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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. They’re perfectly spiced from cinnamon, nutmeg, and ginger, 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!

What You’ll Need

  • Sugar
  • Canola Oil
  • Pumpkin Puree
  • Eggs
  • Cinnamon
  • Nutmeg
  • Ginger
  • Baking Soda
  • Baking Powder
  • Salt
  • White Whole Wheat Flour
  • Semi Sweet or Dark Chocolate Chips

How to Make Chocolate Chip Pumpkin Muffins

This recipe for pumpkin muffins comes together very easily and you don’t even need a mixer for it. To start, whisk together the wet ingredients and spices – sugar, oil, eggs, pumpkin, vanilla extract, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder. Then fold in the flour, followed by the chocolate chips. Bake in a 375 degree oven for about 15-17 minutes. 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!

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Chocolate Chip Pumpkin Muffins

Delicious pumpkin spiced muffins with chocolate chips!
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Keyword: breakfast, chocolate chips, muffins, pumpkin, snack
Servings: 24 muffins
Calories: 274kcal
Author: Taylor


  • 1 1/2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 15 ounce can pumpkin puree
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups white-whole wheat flour all purpose flour will work, too
  • 2 cups semi-sweet or dark chocolate chips


  • Preheat the oven to 375 degrees F.
  • In a large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt until well combined.
  • Stir in the flour into just combined and then fold in the chocolate chips.
  • Grease muffin pan with cooking oil and distribute batter evenly between 24 muffins cups, about 3/4 the way full. I only have one muffin pan so I had to bake these in two batches.
  • Bake in the preheated oven for 15-17 minutes. Be careful not to overbake!
  • Let cool in the pan for 10 minutes and then cool completely on cooling rack.
  • Enjoy!


Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 82mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2831IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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