Print

Chocolate Chip Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Chip Pumpkin Muffins are light, fluffy, and full of pumpkin flavor with cozy spices and melty chocolate chips. They make the perfect fall breakfast or snack!

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk (or buttermilk)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

Step 3: Mix the Wet Ingredients

  1. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
  2. Add the eggs, pumpkin puree, milk, and vanilla extract, stirring until fully combined.

Step 4: Combine & Add Chocolate Chips

  1. Gradually add the dry ingredients into the wet mixture, stirring just until combined (don’t overmix!).
  2. Fold in chocolate chips, reserving a few for topping.

Step 5: Bake

  1. Fill each muffin cup ¾ full with batter. Sprinkle extra chocolate chips on top.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let muffins cool for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Want extra moisture? Swap milk for buttermilk or add 2 tablespoons of Greek yogurt.
  • Storage: Keep in an airtight container for 3 days or freeze for up to 2 months.
  • Topping Idea: Sprinkle with cinnamon sugar for extra flavor!