chocolate chip pumpkin muffins recipe

Written ByJenny Smyth Posted on
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The Best chocolate chip pumpkin muffins recipe

I’m so excited to share this chocolate chip pumpkin muffins recipe with you all. It’s a classic fall treat that my family and I just can’t get enough of.

The combination of the warm spices, the sweetness of the chocolate chips, and the comforting taste of pumpkin is just perfect. We love making these muffins for breakfast on weekends or as a special treat after dinner.

And the best part? They’re actually quite healthy, made with whole wheat flour and plenty of pumpkin puree.

My kids can’t get enough of them, and I love that they’re a great way to use up fresh pumpkin from our garden. Plus, they freeze beautifully, so we can enjoy them all year round.

I’ve been making these muffins for years now, and it’s always a hit with my family and friends. So if you’re looking for a delicious and easy-to-make recipe that’s perfect for any occasion, look no further!

This chocolate chip pumpkin muffins recipe is sure to become a new favorite in your household too.

Chocolate Chip Pumpkin Muffins

4.6 from 1844 votes

Moist and tender muffins combining the warm flavors of pumpkin and cinnamon with rich chocolate chips. Perfect for a fall breakfast or snack, these muffins are easy to make and fill your kitchen with a cozy aroma.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Muffins

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 can (15 oz) pumpkin puree
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Set aside.
4In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
5Add the eggs one at a time, whisking after each addition, then stir in the pumpkin puree and vanilla extract until smooth.
6Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined.
7Be careful not to overmix, as this can make the muffins dense.
8Fold in the chocolate chips gently.
9Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
10Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
11Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
12Serve warm or at room temperature.

🔧Equipment

Muffin tin
Paper liners
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 3.5g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a richer flavor, you can substitute melted butter for the vegetable oil. Store leftover muffins in an airtight container at room temperature for up to 3 days.

This chocolate chip pumpkin muffins recipe is truly a staple in our household during the fall season. Whether we’re serving them as a quick breakfast on-the-go or as a special treat after dinner, they’re always a hit.

And with their ease of preparation and ability to freeze well, they’re perfect for any occasion or gathering. So go ahead and give this recipe a try – I promise you won’t be disappointed!

❓ Frequently Asked Questions About Chocolate Chip Pumpkin Muffins

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using whole wheat flour for its nutty flavor and extra nutrition. However, you can also use all-purpose flour if you prefer a lighter texture.

Q: Can I substitute other types of nuts or seeds for the chocolate chips?

A: Yes, you can definitely experiment with other types of nuts or seeds to find the combination that works best for you. Some options include chopped walnuts, almonds, or pecans, or even sesame seeds or sunflower seeds.

Q: How do I store these muffins once they’re baked?

A: These muffins freeze beautifully, so be sure to wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. When you’re ready to serve them again, simply thaw at room temperature or reheat in the microwave.

Q: Can I make these muffins gluten-free?

A: Yes, you can easily make these muffins gluten-free by substituting the whole wheat flour with a gluten-free flour blend. Just be sure to adjust the liquid content accordingly.

Q: What’s the best way to ensure these muffins are evenly baked?

A: To ensure even baking, be sure to rotate the muffin tin halfway through baking time and check on them frequently towards the end to avoid overcooking.

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