Pumpkin Chocolate Chip Muffins
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I find it hard to believe, but I have never shared a made-from-scratch recipe for pumpkin chocolate chip muffins! I have shared a couple of recipes that start with a cake mix. I have also shared a few other recipes with other mix-ins, but not a straightforward recipe with chocolate chips included.
This muffin recipe has a secret ingredient that helps to make them amazingly moist: dry vanilla pudding mix! Pumpkin muffins are usually tender and moist to begin with because of the pumpkin in the muffin. However, the pudding mix just makes these muffins even better.
These pumpkin muffins contain a good amount of cinnamon and a little nutmeg. They are also not lacking in the chocolate department. If you add chocolate to a muffin, there should be plenty—at least, that is what my husband says. I personally like semi-sweet chocolate chips. However, milk chocolate or even cinnamon chips will work, too.
Ingredients to Make Pumpkin Chocolate Chip Muffins
- EGGS
- CANOLA OIL OR VEGETABLE OIL
- CANNED PUMPKIN
- FLOUR
- SUGAR
- VANILLA PUDDING MIX
- BAKING SODA
- CINNAMON
- SALT
- NUTMEG
- CHOCOLATE CHIPS
How to Make Pumpkin Chocolate Chip Muffins
Preheat your oven to 325°F and line your muffin tin with paper liners, ready for the batter. Whisk the eggs, oil, and pumpkin puree in a large mixing bowl until smooth. Then, add in the flour, sugar, vanilla pudding mix, baking soda, salt, cinnamon, and nutmeg. Stir everything until well combined, ensuring no lumps remain.
Gently fold in the chocolate chips, distributing them evenly throughout the batter. Next, fill each muffin liner almost to the top with batter; the muffin cups should be nearly full for a nice, hearty muffin.
Bake the muffins in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a cooling wire rack. This recipe makes 24 delicious, pumpkin-packed muffins, perfect for fall mornings!
Frequently Asked Questions
Can I make pumpkin chocolate chip muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Many people use gluten-free baking mixes, which work well in muffin recipes. Just be sure the mix contains xanthan gum or add some for better texture.
Can I freeze pumpkin chocolate chip muffins?
Absolutely! Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. When you want to enjoy them, thaw them at room temperature or heat them in the microwave for about 20-30 seconds.
How long will pumpkin chocolate chip muffins stay fresh?
When stored in an airtight container at room temperature, they’ll stay fresh for 3-4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I make the batter ahead of time?
Letting the batter sit for long before baking is not recommended, as the baking soda or baking powder may lose its effectiveness. However, you can prepare the dry and wet ingredients separately and mix them just before baking.
What can I substitute for the chocolate chips?
For added texture and flavor, you can substitute white chocolate chips, cinnamon chips, or chopped nuts like walnuts or pecans.
Why are my muffins turning out dense?
Overmixing the batter can cause the muffins to become dense. Be sure to mix the wet and dry ingredients just until combined. Additionally, check the freshness of your baking powder and baking soda, as old leavening agents can affect texture.
FOR MORE RECIPES LIKE THIS, TRY:
- The Best Pumpkin Chocolate Chip Bread
- Chocolate (Pumpkin) Muffins
- Easy Pumpkin Muffins or Cookies
- Pumpkin Butterscotch Muffins
Pumpkin Chocolate Chip Muffins
Real Mom Kitchen
Equipment
Ingredients
- 5 eggs
- 1 ¼ cup canola oil
- 15 oz can pumpkin
- 2 cups flour
- 2 cups sugar
- 2 3.2 oz pkgs vanilla pudding mix
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp nutmeg
- 2 cups chocolate chips
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, whisk the eggs, oil, and pumpkins together.
- Add in the flour, sugar, vanilla pudding mix, baking soda, salt, cinnamon, and nutmeg. Stir together until combined.
- Fold in the chocolate chips.
- Fill 24 muffin cups lined with muffin liners with an equal amount of batter. The muffin cups will basically be full.
- Bake at 325 degrees for 25 minutes or until fully cooked. Check for doneness with a toothpick. Makes 24 muffins.
Nutrition
Recipe adapted from Kristen Duke Photography.
