Indulge in the perfect fall treat with our Pumpkin Chocolate Chip Muffins!
Made with canned pumpkin puree, semi-sweet chocolate chips, a few pantry staples, eggs, coconut oil, and vanilla, they're the perfect blend of rich fall flavors!
Each bite is bursting with the warm, comforting spices of cinnamon, cloves, and nutmeg for a great way to celebrate the season.
Keep your fall baking spree going strong with even more easy pumpkin dessert ideas.
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Fall in love with the ultimate autumn treat with these pumpkin muffins filled with chocolate chips!
The simple combination of ingredients and a quick bake time will give you a batch of deliciously spiced muffins ready to enjoy in no time!
These sweet muffins are great for enjoying a leisurely breakfast or for packing a snack for the kids. Do some seasonal baking, and get ready to fill your kitchen with the enticing aroma of fall.
Looking for more fall breakfast ideas? Try my Homemade Pumpkin Pancakes, Pumpkin Donuts, and even my Pumpkin Waffles. Yum!
Table of Contents
- Insider Tips for Muffin Perfection
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Bake Muffins Like a Pro!
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Recipes You'll Love!
- Thanksgiving Printables Your Family Will Love
- 📖 Recipe Card
- 💬 Comments
Insider Tips for Muffin Perfection
This recipe uses pure pumpkin puree. Make sure you don't use pumpkin pie filling, which is already seasoned and sweetened.
Combining dry and wet ingredients in separate bowls before mixing together helps ensure an even distribution of ingredients.
When combining the wet and dry ingredients, mix just until combined to prevent over mixing, which can lead to dense muffins.
Feel free to customize the recipe by adding nuts, seeds, or dried fruit if desired. Chopped pecans or walnuts and would be great additions as well as white chocolate chips or dark chocolate chips.
Libbys Pumpkin Pie Mix
Libbys 100% Pure Pumpkin
🛒Helpful Kitchen Tools
Non-Stick Texas Muffin Pan
Silicone Baking Cups, Reusable Cupcake Liners, 12 Pack Cake Molds, Standard Size Muffin Liners, Dishwasher SafeBarnyard Designs Ceramic Stoneware Sugar Creamer Set, 11oz Creamer Pitcher and Sugar Bowl with Lid, Vintage Farmhouse Sugar Creamer Dispenser Container Holder, Sugar Cube Dish Coffee or Tea6 Pack Stackable Coffee Mugs, 12 Ounce Porcelain Latte Cup with Handle, Ceramic Mugs Set for Specialty Coffee Drinks, Hot Chocolate, Cappuccino, Mocha and Tea, Assorted Colors
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- You can use fresh pumpkin puree instead of canned if you're able to cook your own pumpkin.
- Make sure the coconut oil is melted before incorporating into the batter.
- Substitute the coconut oil with the same amount of melted butter or a neutral tasting oil like vegetable or canola oil.
- Swap the semi-sweet chocolate chips out for milk chocolate, dark chocolate, or even white chocolate chips.
- Mix in chopped nuts, seeds, or dried fruit if you'd like!
Step-by-Step Instructions
Step 1: Mix all the dry ingredients together in a bowl. Use a whisk!
Step 2: Mix the remaining pumpkin puree, eggs, coconut oil, and vanilla extract in a separate bowl.
Step 3: Mix the wet and dry ingredients together just until they're combined. Don't overmix the batter.
Step 4: Scoop even portions out into a muffin tin lined with muffin liners.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Baking Instructions
Step 5: Sprinkle on a few more chocolate chips to the tops of the muffins.
Step 6: Bake in a preheated 375°F oven for 22 minutes. Make sure they're done in the centers by inserting a toothpick. If it comes out clean, you're good to go!
Before you Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can use fresh pumpkin. Cook and puree the pumpkin, then make sure to drain any excess moisture to achieve the right consistency for your muffins.
If you don't have coconut oil, you can substitute it with the same amount of vegetable oil, melted butter, or another neutral oil. Each will slightly alter the flavor and texture of the muffins.
Storage and Reheating Instructions
Refrigerate: Store the muffins in an airtight container at room temperature. If your home is warm, it's best to refrigerate them to keep them fresh for up to 5 days.
Freezer: To freeze the muffins, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a zip top freezer bag. They can be frozen for up to 3 months.
Thaw and Reheat: To thaw, let them sit at room temperature for a few hours or in the refrigerator overnight. Warm them in the microwave for about 15-20 seconds wrapped in a damp paper towel or in a preheated oven at 350°F for about 5-10 minutes wrapped in aluminum foil to keep them from drying out.
More Recipes You'll Love!
- Check out my other recipe for Pumpkin Muffins with Crumb Topping.
- Or you might enjoy this recipe for Pumpkin Cinnamon Roll Pancakes.
Thanksgiving Printables Your Family Will Love
Quick to print and beautiful to display—these cards help you decorate in minutes!
Leftover Labels $2.99
Vintage Gratitude Cards $3.99Scripture Gratitude Cards $3.99
📖 Recipe Card
Pumpkin Chocolate Chip Muffins
Video
Ingredients
- 1 ¾ cup all purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 2 eggs
- ½ cup melted coconut oil
- 2 teaspoons vanilla extract
Method
- Preheat the oven to 375°F
- Line the muffin tin with muffin liners.
- In one bowl, combine the dry ingredients - flour, chocolate chips, sugar, brown sugar, cinnamon, baking soda, baking powder, salt, ground cloves, and ground nutmeg.
- In a separate bowl, combine the wet ingredients - pumpkin puree, eggs, coconut oil, and vanilla extract.
- Mix the wet and dry ingredients together just until combined. The batter will be thick.
- Fill the muffin liners about ¾ full.
- Bake for 22 minutes or until a toothpick comes out clean.
Mariama@foodnutters says
So adorable! I am saving it for later, when I get some ripe pumpkin in the garden.
Lois says
Hope you enjoy the recipe!