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.
These are absolutely wonderful! Do you think I could add some shredded carrots to the mix??
Phlanx’s Marketing Specialist
I’ve never tried adding shredded carrots but it sounds delicious! Let us know how they turn out if you do try them. ~Tonia
I made it with shredded carrots and it was fantastic! Thank you Tonia for sharing this wonderful recipe 💕.