Pumpkin Chocolate Chip Muffins

I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!

 I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!

My two kids were both born in the month of October and were only 3 days apart. As you can imagine, this is quite a busy month for us.

Thankfully, since they are still quite young they haven’t really demanded their own separate birthday parties yet. For now, they are quite happy to celebrate their birthdays in their classrooms with their classmates.

There’s only one condition I need to fulfill: they want me to make something yummy for their class on their birthday.

Since their birthdays fall during Autumn I usually bake something that fits perfectly well with the season.

So for the past few years, I have been making these moist and scrumptious Pumpkin Chocolate Chip Muffins.

My kids often request these as they love the bits of chocolate embedded in each muffin!

Whenever they come home after class with an empty tray then I am certain that the whole class has enjoyed these muffins.

While they are great at room temperature, I love to eat these muffins when they are still quite warm as I love the feel of chocolate morsels melting in my mouth when I take a bite. The photo below shows how gooey-licious these muffins are. Hope you give them a try!

 I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

What are the INGREDIENTS for Pumpkin Chocolate Chip Muffins?

  • 1 1/2  cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon ground  Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • A pinch of ground Cloves (optional)
  • 1/2 teaspoon Salt
  • 2 Eggs – room temperature, if possible.
  • 1 cup Sugar – use white or brown.
  • 1 cup Pumpkin puree
  • 1/2 cup Vegetable Oil
  • 1 cup Chocolate Chips

How do you make Pumpkin Chocolate Chip Muffins?

Preheat the oven to 375 F. Line a 12-cup muffin tin with baking cups.

Whisk together the flour, baking soda, baking powder, spices, and salt. In a large mixing bowl, beat the eggs, sugar, pumpkin, and oil until smooth.

Add the flour mixture to the pumpkin mixture and mix well. Fold in the chocolate chips.

Divide the batter evenly among the 12 muffin cups. Bake at 375F for about 20-23 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy!

I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!

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I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!
5 from 11 votes
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Pumpkin Chocolate Chip Muffins

I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins are the yummiest fall breakfast or snack treat. Tried and tested recipe.
Course Breakfast, Snacks
Cuisine American
Keyword best pumpkin muffins for fall, how to make pumpkin chocolate muffins, pumpkin chocolate chip muffins, tried and tested recipe pumpkin chocolate muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 pieces
Calories 306 kcal
Author Manila Spoon

Ingredients

  • 1 ½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon ground Cinnamon
  • ¼ teaspoon Nutmeg
  • A pinch of ground Cloves, optional
  • ½ teaspoon Salt
  • 2 Eggs
  • 1 cup Sugar
  • 1 cup Pumpkin puree
  • ½ cup Vegetable Oil
  • 1 cup Chocolate Chips

Instructions

  1. Preheat the oven to 375 F. Line a 12-cup muffin tin with baking cups.
  2. Whisk together the flour, baking soda, baking powder, spices and salt. In a large mixing bowl, beat the eggs, sugar, pumpkin and oil until smooth.
  3. Add the flour mixture to the pumpkin mixture and mix well. Fold in the chocolate chips.
  4. Divide the batter evenly among the 12 muffin cups. Bake at 375F for about 20-23 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
  5. I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy!
Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving
Calories 306 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 28mg9%
Sodium 237mg10%
Potassium 155mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 3225IU65%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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