The BEST Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins close-up with bite missing.

The BEST Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are soft, moist, perfectly spiced, and studded with decadent chocolate for the best pumpkin muffins you've ever had! And this extra large batch makes enough for some to keep and some to share!

Course Bread

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 233kcal

Author Samantha Skaggs

Equipment

Ingredients

3 ½ cups all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons salt
1 tablespoon cinnamon
1 teaspoon nutmeg
1 (15-ounce) can pumpkin puree
3 cups granulated sugar
1 cup vegetable oil such as avocado or sunflower oil
⅔ cup water
4 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chips OR mini chocolate chips

Instructions

Preheat oven to 350°F. Line three muffin pans with paper liners.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, blend together pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly and gradually add in flour mixture, mixing until just blended. Fold in chocolate chips.
Use a large cookie scoop to divide batter between prepared muffin cups. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Feel free to add 1 cup chopped pecans or walnuts to the batter, if you like.
For "prettier" muffins, you can sprinkle a few chocolate chips on top of the batter in each muffin cup before popping the pans in the oven.
This recipe yields a lot of batter, which can be used to bake various sizes and amounts of muffins or loaves. Below are the sizes of pans I've used and approximately how long they've needed to bake. If your pan sizes fall between these options, adjust the time accordingly. Regardless of the pans you use, consider these times a guideline, and bake until a toothpick inserted in the center comes out clean:
- Approximately 3 dozen regular muffins -- 20 to 22 minutes
- Approximately 100 mini muffins -- 12 to 14 minutes
- Two 9- by 5-inch loaf pans -- 60 minutes
- Three 7- by 3-inch loaf pans -- 50 minutes
- Six mini loaf pans -- 40 minutes
Loaf pans and muffin pans come in a variety of sizes, so the size of your pans will dictate how many loaves/muffins you get. Grease and flour each loaf pan before filling it about ⅔ full of batter. Allow loaves to cool for 5 minutes in their pans before turning out onto a wire rack to finish cooling.
Leftover muffins may be stored in an airtight container at room temperature for three days, and then pop it in the fridge for up to a week.
Pumpkin Chocolate Chip Muffins may also be frozen. Place cooled muffins in a freezer-thickness ziptop plastic bag, squeeze out the air, and freeze for up to 3 months. Thaw in the refrigerator overnight and, if desired, reheat before serving.

Nutrition