Easy pumpkin chocolate chip muffins made in just one bowl in 30 minutes. Moist, fluffy and bursting with chocolate chips. These make the perfect breakfast, snack or dessert!
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Favorite Muffin for Fall
Now that it’s September, we are in full pumpkin mode! You can’t go wrong with baked pumpkin goods. These muffins are one of our favorites to make every fall, along with my pumpkin chocolate chip cookies and my pumpkin blondies.
We love these chocolate chip pumpkin muffins because they are so easy to make and taste amazing. I adapted the recipe from my favorite pumpkin muffins and pumpkin chocolate chip bread. They can be made with one bowl and a wooden spoon in just 30 minutes.
These pumpkin chocolate chip muffins are super moist, fluffy and bursting with chocolate. They also have the perfect amount of pumpkin spice that isn’t overwhelming. The best part about these muffins is that they taste even better the next day! One of my favorite treats.
This pumpkin chocolate chip muffin recipe is made with basic pantry staples and a few popular fall ingredients.
Find the full printable recipe with specific measurements below.
- Flour: I love using unbleached all-purpose flour. It adds the perfect texture for these muffins.
- Sugar: This is what will turn the pumpkin flavor sweet.
- Pumpkin: The pumpkin is the star of this recipe and makes them extra moist. I use canned pumpkin.
- Apple sauce: I love using the apple sauce pouches since that is usually what I have on hand. 1 pouch measures 1/4 cup. You could use cinnamon flavored as well.
- Chocolate chips: These are the real MVP. I love to use semi-sweet, but you can use milk chocolate if preferred.
How to Make Pumpkin Chocolate Chip Muffins
- WHISK. Whisk together the dry ingredients in a large bowl. You can sift these ingredients together if you’d like to make them even fluffier.
- MIX. Next stir in the pumpkin puree, oil, eggs and vanilla and mix just until combined (be sure not to over mix). Then fold in the chocolate chips.
- FILL. Use a large cookie or ice cream scoop to fill the liners in a muffin pan about 3/4 of the way full with batter. Top with extra chocolate chips if desired.
- BAKE. Bake at 375°F for about 20 minutes, or until a toothpick comes out clean. Remove from oven and transfer to a cooling rack to cool.
Baking Tips + Variations
- Do not over mix the batter when you’re making muffin recipes or you will get flat muffins. I like to use a wooden spoon to prevent over mixing.
- Press a few extra chocolate chips into the batter right before baking to make them look prettier.
- Do not over bake. Check your muffins in the muffin tin a couple minutes early with a toothpick. Once it comes out dry, remove them immediately.
- I like to use a mix of vegetable oil and apple sauce but you can use 1/2 cup of one or the other if that’s all you have on hand.
- Make your own pumpkin pie spice if you don’t have any on hand. You can also add an extra pinch of nutmeg, ginger or cinnamon for more flavor.
- You can use half chocolate chip and half pecans or walnuts if desired.
Make sure to not add too much flour or over mix. I also love to use unbleached flour, as I find that makes them less dense.
Yes, you can definitely freeze these. Let them cool completely, then place in a freezer bag or container. Make sure to seal out as much air as possible so that they stay fresh. Then freeze for up to 3 months.
When ready to enjoy, let thaw and then microwave for a few seconds until warm.
More Pumpkin Desserts
Pumpkin Chocolate Chip Muffins
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , beaten
- 1 ½ teaspoon vanilla extract
- 1 cup chocolate chips , plus more for tops if desired
- Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Stir in the pumpkin, oil, eggs, and vanilla and mix just until combined. Do not overmix. Fold in the chocolate chips.
- Using a large cookie or ice cream scoop, scoop the batter into muffin pan, filling the liners 3/4 the way full. Press extra chocolate chips on top, if desired.
- Bake 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a cooling rack.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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