Pumpkin Chocolate Chip Muffins
These moist and fluffy pumpkin chocolate chip muffins are packed with warm spices, rich pumpkin flavor, and melty chocolate chips. Perfect for cozy mornings, snack time, or make-ahead freezer batches.
Equipment
- Muffin Tin (12) Standard size
- Mixing Bowl Large
- Spatula Silicone preferred
- Whisk For wet ingredients
- Measuring Cups Dry and liquid
Ingredients
- 1 cup Pumpkin puree Not pumpkin pie filling
- 2 Eggs Large
- 1/2 cup Vegetable oil Or melted coconut oil
- 1 tsp Vanilla extract
- 1 cup Brown sugar Packed
- 1 3/4 cups All-purpose flour Spoon & leveled
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Pumpkin pie spice Or homemade blend
- 3/4 cup Chocolate chips Plus extra for topping
Instructions
- Whisk the wet ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 2 large eggs, 1/2 cup of vegetable oil, 1 tsp vanilla extract, and 1 cup of brown sugar until smooth.
- Combine the dry ingredients: In a separate bowl, stir together 1¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice.
- Mix gently: Add the dry ingredients to the wet, folding gently with a spatula until just combined. Overmixing here is a common muffin mistake—keep it light and fluffy.
- Add chocolate chips: Fold in ¾ cup of chocolate chips. For an extra treat, sprinkle more on top before baking.
- Fill and bake: Spoon the batter evenly into the muffin tin—about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean.
Notes
- Gluten-Free Option: Swap flour for 1:1 gluten-free baking blend
- Dairy-Free Option: Use dairy-free chocolate chips and plant-based oil
