Pumpkin Chocolate Chip Muffins are sky-high, bakery-style treats that are flavorful, moist, and oh-so-delicious! They’re the perfect seasonal snack to enjoy this fall!
Love Pumpkin Pie Spice? These muffins are just the start! Try Pumpkin Bread, Pumpkin Cake, and Pumpkin Pie Recipe.
Pumpkin Chocolate Chip Muffins
Look no further for the perfect fall treat! These Pumpkin Chocolate Chip Muffins are a delicious blend of moist pumpkin, spiced goodness, and rich chocolate chips.
Ideal for breakfast, dessert, or a cozy after-school snack, this recipe has been deemed my kids’ favorite!
Pumpkin Chocolate Chip Muffin Ingredients
- Light brown sugar: Adds sweetness and a rich flavor.
- Vegetable oil: Moistens and ensures a soft muffin texture.
- Eggs: Provide structure and help the muffins rise.
- Canned pumpkin: Gives pumpkin flavor and moisture.
- Milk: Contributes to a soft texture.
- Lemon juice or vinegar: Helps muffins remain moist and tender.
- Flour: Forms the main structure of the muffins.
- Baking powder & baking soda: Makes the muffins rise and become fluffy.
- Spices (cloves, cinnamon, nutmeg): Adds those perfect fall flavors.
- Salt: Enhances overall flavor and balances sweetness.
- Chocolate chips (miniature & regular): Offer sweet chocolate bursts throughout.
These ingredients work together to create a flavorful, moist, and delicious muffin with a gorgeous high rise!
How To Make Pumpkin Chocolate Chip Muffins
- Prep: Preheat oven to 400°F. Grease and flour a muffin pan.
- Milk Prep: Add 1 teaspoon of lemon juice or vinegar to the milk. Let it sit for 5 minutes.
- Wet Ingredients: In a large bowl, whisk together brown sugar, oil, eggs, pumpkin, and the milk mixture.
- Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, spices, and salt. Add both chocolate chips.
- Combine: Mix wet and dry ingredients until just combined. Avoid over-mixing.
- Fill Muffin Tin: Pour batter into the muffin pan, filling each cavity 2/3 full.
- Bake: Place in oven for 18-23 minutes. Check with a toothpick; it should come out clean or with moist crumbs.
- Cool: Let the muffins cool slightly before transferring to a cooling rack.
Quick Tip
The pumpkin we use for this muffin recipe is solid-pack, 100% pure canned pumpkin. It’s not the same as Pumpkin Pie Filling, which contains sweetener, spices, and milk.
Pumpkin Chocolate Chip Muffins FAQs
What is the secret to moist muffins?
Here’s how to make moist and delicious Pumpkin Chocolate Chip Muffins:
- Canned Pumpkin: Adds moisture.
- Oil: Keeps the muffins soft.
- DIY Buttermilk: Makes the muffins tender.
- Brown Sugar: Adds moisture because of the molasses.
Is oil or butter better for muffins?
Oil or butter for muffins depends on the desired outcome and recipe. In this recipe, we use oil for consistent moisture and longer freshness. Learn more about the differences between oil and butter in baked goods in this article.
Can I freeze these pumpkin muffins?
Yes! Cool the muffins completely before wrapping. Wrap each muffin in plastic wrap and place in freezer bags.
To thaw: Set out at room temperature or heat in the microwave.
Can these be made into mini pumpkin chocolate chip muffins?
Yes! Here’s how: Preheat the oven to 350°F and grease two 24-cup mini muffin tins. Prepare the batter as directed, then fill each cup with a heaping tablespoon of batter. Bake for 12-15 minutes, or until a toothpick comes out clean.
More Pumpkin Recipes:
- Pumpkin Cookies with cream cheese frosting
- Pumpkin Cupcakes with a cinnamon-spiced frosting
- Healthy Pumpkin Bread made with Greek yogurt
- Pecan Streusel Pumpkin Pie with maple whipped cream
- Pumpkin Cheesecake Bars with a graham cracker crust
Pumpkin Chocolate Chip Muffins
Equipment
- Muffin pan see note 1
Ingredients
Wet Ingredients
- 1/4 cup milk
- 1 teaspoon lemon juice or white vinegar
- 3/4 cup light brown sugar lightly packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin see note 2
Dry Ingredients
- 1-1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1-1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 400℉. Grease and lightly flour a muffin pan, or use cupcake liners. To make buttermilk, measure out the milk and whisk in lemon juice or white vinegar. Set aside for at least 5 minutes.
- In a large bowl, whisk together the wet ingredients including the buttermilk. In a separate bowl, whisk together the dry ingredients.
- Add dry to wet and mix until just combined with no streaks of flour remaining.
- Divide the muffin batter evenly among the prepared muffin pan, filling all 12 cavities. All batter should be used. Bake in preheated oven for 18–23 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to slightly cool, about 5 minutes, before gently removing them to a cooling rack.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The instructions say 400 but your instructions with illustrations say 350. Which one should I use? Amazing recipees!!!
That’s for mini muffins 🙂 400 for regular! Thanks so much! 🙂
Perfection! We loved these!!
hey girl- these look so tasty!
Thank you! 🙂