This easy Pumpkin Chocolate Chip Muffin recipe brings simplicity and amazing flavor together! With a young family- I look for simple, healthy(ish) recipes to feed my family — and this one marks all the boxes. AND my kids love them. I own a freeze meal business, and knowing these work great for freezer snack prep–even better! These moist, flavorful muffins won’t last long on your counter!
Muffins are a staple in our house– anything that we can bake or cook in a muffin tin is perfect; like egg muffins or even our muffin tin lasagna cups or mini meat loaf!
I am a big fan of Sallys Baking Addiction recipes, and this recipe was inspired by her pumpkin muffin recipe– I just amended a couple of ingredients to suite my family’s style!
Why I love this recipe
- very simple ingredients and easy to follow
- a quick recipe — can have muffins in less than 30 minutes!
- lightly sweetened–with 1/2 cup sugar per batch. It isn’t FULL of sugar and I like that for a more balanced snack or breakfast side for my kids!
Ingredients in Pumpkin Muffins
All-Purpose Flour
Baking Soda & Baking Powder
Pumpkin Pie Spice, Ground Cinnamon, Salt– if you don’t have pumpkin pie spice you can make your own–here is a recipe from Sallys Baking Addiction who I trust!
Pumpkin Puree (not pie filling!)
Eggs
Brown Sugar
Melted Butter
Vanilla Extract
Milk — I used cows milk, but a “milk alternative” could work too
Chocolate Chips – mini chocolate chips work well for mini muffins BUT I have used regular sized and they have worked just fine, too! I use semi-sweet.
How to Make Pumpkin Chocolate Chip Muffins
Full instructions in recipe card–but here is a simple breakdown!
- Preheat and Prep
Preheat oven to 350 F (or 400 F if making regular muffins, see notes in recipe). Spray your muffin pan.
- Mix the Dry ingredients
All dry ingredients (exception of brown sugar and chocolate chips)–whisked together in a bowl.
- Wet Ingredients
Mix the wet ingredients in a separate bowl (including brown sugar!). Whisk until well combined.
- Bring together
Pour the wet ingredients into the dry ingredients and mix well. Then, fold in the chocolate chips.
- Bake
Pour into the muffin pans. Mini muffins are 1 tbsp batter per cup. 3/4 full if using regular muffins. I like to top the muffins with a couple more chocolate chips (especially if using a mini muffin pan with regular sized chocolate chips–this helps make sure each cup gets a few bits of chocolate in it!). Then bake– per recipe card below, the bake time varies from mini or regular muffins.
Special Tools Used
I used regular old kitchen tools for this recipe (mixing bowls, measuring utensils, whisk)– no mixer is needed.
Silicone Muffin Pans — I love these regular sized and mini sized silicone muffin pans. They are easy to clean, and the muffins pop right out. I especially love using them for my egg muffin recipes!
Ways to use up leftover pumpkin puree
When you purchase pumpkin puree– it is usually in a 15 oz can or larger–which is MORE than what this recipe calls for! Here are a few ideas of how you can use the rest up!
- sneak it in chili! Try this pumpkin chili recipe–it calls for more, but even just a little will work fine!
- Smoothies – I love a pumpkin smoothie that has banana, pumpkin puree, vanilla protein powder and milk. Sneak in spinach for veg!
- Breakfast: sneak it in a pancake batter, oatmeal add-in, or a chia pudding!
- Coffee — try stirring it into coffee with cream and pumpkin spice. There are many recipes out there (which I have not tried)
- You can always freeze the leftovers for later, too!
FAQs
Yes. Make sure it is well-cooked and drained. Sometimes, fresh pumpkin is more watery so try to absorb some of that extra moisture.
Pumpkin puree only. Pumpkin pie filling already is sweetened and has its’ own spices in it.
Canola or vegetable oil can work, but the butter adds great flavor.
Watch baking time, make sure they are not over baked. If a toothpick comes out mostly clean- they are done baking! Pumpkin puree will add moisture so naturally they will have a great texture.
At room temperature 3-4 days. If kept in an air tight container in refrigerator, they will keep longer (5 days)
Absolutely! This is my favorite thing to do–batch cook and freeze for quick snacks for my kids.
Let cool, then flash freeze on sheet pan for 1 hour. Transfer to gallon freezer bag. Last about 3 months this way. For more protection from freezer burn– individually wrap them in saran wrap.
More Recipes You May Like
Pumpkin White Chocolate Cookies
Zucchini Chocolate Chip Muffins
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I hope you enjoy this pumpkin mini muffin recipe – Bobbi Jo
Easy Pumpkin Chocolate Chip Muffins
Equipment
- 2 medium to large mixing bowls
- general cooking utensils and measuring tools
Ingredients
- 1-3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 large eggs
- 1/2 cup brown sugar
- 1 cup pureed pumpkin
- 5 tbsp melted butter
- 1 tsp vanilla
- 1/3 cup milk
- 1/2 cup chocolate chips, plus more for topping can use mini chocolate chips or regular–see notes
Instructions
- Preheat oven to 350 F and spray muffin tin. Set aside. Mix the dry ingredients (flour, spices, baking soda and powder) in a large mixing bowl, set aside.
- In a separate mixing bowl, begin whisking all wet ingredients, plus brown sugar, together (eggs, brown sugar, pumpkin puree, vanilla, milk, melted butter).
- Once well combined, pour the wet ingredients into the bowl of dry ingredients. Stir well, then add the chocolate chips to the batter and fold in until combined well.
- Fill muffin cups with batter. If using mini muffins- use about 1 tbsp batter per muffin. Bake for 12 minutes or until lightly browned and toothpick comes through clean. (see notes below about baking regular-sized muffins)
Notes
Nutrition
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Love these for a fall snack!