Pumpkin Chocolate Chip Muffins
There are plenty of pumpkin recipes this time of year, but this is one I come back to again and again. These pumpkin chocolate chip muffins have the perfect balance of rich pumpkin flavor and melty chocolate in every bite. They’re easy enough for a weekday but just as welcome on a weekend brunch table.
Every fall, there are a handful of recipes that make their way into my kitchen on repeat, and these chocolate chip pumpkin muffins are always at the the top of the list. It’s the kind of tried-and-true recipe that’s easy enough for an ordinary weekday, but special enough to set out for guests or tuck into a basket for a neighbor. I’ve made this recipe countless times, and watched it become a favorite in our home and to those we’ve shared it with. The crumb is tender and moist, and combined with a generous handful (or two) or chocolate chips,
One of the reasons I love this recipe is because it’s simple. All you need are kitchen basics – a large mixing bowl, wooden spoon, measuring cups and spoons, and a muffin tin. The no-fuss batter comes together quickly, and most of the ingredients are pantry staples. During the fall and winter months especially I always make sure to have canned pumpkin on hand, but I’ve been known to get requests to make these all year long. I almost always make a double batch because they freeze so well, and we can enjoy them any time. If you prefer chocolate chip pumpkin bread, this recipe can easily be baked in loaf pans instead. I go back and forth between the two!
Table of contents
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Ingredients
- Flour
- Salt
- Baking soda
- Eggs
- Granulated sugar
- Canned pumpkin
- Vegetable oil
- Vanilla extract
- Chocolate chips
Equipment
How to make
Preheat the oven to 350 degrees. Add liners to jumbo muffin tins, spray with cooking spray, and sprinkle in a bit of granulated sugar.
TIP: Adding sugar to the the muffin liners creates the delightful bakery-style crust on the bottom and sides of each muffin. A little crunch, with the moist and chocolatey center is magical!
In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well.
Add the pumpkin mixture into the flour mixture, and stir only until moistened.
Fold the chocolate chips gently in to the batter. Measure with your heart! You can add as many or as few as you like.
Use a cookie scoop or small measuring cup to add the batter into the liners, ¾ full. When I’m using tulip liners (my favorite for this recipe), I fill it to the top of the tin – the edges of the tulip liner keep everything in place and allow you to use more batter. If using regular muffin liners, fill 3/4 of the way. Sprinkle extra chocolate chips on to the top of each muffin.
Bake for 22-25 minutes, or until the center is done and a toothpick comes out clean. If using regular muffin liners, you won’t have as much batter, so start on the lower end of the bake time. Makes approx. 15 jumbo muffins or two loaves of bread.
RECIPE NOTES
- If you prefer using spices in your pumpkin bread, add 2 tablespoons of pumpkin pie spice, OR 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon cloves.
- To make bread instead of muffins: prepare two 8×4 loaf pans by lining with parchment paper, spraying with cooking spray and sprinkling with sugar to coat. Bake for 60-70 minutes or until a toothpick comes out clean.
- When making bread, toss the chocolate chips with a tablespoon of flour before adding to the batter. This helps them not all sink to the bottom when baking.
recipe secrets for the best muffins
- This recipe works best using jumbo muffin tins (or loaves). The larger muffins makes for the most tender crumb and moist center. You can still use regular muffin tins–reduce the baking time and don’t over bake!
- Don’t over mix the batter–it makes the muffins tough. Stir everything just until mixed — lumps are okay!
- Make sure you don’t skip the step of sprinkling sugar in the muffin liners after you’ve sprayed them the cooking spray. The sugary crunch on the outside of each muffin takes it up a notch!
- I love using tulip liners the best. You can fill them up with more batter (all the way to the top of the opening), so they’re bigger. They’re also so cute this way, and perfect for serving and giving.
- Press extra chocolate chips on to the top of each muffin before baking for beautiful presentation and extra chocolate flavor!
More fall recipes
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Pumpkin Chocolate Chip Muffins
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Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar + a few pinches
- 2 cups canned pumpkin 15 oz. can
- 1 1/2 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 16-24 oz. chocolate chips
Instructions
- Preheat the oven to 350 degrees. Add liners to jumbo muffin tins, spray with cooking spray, and sprinkle in a bit of granulated sugar.
- In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well.
- Add the pumpkin mixture into the flour mixture, and stir only until moistened.
- Fold the chocolate chips gently in to the batter. Measure with your heart! You can add as many or as few as you like.
- Use a cookie scoop or small measuring cup to add the batter into the liners, ¾ full. (If I’m using tulip liners, I fill it to the top of the tin – the edges of the tulip liner keep everything in place and allow you to use more batter.) Sprinkle chocolate chips onto the top of each muffin.
- Bake for 22-25 minutes, or until the center is done and a toothpick comes out clean. Makes approx. 15 jumbo muffins or two loaves of bread.
Notes
- If you prefer using spices in your pumpkin bread, add 2 tablespoons of pumpkin pie spice, OR 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon cloves.
- To make bread instead of muffins: prepare two 8×4 loaf pans by lining with parchment paper, spraying with cooking spray and sprinkling with sugar to coat. Bake for 60-70 minutes or until a toothpick comes out clean.
- When making bread, toss the chocolate chips with a tablespoon of flour before adding to the batter. This helps them not all sink to the bottom when baking.