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A stack of golden-brown Pumpkin Chocolate Chip Muffins topped with melty chocolate chips on a dark slate surface.
Layla

Pumpkin Chocolate Chip Muffins

Moist, warmly spiced pumpkin muffins studded with melty chocolate chips - the perfect fall breakfast or afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg freshly grated if possible
  • 0.5 tsp kosher salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 1 cup semisweet chocolate chips divided

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Ice cream scoop or large spoon

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners, or grease well with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a separate bowl, whisk the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together until just combined - a few small streaks of flour are okay. Do not overmix.
  5. Gently fold in 3/4 cup of the chocolate chips, reserving the rest for topping. The batter will be thick.
  6. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup chocolate chips on top of each muffin.
  7. Bake for 18-22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For bakery-style tall muffins, fill the cups almost to the top and bake at 425F for the first 5 minutes, then reduce to 350F for the remaining 13-15 minutes without opening the oven door. These muffins stay moist for days thanks to the pumpkin - store at room temperature for up to 3 days or freeze for up to 3 months. Swap the chocolate chips for butterscotch chips or add 1/2 cup toasted pecans for crunch.