These Chocolate Chip Pumpkin Muffins are soft, tender, and bursting with chocolatey goodness in every bite. With the natural sweetness of pumpkin purée and a touch of pumpkin pie spice, these muffins are perfect for breakfast, snacks, or anytime you want a comforting treat. Easy to make and using simple pantry staples, this recipe is a must-try.
Why You’ll Love Them
- Soft and moist: Pumpkin and avocado oil keep the muffins tender.
- Chocolatey goodness: Chocolate chips melt into the batter for small bursts of sweetness.
- Simple ingredients: Pantry staples come together easily for a quick, fuss-free bake.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar
- 1 (15 oz) can pumpkin purée
- 1½ cups avocado oil
- 1½ cups chocolate chips
Optional: Add chopped walnuts or pecans for extra texture.
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Combine Dry Ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, salt, and baking soda.
3. Mix Wet Ingredients
In a large bowl, beat the eggs. Add sugar, pumpkin purée, and avocado oil, stirring until smooth and fully combined.
4. Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can make muffins dense.
5. Add Chocolate Chips
Fold in the chocolate chips evenly throughout the batter.
6. Fill Muffin Cups
Spoon batter into muffin cups, filling each about ⅔ full.
7. Bake
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Muffins should be lightly golden and slightly springy.
8. Cool and Serve
Allow muffins to cool slightly before serving. These muffins are delicious warm or at room temperature.
Tips for Perfect Chocolate Chip Pumpkin Muffins
- Do not overmix: Stir until just combined to keep muffins soft and tender.
- Extra flavor: Add a sprinkle of coarse sugar or a few extra chocolate chips on top before baking.
- Add crunch: Walnuts or pecans complement the chocolate chips beautifully.
- Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
FAQ – Chocolate Chip Pumpkin Muffins
Q: Can I use a different type of oil instead of avocado oil?
A: Yes! Vegetable oil, canola oil, or melted coconut oil work well in this recipe.
Q: Can I make mini muffins?
A: Absolutely. Reduce the baking time to 10–12 minutes and check for doneness with a toothpick.
Q: Can I substitute chocolate chips for another add-in?
A: Yes, white chocolate, peanut butter chips, or dried cranberries are all great alternatives.
Q: How do I keep muffins moist?
A: Avoid overmixing, and store them in an airtight container. Pumpkin purée also helps keep them soft.
These Chocolate Chip Pumpkin Muffins are soft, moist, and full of chocolatey pockets, making them perfect for breakfast, an afternoon snack, or a quick dessert. Simple to make and full of flavor, they’re a recipe you’ll come back to again and again.
The Inspiration for these muffins: Road Trip to Seattle: The Eagles, Pumpkin Muffins and Pike Place Market
More baking recipes
- Banana Blueberry Bread with Walnuts (Easy & Moist)
- Cranberry Orange Bread with Orange Glaze
- Pineapple Upside-down Banana Bread
Equipment
- Large bowl
- Medium bowl
- Muffin Tins
- Baking cups (optional)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar
- 1 15 oz can pumpkin purée
- 1½ cups avocado oil
- 1½ cups chocolate chips
Instructions
Preheat the oven
- Preheat your oven to 350°F (175°C). Line muffin tins with paper liners or lightly grease them with non-stick spray.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda. Set aside.
Mix the wet ingredients
- In a large bowl, beat the eggs. Add the sugar, pumpkin purée, and avocado oil. Stir until smooth and fully combined.
Combine wet and dry
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Add chocolate chips
- Gently fold in the chocolate chips.
Fill the muffin tins
- Spoon the batter into prepared muffin cups, filling each about ⅔ full.
Bake
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy
- Let muffins cool slightly before removing from the pan. Serve warm or at room temperature.
Notes
For slightly less sweetness, you can reduce the sugar to 1½ cups without affecting texture.
These muffins freeze well—just cool completely and store in an airtight container. Make sure to use pure pumpkin puree and not the canned pumpkin pie filling. This recipe does make a large batch of muffins, feel free to cut the recipe in half if you would like a smaller number of muffins.
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