Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are soft, spiced, and filled with melty chocolate chips in every bite. Perfect for fall baking, this cozy recipe comes together quickly with pantry staples and pumpkin purée. Bake them for breakfast, snacks, or a sweet treat — with options to make them with oatmeal or gluten-free flour.
Equipment
- Mixing Bowls one large, one medium
- Whisk
- Spatula
- Measuring cups & spoons
- Muffin Tin
- Paper Liners or Nonstick Spray
- Scoop or Spoon
- Toothpick
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
- 2 large eggs
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Prep the Oven – Preheat to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk the Dry Ingredients – In a bowl, combine flour, baking soda, baking powder, spices, and salt. This keeps the flavors evenly distributed.
- Mix the Wet Ingredients – In a separate bowl, whisk together the pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
- Bring It Together – Gently stir the dry ingredients into the wet. Don’t overmix — that’s the secret to soft, moist muffins.
- Add Chocolate Chips – Fold them in last so you get little pockets of melted chocolate throughout.
- Bake – Scoop the batter into muffin cups, filling each about ¾ full. Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool & Enjoy – Let them rest for a few minutes before digging in — though I admit I usually can’t wait that long!
Notes
Optional swaps
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- Add ½ cup oats for hearty chocolate chip muffins oatmeal.
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- Use a 1:1 gluten-free baking blend to make chocolate chip muffins gluten free.