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pumpkin chocolate chip muffins 2026 04 11 110736 683x1024 1

Pumpkin Chocolate Chip Muffins

Deliciously moist and soft muffins packed with pumpkin flavor and chocolate chips, perfect for a fall treat any time of the year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Can use canned or freshly pureed pumpkin.
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Use semi-sweet, dark, or white chocolate chips as preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine pumpkin puree, sugar, and vegetable oil.
  3. Beat in the eggs until well mixed.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cups about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Let them cool before serving.

Notes

Serve warm or at room temperature. They can be stored in an airtight container for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.