These are the PERFECT Pumpkin Chocolate Chip Muffins. They’re moist, fluffy, and loaded with melty chocolate! The best way to use up a can of pumpkin.
Muffins are my favorite. Just in general, I love muffins, but pumpkin muffins, especially with chocolate chips, are my favorite during the colder months. So grab a few pumpkin chocolate chip muffins, a hot cup of coffee, and get cozy with me! Life is better when muffins are involved.
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 – provides structure and helps bind the ingredients together. Since we’re using oil, there’s no need to bring the eggs to room temperature before stirring them into the batter.
- Canola Oil – produces an extremely muffin. 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 may not be as moist.
- Granulated Sugar and Brown Sugar – adds sweetness. 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 – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch.
- All-Purpose Flour – the best flour for baked goods. 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. Quick breads and muffins are made without yeast (which normally is what makes bread rise), so we need something to help them rise while baking.
- Salt – enhances the pumpkin and pumpkin spice flavor, while also balancing out the sweetness from the sugars and chocolate.
- Chocolate Chips – any flavor is fine! I love using dark chocolate or semi-sweet, but milk chocolate will be fine as well.
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!
- Omit the chocolate chips. Check out my pumpkin muffin recipe, or swap the chocolate for another baking chip and/or chopped pecans.
- Sprinkle with turbinado sugar. If you’re omitting the glaze, but want a little extra crunch and sweetness, sprinkle each muffin with turbinado sugar before baking.
- 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!
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!
Pumpkin Chocolate Chip Muffins
Equipment for this recipe
- 1 (15 oz) can pumpkin purée not pumpkin pie filling
- 5 large eggs
- 1 1/4 cups canola oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour spoon and leveled
- 2 (3.4 oz) boxes instant pudding mix I used 1 vanilla, 1 butterscotch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (12 oz) bag chocolate chips semi-sweet, dark, etc. divided
- Preheat oven to 350 degrees F and grease 2 standard 12 slot non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, whisk together pumpkin, eggs, oil, sugar, brown sugar, and vanilla until smooth.
- Fold in flour, instant pudding mixes, pumpkin pie spice, baking soda, and salt until *just* combined. You don’t want to over-mix.
- Fold in 1 1/2 cups chocolate chips (save the rest for garnish), then spoon the batter evenly into the prepared muffin tins.
- Top with remaining chocolate chips, then bake in preheated oven for 20-30 minutes, or until an inserted toothpick comes out virtually clean.
- Remove from the oven, cool in the pan for 5 minutes, then gently remove the muffins onto a wire rack to finish cooling until you’re ready to enjoy!
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*Note: Nutrition information is estimated and varies based on products used.