Pumpkin Chocolate Chip Muffins.
I swear I’m not crazy for sharing pumpkin muffins in January!
If you make them, you will see why. They are year-round worthy!
I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.
These are like my pumpkin dream cake, in small bite-size portions!
Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!
I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.
I’m warning you here, in case you want to double the spice amount in the recipe below!
This recipe makes about 18 perfectly plump muffins. They are so darn good!
Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste.
And we have these beauties that came out perfectly!
These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that.
Especially if they are a little warm with a dollop of butter.
Oh my gosh. Now I’m starving.
So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.
And that’s the real win!
Chocolate Chip Pumpkin Muffins
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips (milk or dark - your choice!)
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
- In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
- Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
Notes
Did you make this recipe?
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Is that the perfect bite or what?!
38 Comments on “Pumpkin Chocolate Chip Muffins.”
So glad you decided to shared! I’ll report back once I try them. Of course I’m confident they’ll be great!
Yassss so glad you shared them! I can’t wait to try :)
How long do these muffins last?
These look delicious Jess! And the photography is great — love the ones of the tops of the muffins! (Just wanted to let you know though also that the link to the almond version is on the ‘simply recipes’ recipe and the almond doesn’t have a link. :) )
I’m such a sucker for pumpkin muffins. Can’t wait to make these. Do you think I could sub coconut oil for the veg oil?
yes i def think so! i’ve used coconut oil in lots of my muffins. just make sure it’s measured melted!
Ok good to know! Also, congrats on baby #3. So excited for y’all. 😊
Made these this afternoon. Really delicious! My five-year-old (who won’t normally touch anything pumpkin-flavored) loved them. For next time I make them: Do you think I could swap whole wheat pastry flour for the all-purpose?
yes!! i usually swap them interchangeably in muffin recipes!
These look So Good!! Do you think I could swap out the eggs with apple sauce? I’m Vegan. Thank You!!!
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Delicious and very moist and tender. Just ate the first out of the oven, so it’s warm and the chocolate is gooey. I made substitutions and additions based on what I have in the house and wanted personally- so about half of white flour, and the rest spelt flour and ground flax, less white sugar and used some xylitol and a couple tablespoons of grade b maple syrup. I used a mixture of spices you recommended for the chai spiced version, and added sliced almonds to the tops before baking (a la almond version ; ) Oh! Also used half apple sauce and half avocado oil, since that’s what I had.
We love pumpkin too, so very glad to use an entire can – it’s a vegetable after all, these are practically health food!! Will be great for our snacks and fast breakfast.
Could you freeze these??
Would this work as a loaf instead of muffins?
These are amazing! We didn’t even wait for them to completely cool off, they’re perfect while still warm (or reheated)! Thank you for sharing this recipe with us!
First of all I would like to say these are Amazing. I was searching online for a recipe and came across your muffin recipe. I am not a pumpkin fan but my husband loves pumpkin. I love these. I have tried different pumpkin things but never found anything I liked. These are Wonderful. Thank you so much for sharing. The kids and hubby love them. So do I. Have a great day .
Delicious and simple to make! Love this recipe!
These turned out great – super moist and delicious! And such a simple recipe!
This is my first time making these and they turned out great! My grandson loves to help me bake so him and I made them today. His mom, him and I think they were really good! Thank you for sharing.
These are SO good! They were a hit! I used gluten free flour and no one could tell. I’ll be making these every year!
Hello Riley! Did you supplement with xanthan gum or did you just use gf flour cup for cup?
I made this recipe but used monkfruit for sugar and substituted 1 cup of while wheat flour and used dark chocolate chips they were delicious
These were delicious but I think the sugar is wayyy off. I doubled the recipe but still only used two eggs and 1 1/4 cups of sugar and it was plenty sweet. I cannot imagine using the entire amount it called for especially with the chocolate chips. I also used butter instead of oil. I think the oil measurements are also excessive. I use 1/2 melted butter for my double batch which would have called for 1 cup of oil. With the pumpkin being so moist I don’t think you would need the extra egg if making 1 batch or the extra oil. I’d use one egg, and 1/4 melted butter if I was to make a smaller batch. Lastly, I only used around 1/4-1/2 cup of chocolate chips and it was plenty for my double batch. With all of these substitutions, I managed to make the most delicious pumpkin muffins I’ve ever had.
the sugar and the oil are not off at all – i have made these hundreds of time. but glad you found a variation that works for you!
Replacement of eggs please
I made these last night to take to work today. I used coconut oil and cut the sugar by just a little. I also used mini choc chips and used about a cup. They are delicious and everyone here likes them. Easy to make. Baked for a bit longer as I’m at very high altitude. Will make again!
These were amazing! Thanks for sharing.
Super easy to make and tasty! I am ready for all the fall and pumpkin treats! ☺️ Thank you!
These were amazing! So moist and delicious! Everyone loved them. The best pumpkin muffins I’ve made.
Just made these today on a sunny fall day and goodness if my house doesn’t smell cozy! Sending these out with some of our farmers in the field for a yummy treat in the morning! Delicious!
These are incredible! So delicious and easy to make. Batter also freezes well! Thank you, can’t wait to make again and again!!
I’m not huge on pumpkin-flavor anything, really – but these were so fluffy and delicious! And easy to put together too. Even my extremely picky 5 year old enjoyed them! And that’s a miracle ;-)
third time making these in two weeks!!!! such a great muffin and i love that it uses the entire can of pumpkin! Made with GF flour, browned butter instead of oil, coconut sugar, and a combo of chocolate chips, white chocolate chips and butterscotch chips. SO GOOD!
Thank you SOOOOO much for this amazing recipe! I’ve been looking for it for all my life… :)
I made a double batch after midnight, and there will be a significant number to not see the light of day. They even looked just like her gorgeous muffin pictures! Great texture, perfect amount of chocolate, didn’t crumble apart or get soggy, easy and quick to make, and all around a great recipe!
These are so delicious! And easy! My kids love them! I once sent my college son back to school with a batch of these and now his roommates and friends request that he bring them back whenever he comes home. I sometimes substitute Cup 4 Cup gluten free flour which works great.
These are delicious! I make them as mini muffins and use the mini chocolate chips. About 11-13 minutes to bake. Kids devour these as an after school snack.
Fantastic recipe, very pleased with how they turned out, as was the family. I used fresh butternut pumpkin instead of pumpkin purée. Microwaved small cubes in a little water, mashed half and added to wet mixture. The other half went in with the chocolate buttons, to add an extra element. Delicious.