3.8g
- Cholesterol: 31mg
- Sodium: 140mg
- Potassium: 95mg
- Fiber: 1.8g
- Sugar: 17g
- Calcium: 17mg
- Iron: 1mg
