Pumpkin is in high demand at this time of the year! I recently went to my local Trader Joe's and bought 24 cans of pumpkin so there is no possible way I could run out this season! Chocolate Chip Pumpkin Muffins all season long!
These pumpkin muffins are an absolute crowd pleaser to even the pickiest palates. They are just sweet enough to satisfy any sweet tooth but are also the perfect grab and go breakfast idea or snack. They are also perfect for keeping in the freezer and quickly warming up in case of any last minute guests. And if you're into these fall flavors, check out the Chocolate Chip Pumpkin Cookies!
Chocolate Chip Pumpkin Muffins
Super moist and chocolate-y Chocolate Chip Pumpkin Muffins make for the best snack, dessert or breakfast!! PS - these freeze great too so you can pop one out whenever the mood strikes.
Ingredients
- 3 cups all purpose flour
- 3 cups white sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups canned pumpkin
- 1 cup vegetable oil (or coconut oil)
- 4 eggs
- ⅔ cup water
- 1 teaspoon ground clove
- 1 teaspoon allspice
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
- In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
- Transfer batter into 2 prepared muffin tins, about ⅔ of the way full, and sprinkle with a few extra chocolate chips on top. Bake for about 25-30 minutes, until a knife is inserted in the middle and comes out clean. Transfer to cooling rack and let cool. (NOTE - baking time will vary depending on what style muffin tin you are using - so best bet is to check the muffins with a knife and once the knife comes out clean, they are done)
Notes
Muffins are perfect for freezing. They thaw in a flash so are great for quick breakfasts or snacks.
Nutrition Information
Calories: 338kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 211mg | Potassium: 156mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3225IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Looks great—To confirm, 3 cups sugar? Seems like a lot? Anyone substitute part of the white with brown sugar? TIA!
Confirming the sugar is correct - it makes a LOT of muffins!
I replaced 1 cup sugar with light brown sugar & muffins turned out great. Oil, however, was a lot! My muffins were a greasy mess. For 2nd batch (I only have one 12-muffin tin) I turned oven temp to 425 for first 5 minutes then decreased to 350 without opening oven & that made the muffins perfect. Next time might sub half oil for apple sauce. A bit too sweet for me, but my daughter devoured them.
Could you substitute coconut sugar for the white?
haven't tested it with coconut sugar!
Next day, the muffins are so sticky! I let them completely cool before putting them into a tupperware. Is there something I can do to prevent this?
pumpkin is generally sticky! I freeze them and that helps
Gaby! These are delicious! I'm eating one for dessert tonight, already looking forward to eating one for breakfast tomorrow, and saving some for guests this weekend. Win - win - win!
These are delicious!! There was a little extra batter so I was able to make 2 dozen muffins AND a loaf of pumpkin bread. Will make these every Fall!
The muffins are delicious!!
Would these turn out using one for one gluten free flour? I’m assuming this is pumpkin purée, is that correct?
yes it's pumpkin puree and I have not tested with GF flour so I dont know if it's a 1:1 ratio substitution
Muffins turned out perfect but a little too dark....any thing I can change?
did you use a dark baking pan? that could contribute. or try baking in the middle of the oven so they aren't so close to the top
What’s the best way to freeze these?
bake, cool, transfer to an air tight container and freeze
Hi Gaby,
I gave fresh pumpkin that I wanted to bake with. Could I use that in place of the canned pumpkin? The same amount? If not please suggest some sweet pumpkin recipes that use fresh pumpkin. Thankyou!
you would need to roast it and then puree it and then you could use it 1:1
How long can these stay out in room temp or should we stick it in the fridge after a couple of days?
I would put in the fridge to make them last longer! or freeze
These are soooo good. I took Gaby’s advice and bought 10 cans of pumpkin at Thanksgiving so I would have it all year. Eating pumpkin muffins in July during Covid warms my heart.
omg girl after my own heart!
The best! Just the right amount of sweet and spice. And chocolate, of course. I love that this recipe makes a ton of muffins. They freeze well, too!
Love these!!! Went way too fast in my house, I halved the recipe and now I have to make another double batch because they are all gone.
I just made these and they are delicious 🙂 The combination of pumpkin and chocolate chip is perfect! I took them out closer to the 30 minute mark. I’ll definitely make them again, thank you!