Fall in Love with These Easy Pumpkin Chocolate Chip Muffins
Pumpkin stands out as a fall favorite, adding its cozy warmth and richness to countless dishes. Learn how to make Pumpkin Chocolate Chip Muffins that are easy to make and delicious to eat.
Years ago, my godmother introduced me to a delicious squash cake. In Rhode Island, they have canned squash in addition to canned pumpkin. Back in the Deep South, I converted it into a favorite family recipe for chocolate chip pumpkin cake.
As much as we adore that cake, I love to make a double batch as pumpkin chocolate chip muffins. It is a great way to help stock the freezer for a quick breakfast treat or a snack.
Plus, those extra-large cans of pumpkin from warehouse stores like Costco make a double batch.
What a fabulous aroma in the kitchen on a blustery day!
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Making Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins are the perfect harmony of sweet and spicy goodness. With the wholesome depth of pumpkin and delightful bursts of gooey chocolate chips, these muffins are irresistibly moist and fluffy, making them ideal for any occasion.
Whether it’s a cozy breakfast or a sweet dessert, they’re sure to become a new favorite!
Making them is super, duper easy to do.
You will find the recipe after these photos from our recent baking process.
I always blend the batter without the chocolate chips first.
Then, the chocolate chips are folded into the batter.
Alter the baking time based on the muffin size (mini, regular, extra-large, or muffin top.)
The smaller the muffin, the shorter the time. 22 minutes or so is for a regular-sized muffin tin.
Larger muffins take longer.
A cup of tea helps to complete a wonderful snack.
Or, my boys love to have hot chocolate to drink alongside.
After years of testing different muffin pans, the ones listed below are some of my absolute favorites.
I keep all sizes in the house: mini, regular, and Texas-sized.
Changes to Make this Allergy Friendly
More and more people need to avoid certain food groups because of allergies.
I have to eat gluten-free now, so I have been playing around with the recipe to make them for me. The boys can ‘tell’ a difference. But, they are still more than happy to gobble them up!
While I can use any gluten-free flour blend and enjoy them, I have found that Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a favorite.
The downside for that particular one is that you need to add either psyllium husk powder or xantham gum to help it bind better.
Also, stir the batter a little longer and allow it to sit.
Gluten-free flours need a bit more time to absorb liquids. And, there is no worry about over-mixing as there is no gluten to form.
For those who need to be dairy-free, the hands-down recommendation is to use Enjoy Life’s chocolate morsels. They taste fantastic. If you want to make this recipe into mini-muffins, use their mini chocolate chips.
Pumpkin Chocolate Chip Muffins Recipe
Pumpkin Chocolate Chip Muffins
Chocolate chips and pumpkin merge into a tasty muffin for any time of year. Tips for making it allergy friendly included.
Ingredients
- 3 cups flour
- 2 cups sugar
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 4 eggs
- 1 cup oil
- 1 can pumpkin (small can)
- 12 oz. chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all dry ingredients
- Make a well in the center.
- Crack the eggs into the well. Whisk together with a fork.
- Add canned pumpkin and oil. Mix by hand until evenly distributed.
- Fold in the chocolate chips, stirring until evenly dispursed.
- Pour into greased muffin tins.
- Bake for 22 to 26 minutes or until a toothpick comes out clean.
Notes
Typically, I cut back the amount of sugar and chocolate chips in the recipe a little without any loss of flavor. Also, I usually do all soft whole wheat flour or a blend of the whole wheat and white flour to up the nutritional value. You can make mini-muffins as well, just cutting down the cooking time to around 18 minutes.
GLUTEN FREE
I have found that Bob's Red Mill Gluten Free all purpose flour works well in this recipe. You should add a tsp or so of xantham gum or psyllium husk powder for better consistency.
Alternative, you can use a gluten free flour blend that already has it included.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 287Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 256mgCarbohydrates: 38gFiber: 1gSugar: 25gProtein: 3g
What do YOU like to bake when fall arrives?
Would you make these year-round & freeze for future snacking?
More Fall Favorite Treats
Apples, pumpkins, and anything with hints of cinammon are favorite flavors for fall. Enjoy these other recipes for something sweet. (Yes, there are a few muffins – we all know they are basically cupcakes without icing!)
Creamy Pumpkin Mousse with Maple Whipped Cream
Pumpkin Chocolate Chip Muffins
Classic Pumpkin Pie
Apple Pie Pastries
Morning Glory Muffins
Snickerdoodles for Almond Lovers
Hot Apple Punch
Super Easy Mock Payday Bar Mix
This post was originally published on Sep 19, 2012 and has last been updated as of September 12, 2020.
This sounds amazing! Going to make them, for this Sunday’s Family Get Together! Do you happen to have a Frosting Recipe, that May taste good on these? Although, I am SURE they are DELICIOUS, just as they are!
Hi Nana,
I’ve never done frosting on these as we love them plain.
Did you try with a frosting?
have to try these!
I don’t think it matters if it’s muffins or bread, chocolate and pumpkin is a great flavor combo. Thanks for sharing the recipe.
It definitely is a great flavor combination.
Yum, I love chocolate and pumpkin combos!
Pinned it. They look good!
SOOOOO yummy!!!! Pinning this!!! Going to try and make them soon!
They are addictively good, Kristin. I had to freeze some of them off or the boys would have eaten the whole lot in a day.
Yummm! These look so good!
Those look so good. I make a lot of pumpkin bread but haven’t tried muffins. Thanks!
Ellen,
I love that this recipe just needs adjusting for the type of pan you use. Bundt cakes take the longest, but you could use the regular bread pans or mini ones for gift sizes.
YUMMY! I make a chocolate chip pumpkin bread that is delicious, but I never thought to make them into muffins! brilliant!
Gena,
This one started as a cake recipe, which I love to make for potlucks in the fall or around the holidays. But, the muffins make it easy to pass out to the boys.
These look divine! Thank you for the recipe!