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Home » Muffins » Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins Recipe

Published November 1, 2019 Last Modified September 21, 2020 By GreedyEats

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This post has been sponsored by NESTLÉ® TOLL HOUSE. All thoughts and opinions are my own.

Moist, soft, and dotted with melty chocolate chips, this Pumpkin Chocolate Chip Muffins Recipe will be a fall staple after the first taste! Ready in about 30 minutes, prepared in one bowl and needs no mixer!

Try my Healthy Pumpkin muffins next! Oh and you need to try this Easy Cinnamon Bundt Cake too. Find all Fall Desserts from Greedy Eats here.

Tall and easy Pumpkin Chocolate Chip Muffins Recipe with melty chocolate chips throughout.

As the leaves begin to change color, I only want orange colored breakfasts dotted with chocolate chips. Can you blame me?

Even better if the choc chips are from Toll House! Made with 100% real chocolate, so creamy, and rich, they are my go-to choc chips. Plus, you can save now on NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Morsels!

Do you love pumpkin spice? I bet you do! 😉 Try folding some Pumpkin Spice Morsels from Toll House into your muffins. Thank me later!

pumpkin muffins ingredients:

Wet ingredients like pumpkin puree, oil, sugars and egg in a glass mixing bowl.
Dry ingredients and spices over wet ingredients for baking homemade muffins

Besides the usual staples—Flour, egg, leaveners, and granulated sugar, below are the ingredients to make the most tender, moist, and chocolate-y pumpkin muffins!

Tall and Fluffy Pumpkin Muffins with melty chocolate chips in an orange wrapper.

  • Oil: Any oil works here. Canola, vegetable, avocado, or even sesame does!
  • Brown sugar: Moisture from the molasses in the brown sugar makes the most tender pumpkin muffins. Both light and dark sugars will do the job.
  • Chocolate chips: I found Toll House semi-sweet morsels in Walmart. Do you know what I love the most about the holidays? They keep holiday-inspired stuff in the main walking aisle. Makes it so easy to sight the products! 😉 And you can always locate them in the baking aisle section.
  • Milk: Full-fat, low-fat, or even dairy-free milk are fine in this recipe.
  • Salt and spices: I like to use pumpkin pie spice and cinnamon in my muffins. You may use a combination of ginger, nutmeg, and cloves if you don’t have pumpkin spice on hand. 1/8 tsp each!

Pumpkin muffins in halves revealing their moist texture and melty choc chips inside.

How to make Pumpkin muffins:

Pumpkin muffins batter with semi sweet chocolate chips in a glass mixing bowl.
Pumpkin Muffins Batter in liners ready to be baked in muffin pan.
Freshly baked pumpkin muffins with chocolate chips cooling in muffin pan.

These fall muffins are so easy to make that you will feel you are doing something wrong! Let’s quickly get to the process.

  1. Mix oil, pumpkin puree, both sugars, and eggs in a medium bowl.
  2. Now, sift all the dry ingredients together (using a sieve) directly over the wet.
  3. Toss in Toll House chocolate Chips. Pour in liners.
  4. And bake! We’ll bake our muffins at initial high temp and then, keeping muffins in the oven, reduce the temp to 350 deg F and bake until done.
  5. I love to top my muffins with a few more choc chips as soon as they are done baking.

Pumpkin muffins dotted with gooey semi sweet chocolate chips, on a wooden plate.
Tall, fluffy and moist Pumpkin Muffins with chocolate chips unwrapped and kept on cake stand.

Oh, that pleasure of sinking your teeth into warm, soft tender and deliciously spiced desserts! Why doesn’t fall last all year long!!!

What is the best way to store muffins?

Always store muffins in air tight containers or resealable plastic bags.

Do homemade muffins need to be refrigerated?

If needed to store for more than a few days, muffins can be refrigerated for up to a week. Air tight containers are best to store these, keep a few paper towels in your containers to absorb extra moisture that accumulates in.

Can pumpkin muffins be frozen?

Yes, absolutely! Allow the muffins to cool down completely before attempting to freeze them. Place them in freezer bags or air tight containers. Thaw overnight in the refrigerator or on counter top before enjoying. 

More easy muffin recipes for you 

Give my Healthy Banana Muffins a go!

Have you tried my apple coffee cake made with fresh apples?

And here is my classic cinnamon coffee cake recipe with a twist!

If you are more of a fall cupcake person, you will flip for these Banana cupcakes with cream cheese frosting and drizzled with caramel!

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Pumpkin Chocolate Chip Muffins Recipe

Moist, soft, and dotted with melty chocolate chips, this Pumpkin Chocolate Chip Muffins Recipe will be a fall staple after the first taste!
 
5 from 12 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
US Customary - Metric
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings 6 Muffins
Calories: 423kcal
Author: Neha

Ingredients

  • 14 Tbsps (110 gms) All purpose flour
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 3/4 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1/4 Cup (60 ml) Oil
  • 1/4 Cup Granulated sugar
  • 1/4 Cup Brown sugar (packed, light or dark)
  • 3/4 cup (170 gms) Canned Pumpkin Puree
  • 1 large large Egg (room temp)
  • 1 tsp Vanilla Extract
  • 2 Tbsps (30 ml) Milk (room temp)
  • 3/4 Cup Chocolate chips (semi-sweet)
US Customary - Metric

Instructions

  • Preheat oven to 435 deg F (218 deg C) and line a 6 count muffin pan with liners. Set aside.
  • In a medium mixing bowl, pour in oil, pumpkin puree, both sugars, vanilla, egg and milk together. Whisk them all to combine.
    Wet ingredients like pumpkin puree, oil, sugars and egg in a glass mixing bowl.
  • Now sift flour, baking soda, salt and spices over wet ingredients. Fold in to form muffin batter. Do not over mix, Just fold in till no flour pockets are visible.
    Dry ingredients and spices over wet ingredients for baking homemade muffins
  • Fold in chocolate chips next. Spoon and divide the batter in 6 prepared liners.
    Pumpkin muffins batter with semi sweet chocolate chips in a glass mixing bowl.
  • Bake for 5 minutes and then keeping the muffins in oven, reduce the oven temp to 350 deg F (177 deg C). And continue to bake for an additional 15-17 minutes. Or till the muffins pass toothpick test.
    Pumpkin Muffins Batter in liners ready to be baked in muffin pan.
  • Total time for these pumpkin muffins is around 20-22 minutes. Allow the muffins to cool in the muffin pan for 5 minutes. Now is the time to top your muffins with a few more choc chips for looks (and more chocolate!!!). Cool these further down on a wire rack.
    Freshly baked pumpkin muffins with chocolate chips cooling in muffin pan.

Notes

How do you store Pumpkin Muffins?
  • You can store muffins at room temp (covered tightly) up to 2 days.
  • For longer storage refrigerate them up to 5 days.
  • These pumpkin muffins can also be frozen for 2-3 months (if they last that long!) Thaw on counter top or in the fridge and reheat before enjoying!
 

Nutrition

Serving: 1Muffin | Calories: 423kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Sodium: 224mg | Sugar: 33g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

Filed Under: Breakfasts, Chocolate Desserts, Fall, Halloween and Thanksgiving Desserts, Muffins, One Bowl Desserts, Under 30 minutes desserts

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

Previous Post: « Apple Cinnamon Rolls Recipe with Easy Vanilla Glaze
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Reader Interactions

Comments

  1. Sharleen

    November 24, 2020 at 9:10 pm

    5 stars
    I baked my little sweet pumpkins for my ow puree. I replaced the oil with melted butter (doubled). They are AMAZING! Soo good. definitely DO NOT OVER MIX…. I tripled the recipe so I could freeze some for later. Delicious…..

    Reply
  2. Aditi

    September 28, 2020 at 12:10 am

    5 stars
    Wow, these came out just perfect. The flavor and texture was bang on. Soft and chocolaty. Lovely recipe. Save it for later too. Thanks for sharing.

    Reply
  3. Eileen Kelly

    September 27, 2020 at 11:58 pm

    5 stars
    Such a delicious recipe to follow and my kids loved the muffins. We will be making them often.

    Reply
  4. Rebecca Blackwell

    September 27, 2020 at 9:08 pm

    5 stars
    I made these last night and they were absolutely fantastic! I just love all the combination of pumpkin and chocolate and these just hit the spot. GREAT recipe!

    Reply
  5. Leslie

    September 27, 2020 at 12:55 pm

    5 stars
    I really want to try this recipe! I think pumpkin muffins are one of the best recipes to make for fall!

    Reply
  6. Chef Dennis

    September 25, 2020 at 3:22 pm

    5 stars
    I just had one of these muffins warm out of the oven and it was ah-mazing! Thanks for such a delicious and easy to follow recipe

    Reply
  7. Paula Montenegro

    September 25, 2020 at 5:02 am

    5 stars
    A beautiful recipe I must say, we loved it here! That extra shot of cinnamon (in addition to the pumpkin spice) might be the best idea. I can’t wait to make a large batch and freeze them. Thanks for sharing.

    Reply
  8. Shelley

    September 24, 2020 at 1:31 pm

    It’s pumpkin spice season, for sure! What a wonderful way to celebrate … with the unbeatable addition of creamy chocolate chips! These are so easy to make – and I was really excited to see that they freeze well, too. I love making double batches of things like this, to stock the freezer for busy days!

    Reply
  9. Amanda

    September 24, 2020 at 12:48 pm

    5 stars
    This is such a great muffin recipe! I’m always a chocolate chip muffin fan, but I really love the depth the pumpkin pie spice added, and it had the perfect moisture level.

    Reply
  10. Jenny

    September 24, 2020 at 11:09 am

    5 stars
    These are perfect! Lovely muffins, love the pairing of pumpkin and chocolate. Beautiful breakfast treat for lazy Sunday mornings. Will definitely be making them. Thanks so much for the recipe!

    Reply
  11. Sandra Shaffer

    September 23, 2020 at 9:34 pm

    5 stars
    Chocolate pairs so well with chocolate. Just the right amount too. I let these cool and put half in the freeze hoping they’ll last a little longer. Thanks!

    Reply
  12. Candice

    September 23, 2020 at 8:12 pm

    5 stars
    The perfect holiday muffins!! I love these so much, and will be making them all season long. Great recipe, easy to follow, great results!

    Reply

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