Best pumpkin chocolate chip muffins! This super moist, one-bowl pumpkin chocolate chip muffin recipe makes pumpkin muffins that are full of warm spices and gooey chocolate chips.
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. When it came time to make moist pumpkin chocolate chip muffins, I decided to use oil to keep them soft, and to keep them from being greasy, I also used buttermilk.
The muffins are also quick and easy. They’re made in one bowl, and they take just a few minutes to whip up. So the muffins are both easy to make and super tasty!
How to make pumpkin chocolate chip muffins
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe with ingredients is given below.
This muffin recipe is a very easy one-bowl recipe. It’s also easy to mix these muffins by hand, so there’s no need to use a hand mixer or stand mixer. In fact, I recommend mixing by hand to avoid overmixing the batter.
Step 1: Mix the pumpkin puree, sugars, eggs, oil, and buttermilk together until well-combined. Be sure to use pumpkin puree and not pumpkin pie mix.
Step 2: Add the flour, pumpkin pie spice, baking soda, and salt. Whisk the dry ingredients into the wet ingredients just until combined. Don’t overmix.
Step 3: Add the mini chocolate chips and whisk the muffin batter just until incorporated. I like to use mini chocolate chips because I haven’t had any trouble with them sinking in the batter.
Step 4: Divide the batter between the prepared muffin tin cups.
Step 5: Bake!
Recipe FAQs
You can! Pumpkin chocolate chip muffins freeze well. Simply bake as-directed, and then let the muffins cool to room temperature on a wire cooling rack.
Place the cooled muffins in a freezer-safe container, and freeze for up to 1 month.
No, pureed pumpkin is pure pumpkin puree. Pumpkin pie mix has pumpkin puree, sugar, and spices. It’s used as a ready-made pumpkin pie filling.
Recipe Tips!
- 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 oil 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.
Storage
Store any leftover pumpkin chocolate chip muffins in an airtight container at room temperature. They will keep for 2-3 days at room temperature. The muffins can also be stored in a resealable container in the fridge for up to 5 days.
The muffins can also be frozen for up to 1 month in a freezer-safe container.
More pumpkin recipes!
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/4 cup neutral oil
- 1/4 cup buttermilk
- 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
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
- Oil: Neutral oils such as vegetable, olive oil, or canola will work well.
- Buttermilk: Regular buttermilk or low-fat buttermilk will work.
- Nutritional values are estimates.
Nutrition
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Originally published 8/20/14.
Reader Interactions
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Comments & Reviews
Barb says
I made these with King Arthurs Gluten Free flour and they turned out great.
Thank you for your recipe.
Kate says
Thank you! And thank you for sharing the substitution that worked well for you. I’ve had good luck using KA gf flour blend, too!
Karen says
Can you suggest any other spices. My family doesn’t like Pumpkin Pie and I think the spices may be the reason.
Kate says
Pumpkin pie spice is usually a blend of cinnamon, nutmeg, ginger, and allspice. Do you happen to know if they dislike one of those spices? Cinnamon on its own pairs well with pumpkin and chocolate.
Yvonne Vermillion says
I made these muffins and they are so so good. Thank you!
Kate says
Thank you! I’m glad you liked them!
Lisa says
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!
Kate says
Thank you! I’m so glad that they were a hit!
Badra says
Every thing is nice
Kate says
Thank you!
Caroline says
These were a hit!
Kate says
Thank you! I’m so glad to hear that! Thank you for commenting! =)
Jessie says
Do these freeze okay?!
Kate says
Yes, I’ve frozen them, and they froze just fine! =)
Heather says
I plane to make these this weekend for my neighbors party.
Kate says
I hope you enjoy them! =)
Russell from Chasing Delicious says
Ooh! I am loving the combination of pumpkin and chocolate!
Kate says
Thanks! I love it, too! =)