This time of year is all about pumpkins. They appear everywhere — grocery stores, farmers markets and front porches — and of course at pumpkin patches. Pumpkin chocolate chip muffins are a fall favorite: made from canned pumpkin and plenty of chocolate chips, they feel indulgent while still giving a taste of the season.
If you like variations, there are many ways to make pumpkin muffins: try a version made with spice cake mix, a gluten-free blender muffin with pumpkin and peanut butter, or a classic old-fashioned pumpkin bread. But if you’re baking today, these pumpkin chocolate chip muffins are simple and dependable.
Beyond pumpkin treats, it’s interesting to consider where pumpkins come from. In the Midwest — especially Illinois and Indiana — pumpkins are a major crop. Many retail jack-o-lanterns are grown regionally, so buying canned or fresh pumpkin often supports local farmers.
Illinois supplies a very large share of canned pumpkin, and many popular brands process pumpkins in Midwestern plants. I’m not exclusively a buy-local shopper, but I appreciate knowing that common grocery pumpkins often come from nearby farms — it feels good to support local agriculture while enjoying seasonal baking.
These muffins freeze well, so I usually make a double batch and save half. I’ve adjusted the recipe slightly over time — now I use a mix of oil and melted butter for a richer flavor — but the result is still simple, moist muffins studded with chocolate chips. Here’s what you’ll need:
- 1 can (15 oz) pumpkin puree
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 stick butter, melted
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Dash of nutmeg
- 2 cups semi-sweet chocolate chips
How to Make Chocolate Chip Pumpkin Muffins
1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, melted butter and vanilla until smooth.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Add the dry ingredients to the wet and mix until just combined — avoid overmixing.
4. Fold in the chocolate chips until evenly distributed. If you’re making a double batch, use the full amount of chips.
5. Fill each muffin cup about three-quarters full. Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
6. Cool the muffins in the pan for a few minutes, then transfer to a wire rack. These muffins are excellent warm or at room temperature and are a popular kid-friendly fall snack.
Other Great Pumpkin Recipes
If you enjoy exploring pumpkin recipes, try pancakes, breads and blender-style muffins using pumpkin puree. Freezing extra muffins is an easy way to keep seasonal treats on hand through the colder months.
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups sugar
- 15 oz pumpkin puree
- 1 cup oil
- 1 stick butter, melted
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Dash of nutmeg
- 2 cups chocolate chips
Instructions
- In a large bowl, mix eggs, sugar, pumpkin puree, oil, melted butter and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Pour the dry mixture into the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Fill greased or paper-lined muffin cups three-quarters full. Bake at 375°F for 16–20 minutes, or until a toothpick comes out clean and the tops spring back when pressed. Cool and serve.
Nutrition
Enjoy baking these seasonal muffins and sharing them with family. They’re a comforting, easy treat that keeps well in the freezer when you make a big batch.
