Pumpkin Muffins with Chocolate Chips

When fall arrives and the mornings turn crisp, I always reach for pumpkin recipes. There’s just something about the warm spices, the sweet pumpkin, and the smell of cinnamon drifting through the kitchen that feels like home. These Pumpkin Muffins with Chocolate Chips are soft, moist, and perfectly spiced—just the thing to enjoy with a cup of coffee or tea.

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The chocolate chips are technically optional, but in my family, they’re a must. They melt into gooey pockets of sweetness and make these muffins irresistible. Still, if you’re more of a pumpkin purist, feel free to leave them out for a classic version. Either way, these muffins are RIDIC-ULICIOUS and bound to become a fall favorite.

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Why You’ll Love These Pumpkin Muffins with Chocolate Chips

• Moist and tender: Thanks to pumpkin purée and oil, they stay soft for days.
• One-bowl easy: Mix the wet, fold in the dry, and you’re basically done.
• Make-ahead friendly: Perfect for freezing and reheating on chilly mornings.
• Customizable: Add chocolate chips (my favorite), chopped nuts, or even a sprinkle of coarse sugar on top for bakery vibes.

These muffins are RIDIC-ULICIOUS straight out of the oven with butter, but they’re just as good cooled with a cup of coffee or hot cider.

🍂 What You’ll Need to Make Pumpkin Muffins

Here’s everything you’ll need to gather before baking:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil
• 1 cup packed brown sugar
• 2 large eggs
• ¼ cup milk (or buttermilk for extra tang)
• 1 tsp vanilla extract
• ½ cup chocolate chips (optional, but highly recommended!)
• Optional variation: ½ cup chopped walnuts or pecans in place of the chips

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🥄 Step-by-Step Instructions For The Best Pumpkin Muffins

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners (I love these tulip design liners!)or grease it lightly.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
3. Mix the wet ingredients. In a large bowl, whisk the pumpkin purée, oil, brown sugar, eggs, milk, and vanilla until smooth.
4. Combine. Add the dry ingredients into the wet and fold gently until the batter is just combined. Be careful not to overmix—this keeps your muffins tender.
5. Add the extras. Fold in the chocolate chips (or nuts, if using).
6. Bake. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, or until a toothpick comes out clean.
7. Cool and enjoy. Let the pumpkin muffins cool in the pan for 5 minutes before moving them to a wire rack. Serve warm or at room temperature.

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Tips and Tricks

Over the years, I’ve learned a few muffin tricks that guarantee success every time:

• Oil vs. Butter: Oil makes these muffins moister and helps them stay soft longer. You can swap with melted butter for a richer flavor and denser crumb.
• Add-ins: Not a fan of chocolate chips? Add chopped pecans, walnuts, or even dried cranberries.
• Toppings: A sprinkle of coarse sugar or cinnamon sugar before baking gives you a bakery-style finish.
• Don’t overmix. Once the dry ingredients meet the wet, stop as soon as the flour disappears. Overmixing makes muffins tough.
• Use oil for moisture. Oil keeps the crumb tender and helps the muffins stay fresh longer. Melted butter works too (for extra flavor), but the muffins will be a bit denser.
• Fill ¾ full. This gives you a beautiful domed top without overflow.
• Chocolate chip tip. Toss the chips lightly in a spoonful of flour before folding them into the batter. This keeps them from sinking.
• Check early. Oven temps vary, so start testing with a toothpick at the 20-minute mark.

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Storage and Freezing

• Store muffins in an airtight container on the counter for up to 3 days.
• Refrigerate for up to 5 days—just warm them briefly before eating.
• Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Thaw overnight or pop in the microwave for a quick warm-up.

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More Recipes You’ll Love

• Pumpkin Chocolate Chip Cookies
• Pumpkin French Toast Casserole
• Old Fashion Apple Crisp
• Easy Homemade Chili
• The Best Homemade Blueberry Muffins
• Banana Muffin Recipe
• Pumpkin Whoopie Pies
• Easy Crab Muffin Appetizers

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✨ These Pumpkin muffins with chocolate chips are moist, cozy, and filled with fall flavor. Bake them for breakfast, a snack, or to share—they disappear fast!

FOODIE & GRILLER APPAREL

Mini FAQ Section

Can I use melted butter instead of oil in these muffins?
Yes! Oil makes the muffins extra moist, while melted butter adds rich flavor. Either works depending on your preference.

Do I have to add chocolate chips?
Nope! These muffins are delicious plain, or you can swap the chocolate chips for nuts, dried fruit, or white chocolate.

How do I keep pumpkin muffins from being too cakey?
Blotting the pumpkin purée with paper towels and using oil instead of butter helps reduce excess moisture for a softer texture.

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