These moist Pumpkin Muffins are full of chocolate chips and warm spices. Better make a double batch because they won’t last long!
Pumpkin chocolate chip muffins are one of our favorite fall treats! They are delicious in the morning with a cup of coffee, kids love them as an after school snack, and they are fantastic a dessert.
In This Post
Behind The Recipe
There are so many pumpkin muffin recipes, but my mother-in-law makes the BEST pumpkin muffins! She makes multiple batches of them every fall because they disappear in a hurry. She gave us her recipe for chocolate chip pumpkin muffins, and now we make them every year, too!
We decided to also add a couple of variations just for fun! Try making them with a streusel topping like Panera. Or add some mashed bananas for a pumpkin and banana version!
Pumpkin Muffins Ingredients
- Pumpkin Puree: The pumpkin puree gives these muffins their pumpkin flavor.
- Canola Oil: Adds moisture to the muffins.
- Eggs: The eggs act as a binding agent to hold the other ingredients together.
- Butter: The butter adds fat and flavor.
- Flour: All-purpose flour provides structure.
- Sugar: The sugar adds sweetness and helps with browning.
- Leaveners: Use both baking soda and baking powder to make the muffins rise.
- Spices: The blend of cinnamon, nutmeg, and ginger adds a warm spiciness.
- Chocolate Chips: Semi-sweet chocolate chips complement the pumpkin flavor.
- Coarse Sugar: The coarse sugar adds a sweet, crunchy texture on top.
How To Make Pumpkin Muffins
Whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, and ground ginger. Set aside.
In a large bowl, whisk together the pumpkin puree, canola oil, eggs, and melted butter until smooth.
Then, add the dry ingredients to the pumpkin mixture and stir just until combined. You don’t want to overmix the batter.
Fold in the semi-sweet chocolate chips. You could also use white chocolate chips or dark chocolate chips.
Fill 12 lined muffin cups with batter and sprinkle with coarse sugar.
To make bakery-style pumpkin muffins, first, bake them at 425˚F for 5 minutes. Then, turn the oven down to 350˚F and continue baking them for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
More Pumpkin Muffin Recipes
Pumpkin Streusel Muffins
Panera Pumpkin Muffins have a delicious streusel topping on them! You can use this recipe to make a copycat version.
- When making the batter, omit the semi-sweet chocolate chips.
- Mix together 1/4 cup of flour, 1/4 cup of brown sugar, and 1 teaspoon of ground cinnamon. Cut in 2 1/2 tablespoons of cold butter until crumbly.
- Sprinkle about one tablespoon of the streusel over each cup of batter.
- Dust with powdered sugar after they cool, if desired.
Pumpkin Banana Muffins
Since these are the best pumpkin muffins, we even use the recipe to make banana muffins! But why not combine the two to make pumpkin banana muffins?
- When preparing the batter, use 1/2 cup of pumpkin puree and 1/2 cup of ripe, mashed bananas.
- Then, follow the recipe as directed. You can add the chocolate chips or leave them out if you prefer.
Frequently Asked Questions
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.
Yes, you can skip the chocolate chips if you prefer. Or you can substitute them with other baking chips, nuts, or dried fruit. For instance, you could try white chocolate chips, cinnamon chips, butterscotch chips, chopped pecans, or dried cranberries.
Try These Pumpkin Desserts Next
- Pumpkin Bars are the ultimate autumn dessert for sharing.
- Moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips!
- This Pumpkin Cheesecake Dessert in a 9×13 inch pan is made for sharing.
- Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall!
Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- ½ cup canola oil
- 2 large eggs
- ¼ cup butter melted
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 425˚F.
- Put pumpkin puree, canola oil, eggs, and melted butter in a bowl and whisk to combine.
- 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 just until combined. Do not overmix.
- Fold in the semi-sweet chocolate chips.
- Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
- 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 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes.
- Remove from pan and cool completely on wire rack.
Tiffany says
These are absolutely wonderful! Do you think I could add some shredded carrots to the mix??
Tiffany
Phlanx’s Marketing Specialist
Tonia says
I’ve never tried adding shredded carrots but it sounds delicious! Let us know how they turn out if you do try them. ~Tonia
Tiffany says
I made it with shredded carrots and it was fantastic! Thank you Tonia for sharing this wonderful recipe 💕.