Chocolate chip pumpkin muffins are the perfect sweet snack. Light, fluffy and full of real pumpkin and chocolate! Make this simple muffin recipe in one bowl!
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Happy weekend friends! I’ve got an extra bonus recipe for you this weekend. I know I don’t normally post on weekends but this simple muffin recipe is just too good to keep to myself. I’ve been making chocolate chip pumpkin muffins at least a couple times a month since fall began and they’re always a HUGE hit with my family and friends!
Chocolate Chip Pumpkin Muffins
These Chocolate Chip Pumpkin Muffins truly are the best ever! They’re perfectly crispy on the outside, and super fluffy and tender on the inside. Made with real pumpkin puree, they have the perfect amount of sweetness because they’re packed with mini chocolate chips! My kids love them as a treat and my husband can’t get enough of them!
Looking for another simple muffin recipe? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!
How to make the best muffins
- Don’t over mix the batter! This is my TOP TIP for the perfect fluffy muffins!
If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears.
Use a wooden spoon and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Add in your favourite things! Like chocolate chips? Throw in a handful (or three)! Nuts, dried fruit and chocolate make great add-ins to your favourite muffin recipes. Usually 3/4 cup of add-ins for a 12-muffin recipe is a good ration to follow.
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Looking for a basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS!
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I hope you love this simple muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more easy muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
RECIPE VIDEO
Watch the video below to see exactly how I make this muffin recipe. You can find more delicious recipe videos on my YouTube channel.
Best Ever Chocolate Chip Pumpkin Muffins
Ingredients
- 15 oz pumpkin puree (100% pumpkin puree) NOT pumpkin pie filling
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups mini chocolate chips reserve 1/4 cup for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
- Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
- Stir in 1 cup of the mini chocolate chips gently.
- Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
- Top the muffins with the remaining 1/4 cup mini chocolate chips.
- Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
Lynda says
So so so yummy!!!
The Busy Baker says
Thank you Lynda!!🙂
Alison says
How do I change the cooking time for 12 regular muffins? Thanks!
The Busy Baker says
You don’t actually have to adjust the baking time as the muffins take just as much to bake even if you make less of them. Happy baking ☺️
Randi says
Just made these for the first time and they came out perfect! This recipe will be my go to from now on for Thanksgiving breakfast. Thank you!!
The Busy Baker says
You’re welcome Randi!! Really glad to hear that these muffins will be your go-to recipe!😄
Sara @ Book Confessions says
I made this recipe for my boys for their first day of school and they loved them. out of the 24 muffins, we only have two left a day later. Thanks for sharing.
Sara | Book Confessions of an ExBallerina
The Busy Baker says
Thanks Sara! So glad they loved them!!
Sarah Daperis says
Has anyone made these without eggs?
My son has egg allergies… just wanted to use the best alternative (was thinking apple sauce 🤔)
Lyn says
Perfect recipe!!! Everyone loved these. Will definitely make again!
The Busy Baker says
I’m so happy you enjoyed my recipe! Happy baking ☺️
Nora says
These muffins were fantastic! It made exactly 24! I used the bigger chocolate chips as I didn’t have minis and they worked perfectly. Great flavor, and texture. Everyone loved them!!
The Busy Baker says
Thanks so much for letting us know! Glad you liked them Nora!!
Janet says
These muffins turned out great! Very tender and delicious!
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment Janet! 🙂
Ashley says
My muffin batter was really thick and muffins came out rather gummy. I followed recipe to a T. What went wrong?
The Busy Baker Team says
The batter is supposed to be on the thicker side. Gummy muffins are a result of over-mixing so we suggest that you only mix the wet and dry ingredients just until they are incorporated. Hope this helps! ☺️
Natalie says
I have compliments & criticism to offer. First, the texture of the muffins is wonderful. They’re moist, fluffy, and the mini chocolate chips make a great combo. I also like they’re easy to put together. I tweaked the temp & bake times in order to get a higher rise, but followed the recipe measurements exactly. My only criticism is the flavor. Imho, it’s weak & barely tastes of pumpkin spice.
I’ll def make these again, but next time I’ll use 1.5 or maybe even 2x the spice. Thank you for posting this recipe for us to try.
The Busy Baker says
Thank you for taking the time to share your feedback! Depending on how spiced you like your food, adjusting the spices is a great idea! Happy baking ☺️
Lizzy says
These were delicious my family loved them. I had my daughter make them and she said they were so easy to make.
The Busy Baker says
I’m so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
Victoria says
These are fantastic! I made them as mini muffins which was perfect for snacks. I was wondering if these would freeze well? And how would I thaw them when ready to eat?
The Busy Baker says
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback! Yes, they can be frozen, just make sure you wrap them well in plastic wrap and put them in an airtight container or a freezer bag to protect them from freezer burn. They can be stored frozen for up to 3 months. When ready to eat, you can just thaw them at room temperature! Hope this helps ☺️
Kate says
These are delicious!! Everyone loved them and I was actually able to make more then 24 so I used a mini muffin pan for the rest.
If I have leftover batter, can I save it to make more muffins later in the week?
Ana (The Busy Baker Team) says
We’re so happy you enjoyed the muffins. No, batter will not keep unbaked but you can freeze the baked muffins in freezer bags and pop them out later in the week! Hope this helps 😊