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!
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.
- 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.
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
- 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.
- 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.
Originally published 8/20/14.
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