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+ servings
chocolate chip pumpkin muffins on paper liners
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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!
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 388kcal


  • 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


  • 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.



  • 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.


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