Fall is in the air, and that means one thing: Pumpkin season is here! These pumpkin chocolate chip muffins are the perfect way to celebrate. Made with canned pumpkin puree and mini chocolate chips, these homemade muffins are moist, fluffy, and full of flavor. Not to mention, they’re also really easy to make!
I LOVE muffins. I always have!
There is just something about their cute little size and the fact that they are portable that makes them so appealing to me. I also love how there are endless flavor combinations. Everything from lemon blueberry to banana!
I mean, muffins are the perfect breakfast, snack, or dessert. And that’s why these pumpkin chocolate chip muffins are the best.
First, they are made with pumpkin puree. This gives them a delicious flavor and a moist texture. Second, they are full of chocolate chips. These little morsels of chocolate add a delicious richness and sweetness to the muffins. Finally, they are made with cinnamon, which gives them a warm and cozy flavor.
It’s perfect! Trust me, your friends and family will be begging you to make these muffins all fall long!
So what are you waiting for? Let’s get baking!
You will need the following ingredients to make these yummy seasonal muffins…
- Chocolate chips: You can use regular or mini chips. I usually have regular on hand, but sometimes like to use mini because they seem to distribute better throughout the muffin.
- Pumpkin puree: Make sure you get pure pumpkin, not pumpkin pie mix. The pie mix has spices already added to it, and we don’t want that for this recipe. You’ll need a 16 oz. can.
- Sugar: To sweeten up these muffins, you’ll need white granulated sugar.
- Eggs: Use 4 large eggs to bind all of the dry ingredients together.
- Olive oil: This is my favorite oil to bake with. It has a neutral flavor and helps keep the muffins moist. You can also use another baking oil if you’d like.
- Flour: All-purpose flour is what you’ll need for the dry ingredients.
- Ground cinnamon: This is a key ingredient. Don’t skip it! If you don’t have any cinnamon, you can also sub in some pumpkin pie spice.
- Baking soda: This will help the muffins to rise.
- Baking powder: Another rising agent. You do need both!
- Salt: Just a pinch to balance out all of the flavors.
Kitchen equipment needed
Here are a few things you’ll need to make these pumpkin muffins:
- Muffin tin
- Mixing bowl
- Stand or hand mixer
What to serve with pumpkin chocolate chip muffins
They are the perfect fall treat and make a great addition to any breakfast or brunch spread. I like to whip up a batch of these muffins and eat one after I eat a helping of bacon and cheese quiche with spinach.
Serve them warm with a cup of coffee or tea, a little bit of cinnamon butter, and you’ll be in pumpkin heaven!
Frequently Asked Questions
Whenever I share these chocolate chip pumpkin muffins, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Can I make these muffins without mini chocolate chips?
Of course! You can either leave them out entirely or substitute chopped nuts, raisins, or even dried cranberries.
I don’t have ground cinnamon, can I use something else?
If you don’t have ground cinnamon, you can simply use some pumpkin pie spice or make your own with this recipe.
I’m not a fan of pumpkin. Can I leave it out?
Yes, kind of. Since this is a PUMPKIN muffin recipe, I would recommend taking a look at my recipe for plain chocolate chip muffins instead. It’s super yummy!
Can I make this recipe dairy-free?
Yes, you can! Just use some dairy-free or vegan chocolate chips.
Can I make bake these muffins in a loaf pan instead?
Yes, you can bake them in a loaf pan. Just increase the baking time to 35-45 minutes.
How many pumpkin muffins will I get out of this recipe?
You’ll get 36 regular-sized muffins!
Can I make these muffins ahead of time?
These muffins are best eaten fresh, but they will keep in an airtight container at room temperature for up to a week. You CAN freeze them, too, if you’d like. Simply wrap each muffin in cellophane before freezing.
More Grandma-Approved Recipes
If you loved this pumpkin chocolate chip muffin, here are a few other recipes that you should try! They are all delicious and grandma-approved.
- Chocolate Chip Muffins With Sour Cream
- Lemon Blueberry Muffins
- Chocolate Chip Bundt Cake Recipe
- No-Bake Chocolate Oatmeal Cookies
- Chocolate Chip Pie
Pumpkin Chocolate Chip Muffins
- Muffin tin
- Mixing bowl
- stand or hand mixer
- 4 eggs
- 2 cups sugar
- 16 oz. can of pumpkin puree
- 1 ½ cups olive oil or another baking oil
- 3 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 12 oz. regular or mini chocolate chips
- Preheat the oven to 400˚.
- In a large bowl, combine eggs, sugar, pumpkin and oil until smooth.
- Then add in the dry ingredients and mix until well combined. Fold in the chocolate chips.
- Fill muffin tins 3/4 full and bake for 16 minutes at 400˚.
- You can use a mini muffin tin or a regular muffin tin. But if you use a mini muffin tin, cut back on the baking time. Try 12 minutes, instead of 16.