Pumpkin Chocolate Chip Muffins

5 from 2 votes

Made with pumpkin puree, pumpkin spice, and semi-sweet chocolate chips, these Pumpkin Chocolate Chip Muffins are the best of both worlds. Easy to make and ultra moist, they'll become your go-to fall muffin!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate chip pumpkin muffins, pumpkin and chocolate chip muffins, pumpkin chocolate chip muffins

Servings: muffins

Calories: 433kcal

Author: Jill

Ingredients

15 oz can of pumpkin puree
1 cup sugar
1 1/2 cups all purpose flour
3/4 cup canola oil
2 large eggs
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
12 oz semi sweet chocolate chips

Instructions

Preheat the oven to 400° F. Line a 12 cup muffin tin with cupcake liners.
In a large bowl, add eggs, sugar and pumpkin and whisk until smooth. Add in vanilla extract and oil and whisk until well combined.
In a small bowl, whisk together flour, baking soda, baking powder, and salt.
Add in flour mixture and pumpkin pie spice to egg mixture and combine just until combined.
Set aside ¼ cup of chocolate chips and fold in remaining chocolate chips to muffin mixture.
Divide the batter evenly into the muffin cups. Place the remaining chocolate chips on top of the muffin batter. Using a spoon, lightly press down the chocolate chips into the batter.
Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool for 10 minutes in the pan, then transfer muffins to a cooling rack until completely cooled.

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