Pumpkin Chocolate Chip Muffins

pumpkin muffin with one bite taken on table with more muffins

5 from 18 votes

Pumpkin Chocolate Chip Muffins

Combining the warm, earthy flavors of pumpkin and sweet bursts of chocolate, these fluffy Pumpkin Chocolate Chip Muffins are a fall treat that everyone is going to love!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Tiffany Azure

Ingredients

1 ¾ cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon pumpkin spice seasoning see note
¾ teaspoon salt
2 eggs
¾ cup sugar
½ cup brown sugar
1 ½ cup pumpkin puree
½ cup vegetable oil
¼ cup milk
1 cup semi-sweet chocolate chips

Instructions

In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
Add dry ingredients to wet ingredients and stir until combined. Stir in chocolate chips.
Fill greased muffin tins 3/4 full. Bake at 350 for 25-30 minutes until an inserted toothpick comes out clean. Allow to cool before removing from pan. Serve immediately or store in airtight container at room temperature.

Video

Notes

Adjust the pumpkin spice levels to your liking! I like extra pumpkin spice, so I sometimes add 3/4 teaspoon of it into these pumpkin muffins. If you don't like pumpkin spice as much, you can add less, or you can totally skip it!

For sweeter muffins, use milk chocolate chips! For less sweet, use semi-sweet chocolate chips.

Add in extras like pecans, coconut or walnuts for added flavor and texture!

Don't over mix the batter! Once you add the dry ingredients to the wet ingredients, be sure not to over mix the batter. You want to mix just until combined. Then, gently fold in the chocolate chips. Over mixing muffin batter can cause touch or dense muffins!

You can line the muffin tin with liners, or simply grease the muffin tin well with non-stick spray.

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