Moist and delicious and full of chocolate chips, these are the absolute best Pumpkin Chocolate Chip Muffins around.
Years ago, my friend Michele introduced me to the most amazing pumpkin bread. It was like no other I’d tried before, moist and delicious. But I don’t like waiting for bread to bake. So when she gave me a copy of her recipe, I did a little tweaking to create these easy pumpkin muffins. And I always love a little chocolate in my baked goods, so I threw those in as well and came up with the best fall treat around, Pumpkin Chocolate Chip Muffins.
One might debate it’s more of a cupcake, but since it doesn’t have frosting, that officially makes them muffins.
How to Make Pumpkin Muffins:
These muffins are best made with a hand mixer or stand mixer.
Begin with the eggs and oil, mixing until combined.
Next, add the pumpkin puree, flour, sugar and vanilla pudding powder. The vanilla pudding is the magic ingredient that keeps the muffins soft and moist.
Once all of the previous ingredients have been combined, add the baking soda, salt, cinnamon, and nutmeg. Mix into the batter completely.
Finally, divide the mixture evenly between 24 muffin tins and bake at 350 degrees for 20 minutes.
Once fully baked, cool muffins on a cooling rack. Then enjoy!
Pumpkin Recipes:
Just trust me on this one. Grab the ingredients and get to work, you will not be disappointed by these muffins. And if you are looking for more fun pumpkin desserts, check out these:
Pumpkin Chocolate Chip Muffin Recipe
Moist and delicious pumpkin muffins with the added fun of chocolate chips.
- 5 eggs
- 1 1/4 cup oil
- 1 15 oz. can pumpkin ounces can vary
- 2 cups flour
- 2 cups sugar
- 2 small pkg. instant vanilla pudding powder
- 1 Tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
Blend the eggs and oil until combined
Mix in pumpkin, flour, sugar, and vanilla pudding
Then add the baking soda, salt, cinnamon, and nutmeg. Blend until fully combined.
- Fold in 1 heaping cup chocolate chips
Fill 24 muffin tins with an equal amount of batter and bake at 325 degrees for 20 minutes,. If you would like to make pumpkin break, bake the loaf for 1 hour.
Check doneness with a toothpick before removing it from the oven.
Recipe Video
Make them and eat them all, or store some in the freeze for later. This recipe freezes so well! And I often make a double batch and gift to friends. They will love these pumpkin chocolate chip muffins too!
