Classic Pumpkin Chocolate Chip Muffins
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Pumpkin season has officially arrived, and it’s one of my absolute favorite times of the year! There’s something about the cozy flavors of pumpkin and warm spices that signals the arrival of autumn. To celebrate, baking a batch of these classic pumpkin chocolate chip muffins is the perfect way to welcome fall into your kitchen.
Each year, I make a few pumpkin treats for my family, and these muffins are always at the top of the list. They have a tender, soft crumb, made even better with the cozy flavors of pumpkin pie spice. The sweetness of the chocolate chips perfectly complements the pumpkin, making each bite a delightful blend of seasonal goodness and sweet indulgence. If you’re a fan of pumpkin treats, these muffins are a must-bake!
Ingredients to make Classic Pumpkin Chocolate Chip Muffins
- EGGS
- SUGAR
- CANNED PUMPKIN PUREE
- CANOLA OIL (OR VEGETABLE OIL)
- FLOUR
- BAKING SODA
- BAKING POWDER
- PUMPKIN SPICE
- SALT
- SEMI-SWEET CHOCOLATE CHIPS
How to Make Classic Pumpkin Chocolate Chip Muffins
These muffins begin by combining eggs, sugar, pumpkin puree, and canola oil. You whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in another bowl. If you don’t have pumpkin pie spice, I included how to make an alternative with cinnamon, nutmeg, ginger, and allspice.
Next, combine the wet ingredients with the dry ingredients. Now, fold in those chocolate chips. Then, scoop the batter into paper-lined muffin tins, filling each cup 3/4 to completely full.
Give the muffins about 15 minutes to bake in a 400-degree oven. You want them to look fully cooked and pass the toothpick test. Then, give them 10 minutes to sit in the muffin tin before moving them to a cooling rack.
Enjoy these muffins for breakfast, an afternoon pick-me-up, or as a sweet ending to the day. They capture the essence of the fall season and will be a recipe you make often.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree in this recipe. To make fresh pumpkin puree, simply roast or steam pumpkin pieces until tender, then blend until smooth. Use the same amount of fresh puree as the recipe calls for.
Can I substitute whole wheat flour for all-purpose flour in these pumpkin muffins?
Yes, you can use whole wheat flour instead of all-purpose flour for a healthier option. However, using whole wheat flour can make your muffins heavier, and you may need to add more liquid to the batter. Remember this when baking.
Can I omit the chocolate chips or use a different mix-in?
Yes, you can omit the chocolate chips or use a different mix-in, such as chopped nuts, raisins, or dried cranberries, if you prefer. Customize the muffins to your taste preferences or dietary restrictions.
How should I store these muffins to keep them fresh?
Store these muffins in an airtight container at room temperature for up to 3 days. If you prefer to store them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Allow frozen muffins to thaw at room temperature or in the refrigerator before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Classic Pumpkin Chocolate Chip Muffins
Real Mom Kitchen
Ingredients
- 4 eggs
- 2 cups sugar
- 1 (15 oz) can solid-pack pumpkin purée
- 1 ½ cups canola oil
- 3 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp pumpkin pie spice see Notes for alternative
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. Place 24 paper liners in a regular sized muffin pans.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. In another bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice and salt together.
- Add the dry ingredients slowly to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin liners three-fourths to almost all the way full.
- Bake at 400 degrees for 15-17 minutes or until they look set and a toothpick inserted near the center comes out clean. Allow muffins to cool in muffin pan for 10 minutes before removing to a wire rack to cool completely. Makes 2 dozen muffins. Store leftovers in an airtight container.
Notes
Nutrition
This recipe is adapted from The Girl Who Ate Everything.
