Pumpkin Chocolate Chip Muffins

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 – Eggs help bind the muffin batter together and provide structure, richness, and moisture.
• CANOLA OIL OR VEGETABLE OIL – Oil keeps the muffins soft and moist without adding a strong flavor. Either canola or vegetable oil works well.
• CANNED PUMPKIN – Pumpkin puree adds moisture, color, and classic fall flavor. Be sure to use plain canned pumpkin rather than pumpkin pie filling.
• FLOUR – Flour gives the muffins their structure. Measure it carefully so the muffins stay tender instead of becoming dense.
• SUGAR – Sugar sweetens the muffins and helps balance the earthy pumpkin and warm spices.
• VANILLA PUDDING MIX – Vanilla pudding mix adds sweetness, vanilla flavor, and extra moisture. It also helps give the muffins a soft, tender texture.
• BAKING SODA – Baking soda helps the muffins rise and keeps the texture light.
• CINNAMON – Cinnamon adds warm fall spice and pairs perfectly with pumpkin and chocolate.
• SALT – Salt balances the sweetness and enhances the pumpkin, spice, and chocolate flavors.
• NUTMEG – Nutmeg adds another layer of warm spice and gives the muffins a classic pumpkin-spice flavor.
• CHOCOLATE CHIPS – Chocolate chips add rich sweetness and little pockets of melted chocolate throughout the muffins. Semi-sweet chips are a great choice because they balance the sweetness of the pumpkin batter.

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.

Tips and Tricks

Use pumpkin puree, not pumpkin pie filling. Plain canned pumpkin gives you the right moisture and flavor without adding extra sugar or spices that can throw off the recipe.

Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make the muffins dense or tough instead of soft and tender.

Toss the chocolate chips with a little flour. A light coating of flour can help keep the chips suspended in the batter so they do not all sink to the bottom.

Fill the muffin cups evenly. Use a cookie scoop or measuring cup to portion the batter so the muffins bake at the same rate and come out a similar size.

Check for doneness early. Start checking the muffins a few minutes before the suggested bake time. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter.

FOR MORE RECIPES LIKE THIS, TRY:

• The Best Pumpkin Chocolate Chip Bread
• Chocolate (Pumpkin) Muffins
• Easy Pumpkin Muffins or Cookies
• Pumpkin Butterscotch Muffins

Recipe adapted from Kristen Duke Photography.