Chocolate Chip Pumpkin Muffins

Need a way to use up your leftover pumpkin puree? These chocolate chip pumpkin muffins are my favourite easy recipe and always a crowd pleaser.

This muffin recipe doesn’t need an electric mixer, so it’s perfect to make with kids. It’s moist, studded with gooey chocolate chips and full of fall flavours.

Ingredients in Chocolate Chip Pumpkin Muffins

You only need a few pantry staples to make these easy pumpkin muffins. 

• Pumpkin puree: or pure canned pumpkin. NOT pumpkin pie filling. You can also use my recipe for homemade pumpkin puree!
• Canola oil: or any flavourless vegetable oil, or melted butter. Oil keeps the muffins extra moist for 4 days!
• Eggs
• Brown sugar: keeps the muffins ultra moist. You can replace with white sugar but note that the muffins will be fluffier and cakier.
• Vanilla: use liquid extract or essence.
• Plain / all-purpose flour
• Baking powder
• Ground cinnamon
• Pumpkin pie spice / mixed spice: gives you that essential fall flavour! Can replace with an extra ½ teaspoon of cinnamon + ½ teaspoon of ginger.
• Ground ginger
• Salt
• Chocolate chips: I like dark or semi-sweet choc chips but you can also use milk, white or chopped chocolate blocks.

Can I make muffins with greek yoghurt instead of oil?

Yes! Replace up to half of the oil with greek yoghurt for a healthy option that is still moist and delicious.

Can I make these muffins gluten free?

You can replace the all-purpose flour with gluten-free flour to make gluten-free muffins.

Are these chocolate chip pumpkin muffins healthy?

The added pumpkin puree gives these muffins a good boost of veggies and fibre, making them perfect as an afternoon snack or lunchbox treat. Like all sweets, these are best enjoyed in moderation.

How to Make Chocolate Chip Pumpkin Muffins

For this easy recipe, you’ll need

• A large bowl
• A medium bowl
• A spoon or spatula
• A whisk
• A muffin tin

1. Whisk together the wet ingredients: pumpkin, oil, eggs, brown sugar and vanilla.
2. Sift over the dry ingredients: flour, baking powder, cinnamon, pumpkin pie spice. Add your salt.
3. Mix until nearly combined. You should still see some flour (as in the photo!).
4. Add your chocolate chips and fold in until the batter is just combined. Don't over mix! A few lumps are okay.

5. Fill your muffin cases ⅔ full. You can use a measuring cup or cookie scoop to make it easier, or just use a dessert spoon.
6. Bake until lightly golden. When you insert a skewer into the muffin, it should come out clean or with just a few moist crumbs clinging.

The Secret to Moist and Fluffy Muffins

Don’t overmix your muffin batter

What can overmixing do to a muffin? The more you mix the batter, the more that the gluten strands in the flour develop. This causes the muffin to become tough and dry with a dense crumb.

To avoid this, add the chocolate chips when the batter still has some visible flour, then mix altogether until just combined. Try using a folding motion instead of a stirring motion!

Measure your flour properly!

If your muffins are dry or don’t rise well, it might be because you haven’t measured your flour correctly. If you’re using measuring cups, don’t scoop the flour out with the cup. Instead, spoon the flour into the cup then level off with the flat edge of a butter knife.

You can also use gram measurements for an accurate result!

Storing Chocolate Chip and Pumpkin Muffins

Store these muffins for up to 4 days in an airtight container at room temperature.

Will muffins last longer in the fridge?

You may get an extra day or two out of the muffins, but they are more likely to go dry in the fridge. I only recommend refrigerating if you live in a very moist or humid environment, which can make the muffins go off quicker.

How do I know if muffins have gone bad?

You can tell if the muffins have gone bad if you see visible mold, or if they have a sour smell or taste.

Can I freeze the muffins?

Yes! Wrap cooled muffins individually in cling film or place in airtight freezer bags. Keep frozen for up to 6 months. Defrost for 6 hours or overnight then enjoy. They're perfect to grab in the morning and will defrost by the afternoon for easy muffins on the go.

You May Also Like

• Pumpkin Puree
• Bakery Style Chocolate Chip Muffins
• Easy Pumpkin Muffins