Breakast muffin with bite gone

Enjoy this article? Please share it!

It’s fall, so pumpkin is everywhere – as it should be. One of my favorites is these chocolate chip pumpkin muffins. It’s a simple recipe and tastes so good. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Easy pumpkin muffin recipe

Want a little secret? I don’t actually like pumpkin pie. For a long time, I thought that meant I didn’t like pumpkin.

Little did I know that I like pumpkin when it just isn’t quite so pronounced. Or maybe I just needed a different texture for pumpkin foods.

Needless to say, once I figured this out, I started making all the pumpkin things. I adore making my own pumpkin spice creamer. Pumpkin scones are one of my favorite quick breakfasts to make – especially when I have unexpected company.

Check the bottom of this article for all my favorite pumpkin recipes.

Today I’m talking about chocolate chip pumpkin muffins.

Simple chocolate chip pumpkin muffin

Chocolate and pumpkin pair so beautifully together. Have you ever noticed how often you find them in the same recipe?

Obviously they have to go into my pumpkin muffins, too. While I often make mini muffins because they’re so fun to pop into my mouth, I make full size chocolate chip pumpkin muffins because I love to grab one on the run for breakfast.

Pumpkin muffin on a plate

Of course, if you want to make mini chocolate chip pumpkin muffins, you can. Either chop chocolate or use mini chocolate chips instead of regular chips. Bake them for 20 minutes, and you’re all set.

This recipe makes 24 full size muffins, and I bet you don’t eat them all in one day unless you share way better than I do. Good news? Pop the muffins in your freezer in a tightly sealed container, and they store for up to a month.

Table of chocolate chip pumpkin muffins

When you want one, simply let it thaw on the counter for ten minute or defrost it in the microwave for 10-15 seconds. Poof instant yummy breakfast.

How to Make Chocolate Chip Pumpkin Muffins

Preheat your oven to 350 degrees. Either grease your muffin tins or line them with muffin papers.

Beat the eggs and sugar in a large bowl until it’s lighter in color and has grown in volume. Add the pumpkin puree, water, and oil, and beat again.

Forget mixing all the dry ingredients together in a separate bowl. This method is way easier and works perfectly. Add the baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and mix well.

Then add the flour and stir slowly until mostly blended. While there are still some white streaks add the chocolate chunks/chips.

Scoop the batter into your muffin tins, filling about 2/3 of the way full. I love using my muffin scoop that gives me the same size muffins every time. And this baking hack makes it even easier.

Bake in your 350 degree oven for 27-30 minutes, until a tester comes clean (or they spring back when you touch them – I go for the touch test when baking).

Let the muffins cool a couple minutes, then remove them from their pans and let cool completely on a wire rack.

Pumpkin muffin for breakfat

Store on your counter in a tightly sealed container for up to three days. After that, freeze them for up to a month.

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Active Time: 27 minutes
Total Time: 37 minutes

These delicious and easy chocolate chip pumpkin muffins make a perfect breakfast on the go, easy afternoon snack, or simple dessert. Have extras? They freeze great, too!

Ingredients

  • 4 eggs
  • 1 1/2 c sugar
  • 1 15 oz can pumpkin puree
  • 1/2 c oil
  • 1/4 water
  • 2 t baking soda
  • 1 t baking powder
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 3 c flour
  • 1 1/2 c chocolate chips

Instructions

Preheat oven to 350 degrees. Line muffin tins with paper cups.

Beat eggs and sugar in large bowl 2-3 minutes. Add the pumpkin puree, water, and oil, and beat again.

Add baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and mix well.

Add flour and stir until mostly blended, then add the chocolate chips.

Scoop the batter into muffin tins, filling about 2/3 full.

Bake at 350 degrees for 27-30 minutes, until a tester comes clean.

Let the muffins cool a 2-3 minutes, then remove them from muffin tins and let cool completely on a wire rack.

Store at room temperature in a tightly sealed container for up to three days. After that, freeze for up to a month.

Notes

This makes 24 full size muffins, or you can choose to make mini muffins instead. If you do so, use mini chocolate chips or chop a chocolate bar. Shorten the cook time to 20 minutes. This makes 8 dozen mini muffins, perfect tor sharing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1 muffin
Amount Per Serving:Calories: 230 Total Fat: 10g Sodium: 118mg Carbohydrates: 34g Sugar: 21g Protein: 4g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

My Favorite Pumpkin Recipes

Are you ready to make chocolate chip pumpkin muffins?

Chocolate Chip Pumpkin Muffins recipe for a simple breakfast. This easy recipe makes 24 full size muffins or 8 dozen mini muffins. Grab one for breakfast, enjoy a mid afternoon snack, or enjoy a simple dessert. These muffins freeze well, too, and a kid friendly to boot!

Enjoy this article? Please share it!

TAGGED WITH: ,

    Comments

  • Lily militaryfamof8


    These look and sound delicious!!! I will definitely give them a try this weekend!

    • Michelle


      Do it! My daughter walked in the door yesterday and saw I was posting about them and immediately went to check the oven to see if I’d made more because she wanted one for a snack after school. Those are my best testimonies!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *