Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup semi sweet chocolate chips

These moist and tender muffins are packed with cozy pumpkin spice and plenty of sweet chocolate chips.

By Recipes By Nani· 🌍 American· July 19, 2026

recipesbynani.com

Prep

15 minutes

Cook

23 minutes

Total

38 minutes

Serves

There is nothing better than the smell of pumpkin spice filling the kitchen on a crisp morning. These muffins are a family favorite because they turn out perfectly soft every single time and feel just like a treat you would buy at a fancy bakery.

My secret for that beautiful bakery top is to start the oven at a higher temperature for the first five minutes. It helps the muffins puff up quickly and creates a nice dome before they finish baking at a lower heat.

🧺 Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
2
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5
Gently fold in the chocolate chips with a spatula.
6
Divide the batter evenly into the muffin cups.
7
Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for another 15 to 18 minutes until a toothpick comes out clean.
8
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack.

💡 Tips

Store these muffins in an airtight container at room temperature for up to three days. You can also wrap them individually and freeze them for a quick breakfast on busy mornings.

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