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Several golden-orange pumpkin chocolate chip muffins cooling on a metal wire rack over a white surface, including one muffin resting on its side in a brown paper liner, with semi-sweet chocolate chips scattered across the muffin tops and surface.
5 from 1 vote

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are ridiculously moist, perfectly spiced, and packed with melty chocolate chips. Made with an entire can of pumpkin puree, they bake up soft and fluffy with tall, bakery-style tops and plenty of pumpkin flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 muffins
Calories: 393kcal
Chef: Jessica Randhawa

Ingredients

  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 (15-ounce) can pumpkin puree - (about 1¾ cups)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar - packed
  • ½ cup neutral oil - such as canola, vegetable, avocado, sunflower, or grapeseed oil
  • 2 large eggs - at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup whole milk - or low-fat milk, plant-based milk
  • 1½ cups semi-sweet chocolate chips - divided

Instructions

  • Prepare the oven and muffin pan: Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
  • Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cloves, and nutmeg until evenly combined.
    1¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
  • Mix the wet ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, neutral oil, eggs, vanilla extract, and milk until smooth and well combined.
    1 (15-ounce) can pumpkin puree , ¾ cup granulated sugar, ½ cup light brown sugar, ½ cup neutral oil, 2 large eggs, 2 teaspoons vanilla extract, ¼ cup whole milk
  • Make the muffin batter: Add the wet mixture to the dry ingredients. Using a rubber spatula, gently fold the ingredients together just until only a few small streaks of flour remain. Avoid overmixing.
  • Add the chocolate chips: Gently fold 1 1/4 cups of the chocolate chips into the batter, reserving the remaining 1/4 cup for topping.
    1½ cups semi-sweet chocolate chips
  • Fill the muffin pan: Divide the batter evenly between the 12 prepared muffin cups, filling each almost to the top. Sprinkle the reserved chocolate chips over the batter.
  • Bake at high heat: Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F.
  • Lower heat and finish baking: Continue baking at 350°F for another 15-20 minutes, or until the muffins are tall and golden and a toothpick inserted into the center comes out with just a few moist crumbs.
  • Cool: Let the muffins rest in the pan for 5 minutes before carefully transferring them to a wire cooling rack.

Notes

  • This recipe uses both baking powder AND baking soda - they are not interchangeable. Double-check your measurements before adding them to the batter.
  • These muffins use a combination of cinnamon, ginger, cloves, and nutmeg for their cozy pumpkin spice flavor. You can replace the individual spices with 1 TBSP of pumpkin pie spice.
  • This recipe calls for one full 15-ounce can of pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree may also be used; you'll need approximately 1 3/4 cups. Pureed butternut squash can also be substituted in the same amount.
  • These muffins can be made with regular or mini semi-sweet chocolate chips, as well as chocolate chunks. The chocolate chips may also be omitted or replaced with chopped pecans or walnuts.
  • Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Freeze cooled muffins in a freezer-safe container or zip-top bag for up to 3 months.

Nutrition

Calories: 393kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 261mg | Potassium: 306mg | Fiber: 4g | Sugar: 31g | Vitamin A: 5581IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
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