Autumn is the perfect time for pumpkin-flavored baking. I’m not the person who needs to have pumpkin spice in every item in my life, but it is always a joy to savor treats like these pumpkin chocolate chip muffins during the fall. Technically, the “pumpkin spice” flavor in these muffins comes more from the spices and the sugar than from the actual pumpkin, but I’m not complaining – they’re still delicious.Jump to Recipe
These pumpkin chocolate chip muffins are pleasantly versatile. They’re sweet, but not to a degree that is unpleasant. If I owned a bed & breakfast – or if I was feeling extra generous with houseguests – I would absolutely be willing to make these muffins as a breakfast treat. They also make a good dessert – though if you have a strong sweet tooth like my husband, you may want to add powdered sugar or an extra glaze to boost the after-dinner sweetness.
My favorite part about these chocolate chip pumpkin muffins? They’re so easy. Besides the pumpkin – which I do tend to buy in bulk during the autumn – all of the ingredients are pantry staples. You don’t even technically need cupcake liners for the outside of the muffins as long as you thoroughly grease the muffin pan.
I also love that these pumpkin chocolate chip muffins only take 30 minutes to bake. This is a great recipe if you need to bring a treat to a Halloween party or harvest gathering, and since they are nut-free, this recipe is safe for people with peanut allergies. I’ve also included instructions for making these into mini muffins, in case the “fun size” version would better suit your family’s preferences.
What, specifically do you need to make these pumpkin chocolate chip muffins?
- Pumpkin puree – not pumpkin pie filling! Usually the cans sit next to each other on the grocery shelf, and you don’t want to mistake one for the other. The pumpkin pie filling has many additional ingredients that we don’t want in these muffins.
- Avocado oil (or your preferred neutral oil)
- Brown sugar
- All-purpose flour
- Baking soda and baking powder
- Pumpkin pie spice
- Dark chocolate chips
How to make pumpkin chocolate chip muffins
Grease or line a muffin tin with cupcake wrappers and preheat your oven to 375 degrees F. In a mixing bowl, combine the pumpkin purée with brown sugar. Beat in the eggs one at a time.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Slowly add the dry ingredients to the pumpkin mixture, stirring constantly. Fold in the chocolate chips. Once no lumps of flour remain, fill each section of the muffin tin ⅔ full of batter and bake for 18-20 minutes at 375 degrees F. (If making mini muffins, bake for 10 minutes.)
Remove the pumpkin chocolate chip muffins from their tin and allow to cool briefly before serving. If you feel strongly that they need a glaze, you can combine a cup of powdered sugar with a few teaspoons of milk, beating them together until they have reached the desired consistency. This easy glaze will boost the sweetness of these pumpkin chocolate chip muffins to satisfy that person in your life with the sweetest of sweet tooth.
If you’re looking for another heartwarming and easy-to-transport dessert, I highly recommend trying my oatmeal cream pie cookies. They are a homemade version of the plastic-wrapped classic that will completely surpass your expectations.
Did you make these pumpkin chocolate chip muffins at home? I would love to see how they turned out! Feel free to tag your social media posts with @WhiskAverseBaking, or leave a message in the comments below. You can also click “Pin Recipe” in order to save this recipe for later.
Pumpkin Chocolate Chip Muffins
- Muffin tin
- 1 15- oz can pumpkin puree just under 2 cups
- 1 ¼ cups brown sugar
- ½ cup neutral oil
- 4 eggs
- ½ cup milk
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- Grease or line a muffin tin and preheat the oven to 375 degrees F.
- In a mixing bowl, combine pumpkin purée with brown sugar. Beat in the eggs one at a time.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the pumpkin mixture, stirring constantly. Fold in chocolate chips.
- Once no lumps of flour remain, fill each section of the muffin tin ⅔ full of batter and bake for 18-20 minutes at 375 degrees F. (If making mini muffins, bake for 10 minutes.)
- Remove from tin and allow to cool briefly before serving.