Pumpkin Chocolate Chip Muffins (video)
What better way to embrace pumpkin season than with the addition of chocolate? These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
Why this recipe is so great:
- Easy to make – Simply mix the wet and dry ingredients separately, combine, and bake. That’s all you have to do!
- Super moist – These pumpkin chocolate chip muffins are supremely moist. The combination of oil, pumpkin puree, and yogurt provides just the right amount of moisture and a silky mouthfeel.
- Perfect any time of day – These muffins make for a great breakfast, snack, or even dessert any time of day.
Ingredients you’ll need:
- AP flour
- baking soda & salt
- ground cinnamon & vanilla extract
- granulated sugar
- vegetable oil or any neutral-tasting oil
- eggs
- plain yogurt or sour cream
- pumpkin puree
- semi-sweet chocolate chips
How to make pumpkin chocolate chip muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Toss in the chocolate chips.
- In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, yogurt, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients. Mix together until just combined.
- Spoon the batter into a greased or paper-lined muffin pan. Bake at 425F for 5 minutes, then reduce the oven to 350F and bake for another 15 minutes.
Expert tips:
- Pumpkin puree – Make sure to use 100% pumpkin puree with nothing added, and not pumpkin pie filling.
- Chocolate chips – You can use milk, semi-sweet or dark, regular-sized or mini. I personally prefer minis because they distribute more evenly in the batter, resulting in more chocolate in every bite.
FAQ:
How to store pumpkin chocolate chip muffins:
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
How to freeze pumpkin chocolate chip muffins:
Place the muffins in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven or microwave before serving.
These pumpkin chocolate chip muffins are a pumpkin lovers’ and chocolate lovers’ dream combined. The texture is soft and fluffy, almost cake-like. The taste is sweet and chocolatey with a soft vanilla scent. It also has a warm cinnamon note with the lovely flavor of pumpkin.
You might also like:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Cheese Muffins
- Pumpkin Oatmeal Cookies
- Moist Pumpkin Bread
- Pumpkin Spice Coffee Cake
Did you make this recipe? Please kindly leave a comment with your star rating below.
Pumpkin Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12
Description
These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
Ingredients
- 1&3/4 cups (220g) all-purpose flour
- 1 tsp (5g) baking soda
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (2g) salt
- 1 cup (188g) semi-sweet mini chocolate chips
- 1/2 cup (125ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1 cup (250g) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60g) yogurt (plain or vanilla flavor)
- 1 tsp (5ml) vanilla extract
Instructions
- Preheat oven to 425F. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Toss in the chocolate chips and set aside.
- In a medium bowl, whisk together the rest of the ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter into the 12 muffins cups and bake for 5 minutes at 425F. Then keeping the muffins in the oven, lower the heat to 350F and continue to bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
How to freeze:
Place the muffins in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven or microwave before serving.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: pumpkin muffin recipe, pumpkin chocolate chip muffins, easy pumpkin muffins
21 Comments on “Pumpkin Chocolate Chip Muffins (video)”
Can I use sour cream instead of yogurt?
Yes, of course:) Enjoy and happy baking!
Can I use buttermilk instead of yogurt in this recipe? I just realized I don’t have any yogurt and want to make these muffins. Your recipes are awesome! I have made your chocolate chip muffins and pumpkin muffins so far.
Yes, you can use buttermilk and thank you for your kind words. Enjoy the muffins!
I made these muffins today and they were fantastic. I didn’t mix the chocolate chips into the batter. I used Ghiradelli 60% cacao and put 6-7 on top of each muffin. I will definitely make these again!
★★★★★
Great to hear, Kathy! Thank you for your kind review, and have a great week:)
Oh my goodness!!!! I made these last night and they are amazing!!!!!!!!! We ate some warm out of the oven, but I think I like them even better this morning, when they are room temperature! Thank you for sharing! Do you think I could turn this recipe into a bread?
★★★★★
You’re very welcome, Stacia! Thank you for your kind words, and yes you can turn this recipe into a bread. Just bake at 350F for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
My family loves everything pumpkin related so I cannot wait to try these out!
★★★★★
Has anyone made these with whole wheat flour? If so, how did they turn out?
Hi Monica,
I have not received any feedback from anyone who has made these muffins with whole wheat flour. My suggestion is to only substitute half of the white flour with the whole wheat. Let me know what you think and have a great week:)
Thanks Lily! I thought about doing that. I’ll try it & let you know how they turn out
Pleased to report these turned out great. I used 3/4 cup whole wheat flour & 1 cup of reg. all purpose flour. Will definitely be making them often!!
Great to hear Monica and thank you for reporting back. Have a wonderful day!
I wonder how these would turn out with white chocolate? I have 4 bags of them to use?!?!
Hi Stephanie,
It would turn out great. Pumpkin also goes well with the soft flavor of white chocolate. Enjoy and have a great weekend!
I’m making them today for my book club meeting.
The sugar is not mentioned in the preparation. I guess we are them to the big bowl.
Hi Sofia,
I have it instructed as part of mixing it with all the wet ingredients. However, adding with the dry ingredients is fine. I have done it both ways and they both work. Have fun at your book club. I hope everyone enjoys the muffins:)
These are delicious treats for the fall season! The chocolate goes so well with the pumpkin!
★★★★★
It still feels like summer here in California too, although I wish it were cooler. These pumpkin muffins look and sound good Lily. Thanks for sharing 🙂