Chocolate Chip Pumpkin Muffins

Soft and fluffy chocolate chip pumpkin muffins that are soo good they’ll knock your socks off! Ok, maybe not literally, but this is the only pumpkin muffing recipe you’ll ever want to make! Normally its sooo easy to over mix muffins. I am the master at this, I get carried away very easily and all the sudden its stale hard muffins for me. Darn, and its not even that its happened only once. It’s happened a lot, more than I’d like to admit. My point to this is that its very hard to over mix this recipe, which is great if you have little helpers! This recipe takes a full can of pumpkin puree (not pumpkin pie filling), but it also makes 28 muffins. What are you going to do with 28 muffins you ask?! Eat them, eat them all! Or freeze some of them. Because really, how can you say no to a pumpkin muffin.. especially when there are chocolate chips involved. Once you’ve experienced the amazing scent of these baking through out your house, you won’t be able to wait to taste them. Using oil in this recipe instead of butter increases the amount of moisture in these muffins. Which is great because even on day 2 or 3 these muffins are still tender and moist. Eat these pumpkin muffins with your cup of joe in the morning, or for an afternoon snack. Either way you are going to love them!

What You’ll Need

  • Stand or Hand Mixer
  • Medium Bowl
  • Stand Size Muffin Tin
  • Wire Cooling Rack

Pumpkin Chocolate Chip MuffinsPumpkin Chocolate Chip MuffinsPumpkin Chocolate Chip Muffins

Chocolate Chip Pumpkin Muffins
Prep time
Cook time
Total time
Serves: 28 Muffins
  • 4 eggs
  • 2 cups sugar
  • 1 can (15oz) pumpkin puree(not pumpkin pie filling)
  • 1 1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all-spice
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips - you can use milk chocolate if you want
  1. Preheat your oven to 400 degrees and line your muffin pan with liners and set aside.
  2. Using your stand mixer beat your eggs, sugar, pumpkin puree and oil until smooth.
  3. In your medium bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all spice and salt.
  4. Slowly add your dry ingredients to your pumpkin mixture.
  5. Mix thoroughly until no flour remains.
  6. Stir in your chocolate chips with a wooden spoon.
  7. Fill your muffin tins 3/4 full and bake 15-17 minutes.
  8. Check them at 15 minutes by inserting a toothpick into the center, if it has a little muffin on it its done!
  9. Be sure not to over bake, it can be the difference between a great and good muffin!
  10. Store in an air tight container for up to a week, or freeze for up to 3 months.


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