Pumpkin Chocolate Chip Muffins

Is there anything as comforting in the fall as freshly baked pumpkin chocolate chip muffins? Maybe freshly baked pumpkin chocolate chip muffins with a warm cup of coffee and a crisp autumnal breeze.
Pumpkin Chocolate Chip Muffins Recipe photo by Taste of Home

When the leaves turn orange and the air gets crisp, that means one thing: It’s time to eat everything pumpkin. These drool-worthy pumpkin chocolate chip muffins are the perfect way to start the season and enjoy fall’s flavors. They’re great as a morning treat when you’re in need of something quick, or as a simple, sweet dessert to end the day. So what are you waiting for? Let’s get baking!

Ingredients for Pumpkin Chocolate Chip Muffins

  • Semisweet chocolate chips: Semisweet chocolate chips are made of dark chocolate and sugar. There are other chocolate chip varieties you could pick from, but semisweet will add more depth of flavor to your muffins.
  • Canned pumpkin: You can make your own pumpkin puree, but canned pumpkin is an easier and faster alternative.
  • Ground cinnamon: Cinnamon is the perfect spice for these fall-themed muffins. Classic cinnamon perfectly marries the flavors of pumpkin and chocolate, ensuring your muffins will taste like autumn in every bite.

Directions

Step 1: Combine the egg mixture

Mixing Wet Ingredients In A Large Bowl on Wooden Surface to Make Pumpkin Chocolate Chip MuffinsTMB Studio

Preheat the oven to 400°F. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.

Step 2: Combine the flour mixture

Mixing Dry Ingredients In A Large Bowl on Wooden Surface to Make Pumpkin Chocolate Chip MuffinsTMB Studio

Combine the flour, baking soda, baking powder, cinnamon and salt in a separate bowl. Gradually add the flour mixture to the pumpkin mixture, mixing well.In A Large Bowl Mixing Chocolate Chips with Pumpkin Chocolate Chip Muffins MixtureTMB Studio

Fold in the chocolate chips.

Step 3: Fill muffin cups

Filling Paper-Lined Muffin Cups with Pumpkin Chocolate Chip Muffins MixtureTMB Studio

Fill greased or paper-lined muffin cups three-fourths full with the batter. You should have about 24 muffins total.

Step 4: Bake your muffins

Bake the muffins until a toothpick inserted in the center of each comes out clean, 15 to 18 minutes.

Step 5: Cool your muffins

Cool muffins in the muffin tray for 10 minutes. Transfer muffins to a wire rack.

A Lot of Pumpkin Chocolate Chip MuffinsTMB Studio

Recipe Variations

  • Add more chocolate chips: Want your muffins to have more chocolate in every bite? Simply add more chocolate chips to your batter.
  • Add different kinds of chips: Want to mix things up? Add different kinds of chips to your muffins. We would recommend hazelnut chocolate chips or butterscotch chips.
  • Add fruit: Want to add some subtle sweetness to your muffins? Add sliced bananas or blueberries to your batter.
  • Add nuts: You can’t go wrong with adding chopped walnuts, hazelnuts or pecans to your muffin batter. Nuts will give your muffins an extra crunch (and some protein!).

How to Store Pumpkin Chocolate Chip Muffins

These muffins can be cooled and stored in an airtight container in the fridge or at room temperature for up to four days.

How to Freeze Pumpkin Chocolate Chip Muffins

You can also freeze your muffins for up to three months. Here’s more on how to freeze and thaw your fave muffins.

Pumpkin Chocolate Chip Muffins Tips

Pumpkin Chocolate Chip Muffins on Rough White SurfaceTMB Studio

Can I make this pumpkin chocolate chip muffins recipe with applesauce?

Yes, you can swap out the oil in this recipe for applesauce, used in the same amount. Or you can simply use half oil and half applesauce.

Can I leave out the chocolate chips?

Yes, you can leave out the chocolate chips from this recipe! If chocolate just isn’t your thing, make the recipe as directed, simply omitting the chocolate chips.

Pumpkin Chocolate Chip Muffins

My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing when we make these pumpkin chocolate chip muffins! —Cindy Middleton, Champion, Alberta
Pumpkin Chocolate Chip Muffins Recipe photo by Taste of Home
Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

2 dozen

Ingredients

  • 4 large eggs
  • 2 cups sugar
  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Directions

  1. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts

1 muffin: 331 calories, 19g fat (4g saturated fat), 31mg cholesterol, 238mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 3g protein.