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!
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 boy are these delicious! They can be made with one bowl and a wooden spoon in just 30 minutes.
They’re 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!
How to make pumpkin chocolate chip muffins
- MIX. Whisk together the dry ingredients in a large bowl. 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 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 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 use half chocolate chip and half pecans or walnuts if desired.
This recipe is also easy to double if you want to freeze half the batch for later. 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 delicious pumpkin desserts:
- Pumpkin snickerdoodle muffins
- Chocolate chip pumpkin bread
- Pumpkin snickerdoodles
- Soft pumpkin cookies
- Pumpkin crumb muffins
Pumpkin Chocolate Chip Muffins
- 1 3/4 cups (230 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup pumpkin puree
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup apple sauce (I use a 3 ounce pouch)
- 2 large eggs (whisked)
- 1 1/2 teaspoon vanilla extract
- 1 cup chocolate chips (I do a mix of semi-sweet and milk)
- Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
- Stir in the pumpkin, oil, eggs and vanilla and mix just until combined. Do not over mix. Fold in chocolate chips.
- Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 the way full. Press extra chocolate chips on top if desired.
- Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.
- Store the muffins in an airtight container for up to 3 days or freeze for up to 3 months.