Chocolate Chip Pumpkin Muffins (Made with Avocado Oil)
These soft, fluffy Chocolate Chip Pumpkin Muffins are quick to make and perfect for fall baking. Using avocado oil keeps them moist with a neutral flavor that lets the pumpkin spice and chocolate shine. They’re great for breakfast, snacks, or sharing with friends.
Servings 32
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
Notes & Tips
Avocado oil is a great substitute for canola oil because it’s neutral in flavor and keeps baked goods extra moist.
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.
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.