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Pumpkin Chocolate Chip Muffins

Cook Time22 mins
Total Time22 mins
Servings: 15 -16 muffins
Author: MaryAnn Dwyer


  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar firmly packed
  • 1 cup canned pure pumpkin
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup milk chocolate chips divided


  • Preheat oven to 425 degrees. Line one 24 count muffin pan with 15-16 muffin liners or spray with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin, vegetable oil and eggs until well combined. Add to the dry ingredients until just combined and no flour streaks remain. Fold in 3/4 cup chocolate chips.
  • Divide batter evenly among muffin cups, filling each 3/4 full. Top batter with remaining 1/4 cup chocolate chips, a few in each cup.
  • Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. Bake for an additional 15-17 minutes or until a tester inserted in center comes out with just a crumb or two. Cool in pan for 10 minutes.