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    Home » Muffins » Pumpkin Chocolate Chip Muffins

    Pumpkin Chocolate Chip Muffins

    Published: Sep 17, 2019 · Modified: Nov 26, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best pumpkin chocolate chip muffin recipe! Super moist one-bowl pumpkin chocolate chip muffin recipe is so easy to make - no mixer needed.Pumpkin chocolate chip muffin with the muffin liner peeled down

    For years I always turned to butter when it was time to bake. Then I started baking with more and more with oil, and I found that it gave me incredibly moist baked goods.

    Now, some of my favorite recipes use oil - desserts like my olive oil cake and chocolate mousse cake just wouldn't be the same without using oil.

    When it came time to make delicious pumpkin muffins, I decided to use oil to keep them super moist. To keep them from being greasy, I also used buttermilk. So the muffins are easy to make and super tasty!

    How To Make Pumpkin Chocolate Chip Muffins

    This muffin recipe is a very easy one-bowl recipe. It's also easy to mix these muffns by hand, so there's no need to use a mixer. In fact, I recommend mixing by hand to avoid overmixing the batter.

    Pumpkin chocolate chip muffin batter in a white mixing bowl

    Begin by mixing the pumpkin puree, sugars, eggs, oil, and buttermilk together until well-combined. Be sure to use pumpkin puree and not pumpkin pie mix.

    Add the flour, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don't overmix.

    Pumpkin chocolate chip muffin batter in a muffin tin

    Add the mini chocolate chips and whisk just until incorporated. I like to use mini chocolate chips because I haven't had any trouble with them sinking in the batter.

    Divide the batter between the prepared muffin tin cups, and bake!

    Pumpkin chocolate chip muffin on a wire cooling rack

    How To Store

    The pumpkin chocolate chip muffins can be stored in a resealable container fat room temperatuer for up to 3 days. They can also be stored in a resealable container in the fridge for up to 5 days.

    These muffins also freeze well.

    Half of a pumpkin chocolate chip muffin in a muffin liner

    Tips To Make Perfect Muffins

    • Don't overfill the muffin liners. It's tempting to try to squeeze the extra batter into just 12 muffins, but the muffins will overflow.
    • I recommend using a neutral oil such as olive oil or vegetable oil in this recipe. However, you could also use coconut if you want a subtle coconut flavor in the muffins.
    • Feel free to adjust the amount of pumpkin pie spice in the recipe. The muffins have some spice flavor, but it isn't strong.
    • Also, you can make your own buttermilk substitute with this recipe and make pumpkin pie spice with this easy recipe.
    • Don't skip the baking temperature change! It helps to make perfectly domed muffins.

    Half of a pumpkin chocolate chip muffin on a wire cooling rackMore Pumpkin Recipes!

    • Easy Pumpkin Bread
    • Pumpkin Chocolate Chip Cookies
    • Pumpkin Chocolate Swirl Bundt Cake
    • Pumpkin Chocolate Chip Bread

    If you’ve tried this pumpkin chocolate chip muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Pumpkin chocolate chip muffin with the muffin liner peeled down

    Pumpkin Chocolate Chip Muffins

    Pumpkin chocolate chip muffin recipe
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 14 muffins
    Calories: 195kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup pumpkin puree
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 2 large eggs
    • ¼ cup neutral oil1
    • ¼ cup buttermilk regular or low-fat
    • 1 ½ cups all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup mini chocolate chips
    US Customary - Metric

    Instructions

    • Preheat oven to 400 F. Paper-line or grease 14 muffin tin cups.
    • In a large bowl, mix together pumpkin, sugars, eggs, oil, and buttermilk until well-combined.
    • Whisk in flour, pumpkin pie spice, baking soda, and salt just until combined. Don't overmix.
    • Add mini chocolate chips, and stir until just incorporated.
    • Divide batter evenly among the muffin cups.
    • Bake for 7 minutes.
    • Reduce heat to 375F.
    • Continue baking for 13-18 minutes, or until wooden pick inserted in centers comes out clean. A little melted chocolate is ok, but you don't want wet batter coming out on the toothpick.
    • Cool in pans for 5-10 minutes, and then remove to wire racks to finish cooling.

    Notes

    1. Neutral oils such as vegetable, olive oil, or canola will work well.
    2. Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2755IU | Vitamin C: 0.8mg | Calcium: 28mg | Iron: 1.5mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 8/20/14. Updated with new photos and tips 9/17/19.

     

     

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Lisa

      March 18, 2021 at 7:36 am

      5 stars
      Delicious! I didn’t add the chocolate chips, but chopped up a handful of pecans and put them in at the end. My 1.5 year old LOVED them too!

      Reply
      • Kate

        March 18, 2021 at 8:23 pm

        Thank you! I'm so glad that they were a hit!

        Reply
    2. Badra

      November 16, 2019 at 8:56 am

      5 stars
      Every thing is nice

      Reply
      • Kate

        March 12, 2021 at 4:30 pm

        Thank you!

        Reply
    3. Caroline

      August 22, 2018 at 1:49 pm

      5 stars
      These were a hit!

      Reply
      • Kate

        August 22, 2018 at 2:00 pm

        Thank you! I'm so glad to hear that! Thank you for commenting! =)

        Reply
    4. Jessie

      September 25, 2015 at 1:30 pm

      Do these freeze okay?!

      Reply
      • Kate

        September 29, 2015 at 10:15 pm

        Yes, I've frozen them, and they froze just fine! =)

        Reply
    5. Heather

      November 07, 2014 at 6:04 am

      I plane to make these this weekend for my neighbors party.

      Reply
      • Kate

        November 07, 2014 at 7:05 am

        I hope you enjoy them! =)

        Reply
    6. Russell from Chasing Delicious

      August 20, 2014 at 9:47 am

      Ooh! I am loving the combination of pumpkin and chocolate!

      Reply
      • Kate

        August 20, 2014 at 10:30 am

        Thanks! I love it, too! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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