There is something magical about the smell of cinnamon on a crisp autumn evening. These pumpkin chocolate chip muffins bring that cozy feeling right into your kitchen. You can have a warm batch ready in just 35 minutes.
This recipe delivers a tender crumb and perfectly spiced flavor. It is the ultimate treat for a slow weekend morning. Your family will love the gooey chocolate in every bite. It is a fresh, seasonal favorite for everyone.
Why You’ll Love This Recipe
These muffins are a total winner for busy fall weeknights or lazy brunches. You do not need a fancy stand mixer for this recipe. Everything comes together in just two simple bowls. It is a budget-friendly treat using pantry staples.
The texture is incredibly moist thanks to the real pumpkin purée. Kids love the sweet chocolate chips hidden inside. It is a great way to sneak in some wholesome pumpkin goodness. You will find yourself making these all season long.
Simple Method
Making these muffins is a breeze for any beginner cook. You simply whisk your dry and wet ingredients separately first. Then, you gently fold them together until just combined. Shortcuts like canned pumpkin make this process very fast. You can feel confident even if you rarely bake.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards.
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk together the eggs, pumpkin purée, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Gently fold the chocolate chips into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these muffins warm for the best melty chocolate experience. They pair perfectly with a hot cup of coffee or tea. You can also pack them into lunchboxes for a fun school treat. Spread a little salted butter on top for extra richness. Set them out at your next fall potluck and watch them disappear.
Storage & Reheating
Keep these muffins in an airtight container at room temperature. They will stay fresh and soft for up to three days. For longer storage, you can freeze them for two months. Simply thaw them on the counter when you need a snack. Reheat in the microwave for 15 seconds to restore that fresh-baked warmth.
Tips for Best Results
- Do not overmix the batter or the muffins will be tough.
- Use plain pumpkin purée, not the pre-spiced pie filling.
- Sprinkle a few extra chocolate chips on top before baking.
- Fill the muffin cups evenly for consistent baking times.
- For a Thanksgiving treat, double the batch for a crowd.
- Check for doneness at 18 minutes to avoid drying them out.
- Swap the oil for melted butter for a richer flavor.
Ways to Switch It Up
- Add a half cup of chopped pecans for a nice crunch.
- Use dark chocolate chunks for a more sophisticated flavor.
- Try mini chocolate chips to get chocolate in every tiny bite.
- In summer, swap the pumpkin for mashed bananas.
- Substitute coconut oil for a subtle tropical hint.
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin purée. Just ensure it is well-drained so the batter is not too watery. The flavor will be extra fresh and delicious.
Will my kids enjoy these muffins?
Absolutely, these are very kid-approved. The chocolate chips make them feel like a special treat. They are perfect for picky eaters who like soft textures.
Can I make these gluten-free?
You can use a 1-to-1 gluten-free flour blend. The texture may vary slightly but the flavor remains wonderful. Always check your baking soda is gluten-free too.
I hope these pumpkin chocolate chip muffins bring a little warmth to your home. They are the perfect way to celebrate the changing seasons with your family. Happy baking!
— Lidia
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all -purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 2 teaspoons pumpkin pie spice
- 2 large egg s
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice until well combined.
- In a separate medium bowl, whisk together the eggs, pumpkin purée, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, ensuring no large pockets of flour remain.
- Gently fold the chocolate chips into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
