These Easy Chocolate Chip Pumpkin Muffins are fluffy, moist and filled with the perfect combination of spices, real pumpkin purée, and plenty of chocolate chips!
Muffins are always great to have on hand to grab for quick snacks or to add to a balanced breakfast. These muffins give a Mexican chocolate flavour vibe with the combination of the pumpkin spices in the batter and the chocolate chips.
If you have some leftover pumpkin purée after making this recipe, I recommend using it to make these delicious pumpkin spice scones that are topped with a two-toned vanilla and pumpkin icing. I'm telling you; they are incredible! A tasty pumpkin dessert that is perfect for Autumn is my pumpkin cheesecake bars (with a gingersnap crust) or my pumpkin cupcakes with salted caramel frosting.
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⭐️ Why You Need to Make This Recipe
- Easy & Quick. These muffins come together quickly and bake in 15 minutes!
- Full of Pumpkin & Spices. Real pumpkin purée and a blend of yummy spices add tons of flavour.
- Lots of Chocolate Chips. I use semisweet chocolate chips but you could use dark chocolate, milk chocolate, or white chocolate instead!
🧈 Ingredients
These are the ingredients needed to make these chocolate chip pumpkin spice muffins. I have included a list of some possible substitutions later in the post.
- Vegetable Oil - Or any neutral-flavoured liquid oil.
- Brown Sugar - Brown sugar adds flavour and moisture to baking.
- Eggs
- Vanilla Extract
- Yogurt - Plain, unsweetened yogurt.
- Pumpkin Purée - Make sure you buy pumpkin purée, not pie filling which has added sugar and other ingredients.
- All-Purpose Flour
- Baking Powder
- Baking Soda - A combination of baking soda and baking powder makes for a fluffy muffin.
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
- Salt - Helps bring out flavour in muffins and other baked goods.
- Chocolate Chips
See the recipe card for measurements.
📃 Instructions
Step 1: Combine the oil, brown sugar, eggs, yogurt, pumpkin purée, and vanilla extract.
Step 2: Whisk until incorporated.
Step 3: Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
Step 4: Stir the chocolate chips into the dry ingredients.
Step 5: Add the dry ingredients to the wet ingredients.
Step 6: Whisk just until no streaks of flour remain. Do not overmix!
Step 7: Scoop into muffin tins that have been greased or lined with parchment paper liners.
Step 8: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Hint: Top the muffins with some extra chocolate chips before baking to make them look extra pretty!
📝 Substitutions & Variations
Most of the ingredients in these muffins cannot be replaced, but here are some possible substitutes.
- Plain Yogurt - Sour cream can replace the plain yogurt.
- Spices - If you don't have each individual spice, you can replace all the spices with equal parts pumpkin pie spice.
- Chocolate Chips - Semisweet chocolate chips may be replaced with dark chocolate, milk chocolate, or white chocolate chips.
❄️ Storage
Store in an airtight container at room temperature for up to 4 days.
💡 Top tip
Be careful not to overbake the muffins. Start with a timer for 15 minutes and check with a toothpick. If not ready, check again after every 2 minutes until the toothpick inserted into the center of a muffin comes out clean.
❓FAQ
Oil, brown sugar, pumpkin purée, and plain yogurt work together in this recipe to make these muffins soft and moist.
Yes, pumpkin purée, canned pumpkin, and pure pumpkin are all the same.
🎃 More Pumpkin Recipes
Looking for other pumpkin recipes? Try these:
If you tried these Easy Chocolate Chip Pumpkin Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Easy Chocolate Chip Pumpkin Muffins
Equipment
- muffin tin(s)
- muffin liners or non-stick spray
- mixing bowls
- measuring cups & spoons
- whisk
- silicone spatula
Ingredients
- ½ cup vegetable oil or other neutral-flavoured oil
- ¾ cup brown sugar packed
- 2 eggs
- ½ cup plain yogurt or sour cream
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon *
- 1 teaspoon ground ginger *
- ½ teaspoon ground nutmeg *
- ¼ teaspoon ground cloves *
- ¼ teaspoon ground allspice *
- 1 cup semisweet chocolate chips
- optional: extra chocolate chips to sprinkle on top
Instructions
- Preheat the oven to 350℉. Line muffin tins with 18 muffin liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the oil, brown sugar, eggs, sour cream, pumpkin puree, and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Stir in the chocolate chips. Add the dry ingredients to the wet and stir just until no streaks of flour remain.
- Scoop into the prepared muffin tins, filling each cup to the top and distributing between all 18 cups. Sprinkle extra chocolate chips on top. Bake muffins in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
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