Pumpkin Chocolate Chip Muffins – Soft, Spiced & Loaded with Chocolate!
These Pumpkin Chocolate Chip Muffins are the perfect blend of cozy fall flavor and sweet indulgence! Made with real pumpkin puree, warm spices, and plenty of melty chocolate chips, they’re moist, fluffy, and easy to whip up. Ideal for breakfast, snacks, or holiday baking, these muffins bring autumn comfort in every bite. No mixer needed—just mix, bake, and enjoy!
Equipment
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Mixing bowls (2)
- Whisk and spatula
- Measuring Cups and Spoons
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice (or DIY blend)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (room temperature)
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ¾ cup semisweet or dark chocolate chips (plus extra for topping)
- Optional: ¼ cup chopped nuts or seeds
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin or grease well.
- In a large bowl, whisk flour, baking soda, salt, and spices.
- In another bowl, mix sugars, eggs, pumpkin puree, oil, butter, and vanilla until smooth.
- Add wet ingredients to dry and stir gently until just combined.
- Toss chocolate chips in a spoonful of flour, then fold into batter.
- Fill muffin cups about ¾ full. Top with extra chips if desired.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Use both oil and butter for ideal moisture and flavor.
- Room-temperature eggs and pumpkin help create a smoother batter.
- For gluten-free, use a 1:1 flour blend with xanthan gum.
- Freeze individually wrapped muffins for up to 2 months.
- Add orange zest or espresso powder for a flavor twist.
- Store with saltines in the container to absorb moisture and keep muffins fresh.