Home > Desserts > Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Muffins September 13, 2018 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Sky-high, bakery-style Pumpkin Chocolate Chip Muffins are flavorful, moist, and so delicious! These are the perfect seasonal pumpkin treat! Love Pumpkin Pie Spice? These muffins are just the start! Try our 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. What Sets These Pumpkin Chocolate Chip Muffins apart? Mixed Chocolate: Using both regular and mini chocolate chips ensures varied texture and a rich blend of semi-sweet and milk chocolate in every bite. DIY Buttermilk: Combining milk with lemon juice or vinegar creates a homemade buttermilk. This keeps the muffins moist by reducing gluten toughness. Here are some more ways to make homemade buttermilk. Consistent Chocolate Distribution: Tossing the chocolate chips with flour prevents them from sinking, guaranteeing chocolate in every bite. Pumpkin Chocolate Chip Muffins FAQ1What Is The Secret To Moist Muffins?We’ve managed to perfect the moist and delicious texture in this Pumpkin Chocolate Chip Muffin recipe, here’s how: Canned Pumpkin: Adds natural moisture. Oil: Gives a moist crumb by preventing gluten formation. DIY Buttermilk: Tenderizes the muffin. Brown Sugar: Infuses additional moisture due to its molasses content. Avoid overmixing for the best texture. 2Is Oil Or Butter Better For Muffins?Whether oil or butter is “better” for muffins depends on the desired outcome and the specific muffin recipe. In this recipe, we use oil to achieve a consistently moist texture and longer freshness. Check out this article to learn more about the differences between oil and butter in baked goods. 3Can I Freeze These Pumpkin Muffins? Yes! They freeze beautifully. Cool muffins completely before wrapping and freezing. To freeze, wrap individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave. 4Can These Be Made Into Mini Pumpkin Chocolate Chip Muffins?Yes! Follow these instructions: Preheat the oven to 350°F. Grease two 24-cup mini muffin tins. Prepare the Pumpkin-Chocolate Chip Muffin batter as directed. Fill each cup with a heaping tablespoon of batter. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. 5Are Pumpkin Chocolate Chip Muffins Healthy? These muffins, though not the healthiest, cut back on fat due to the canned pumpkin. Spices enhance flavor without added calories, and we use low-fat milk instead of calorie-rich buttermilk. If you’re looking for a healthier option give these Healthy Pumpkin Muffins a try! 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Chocolate Chip Muffins 5 from 2 votes - Review this recipe Sky-high, bakery-style Pumpkin Chocolate Chip Muffins are flavorful, moist, and so delicious! These are the perfect seasonal pumpkin treat! SAVE TO RECIPE BOX Print Recipe Pumpkin Chocolate Chip Muffins 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Sky-high, bakery-style Pumpkin Chocolate Chip Muffins are flavorful, moist, and so delicious! These are the perfect seasonal pumpkin treat! Course Breakfast, Snack Cuisine American Keyword pumpkin chocolate-chip muffins Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 12 muffins Chelsea Lords Calories 279kcal Author Chelsea Lords EquipmentMuffin Tin (Note 1) IngredientsWet Ingredients▢ 3/4 cup light brown sugar, lightly packed▢ 1/4 cup vegetable oil▢ 2 large eggs▢ 1 cup canned pumpkin (Note 2)▢ 1/4 cup milk 1%, 2%, or whole milk▢ 1 teaspoon lemon juice (or white vinegar)Dry Ingredients▢ 1 and 1/2 cups white all-purpose flour▢ 3/4 teaspoon baking powder▢ 1/2 teaspoon each: ground cloves, ground nutmeg, & baking soda▢ 1 and 1/4 teaspoon ground cinnamon▢ 1/4 teaspoon fine sea salt▢ 1/2 cup each: regular milk chocolate chips & miniature chocolate chipsUS - Metric USMetric InstructionsPREP: Preheat the oven to 400 degrees F. Grease and lightly flour a muffin tin or use cupcake liners. Measure out the milk and whisk in the 1 teaspoon lemon juice or white vinegar. Set aside for at least 5 minutes. (DIY buttermilk!)WET INGREDIENTS: In a large bowl, whisk together the wet ingredients including that DIY buttermilk!DRY INGREDIENTS: In a separate bowl, whisk together the dry ingredients.COMBINE: Add dry to wet and mix until just combined and no streaks of flour remain. BAKE: Divide the muffin batter evenly among the prepared muffin tin, filling up 12 cavities. All batter should be used. Bake in preheated oven for 18-23 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs.COOL: Allow to slightly cool (5 minutes) before gently removing them to a cooling rack. Video Recipe NotesNote 1: Muffin Tin: Use a good nonstick muffin tin for easy muffin removal. These pumpkin chocolate chip muffins always come out perfectly from tin! Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can! Muffin Storage: Cool muffins completely. Room Temperature: Store in an airtight container for up to 2 days. Refrigerate: In an airtight container for up to a week. Freeze: Wrap individually, place in a freezer bag, and label. Thaw before eating. Keep in a dry area to prevent sogginess. Nutrition FactsServing: 1serving | Calories: 279kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 147mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3144IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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