Two cups of pure pumpkin purée make our pumpkin chocolate chip muffins a healthy snack for fall. They’ll satisfy the chocolate lovers in your family too! Similar to our pumpkin chocolate chip cookies, these muffins are packed with pumpkin and chocolate chips. Perfect for the lunch box, dessert or for snacking.
It’s PUMPKIN SEASON! Time to break out the pumpkin recipes!
Pumpkin is seriously one of my favourite flavours on the planet. At this time of year, I cannot get enough of it.
I think I may have a bit of an addiction, and I’m tellin’ ya, Pinterest is just about killing me.
My feed is filled with delicious pumpkin recipes: pumpkin pies and puddings, pumpkin dips, pumpkin cookies, pumpkin breads, pumpkin tarts, pumpkin squares..
This morning, to appease my cravings, I turned to one my go-to pumpkin recipes: pumpkin chocolate chip muffins.
These muffins are great because they’re quick and easy to make, and even my pickiest eaters love them.
Plus, there are 2 cups of pumpkin puree in these muffins, so I always feel good serving about that extra dose of nutrition.
P.S. You also have to try our pumpkin chocolate chip bundt cake. It’s so easy and delicious!
Recipe for Pumpkin Chocolate Chip Muffins
Ingredients:
- 4 eggs
- 2 cups white sugar
- 2 cups pure pumpkin puree (not pumpkin pie filling)
- 1.25 (one and a quarter) cups oil (vegetable or canola)
- 1 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 12 oz. chocolate chips
Making your pumpkin chocolate chip muffins
In a large bowl, combine eggs, sugar, oil, vanilla and pumpkin. Stir until well-mixed.
In a separate bowl, stir together dry ingredients.
Now, all you do is add the dry to the wet, gently stir, and fold in the chocolate chips!
The secret to a light and fluffy muffin:
The key to a fluffy is to NOT over-stir the batter. Always mix by hand, and only until the dry ingredients are just moistened. Muffin batter should be lumpy, not smooth like cake batter. When you over-mix muffin batter, your muffins will turn out tough and chewy.
Add paper muffin liners to your muffin tin, and fill your muffin liners 1/2 to 3/4 full.
Bake 15 minutes at 400ºF.
These pumpkin chocolate chip muffins are great for a class party because they make a lot!
If you fill your muffin liners 1/2 way, you’ll get about 3.5 dozen muffins. If you fill ’em 3/4 full, you’ll get about 2.5 dozen.
Can you Freeze Pumpkin Chocolate Chip Muffins?
Yes! Absolutely, you can freeze these muffins.
I freeze mine in sealable sandwich bags (3 or 4 muffins per bag). That way I can pull them out and thaw them quickly for lunches or after school snacks.
More great pumpkin Recipes
Pumpkin Chocolate Chip Cookie Recipe
Pumpkin Chocolate Chip Bread – whole wheat flour and coconut oil
How to Make the Best Roasted Pumpkin Seeds
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups white sugar
- 2 cups pure pumpkin puree
- 1.25 cups oil I use vegetable oil
- 1 tsp vanilla
- 3 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 12 oz chocolate chips
Instructions
- In a large bowl, combine eggs, sugar, oil, vanilla and pumpkin. Stir until well-mixed.
- In a separate bowl, whisk together dry ingredients.
- Add the dry to the wet, and stir gently until just mixed.
- Fold in the chocolate chips!
- Fill muffin liners 1/2 to 3/4 full.
- Bake 15 minutes at 400ºF.
- Makes 2.5 to 3.5 dozen
- These muffins freeze well.
Nutrition
More of our Favourite Muffin Recipes:
- Banana Mayonnaise Muffins
- Oatmeal Orange Muffins
- Pumpkin Chocolate Chip Muffins
- Buttermilk Rhubarb Muffins
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Wendy S
Thanks for this! My son and I just made these from fresh pumpkin. He wanted to see how to cook with an actual pumpkin. A lot of work but now we have healthy treats for the week’s lunches. Love your website.
happyhooligans
You’re so welcome! Wow! good for you for using fresh pumpkin!
Grace Marino
I was so excited to make this! Turned out flawless. My daughter brought to friends house and they asked for the recipe! I will definitely be spreading it 😀 Thanks so much! (B.T.W: fresh pumpkin is great for you and tastes better)
Yum yum yum!! ….can i rate it 6 stars??
happyhooligans
Yay! So glad you this recipe was a hit with you guys, Grace!
Allison
Turned out super! I decreased the oil by 1/4 cup and I used Avocado oil.
Casandra
My 3 yr old and I made them today. We love them! I cut the recipe in half and it was perfect – made 16 muffins. Thank you!
Anita Laughlin
I can’t wait to try this! I’m excited that it only has cinnamon. I’m allergic to nutmeg and almost all pumpkin recipes require nutmeg(pumpkin pie spice also has it in it). I just have a question. Can you put frosting on these to make like a birthday treat? Would it need to be cream cheese frosting? Thank you
Jackie Currie
Oh wow! I’ve never heard of a nutmeg allergy! I’m so glad you’ll be able to try our muffins!