The Best Chocolate Chip Pumpkin Muffins

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Years ago, my friend Michele introduced me to the most amazing pumpkin bread. It was like no other I’d tried before…most and delicious.  I never liked waiting for bread to bake, and I like a little texture in my baked goods, so I tweaked it a bit to make what I see as the best fall treat, The Best Chocolate Chip Pumpkin Muffins. I shared a similar recipe a few years ago with craisins, but I decided I don’t like the craisins anymore, and just wanted to share the recipe without, because it’s just my fave.

Best moist pumpkin chocolate chip bread muffins

Just trust me on this one. Grab the ingredients and get to work, you will not be disappointed!

The Best Chocolate Chip Pumpkin Muffins
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • Blend
  • 5 eggs
  • 1¼ cup oil
  • Mix in
  • 1 can pumpkin
  • 2 cups flour
  • 2 cups sugar
  • 2 small pkg. vanilla pudding powder
  • ADD
  • 1 Tsp. soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. nutmeg
  1. Blend
  2. Mix
  3. Add
  4. As it says in the ingredients above.
  5. Fold in 1 heaping cup chocolate chips
  6. Bake at 325 degrees for 20 minutes, (full loaf 1 hour).
  7. Oven temperatures may vary, stick a toothpick in the center to check for gooey-ness.

Make ’em and eat them all, or freeze for later. I often make a double batch and gift to friends. SOOOOO yummy!


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  1. One tablespoon or teaspoon of baking soda? You have the tsp capilatized but for tablespoon it is usually Tbsp. ??
    I went with teaspoon and hopefully they aren’t ruined.