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    Home > Fall Recipes > Pumpkin Chocolate Chip Muffins

    Pumpkin Chocolate Chip Muffins

    Last updated September 28, 2020. Originally posted September 28, 2020 By Jyothi Rajesh Leave a Comment

    Recipe Video Print
    pumpkin chocolate chip muffins with text overlay
    pumpkin chocolate chip muffins with text overlay
    chocolate chip pumpkin muffins on muffin tins with text overlay
    chocolate chip pumpkin muffins on muffin tins with text overlay
    pumpkin chocolate chip muffins with text overlay

    These pumpkin chocolate chip muffins are moist, fluffy and seriously delicious. It has comforting spices, easy to make and a crowd pleaser!

    fall pumpkin muffins with choco chips in muffin tin

    Everything You Need To Know About Pumpkin Chocolate Chip Muffins:

    • It’s filled with fall spices that will warm you up. Comforting spices and choco chip together makes it the best treat for fall.
    • Super easy to make. Comes together in really fast.
    • You’ll one require ONE BOWL. Yay, less clean-up!
    • These muffins are easily the most favorite breakfast recipe during fall! Best thing to eat in the morning. Kids won’t complain.
    • Those chocolate chips studded on top are tempting enough to give this recipe a try. The pumpkin orange color makes it so perfect for fall.
    • It’s great make ahead recipe. Make a batch and store it away.
    • You’ll need basic pantry ingredients and of course pumpkin puree with pumpkin pie spice. Don’t buy pumpkin pie spice, make your own. You’ll save $$.
    • Made of pure pumpkin puree (yes used homemade pumpkin puree). No artificial flavorings or agents in it. This is as healthy as it gets.
    • If you hate pumpkin, try these muffins. You most probably would surprise yourself by liking it. You don’t taste any pumpkin at all. With choco chips it’s a real treat.
    • Great for breakfast, best served with tea or coffee too for evening snack.

    Ingredients Needed

    Below photo shows ingredients that you need to make pumpkin muffins.

    all ingredients for chocolate chip pumpkin muffins

    How To Make Pumpkin Chocolate Chip Muffins?

    Healthy pumpkin chocolate chip muffins recipe make moist muffins. Pumpkin puree, vegetable oil and eggs are the main ingredients that make these muffins moist and tender.

    Note – I have scaled downed the recipe to half. Don’t get confused by seeing 1 egg in the photo but recipe calls for 2 eggs.

    Here’s a word – do not try to scale down the recipe. These muffins are super delicious and they fly very fast. I ended up making another batch scaled up 2 times as my kids gobbled these up in no time and was begging me to do more.

    Use stand mixer if you have. It’s very convenient and very little hands on work.

    Hand mixer works too.

    Pre-heat oven at 400 degree Fahrenheit (or 200 degree centigrade). Line muffin tins with paper liners or spray oil on muffin tins.

    In a bowl add egg, vegetable oil, pumpkin puree and sugar.

    Whisk until smooth.

    Add the flour, salt, baking powder, baking soda, pumpkin pie spice and vanilla extract.

    Stir until just combined.

    Fold 1 cup of semi-sweet or milk chocolate chips into the muffin batter. Don’t over work the mix. Mix until everything comes together.

    Divide the batter evenly into muffin trays lined with muffin liners.

    Sprinkle some extra chocolate chips on top.

    Bake in pre-heated oven at 400 degree Fahrenheit (or 200 degree centigrade) for 12 to 15 minutes or until lightly golden browned and a tooth pick inserted in the middle comes out cleans.

    Remove from oven. Let it cool for 5 minutes.

    Remove from muffin tins and place it on wire rack to cool completely.

    Serve immediately.

    step by step pictorial collage for chocolate chip pumpkin muffins

    Or store them in air tight containers at room temperature for 5 days.

    Tips To Make Best Pumpkin Muffins

    1. Homemade pumpkin puree or canned puree can be used for this pumpkin muffins recipe. If you want to make puree at home, use pumpkin type that is used to make pumpkin pie. 
    2. It’s easy to make your own pumpkin pie spice.. If you don’t have all ingredients to make pumpkin pie spice, use cinnamon powder with a generous pinch of ginger powder and nutmeg powder.
    3. If you want to make it vegan, substitute egg with apple sauce or butternut squash puree.
    4. It’s best to use semi-sweet chocolate chips or milk chocolate chips for these muffins. And DO NOT forget to sprinkle extra chocolate chips on top after baking.
    5. Sparkling sugar can be sprinkled on top if you want something extra fancy.
    6. Feel free to add some extra mix-ins like apple sauce, walnuts, shredded coconut and pecans.
    7. These are great for make ahead. You can make it ahead and store it for 5 days at room temperature.  Perfect for kids breakfast and mid meal snack during the day.

    Can I Freeze Chocolate Chip Pumpkin Muffins?

    Yes. Once baked in oven, allow muffins to cool completely on wire rack. Wrap each muffin in plastic wrap and then transfer them into large freezer bags. Store it in freezer for up to 3 months.

    How To Reheat Chocolate Chip Pumpkin Muffins?

    First thaw muffins at room temperature.

    Then reheat muffins in pre-heated oven at 350 degree Fahrenheit for about 10 minutes.

    Serve.

    pumpkin muffins with choco chips in paper liners on muffin tins

    Can I Make These Muffins Gluten-Free?

    Yes, you can! Substitute all purpose flour with gluten free flour. Any of these flour would work – almond flour/almond meal, gluten-free oats flour, coconut flour, sorghum flour.

    Variations and Add-in Ideas For Pumpkin Muffins

    You can add apple sauce along with the rest of the ingredients or use it as substitute for egg (if you want to make it vegan) or for vegetable oil (to reduce the calories). Please note if you do add apple sauce along with rest of the ingredients as extra add in, you might have to add few tablespoons extra flour to adjust the consistency.

    Instead or along with chocolate chips, you can use walnuts or shredded coconut to make it healthy and extra tasty.

    MORE FALL PUMPKIN RECIPES:

    Homemade Pumpkin Puree

    Pumpkin Pie Spice

    Pumpkin Spice Latte

    Thai Pumpkin Soup

    Pumpkin Cookies (shaped like pumpkin)

    MORE FALL FAVORITE RECIPES:

    Instant Pot Butternut Squash Soup

    Instant Pot Apple Cider

    Roasted Butternut Squash

    Thai Butternut Squash Curry

    Apple Enchiladas

    Apple Peanut Butter Nachos

    Instant Pot Bone Broth

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    chocolate chip pumpkin muffins on paper liners
    chocolate chip pumpkin muffins on paper liners

    Pumpkin Chocolate Chip Muffins

    These pumpkin chocolate chip muffins are moist, fluffy and seriously delicious. It has comforting spices, easy to make and a crowd pleaser!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 12 muffins
    Calories: 388kcal
    Author: Jyothi Rajesh

    Ingredients

    • 2 eggs
    • 1 cup granulated sugar
    • 1 cup pumpkin puree homemade puree or canned puree can be used
    • ¾ cup vegetable oil
    • 1 ½ cups all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoon pumpkin pie spice
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 ½ cup semi-sweet chocolate chips
    • Cooking spray

    Instructions

    • Pre-heat oven at 400 degree Fahrenheit (or 200 degree centigrade). Line muffin tins with paper liners or spray oil on muffin tins.
    • In a bowl add egg, vegetable oil, pumpkin puree and sugar.
    • Whisk until smooth.
    • Add the flour, salt, baking powder, baking soda, pumpkin pie spice and vanilla extract.
    • Stir until just combined.
    • Fold 1 cup of semi-sweet or milk chocolate chips into the muffin batter. Don’t over work the mix. Mix until everything comes together.
    • Divide the batter evenly into muffin trays lined with muffin liners.
    • Sprinkle some extra chocolate chips on top.
    • Bake in pre-heated oven at 400 degree Fahrenheit (or 200 degree centigrade) for 12 to 15 minutes or until lightly golden browned and a tooth pick inserted in the middle comes out cleans.
    • Remove from oven. Let it cool for 5 minutes.
    • Remove from muffin tins and place it on wire rack to cool completely.
    • Serve immediately.
    • Or store them in air tight containers at room temperature for 5 days.

    Video

    Notes

    • Homemade pumpkin puree or canned puree can be used for this pumpkin muffins recipe.  If you want to make puree at home, use pumpkin type that is used to make pumpkin pie. 
    • It’s easy to make your own pumpkin pie spice. If you don’t have all ingredients to make pumpkin pie spice, use cinnamon powder with a generous pinch of ginger powder and nutmeg powder.
    • If you want to make it vegan, substitute egg with apple sauce or butternut squash puree.
    • It’s best to use semi-sweet chocolate chips or milk chocolate chips for these muffins. And DO NOT forget to sprinkle extra chocolate chips on top after baking.
    • Sparkling sugar can be sprinkled on top if you want something extra fancy.
    • Feel free to add some extra mix-ins like apple sauce, walnuts, shredded coconut and pecans.
    • These are great for make ahead. You can make it ahead and store it for 5 days at room temperature.  Perfect for kids breakfast and mid meal snack during the day.
     
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 388kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 213mg | Fiber: 3g | Sugar: 26g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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