These Chocolate Chip Pumpkin Muffins are soft, sweet, and full of pumpkin flavor. They have warm spices, a little orange juice, and plenty of chocolate chips in every bite. And they come together in one bowl, so they are easy to make!
If you love my Chocolate Chip Pumpkin Bread, you will want to try these muffins, too. They have the same cozy pumpkin and chocolate chip flavors in a fun, easy-to-share muffin. And then, be sure to check out more recipes to make in September (or anytime you crave a fall treat)!
Ingredients & Substitutions
- All-purpose flour: Gives the muffins structure. Measure it carefully for the best texture.
- Baking powder and baking soda: Help the muffins rise and stay light.
- Cinnamon, nutmeg, ginger, and cloves: Give the muffins their warm, classic pumpkin spice flavor. You can use 1 ½ teaspoons pumpkin pie spice in place of all four spices.
- Granulated sugar: Adds sweetness and helps keep the muffins soft.
- Vegetable oil: Keeps the muffins moist. Canola oil or another neutral oil can also be used.
- Eggs: Room-temperature eggs blend more easily into the batter and help give the muffins structure.
- Vanilla and molasses: Add extra depth and warmth to the pumpkin flavor.
- Pure pumpkin: Use pure pumpkin, not pumpkin pie filling. Canned pumpkin works well, or you can use homemade pumpkin puree.
- Orange juice: Adds a little brightness that balances the warm spices and pumpkin.
- Semisweet chocolate chips: Add plenty of chocolate in every bite. I like to reserve a few for the topping, too. Milk or dark chocolate chips can also be used.
Tips for the Best Pumpkin Muffins
- Fill the muffin cups almost all the way. This gives you tall, generous muffins.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the muffins dense.
- Use pure pumpkin. Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don’t overbake. Start checking around 20 minutes. The muffins are ready when a toothpick inserted into the center comes out with a few moist crumbs.
- Cool them before storing. Let the muffins cool completely on a wire rack before placing them in an airtight container. This helps keep them from becoming soggy.
FAQs
Can I use pumpkin pie spice instead of the individual spices?
Yes! Use 1 ½ teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can be used in place of canned pumpkin. Make sure it has a similar thick consistency as pumpkin puree, as too much liquid can change the texture of the muffins.
Can I use a different type of chocolate chips?
Absolutely! Semisweet chocolate chips are delicious here, but milk chocolate, dark chocolate, or even mini chocolate chips can be used.
Why does this recipe make 14 muffins?
The batter is meant to fill the muffin cups almost all the way, which gives you tall, generous muffins. Because of that, the recipe makes about 14 muffins instead of 12.
Can I use a different size muffin tin?
Yes, but the baking time will change. If you use a mini muffin tin or jumbo muffin tin, start checking the muffins early and bake until a toothpick inserted into the center comes out with a few moist crumbs.
Can I make these muffins without the chocolate chips?
Yes! You can leave out the chocolate chips for a simple pumpkin spice muffin, or replace them with chopped nuts, dried cranberries, or white chocolate chips.
How to Store Chocolate Chip Pumpkin Muffins
Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: I don’t recommend refrigerating these muffins, as it can dry them out. If needed, bring refrigerated muffins to room temperature before serving.
Freezer: For longer storage, wrap the muffins individually in plastic wrap or foil and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.
Chocolate Chip Pumpkin Muffins
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- â…“ cup orange juice
- 1 cup (182 g) semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the sugar, oil, eggs, vanilla, molasses, pumpkin, and orange juice until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Be careful not to overmix.
- Gently fold in ¾ cup of the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each almost all the way full. You will have enough batter for about 14 muffins, so you will need to bake the remaining 2 muffins separately.
- Sprinkle the remaining ¼ cup of chocolate chips over the tops.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
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