Pumpkin Chocolate Chip Muffins. Moist pumpkin spice muffins that are loaded with chocolate chips in every bite. Perfect for breakfasts or snack on a fall day!
Pumpkin Chocolate Chip Muffins
When fall hit I love everything pumpkin and pumpkin spice. You will find me make all the things that I can that are pumpkin to the point where sometimes my family gets a little sick of it. But that is ok because that leaves more pumpkin deliciousness for me to enjoy!
These pumpkin chocolate chip muffins are a moist and delicious pumpkin muffin that gives you a nice chunk of chocolate in every bite.
I will tell you upfront that this is a large batch pumpkin muffin recipe. My family eats them so quickly that I wanted a large batch recipe to make and so that is what I created. This recipe will make 30 pumpkin chocolate chip muffins. You can use the slider and adjust the recipe to make less however these homemade pumpkin chocolate chip muffins freeze amazingly that it is perfect for making and keeping in the freezer for easy to grab breakfasts and snacks.
Deliscious Pumpkin Recipes
- Pumpkin Chocolate Chip Pancakes
- pumpkin chocolate chip cookies
- Homemade Pumpkin Pie
- Pumpkin Muffins
- Moist Pumpkin Bread
- Pumpkin Spice Cake
- Pumpkin Cake Recipe
- Banana Pumpkin Bread
- Pumpkin Brownies
How to Store Homemade Muffins
Allow the muffins to cool completely and then store in an airtight container.
How long do muffins keep fresh?
These berry muffins will keep for 3-5 days in an airtight container if they last that long after your family gets a taste of them!
Can I Freeze Homemade Muffins?
Yes! These homemade Muffins are perfect for freezing. Allow them to cool completely, then place in a freezer ziploc bag in a single layer. Lay flat in the freezer. They’ll last for up to 6 months frozen – though if your house is anything like mine, they’ll disappear way before that.
To enjoy later, just pop your frozen muffin in the microwave for 30-45 seconds and you’re good to go!
Tips for Making the best homemade Muffins
Best Muffin tin liners. When making muffins I love using silicone muffin cups because they bake nicely and then we can reuse them. I never have to worry about not having muffin cups when baking. You can also get the mini muffin silicone cups to use in the mini muffin pans, that are great for the younger kiddos or if you don’t want to have regular muffins.
Easy Muffin tin filling. If you are looking for a less messy way to fill your muffin cups this Batter Dispenser with Measurement for Muffins is perfect!
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them in to the mix.
Room temperature ingredients. Having room temperature milk, butter and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Use pumpkin Puree. You do not want to use pumpkin pie filling when making these muffins. You can use homemade pumpkin puree or canned pumpkin puree.
Pumpkin Chocolate Chip Muffins Ingredients
- Granulated white sugar
- canola or vegetable oil
- pumpkin puree – homemade pumpkin puree or canned pumpkin puree
- All purpose flour
- baking soda
- pumpkin pie spice
- chocolate chips
How to Make Pumpkin Chocolate Chip Muffins
Preheat oven to 350ºF. Line muffin tins with muffin liners.
In a medium sized bowl add the sugar and oil, use a mixer to beat until blended.
Add eggs one at a time to the oil and sugar, mixing after each addition.
Add the pumpkin purée and water and mix until blended.
In another bowl Whisk together the flour, baking soda, salt, cinnamon, pumpkin spice.
Add the flour mixture to the wet ingredients mixture and mix only until just incorporated.
Add the chocolate chips and fold into the muffin batter.
Scoop batter into muffin liners.
Bake for 25-28 minutes.
Easy Muffin Recipes
- Double Chocolate Banana Muffins
- Banana Coconut muffins
- Pumpkin Banana Chocolate Chip Muffins
- Cinnamon Muffins
- Chocolate Zucchini Muffins
Pumpkin Chocolate Chip Muffins
- 2 cups sugar
- 1 cup canola or vegetable oil
- 4 eggs
- 16 ounces pumpkin puree homemade pumpkin puree or canned pumpkin puree
- 3/4 cup water
- 3 cup flour
- 2 tsp baking soda
- 1/2 teaspoon salt
- 2 tsp cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 2 cups chocolate chips
- Preheat oven to 350ºF. Line muffin tins with muffin liners.
- In a medium sized bowl add the sugar and oil, use a mixer to beat until blended.
- Add eggs one at a time to the oil and sugar, mixing after each addition.
- Add the pumpkin purée and water and mix until blended.
- In another bowl Whisk together the flour, baking soda, salt, cinnamon, pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix only until just incorporated.
- Add the chocolate chips and fold into the muffin bater.
- Scoop batter into muffin liners.
- Bake for 25-28 minutes.
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