You’re sure to fall for autumn’s favorite muffin! Pumpkin Chocolate Chip Muffins are moist, slightly sweet, and with the perfect touch of chocolate to make your breakfast or snack time satisfying and delicious.
The Best Breakfast Muffin for Fall
We have a go-to muffin in this house. It wouldn’t be a normal Sunday night if I wasn’t making up a batch of banana chocolate chip muffins to get us through the week. But the minute those crisp temperatures hit, I’m all about the pumpkin. And these Pumpkin Chocolate Chip Muffins are my favorite seasonal breakfast!
Baking with Pumpkin Means Moist Muffins
If you don’t bake with pumpkin, this is your sign to try it! Pumpkin makes for tender baked goods with a moist crumb. These muffins are so satisfying and comforting. They’re sweet, but not too sweet, and the semi-sweet chocolate is just the right touch to make these feel the tiniest bit indulgent.
More Pumpkin Recipes
Pumpkin spice and everything nice! When sweater weather approaches, I turn to my collection of the Best Pumpkin Recipes for Fall.
Bake and Share!
I don’t know what it is about fall, but it makes me want to bake up all the things to share with friends, neighbors and the kids’ teachers. Maybe it’s that my kitchen isn’t too hot to bake all the time?!
But these pumpkin muffins are just the kind of treat to bake and take to the neighbors. They’ll be raving about them for weeks and begging you for the recipe. So simple and so delicious. Bonus points if you take them while they’re still a little warm!
What Do I Need to Make Pumpkin Chocolate Chip Muffins?
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Canola oil
- Large eggs
- Canned pure pumpkin
- Semi-sweet chocolate chips
- 12-cup regular muffin pan
- Non-stick cooking spray (or muffin tin liners)
- Wire cooling rack
How to Make Pumpkin Chocolate Chip Muffins
- Preheat oven to 350°F. Lightly grease a 12-cup regular muffin pan with cooking spray or line with liners and set aside.
- In a medium bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the oil, eggs, and pumpkin until well combined.
- Add the flour mixture to the pumpkin mixture and stir until well incorporated.
- Stir in 1 cup chocolate chips.
- Divide the batter evenly among the 12 greased muffin cups, filling each one almost full. Garnish the batter for each muffin with additional chocolate chips, if desired.
- Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool in pan at least 10 minutes before removing to a wire rack to cool completely.
How to Store Pumpkin Chocolate Chip Muffins
Store muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week.
To freeze them, wrap tightly in plastic wrap and store in the freezer. Thaw loosely covered at room temperature.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
If you make these Pumpkin Chocolate Chip Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Pumpkin Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Description
You’re sure to fall for autumn’s favorite muffin! Pumpkin Chocolate Chip Muffins are moist, slightly sweet, and with the perfect touch of chocolate to make your breakfast or snack time satisfying and delicious.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup canola oil
- 2 large eggs, lightly beaten
- 1 (15-ounce) can pure pumpkin
- 1 cup semi-sweet chocolate chips, plus more for garnishing
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup regular muffin pan with cooking spray or line with liners and set aside.
- In a medium bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the oil, eggs, and pumpkin until well combined. Add the flour mixture to the pumpkin mixture and stir until well incorporated.
- Stir in 1 cup chocolate chips.
- Divide the batter evenly among the 12 greased muffin cups, filling each one almost full. Garnish the batter for each muffin with additional chocolate chips, if desired.
- Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Let cool in pan at least 10 minutes before removing to a wire rack to cool completely.
love Pumpkin