Hi, I’m John, a trained chef from Alabama with a passion for making delicious food accessible to everyone no matter your skill level or how packed your schedule might be. After years spent in professional kitchens, I’ve come to understand that great food doesn’t have to be complicated or time‑consuming. Pumpkin Chocolate Chip Muffins capture that spirit perfectly: cozy, chocolatey, and quick to whip up for fall mornings or snack emergencies. Get ready to bake something heartfelt and simple.
Table of Contents
Pumpkin Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat oven to 350 °F (175 °C) and prepare a 12‑cup muffin tin with liners or grease it well.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth.
- Pour wet ingredients into dry and mix gently until just combined. Do not overmix.
- Fold in most of the chocolate chips, reserving some for topping.
- Divide the batter evenly among muffin cups and top with remaining chocolate chips.
- Bake for 18‑22 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe
You’ll love these Pumpkin Chocolate Chip Muffins because they’re quick and easy. Just mix, bake, and enjoy. Every bite feels like a warm hug perfect for family mornings or sweet pick‑me‑ups. They’re comfort food reinvented for busy lives. Plus, pumpkin adds moisture and nutrients, while chocolate chips bring smiles. Imagine biting into a soft, spiced muffin that’s both wholesome and indulgent. That’s exactly what makes this recipe approachable, reliable, and a fall favorite.
Ingredients Needed
- Base
- 1½ cups all‑purpose flour (measure correctly fluff flour, spoon, then level)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional but warming)
- Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil or melted coconut oil
- Mix‑Ins
- 1 cup semi‑sweet chocolate chips (plus a few extra to top each muffin for presentation)
How to Make Pumpkin Chocolate Chip Muffins
- Preheat your oven to 350 °F (175 °C) and line a 12‑cup muffin tin with paper liners or grease it well. (This ensures perfect baking and easy removal.)
- In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- In another bowl, whisk the wet ingredients: pumpkin puree, both sugars, eggs, and oil until smooth.
- Pour wet mixture into dry. Stir gently just until combined—don’t overmix; it keeps muffins tender.
- Fold in most of the chocolate chips, leaving a handful to sprinkle on top.
- Divide batter equally among 12 muffin cups. Top with remaining chocolate chips.
- Bake for 18‑22 minutes, until a toothpick inserted in the center comes out clean or with a moist crumb.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving & Storage Tips
- Serve warm with butter or alongside a cozy latte for the full experience.
- Store at room temperature in an airtight container for up to 3 days.
- To freeze, let muffins cool completely, then wrap individually and freeze up to 2 months. Thaw overnight or reheat in the toaster oven.
Helpful Notes
- Use pumpkin puree not pie filling for best results.
- Overmixing yields dense muffins; mix gently until ingredients just combine.
- Measure flour accurately: spoon into measuring cup, level off with a knife.
- For dairy‑free or vegan option, substitute oil for melted coconut oil and use flax eggs (2 tbsp flaxseed meal + 5 tbsp water per egg).
FAQ
H3: Can I make these gluten‑free?
Yes. Substitute with a 1:1 gluten‑free flour blend and add an extra ¼ tsp baking powder for lift.
H3: Can I make the batter ahead?
Yes. Refrigerate the batter (covered) overnight and bake fresh in the morning just add a minute or two to the bake time if it’s chilled.
H3: Can I swap chocolate chips?
Absolutely! Use white chocolate, dark chocolate, or even nuts or dried cranberries for variety.
Conclusion
These Pumpkin Chocolate Chip Muffins are a cozy, effortless way to bring warmth and sweetness to your day. They’re perfect whether you’re grabbing a quick breakfast before work or craving a comforting snack on a chilly evening. Drawing on my kitchen experiences in Alabama and my belief that great cooking shouldn’t be complicated, this recipe delivers delicious simplicity. Try a batch and don’t forget to let me know how they turned out in the comments or tag me on social! Happy baking!