September has begun and all I can think about are all the amazing fall recipes like these delicious chocolate chip pumpkin muffins. These were the best pumpkin muffins I’ve ever made. The amount of ingredients work together to achieve the perfect level of sweetness, creaminess, and fluffiness, combined with melt-in-your-mouth baked chocolate chips that ooze out of every crevice. There is something about the chocolate chip pumpkin combination that is absolutely irresistible. These muffins are fluffy and moist and make the perfect Thanksgiving or Friendsgiving holiday side—they make a popular Christmas treat too! If you aren’t feeling the holidays yet, you can make them simply because fall is imminent. If you like this, then you’ll love my easy Pumpkin Roll and Buttermilk Pumpkin Biscuits recipes!

My mouthwatering Chocolate Chip Pumpkin Muffins recipe contains pumpkin, eggs, sugar, vegetable oil, all-purpose flour, baking soda, salt, cinnamon, ground allspice, and semi-sweet chocolate chips, and is done in just 35 minutes!

Benefits of Pumpkin

Pumpkin, according to Healthline’s article, is a winter squash that is native to North America and is often used in cooking during the fall months. While normally viewed as a vegetable, pumpkin is actually a fruit because it contains seeds. It’s packed with nutrients including vitamins A, B12, C, and E; potassium; copper; and manganese. Pumpkin is high in beta carotene and offers numerous health benefits.

Ingredients in Chocolate Chip Pumpkin Muffins

Can of pumpkin. Make sure to use canned pumpkin and don’t substitute for pumpkin pie filling as it will not work.

Eggs. Eggs provide flavor and help bind the ingredients.

Granulated sugar. Granulated sugar makes the recipe sweet and gives flavor.

Vegetable oil. One cup of vegetable or canola oil will help bind the ingredients and provide moisture.

All-purpose flour. Flour provides structure and makes the muffin sturdier. Without it, everything would crumble.

Baking soda. Baking soda is a leavening agent that helps the dough to rise, giving these muffins a light and fluffy texture.

Salt. Just one teaspoon of salt helps enhance the flavors of the other ingredients.

Ground cinnamon. Ground cinnamon is needed to give the muffins a spicy taste.

Ground allspice. A pinch of allspice is just the right amount to give these muffins spice and flavor.

Semi-sweet chocolate chips. Semi-sweet chocolate chips blend well with the pumpkin bread and add a sweet taste.

How to make the best Chocolate Chip Pumpkin Muffins

STEP 1: Preheat your oven and line two cupcake tins with baking cups. 

STEP 2: Whisk the pumpkin, eggs, sugar, and vegetable oil in a large bowl.

STEP 3: Add the flour, baking soda, salt, cinnamon, and allspice, and mix with a rubber spatula.

STEP 4: Add 1 cup of the chocolate chips to the flour mixture, and mix. 

STEP 5: Pour evenly into cupcake tins and, use the remaining ½ cup chocolate chips to top each muffin. Cook for 25-28 minutes or until a toothpick poked in the center of a muffin comes out clean. 

You’ll LOVE these delicious treats!

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Final Thoughts

Finally, if you make these Chocolate Chip Pumpkin Muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Chocolate Chip Pumpkin Muffins

Elise McCollister

The ingredients in this muffin recipe work together to achieve the perfect level of sweetness, creaminess, and fluffiness, combined with melt-in-your-mouth baked chocolate chips that ooze out of every crevice. These muffins are fluffy and moist and make the perfect Thanksgiving or Friendsgiving holiday side—they also make a popular Christmas treat and breakfast!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast & Brunch, Desserts

Cuisine American

Servings 24

Calories 278 kcal

Equipment

• Cupcake tins
• Large bowl
• Whisk
• Rubber spatula

Ingredients

  

1x2x3x4x

• 1 (15 oz. can) pumpkin do not substitute pumpkin pie filling as it will not work
• 4 eggs
• 2 c sugar
• 1 c vegetable oil
• 3 c all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 3 tsp cinnamon
• 1/4 tsp ground allspice
• 1 1/2 c semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350° F. Line cupcake tins with baking cups.
• In a large bowl, whisk the pumpkin, eggs, sugar, and vegetable oil.
• Add the flour, baking soda, salt, cinnamon, and allspice, and mix with a rubber spatula. You can mix with a wooden spoon, but you'll need a rubber spatula to scrape the bowl anyway.
• Add 1 cup of the chocolate chips to the flour mixture, and mix.
• Pour evenly into cupcake tins and, use the remaining ½ cup chocolate chips to top each muffin. Cook for 25-28 minutes or until a toothpick poked in the center of a muffin comes out clean.
• If you make this, don't forget to leave a rating and comment!

Nutrition (per serving)

Calories: 278kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 200mgPotassium: 92mgFiber: 1gSugar: 21gVitamin A: 53IUVitamin C: 0.02mgCalcium: 16mgIron: 2mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!