The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These easy Pumpkin Chocolate Chip Muffins are the perfect fall breakfast treat or snack. They’re easy to make, so tender, and perfectly spiced.
Our recipe makes eighteen muffins for only $0.15 per muffin. So you can make all eighteen muffins for just $2.71!
Pumpkin season is the best season. In fact, we love it year-round. Our other favorite pumpkin recipes include these Soft Pumpkin Chocolate Chip Cookies, these Pumpkin Cupcakes, and this Pumpkin Cream Cheese Dip.
It’s that time of year when all things Fall are on our minds. And the first thing that we want is pumpkin. And who doesn’t want chocolate too?
That is why these Pumpkin Chocolate Chip Muffins are the BEST! They combine our love of pumpkin with our love of chocolate.
These muffins are moist and light. Like they are super moist, which was our goal, because who likes dry muffins? Yuck!
The muffins are also perfectly spiced with all the classic warm fall spices. Add in all the chocolate chips for a flavor element that will not disappoint.
Ingredients and Cost
RECIPE COST: $2.71
PRICE PER SERVING: $0.15
- 1 1/2 cups all-purpose flour – $0.29
- 1 teaspoon baking powder – $0.15
- 1/2 teaspoon baking soda – $0.01
- 1 teaspoon pumpkin pie spice – $0.29
- 1/2 teaspoon salt – $0.01
- 1 teaspoon ground cinnamon – $0.04
- 2 large eggs – $0.10
- 1 cup canned pumpkin puree – $0.50
- 1 1/4 cup granulated sugar – $0.29
- 1/3 cup vegetable oil – $0.16
- 1 cup semi-sweet chocolate chips – $0.87
To find out more about how we price our recipes, check out Budget Recipes Explained.
Instructions
- First, preheat the oven to 350 degrees F and place liners in a muffin tin.
- Next, make the muffin batter.
- Fill the muffin tin wells with the batter.
- Bake for 15-20 minutes.
- Finally, let the muffins cool for 40 minutes before serving.
Recipe Variations and Substitutions
- Pumpkin Pie Spice can be replaced with ½ teaspoon cinnamon and ½ teaspoon ground nutmeg.
- Instead of chocolate chips you can add 1 cup of toasted chopped pecans or walnuts.
Storage Tips
Serve & Store: Store the muffins in an airtight container at room temperature for 3-4 days.
Freeze: Once the muffins are cooled, wrap them in a layer of plastic wrap and a layer of foil. Then, place them in a freezer-safe Ziploc bag and freeze them for 2-3 months.
Defrost: Defrost the pumpkin muffins at room temperature for 1-2 hours before eating.
Cook’s Tools
- muffin tin
- measuring spoons
- liquid measuring cup
- measuring cups
- mixing bowls
- whisk
- handheld mixer
- rubber spatula
- wire rack
Recipe FAQ’s
Yes, they are the same thing! Both are 100% steamed and pureed with no additives. The terms are often used interchangeably in recipes.
Be sure to double-check your measurements for the baking soda and powder. These ingredients add to the rising of the muffins, which results in light and fluffy muffins. If these measurements are off, it can leave you with heavy and dense muffins.
Get Kids Involved
Ages 2-3: A great activity to help your child practice their fine motor skills while helping you with this recipe is to have them place the paper liners in the muffin tin. They can also practice their counting skills as they do this.
Ages 4-5: Your child can help by measuring and mixing the ingredients in the mixing bowl. This is a great time to give your child some math problems as they practice counting how many muffins are in the tin. First, give them some addition and subtraction problems to work out. Then, they can use the muffin tins to work out the problems.
Ages 6-8: This is an easy recipe that your child can master on their own. As they build their confidence in the kitchen with some easy recipes, we believe that they will build confidence in other areas of their lives.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
Watch for sales in the early Fall and around Thanksgiving time on Pumpkin Puree. This is a great time to stock up on it. You can also save money by making your own Pumpkin Pie Spice using this recipe.
More Desserts
- Shortcut Apple Fritter Bread
- Mini Apple Pies
- Homemade Peanut Brittle
- Cranberry Pistachio Cookies
- Pretzel Turkey Treats
- Pumpkin Cheesecake
- Easy Chocolate Fudge
- Chocolate Crinkle Cookies
Homemade Pumpkin Chocolate Chip Muffins
Equipment
- muffin tin
- Measuring spoons
- Liquid measuring cup
- measuring cups
- mixing bowls
- whisk
- handheld mixer
- rubber spatula
- wire rack
Ingredients
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice ** see notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 ¼ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 cup semi-sweet chocolate chips
Instructions
PREP OVEN AND MUFFIN TIN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Place liners in a muffin tin.
MAKE MUFFIN BATTER:
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Set aside
- In a large bowl, use a handheld mixer to beat together pumpkin, sugar, oil, and eggs until well combined, about 1-2 minutes.
- Gradually add dry ingredients to the wet ingredients and mix until no flour streaks remain.
- Fold in chocolate chips.
- Divide batter into the muffin tin, filling the wells ⅔ full with batter.
- Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins for 5 minutes in the muffin tins, and then take them out of the tin and cool them completely on wire rack, about 40 minutes.
- Store the muffins in an airtight container.
Gina says
Love how soft and fluffy these muffins come out and the fact that there’s PLENTY of chocolate chips in each bite!
Jenn says
One of my favorites to make when Fall hits! Love this recipe – thank you!