Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins are the perfect fall breakfast or snack! These pumpkin muffins are filled with pumpkin spices, made with white whole wheat flour, and a lotta chocolate chips.

At the first sight of pumpkin puree at my grocery store, I seriously stock up. I know it sells out a lot of times and I bake a LOT with pumpkin in the fall. The first thing I always make is a big batch of these Chocolate Chip Pumpkin Muffins.

These muffins perfectly spiced from cinnamon, nutmeg, and ginger (kind of like my Butternut Squash Muffins!), and I absolutely love the combination of pumpkin and chocolate. The muffins are incredibly moist and tender, and I promise this will be your new go-to pumpkin muffin recipe!

Looking for other muffin recipes? Check out my Maple Muffins, Orange Poppy Seed Muffins, and Banana Carrot Muffins.

Jump to:

• Ingredients
• Variations
• Step by Step Instructions
• Expert Tips
• Recipe FAQs
• Other Muffin Recipes to Consider...
• Chocolate Chip Pumpkin Muffins

Ingredients

• Sugar - I use granulated white sugar in these pumpkin muffins.
• Canola Oil - canola oil is great because it is flavorless and makes these pumpkin muffins super tender.
• Pumpkin Puree - unsweetened pumpkin puree is used in this recipe. Be sure not to use pumpkin pie filling!
• Eggs
• Vanilla Extract
• Spices - Cinnamon, nutmeg, and ginger give these pumpkin muffins delicious pumpkin spice!
• Baking Soda
• Baking Powder
• Salt
• White Whole Wheat Flour - I love using white whole wheat flour because it adds some whole grains without making the muffins dense. You can use all-purpose flour, too.
• Semi Sweet or Dark Chocolate Chips

Variations

• Different Add-Ins - you can use different kind of chocolate chips, like dark chocolate chips or mini chocolate chips. In addition, you can add pecans, walnuts, dried cranberries, or raisins.
• Homemade Pumpkin Puree - you can definitely use homemade pumpkin puree if you have some.
• Different Squash - you could use other squash puree too, like butternut squash, honeynut squash, or acorn squash puree.
• Different Oil - I have made these with canola, coconut, and olive oil, all with great results. Really any lighter non-flavored oil will work.

Step by Step Instructions

This recipe for pumpkin muffins comes together very easily and you don't even need a mixer for it.

Photo 1. In a large bowl, whisk together the sugar, oil, and eggs.

Photo 2. Add the vanilla, spices, baking powder, baking soda, and salt and whisk well to combine.

Photo 3. Add the pumpkin puree and whisk well to combine.

Photo 4. Add the flour and mix until combined.

Photo 5. Add the chocolate chips.

Photo 6. Fold in the chocolate chips.

Photo 7. Divide the batter between 24 greased muffin tins.

Photo 8. Bake at 375 degrees F for 14-16 minutes.

Add the flour. Then fold in the flour, followed by the chocolate chips. You want the edges slightly golden and the middle no longer shiny. Be careful not to over bake!

I loved these chocolate chip pumpkin muffins warm from the oven with a little butter slathered on them. We ate them all week long - a bonus of a recipe making 24 muffins!

Expert Tips

Storage - Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days.

Mini Muffins - I love making these into mini muffins, too. Simply reduce the baking time to 12-14 minutes.

Muffin Liners vs. No Muffin Liners - I go back and forth between using my Silicone Muffin Liners and not using them. If I don't want to use them, I just make sure I liberally grease my muffin tin with non-stick cooking spray. If you do that, you should be clear of muffins sticking to the pan! The silicone liners are pretty great, though.

Recipe FAQs

Other Muffin Recipes to Consider...

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.