Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

5 from 7 reviews

Quick and easy Pumpkin Chocolate Chip Muffins made moist and flavorful with pumpkin puree and semisweet chocolate chips.  This is the time of year for all things pumpkin and these tasty muffins really fit the bill.


  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs at room temperature
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (canned or fresh)
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips (reserve ⅓ cup for the top)


  1. Preheat the oven to 375 degrees.  Fill a standard 12-count muffin pan with paper liners.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.
  3. In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients mixing just until combined.
  4. Fold the chocolate chips into the batter. Fill the muffin tins up to the top with the batter and sprinkle each with a few chocolate chips.
  5. Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.

Keywords: how to make pumpkin chocolate chip muffins, pumpkin and chocolate chip muffins, chocolate chip pumpkin muffins

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