Why you’ll love these

Uses an entire can of pumpkin. If I can, I try to use the whole can of pumpkin in my pumpkin recipes! For me personally, the rest always ends up in the trash, if I don’t use the whole can, because I forget about it in the fridge.

Freezer Friendly. This makes 24 muffins, so I love freezing 12 to enjoy later!

Ultra fluffy. Thanks to my secret ingredient (instant pudding mix) these pumpkin muffins aren’t just moist (due to the entire can of pumpkin), they’re SO light and fluffy!

Ingredients

I love this recipe, because it uses the ENTIRE can of pumpkin and the WHOLE bag of chocolate chips. Less measuring is always a win for me!

Pumpkin – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make these muffins.

Eggs – use large eggs. Since we’re using oil, there’s no need to bring the eggs to room temperature before stirring them into the batter.

Canola Oil -use any neutral flavor oil that you have on hand such as avocado oil. Butter may also be used; it provides a rich, buttery flavor, but the muffins will not be as moist.

Granulated Sugar and Brown Sugar – dark brown sugar is called for in the recipe, because it has a richer, molasses flavor, but light brown sugar can also be used.

Vanilla Extract – pure vanilla extract is always preferred, but imitation will be fine in a pinch.

All-Purpose Flour – the only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

Instant Pudding – you’ll need 2 (3.4 oz) boxes instant pudding mix; just the mix, don’t prepare the pudding. I used 1 vanilla and 1 butterscotch, but feel free to use whatever flavor(s) sound good to you! Cheesecake pudding mix? White chocolate? Caramel?

Pumpkin Pie Spice – to keep things easy, we’re using a store-bought blend, but if you’d like to make homemade, try 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

Baking Soda – our leavening agent which gives the muffins a lift to prevent it from becoming too dense. There is no substitute. Makes sure your baking soda hasn’t expired for the best lift!

Salt – table salt is used in the original recipe, kosher salt or other salt may be used, but you’ll likely need more, because table salt is “saltier” than other salt.

Chocolate Chips – any flavor is fine! I love using dark chocolate or semi-sweet, but milk chocolate will be fine as well. Cinnamon chips would also be delicious.

Pro tip

Not a chocolate chip fan? Try my original Pumpkin Muffins!

How to make

This one bowl muffins are quick, easy, and of course, delicious!

In a large bowl, whisk together pumpkin, eggs, oil, sugar, brown sugar, and vanilla until smooth, then fold in flour, instant pudding mixes, pumpkin pie spice, baking soda, salt, and chocolate chips.

Spoon the batter evenly into 2 greased standard 12 slot non-stick muffin tins, then bake at 350 degrees F for 20-30 minutes.

Cool and enjoy!

Pro tip

Save a few chocolate chips to garnish the tops of each muffin before baking; this makes them look extra pretty!

Variations

Omit the chocolate chips. Check out my pumpkin muffin recipe, or swap the chocolate for another baking chip, dried fruit, and/or chopped pecans/nuts.

Sprinkle with turbinado sugar. If you like little extra crunch and sweetness, sprinkle each muffin with turbinado sugar before baking.

Glaze it. Make a cream cheese, maple, or powdered sugar glaze to drizzle over the top.

Make them vegan. Check out my Vegan Pumpkin Muffins instead!

Make it into bread. If you’re looking for a pumpkin bread recipe check out my pumpkin bread or my favorite crockpot pumpkin bread recipes!

holding a chunk of pumpkin chocolate chip muffin

How to store

Leftover muffins will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer