Easy Pumpkin Chocolate Chip Muffins are soft and sweet, packed with the cozy flavors of Fall in each bite. Great for breakfast or a snack.
When the weather gets cooler, it means it’s finally time to bake Pumpkin Cookies, Pumpkin Bread, and the rest of your favorite pumpkin treats. Be sure to add this Muffin Recipe to your baking list this season!
Why You’ll Love Pumpkin Chocolate Chip Muffins?
- Chocolate chips add a little extra sweetness to every bite, and pair perfectly with warmly spiced pumpkin.
- Great for making ahead, these muffins work well as a grab and go breakfast, or as a quick afternoon snack.
Sabrina’s Pumpkin Chocolate Chip Muffins Recipe
Not only do these Pumpkin Chocolate Chip Muffins taste amazing, they are super easy to make. This recipe takes my classic Pumpkin Muffin and adds a sweet, chocolatey twist. They are irresistibly good and sure to be a new favorite. These are the perfect treat to finish off a savory brunch menu. Serve healthier protein packed dishes like Mushroom Feta Quiche and Yogurt Parfaits to balance out the meal. Finally, don’t forget to check out the Tips and Tricks section below the recipe card to make your baked goods the best.
Recipe Card
Ingredients
- 8 ounces pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line the muffin tin with muffin liners.
- In a large bowl add the pumpkin puree, eggs, oil, water and sugar and whisk until fully combined.
- Add in the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the bowl and whisk until just combined.
- Stir in ¾ cup of the chocolate chips.
- Using a ¼ cup ice cream scoop, scoop the batter into each liner.
- Add the remaining chocolate chips to the top of the muffins.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Nutrition
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Chef’s Note
You do not want to use canned pumpkin pie filling for these muffins. Pumpkin pie filling is sweetened and has spices in it already. It’s almost always best to use plain unsweetened pumpkin puree so you can control the spice levels and sweetness in baked goods.
Table of contents
Can this be made ahead of time?
Yes, you have two ways you can do this. The first way, make the muffin batter the night before, and bake them in the morning. Letting the batter rest and chill in the refrigerator overnight can actually make your muffins taller, similar to bakery-style muffins. Or, bake them, and have them ready for the next day. Just make sure that they cool completely before storing in an airtight container.
How to Store
- Store: Once they have cooled, store them in an airtight bag for up to 3-4 days. You want to make sure they cool first or they will steam and get soggy.
- Reheat: Preheat your oven to 300 degrees, wrap loosely in foil, and warm for 5-10 minutes.
- Freeze: Let cool, then wrap in plastic wrap before storing in a freezer bag. Freeze for up to 3 months. Finally, thaw in the fridge or at room temp before warming and serving.
Tips & Tricks
Follow these simple tips to get the best results with your muffins.
- Bring the Ingredients to Room Temperature
- It’s important to bring your ingredients to room temperature, especially the eggs, so that they mix very easily. You don’t want to over-mix muffin batter or they won’t come out as tender. Furthermore, bringing everything to room temperature also ensures no cold spots so the batter cooks evenly.
- Secret to Moist Muffins
- There are two hacks for the ultimate moist muffins. First you want to use vegetable oil instead of butter because butter returns to a solid state as it cools where oil will stay liquid and thus keep your crumb moist. Second, let your batter chill overnight in the fridge. Not only will it make your muffins taller, it makes them incredibly moist.
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