Pumpkin Chocolate Chip Muffins Recipe

I’m sharing my Pumpkin Chocolate Chip Muffin Recipe that uses simple, healthy pantry staples and adapts perfectly to regular or mini muffin pans.

I never thought pumpkin and chocolate chips could be so addictive until I made what I now jokingly call One Bowl Pumpkin Chocolate Chip Muffins. I used canned pumpkin puree and semisweet chocolate chips and still kept wondering why I waited so long to try this combo.

The crumb is weirdly tender, the chocolate pockets surprise you, and people keep asking for the recipe like it’s magic. Maybe thats the point, it looks simple but hides a few tricks that make these the Best Pumpkin Muffins I’ve baked this season.

If you like easy breakfast stuff you might want to try them.

Ingredients

• Pumpkin puree: Adds moisture, fiber and vitamin A, keeps muffins dense and pumpkiny its wholesome.
• All purpose flour: Provides carbs and structure, creates gluten for chew, make them heavy.
• Granulated sugar: Pure sweetener, boosts browning and tenderness, mostly simple carbs, little nutrition.
• Light brown sugar: Adds sweetness with molasses notes, keeps crumb moist, some caramel depth.
• Eggs: Give protein, structure and lift, help bind ingredients, make centers soft.
• Vegetable oil: Neutral fat keeps muffins tender and moist, adds calories, no dairy.
• Chocolate chips: Sweet melty pockets of fat and sugar, add texture and bursts.
• Cinnamon: Warm spice adds aroma and depth, low calories, makes muffins cozy.
• Milk: Thins batter slightly, adds small protein and calcium if dairy.

Ingredient Quantities

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cups canned pumpkin puree (not pie filling)
• 2 large eggs room temperature
• 1/2 cup vegetable oil
• 1/4 cup milk (dairy or non dairy)
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat oven to 350F and line a 12 cup muffin tin with papers or grease the cups well, for mini muffins use a mini tin and same temp just shorter bake time.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves until evenly mixed.

3. In another bowl whisk 1 1/4 cups canned pumpkin puree (not pie filling), 2 large eggs at room temp, 1/2 cup vegetable oil, 1/4 cup milk, 1 tsp vanilla extract, 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth, it might look a little glossy and thats fine.

4. Pour the wet into the dry and stir gently with a spatula until just combined, there will still be a few streaks of flour, do not overmix or the muffins get tough.

5. Toss 1 cup semisweet chocolate chips with about a tablespoon of the reserved flour from step 2 so they dont sink, then fold the chips into the batter gently.

6. Scoop batter into prepared cups, fill about three quarters full for regular muffins and about two thirds full for mini muffins, using an ice cream scoop makes this way easier and more even.

7. Bake regular muffins 18 to 22 minutes at 350F, mini muffins 12 to 15 minutes, rotate the pan once halfway through if your oven has hot spots, muffins are done when a toothpick comes out with a few moist crumbs not wet batter.

8. Let muffins cool in the pan for 5 to 10 minutes then transfer to a wire rack to cool more, the chocolate will be soft while warm so be careful.

9. Store cooled muffins in an airtight container at room temp up to three days, refrigerate up to a week or freeze up to three months, reheat briefly in the microwave to refresh.

Equipment Needed

1. 12-cup muffin tin (or a mini muffin tin if you want minis)
2. Paper liners or cooking spray/vegetable oil for greasing the cups
3. Two mixing bowls, one large one smaller for wet and dry ingredients
4. Measuring cups and spoons
5. Whisk (for dry and wet mixes)
6. Rubber spatula for folding the batter gently
7. Ice cream scoop or large tablespoon for even scoops (trust me, use a scoop)
8. Wire cooling rack plus toothpicks to test doneness and a small bowl to toss the chocolate chips with a bit of flour

FAQ

Pumpkin Chocolate Chip Muffins Recipe Substitutions and Variations

• All purpose flour: Whole wheat pastry flour (use 1:1 but muffins will be slightly denser), gluten free 1:1 baking blend (1:1, make sure it contains xanthan), or replace up to 50% with oat flour (adds a mild oat flavor, may need a tad more liquid).
• Granulated sugar: Coconut sugar (1:1, gives a caramel note), maple syrup or honey (use about 3/4 cup liquid sweetener for 1 cup sugar and reduce other liquids by ~3 tbsp), or swap with extra packed light brown sugar (1:1 for a deeper molasses flavor).
• Vegetable oil: Melted unsalted butter (1:1, richer flavor), coconut oil (1:1, melt first), or unsweetened applesauce (replace up to half the oil 1:1 for lower fat; full swap makes them a bit cakier).
• Eggs: Flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), 1/4 cup applesauce or 1/4 cup mashed banana per egg (adds moisture and binds, banana will add flavor), or a commercial egg replacer (follow package directions).

Pro Tips

1) Measure flour right, dont scoop straight from the bag. Spoon it into your cup then level it off with a knife, otherwise the batter gets too thick and the muffins turn out dense.

2) Mix as little as possible, fold with a spatula until you still see a few streaks. Overmixing wakes up the gluten and makes them chewy, so stop as soon as it looks mostly combined.

3) Keep the chips from sinking by tossing them in a little flour or using mini chips, or even freeze them for a few minutes before folding in, that way they stay suspended better and you get chocolate in every bite.

4) For extra tenderness and flavor swap a couple tablespoons of oil for plain yogurt or sour cream, and try a tiny splash of espresso or a pinch of extra salt to make the chocolate pop. Cooling them a bit in the tin before moving also helps them set up, dont grab them too hot.