Pumpkin season is here! One of the best things about Fall is all of the delicious pumpkin-flavored treats that start appearing everywhere. Pumpkin spice latte, pumpkin pies, and pumpkin muffins are just a few of the many delicious things that you can enjoy during the Fall season. All things pumpkin is the name of the game around here this time of year! Am I right?

If you’re looking for a quick and easy pumpkin treat to make at home, then you’ve come to the right place. These pumpkin chocolate chip muffins are absolutely delicious and can be made in under an hour. So, what are you waiting for? Get to baking these easy pumpkin muffin recipe.

Why Pumpkin Chocolate Chip Muffins?

Pumpkins and chocolate might seem like an odd combination, but they actually go quite well together and make for a delicious combination. The sweetness of the chocolate offsets the slight bitterness of the pumpkin, and the two flavors complement each other nicely for an abundance of fall flavors.

Plus, pumpkin chocolate chip muffins are just really dang good. They’re moist and fluffy, with the perfect amount of chocolate in each bite. If you’re looking for a tasty treat that’s a little bit different, definitely give these muffins a try.

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The ingredients you will need:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 2 room temperature large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons maple extract
  • 1 ½ cups semi-sweet chocolate chips (dark chocolate chips are also yummy- use what you like)

How to make the muffins step-by-step:

  1. Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  2. In a small separate bowl, whisk together the flour, baking soda, salt and pumpkin spice.
  3. In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
  4. Stir in the dry ingredients until just combined – do not over-mix! Stir in the chocolate chips. (Throw in a few extra chocolate chips too if you like.)
  5. Fill the muffin tins about ¾ of the way full. Baking time will vary between 18 to 20 minutes, or until set in the center.
  6. Let cool before serving!

How To Make Delicious Pumpkin Chocolate Chip Muffins In Under An Hour

Yield: 18

Pumpkin Chocolate Chip Muffins

How To Make Delicious Pumpkin Chocolate Chip Muffins In Under An Hour

This Pumpkin Chocolate Chip Muffin has a bit of a twist of maple and it is oh-so-yummy.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons maple extract
  • 1 ½ cups semisweet chocolate chips

Instructions

    1. Preheat the oven to 375 degrees F. Line a muffin tin with liners.
    2. In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
    3. In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
    4. Stir in the dry ingredients until just combined - do not over-mix! very carefully stir in the chocolate chips.
    5. Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!

Pumpkin Chocolate Chip Muffin Recipe Tips

Whether you’re looking to add a festive touch to your morning routine or you’re simply in the mood for something seasonal, these pumpkin chocolate chip muffins are the perfect treat. But while they may be delicious, they can also be tricky to make. Here are a few tips to help you get the perfect muffins every time.

  • Start with a good quality pumpkin puree. This will make all the difference in the flavor and texture of your muffins.
  • Be careful not to over-mix the batter. Over-mixing can result in tough, dry muffins.
  • Add the chocolate chips in at the end so that they don’t sink to the bottom of the muffin cup.
  • Use a scoop or spoon to evenly divide the batter into the muffin cups. This will help ensure that your muffins are all the same.
  • This recipe can also be adapted into a pumpkin chocolate chip bread or mini pumpkin chocolate chip muffins instead if you like. (If you make mini muffins, you may have to adjust your baking time.)
  • The brand of liners does not matter, but in my experience you can apply a small amount of cooking spray to your paper liners before adding your batter. Your liners will can be easily pulled away and none of the muffin goodness of the best pumpkin chocolate chip muffins will be left on the wrapper. You don’t want to miss out on any of the yumminess.

How to store your moist pumpkin chocolate chip muffins:

  • Store any leftover muffins in an airtight container for up to 3-4 days. But beware, they will not last that long! They never do at my house.
  • You can also freeze any leftovers you may have in ziplock bag for any time of day. Thaw it overnight and heat it up in the morning.
  • Whether you store your leftovers in an airtight container or freezer make sure to heat it up for about ten seconds in the microwave to make this muffin ooey and gooey goodness.

These pumpkin chocolate chip muffins are the perfect Fall treat! They come together quickly and are so delicious. Make sure to follow the recipe closely to get the best results. Your family will love them and it will surely be one of their favorite pumpkin recipes. And be sure to follow me on Instagram or TikTok for more recipes you and your family will love!

  • If you have been around here for a while you know I love muffins, so make sure you try some more of my favorite muffin recipes.
  • Post may contain affiliate links. By clicking on the affiliate quick links you are helping support my family and this blog. Thank you for clicking and buying through our links! You are truly a blessing!
  • This recipe was adapted from How Sweet Eats.

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