Pumpkin Muffins

These moist Pumpkin Muffins are full of delicious spices and chocolate chips. Better make a double batch because they won’t last long!

My mother-in-law gave me this recipe for pumpkin muffins with chocolate chips many years ago. It is something she makes every year and we love them so much that now we make them too.

Whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, and ground ginger. Set aside.

Why mix the dry ingredients separately when making pumpkin muffins?

There are a couple of reasons for mixing the dry ingredients separately when making pumpkin muffins. First, you want to disperse the leavening agents (baking powder and baking soda) as well as the spices throughout the flour. This makes for evenly baked and evenly spiced muffins.

The second reason is that you don’t want to over mix the muffin batter. For the best texture, only stir the batter until combined.

In a large bowl, whisk together the pumpkin puree, canola oil, eggs, and melted butter.

Add the dry ingredients to the pumpkin mixture and stir just until combined.

Fold in the semi-sweet chocolate chips.

Can I skip the chocolate chips in these pumpkin muffins?

Yes, you can skip the chocolate chips in this pumpkin muffins recipe if you prefer. Or you can substitute them with other baking chips, nuts, or dried fruit. Here are some suggestions:

• white chocolate chips
• cinnamon chips
• butterscotch chips
• chopped pecans
• dried cranberries

Fill 12 lined muffin tin cups with batter and sprinkle with coarse sugar.

Bake at 425˚F for 5 minutes. Then, turn the oven down to 350˚F and continue baking the pumpkin muffins for 16-20 minutes, or until a toothpick inserted in the center comes out clean.

Love pumpkin desserts? Try these next:

This Pumpkin Bars recipe is the ultimate autumn dessert for sharing. It is easy to make and tastes even BETTER than pumpkin pie!

This moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips. Better make a double batch because one loaf won’t last long!

Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 inch pan this cheesecake is made for sharing!

Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.

Continue to Content

Pumpkin Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These moist Pumpkin Muffins are full of delicious spices and chocolate chips. Better make a double batch because they won’t last long!

Print

Ingredients

• 1 cup pumpkin puree
• 1/2 cup canola oil
• 2 eggs
• 1/4 cup butter, melted
• 2 cups flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 cup semi-sweet chocolate chips
• 1 tbsp coarse sugar

Instructions

1. Preheat the oven to 425˚F.
2. Put pumpkin puree, canola oil, eggs, and melted butter in a bowl and whisk to combine.
3. In a separate bowl, combine flour, granulated sugar, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Add to the wet ingredients. Stir to combine.
4. Fold in the semi-sweet chocolate chips.
5. Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
6. Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 16-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes.
8. Remove from pan and cool completely on wire rack.

Notes

Recipe adapted from a Pumpkin Chocolate Chip Muffins recipe from my mother-in-law.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• 
  Reynolds Wrap Foil Baking Cups 32 Count
• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, Nonstick, Made in the USA
• 
  Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 41mgSodium: 329mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.