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4.77 from 39 votes
The interior of my pumpkin muffins recipe, showing texture and chocolate chips.
Chocolate Chip Pumpkin Muffins Recipe
Prep Time
25 mins
Cook Time
35 mins
 

If you think pumpkins are just for the fall, think again! Try this warm, sweet Chocolate Chip Pumpkin Muffins recipe for a delicious treat in any season!

Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Author: Gemma Stafford
Ingredients
  • 1 ½ cups (7 ½ oz/213g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • I cup (8oz/225g) canned pumpkin puree
  • cup (2 ½ floz/71ml) neutral-flavored oil (sunflower, canola, veg)
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1 ¼ cups (10oz/282g) granulated sugar
  • ½ teaspoon salt
  • 3/4 cup (4 ½ oz/128g) semi-sweet chocolate chips
Cinnamon Sugar Topping
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
  2. In a bowl, whisk together flour, baking powder, and baking soda.
  3. In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt until well combined.
  4. Mix the wet and dry ingredients until it just comes together. Fold in the chocolate chips.

  5. In a small bowl, combine sugar and cinnamon for the topping.
  6. Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool in the pan for 10 minutes before removing.
  9. Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave briefly.