The Best Moist Pumpkin Chocolate Chip Muffins
These super soft, moist pumpkin chocolate chip muffins are a pumpkin lover’s dream!
Growing up in Canada, eating moist pumpkin chocolate chip muffins was not even on my radar.
Pumpkin spice and pumpkin puree were not something we really even saw on the shelves in grocery stores.
Fast forward into the future, multiple border crossings later, and I became a lover of everything pumpkin flavored from pumpkin-flavored Pop-tarts to Mini-Wheat cereal, and let’s not forget the yummy coffee creamers.
My pantry is always stocked with pumpkin puree as I make these bad boy moist pumpkin chocolate chip muffins year-round for my friends and family.
YOU WILL NEED THE FOLLOWING INGREDIENTS
- Pumpkin puree
- All-purpose flour
- Eggs (or flax & water vegan substitute)
- Vegetable oil
- Sugar
- Semi-sweet chocolate chips (your size preference)
- Pumpkin spice
- Cinnamon
- Nutmeg
- Baking powder
- Baking Soda
This recipe is very quick and easy to prepare, so start by preheating your oven to 400°F on the bake setting to get things going.
READ: DELICIOUS DOUBLE CHOCOLATE ESPRESSO ZUCCHINI MUFFINS
PREPARATION STEPS
- Gather all your wet ingredients (oil, eggs, pumpkin puree, sugar) and whisk them all together in a large bowl until well combined.
- Mix your flour, baking powder, baking soda, and spices in a separate bowl.
- Then simply combine your dry ingredients with your wet mixture. Mix together until fully incorporated but do not overwork the mixture.
- Mix in your chocolate chips.
- Fill your muffin cups three-quarters of the way (or all the way like I do) depending on how big and how many muffins you want this recipe to yield.
Since I like to fill my muffin cups to the top using my oven, these goodies take about 18 minutes to bake.
But since ovens vary, they can take anywhere from 16-20 minutes.
So grab a wooden toothpick and test the center of your muffins at around 16 minutes to see how they are coming along.
Muffins Yield
This recipe easily makes 24 muffins filling them to the top.
So if you are doing three-quarters of the muffin cup, then you can expect a few extras.
It’s also a great recipe to make in smaller batches if you do not need so many.
Freezing Extras
These muffins freeze great; I have never had issues thawing them afterward.
I simply place my extras in a large freezer bag and pop them right into the freezer.
Substitutions
If you are short on oil, simply sub in some unsweetened apple sauce.
You can also skip the chocolate chips if you are just looking for a pumpkin recipe.
- If you are short on oil, simply sub in some unsweetened apple sauce.
- Vegan or short on eggs? Make a flax egg substitute instead. Combine 1 tbsp of flaxseed meal with 3 tbsp of water (for each egg your replacing). Mix together and place in the fridge for up to 30 minutes for it to thicken up.
- Don’t like chocolate? No problem, just remove them from the recipe.
- Need homemade pumpkin spice: Combine 1 tsp of cinnamon + 1/4 tsp of ground nutmeg + 1/4 tsp of ground ginger + 1/8 tsp of ground cloves
HOMEMADE PUMPKIN PUREE
Do you prefer to make your own oven-baked homemade pumpkin puree or simply have a few pumpkins lying that need to get used up?
Check out these step-by-step instructions by The Pioneer Women.
Once your puree is done, you’ll be able to make these moist pumpkin chocolate chip muffins for your family to enjoy.
I also have a great Instant Pot version (linked below) where you place the entire pumpkin inside your pressure cooker (skin and all).
Note: This recipe calls for a lot of pumpkin puree and spices (it’s not a typo). The puree brings so much moisture to these muffins.
I usually make pretty healthy recipes, but I won’t pretend these are low-fat calorie muffins.
They are, however, beautifully soft, super flavorful, and my muffin of choice for those moments of indulgence.
If you are looking for a more health-conscious version, please check out the memo section of my recipe card below, where I offer modifications to the recipe.
I have made and tried the modified version; it is still very tasty, you just lose a small portion of the moistness and sweetness, but they are definitely not dry.
Other Pumpkin Recipes
THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS
Equipment
- Oven
Ingredients
- 29 oz Pumpkin puree (not pumpkin filling) You can use 2 (15 oz) cans
- 3 cups All-purpose flour
- 2 cups Sugar
- 4 large Eggs
- 1 1/4 cup Vegetable oil or oil of choice
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Vanilla essence
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 5 tsp Pumpkin spice
- 12 oz Chocolate chips (reserve some for the top of muffins) Use regular sized or minis
Instructions
- Preheat your oven to 400°F on thr Bake setting.
- Gather all your wet ingredients (oil, eggs, pumpkin puree, sugar) and whisk them all together in a large bowl until well combined.
- In a separate bowl, mix together your flour, baking powder, baking soda, and spices.
- Then simply combine your dry ingredients to your wet mixture. Mix together until fully incorporated but do not overwork the mixture.
- Mix in your chocolate chips.
- Fill your muffins cups, three-quarters of the way (or all the way like I do) depending on how big and how many muffins you want this recipe to yield.
Notes
- Combine 1 tbsp of flaxseed meal to 3 tbsp of water (for each egg your replacing). Mix together and place in the fridge for up to 30 minutes for it to thicken up.
- Vegan chocolate chips
- Replace half of the vegetable oil with unsweetened apple sauce.
- Eliminate half a cup of sugar from the recipe
- You can also use the flaxseed egg substitution listed above