Moist Pumpkin Chocolate Chip Muffins

These easy to make Pumpkin Chocolate Chip Muffins are simple to whip up and turn out moist and delicious every time!

Calling all you pumpkin lovers: I have a delicious recipe for you today! It is moist pumpkin chocolate chip muffins – they truly are heavenly! I am all about nice and moist muffins and this recipe doesn’t disappoint. 

The key here is watching your baking time, if you over-bake them they will not be moist. If you follow the recipe and keep a close eye on the time, you should have perfectly moist pumpkin chocolate chip muffins in no time!

These Pumpkin Muffins Freeze Beautifully

I am a huge fan of pumpkin, and it turns out Clay is as well. He will eat a whole muffin by himself, he just loves them! These work great to freeze, and then take them out when you want one or two and just let thaw.

You can toss them in the microwave as well for a few seconds to warm up, I prefer to let them thaw by themselves and eat when still a little cold!

Non-Sticky Silicone Muffin Pan

I was also going to say if you haven’t tried using silicone muffin pans, they are really nice! These are BPA Free, dishwasher safe, and heat resistant up to 450 degrees! These make the cleanup so simple, no mess, or stuck on gunk, it just wipes right off!  

As well as being great for baking cakes, these pans can also be used for your other culinary creations such as for cooking tartlets, mini cheesecakes, small chicken pot pies, quiches and lasagnes and even as molds for making soap! 

They are truly a great piece to have in your kitchen stock!

So, let’s get to the recipe, this is very easy to mix up, and I always use my KitchenAid mixer, it just makes the prep easier for me, but if you don’t have one, a spatula or hand mixer works just as good!

One more thing is that this recipe calls for canned pumpkin. If you want to make these even more homemade, you can use this recipe to make your own pumpkin puree in the Instant Pot. 

Pumpkin Chocolate Chip Muffins Recipe

Ingredients:
(See recipe card below for amounts and instructions)

• all-purpose flour
• pumpkin pie spice
• baking powder
• salt
• baking soda
• granulated sugar
• vegetable oil
• canned or homemade pure pumpkin
• large eggs
• water
• chocolate chips

How to Make Pumpkin Chocolate Chip Muffins:

Preheat oven to 350 degrees. Line the 12 cups of muffin pan with paper liners or grease well.
In a large mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. 
In a separate bowl whisk together sugar, oil, pumpkin, eggs, and water until well blended.
Add pumpkin mixture into flour mixture. Add chocolate chips. Fold together just until combined.
Divide batter among prepared muffin cups.
Bake 20-25 minutes or until toothpick inserted into the center of a muffin comes out clean.
Let cool in muffin pan for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

See, a pretty basic and simple pumpkin muffin recipe that is quick to whip up! You can use cupcake liners or go without, I prefer to use them but it is all about your preference!

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Yield: 12

Moist Pumpkin Chocolate Chip Muffins

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These easy to make Pumpkin Chocolate Chip Muffins are simple to whip up and turn out moist and delicious every time.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/4 tsp pumpkin pie spice
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 1 cup canned pure pumpkin
• 2 large eggs
• 1/4 cup water
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Line the 12 cups of muffin pan with paper liners or grease well.
3. In a large mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. In a separate bowl whisk together sugar, oil, pumpkin, eggs, and water until well blended.
5. Add pumpkin mixture into flour mixture.
6. Add chocolate chips.
7. Fold together just until combined.
8. Divide batter among prepared muffin cups.
9. Bake 20-25 minutes or until toothpick inserted into the center of a muffin comes out clean.
10. Let cool in muffin pan for a few minutes before transferring to a wire rack to cool completely.
11. Store in an airtight container.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 253mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g

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