🎃 Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins have been a family favorite in my house for years — and not just in the fall! They’re soft, perfectly spiced, and studded with melty chocolate chips in every bite. I started baking these when my kids were little, and even now they’ll grab them for breakfast, snacks, or late-night treats. The best part? They freeze beautifully, so I almost always keep a stash in the freezer for busy mornings.
Pumpkin and chocolate are such a perfect match — the pumpkin keeps the muffins moist and tender, while the chocolate adds richness and just the right amount of indulgence. Whether you enjoy them warm from the oven or thawed straight from the freezer, these muffins are a cozy classic you’ll want to bake again and again.
Why You’ll Love This Recipe
- Easy & Foolproof: No complicated steps, just simple whisking and folding.
- Make-Ahead Friendly: Bake a batch, freeze them, and reheat whenever you need a quick snack.
- Perfect Texture: Tender and moist with a soft crumb.
- Customizable: Use your favorite chocolate chips — milk, semi-sweet, or dark all work beautifully.
📝 Recipe: Pumpkin Chocolate Chip Muffins
Ingredients
- 3 cups sugar
- 1 cup canola oil
- 1 cup water
- 1 ½ cups pumpkin purée
- 2 large eggs
- 3 ⅓ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1–2 cups chocolate chips (to taste)
Instructions
- Preheat oven to 325°F (163°C). Line or grease muffin tins.
- In a large bowl, whisk together sugar, oil, water, pumpkin, and eggs until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and cloves.
- Add dry ingredients to wet, stirring just until combined.
- Fold in chocolate chips.
- Divide batter into muffin tins (about 3 Tbsp each).
- Bake 28–32 minutes, or until a toothpick comes out clean.
- Cool in pan a few minutes, then transfer to a rack.
Pro Tips
- These muffins taste amazing fresh out of the oven, but they’re just as good the next day.
- Double the batch and freeze extras — just thaw at room temperature or pop in the microwave for 20–30 seconds.
- Add chopped pecans or walnuts (if no allergies) for extra crunch.
Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months.
⏱️ Timing
- Prep Time: 15 minutes
- Cook Time: 28–32 minutes
- Total Time: ~45 minutes
🎃 Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Preheat oven to 325°F (163°C). Line or grease muffin tins.
- In a large bowl, whisk together sugar, oil, water, pumpkin, and eggs until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and cloves.
- Add dry ingredients to wet, stirring just until combined.
- Fold in chocolate chips.
- Divide batter into muffin tins (about 3 Tbsp each).
- Bake 28–32 minutes, or until a toothpick comes out clean.
- Cool in pan a few minutes, then transfer to a rack.
