Pumpkin Chocolate Chip Muffins
These moist and tender pumpkin chocolate chip muffins are the perfect blend of warm autumn spices and gooey chocolate. Ideal for breakfast, snacks, or dessert, they offer bakery-style flavor in a simple, one-bowl recipe that’s freezer-friendly and family-approved.
Servings 12 muffins
Calories 288kcal
Cost $6–$8
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- ¾ cup vegetable oil or ½ oil, ¼ applesauce for healthier version
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups semi-sweet chocolate chips divided
- Cooking spray or paper muffin liners
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or spray with nonstick spray.
- Whisk together eggs, sugar, pumpkin puree, and oil in a large mixing bowl until smooth.
- Add dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt. Stir gently until just combined.
- Fold in 1 cup of the chocolate chips. Do not overmix.
- Divide the batter evenly into the muffin cups. Sprinkle the remaining ½ cup chocolate chips on top.
- Bake for 17–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- You can substitute up to half the oil with unsweetened applesauce for a lighter muffin.
- These muffins freeze well for up to 3 months. Thaw at room temperature or microwave before serving.
- Great base recipe for variations — try adding oats, coconut, or chopped nuts.
Nutrition (Per Muffin)
- Calories: 288 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 28mg
- Sodium: 154mg
- Potassium: 213mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 3230 IU
- Vitamin C: 0.8mg
- Calcium: 35mg
- Iron: 2.6mg