These are the BEST pumpkin chocolate chip muffins that taste like they came straight from the bakery. They have a tall muffin top, soft texture, and each bite is filled with melty chocolate chips. Pure bliss.
Pumpkin Chocolate Chip Muffins
- Pumpkin puree: This pumpkin muffin recipe uses a cup of puree.
- Granulated and light brown sugar: Using a mix of sugars adds the perfect amount of sweetness and moisture to the muffins.
- Oil: Using oil allows for a super moist texture. I used vegetable oil, but oliv eoil, coconut oil or butter can be used.
- Vanilla: this helps bring out the pumpkin flavor.
- Eggs: adds extra rise to these muffins.
- Flour: I used all purpose flour. You can use a 1:1 gluten free alternative.
- Chocolate chips: I used semi sweet, but use your favorite! you can even use some chunks if you want.
Pumpkin Chocolate Chip Muffins Baking Tips
- Pumpkin Puree: make sure you are using 100% pumpkin puree and not pumpkin pie filling. They are easy to mix up, so be careful.
- Flour: Spoon your flour into the measuring cup and level it off for exact measurements. Try not to scoop directly into the flour. It packs the flout down into the cup and adds extra flour in the batter.
- Mix it real good: Okay actually do not overmix. The less you mix, the more tender the muffin is.
- Scooping: Scoop your batter into each muffin tin all the way to the top. This will allow you to get the perfectly domed muffin tops.
Substitutions & Variations
- Gluten-Free: you can use all-purpose flour
- Oil: you ca use coconut oil or melted butter
- Vegan: use plant based milk and flax eggs
- Flavor: swap out chocolate for chopped nuts if you don't like the pumpkin chocolate combo
FAQ
Can I used homemade pumpkin puree? Yes of course!
Is the vegetable oil necessary? It helps add moisture to your muffins, but you can use olive oil, coconut oil, or butter.
Can these pumpkin chocolate chip muffins be made gluten free? You can use cup for cup gluten free baking flour substitute.
Can these muffins be made without chocolate chips? For sure! Just fill the muffin tins the same way.
What are the best chocolate chips to use in in these muffins? Semisweet chocolate chips are my go to for most recipes. You can use dark chocolate, mini chocolate chips, or chocolate chunks.
If you make these Pumpkin Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cupa all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F. Line a 6-cup muffin tin with paper liners or grease the muffin cups with non-stick spray for jumbo muffins
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a separate mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each to the top for those classic bakery-style domes. If using, sprinkle the tops with the streusel topping or a few extra chocolate chips.
- Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If you are making jumbo muffins bake for about 25 minutes.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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