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Pumpkin Muffins with Chocolate Chips

Moist, rich, and spicy pumpkin muffins liberally studded with chocolate chips throughout.

Course Breakfast
Cuisine American
Keyword chocolate chip, muffins, pumpkin, pumpkin spice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 13


  • 1 cup pumpkin puree or canned pumpkin
  • 3/4 cup brown sugar packed
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2/3 cups semisweet chocolate chips


  1. Preheat the oven to 375 degrees. Prepare 13 muffin cups with paper liners.

  2. In a medium sized bowl, mix together the pumpkin, brown sugar, eggs, oil and milk until well combined.

  3. In a separate bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and cloves. Lightly stir and then add to the wet mixture, scraping down the sides of the bowl as needed. Stir in the chocolate chips.

  4. Fill each muffin cup 2/3 full with muffin batter. Lightly press a few chocolate chips into the batter if desired. Bake at 375 degrees for 20-25 minutes or until the tops of the muffins are domed and spring back when lightly touched.