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!

Ingredients in Chocolate Chip Pumpkin Muffins

• 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

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.

Mix the wet ingredients and spices. To start, whisk together the sugar, oil, eggs, pumpkin, vanilla extract, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.

Add the flour. Then fold in the flour, followed by the chocolate chips.

Bake. Evenly divide the muffin batter in 2 12-cup muffin pans. 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!

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

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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

Prep Time: 12 minutes

Cook Time: 15 minutes

Cool Time: 10 minutes

Total Time: 37 minutes

Servings: 24 muffins

Calories: 274kcal

Author: Taylor Ellingson

Ingredients

• 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

Instructions

• 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!

Notes

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

Nutrition

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

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