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.
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!
Pumpkin Chocolate Chip Muffins
- 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.
- Neutral oils such as vegetable, olive oil, or canola will work well.
- Nutrition values are estimates.
Originally published 8/20/14. Updated with new photos and tips 9/17/19.