Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 muffins
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 2 large eggs; 1/4 cup neutral oil1; 1/4 cup buttermilk (regular or low-fat); 1 ½ cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup mini chocolate chips

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Best pumpkin chocolate chip muffin recipe! Super moist one-bowl pumpkin chocolate chip muffin recipe is so easy to make – no mixer needed.

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.

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.

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!

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.

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.

More Pumpkin Recipes!

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!

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