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–+ servings
A close up picture of Pumpkin Chocolate Chip Muffins stacked on top of each other.
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5 from 3 votes

Homemade Pumpkin Chocolate Chip Muffins

These Homemade Pumpkin Chocolate Chip Muffins are the perfect fall breakfast treat or snack. They’re easy to make and so tender.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bread, chocolate chips, muffins, pumpkin
Servings: 18 people
Calories: 197kcal
Author: Jess Jankowski
Cost: $2.71

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
US Customary - Metric

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.

Notes

Pumpkin Pie Spice can be replaced with ½ teaspoon cinnamon and ½ teaspoon ground nutmeg.

Nutrition

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 104mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2150IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg