Pumpkin chocolate chip muffins are a cozy, fall-inspired treat that combines the warmth of pumpkin spice with the rich decadence of chocolate chips.
These muffins are moist, fluffy, and packed with flavor, making them perfect for breakfast, a snack, or even dessert.
Topped with extra chocolate chips that melt into gooey pockets of sweetness, these muffins are sure to be a hit with anyone who loves pumpkin or chocolate—or both!
- Prep Time: 21 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-37 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven and prepare the muffin tin (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
- Mix the dry ingredients (5 minutes):
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Mix the wet ingredients (5 minutes):
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Combine the wet and dry ingredients (3 minutes):
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the 1 cup of chocolate chips, distributing them evenly throughout the batter.
- Scoop and top the muffins (3 minutes):
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle a few extra chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake the muffins (18-22 minutes):
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for any melted chocolate).
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy your muffins warm or at room temperature. They’re perfect with a cup of coffee, tea, or a cold glass of milk!
Notes
For a little extra crunch, try adding a sprinkle of cinnamon sugar or coarse sugar on top of the muffins before baking. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for a few days.
If you’re making them ahead, they also freeze well—just thaw and warm them up when you’re ready to enjoy. These muffins are a delicious way to celebrate the flavors of fall, and they’re sure to become a favorite in your household. Happy baking!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
