Chocolate Chip Pumpkin Muffins are super moist, loaded with chocolate. Pumpkin bread muffins are perfect for breakfast, lunch boxes, for dessert or sharing on special occasions.
Close your eyes and dream about taking a bite of a moist, chocolatey, pumpkin-flavored treat... It is time to make your dream a reality by making a batch (or two) of Pumpkin Chocolate Chip Muffins.
This recipe will have your family craving these pumpkin muffins for breakfast, lunch, dinner, snack AND dessert - they are just that good!
I could go on & on about the bursting pumpkin flavor or the sweet chocolate chips and still won't do this recipe justice. You will just have to trust me when I say to grab your ingredients and get to your kitchen ASAP to bake!
How to Make Pumpkin Chocolate Muffins:
- Preheat oven to 400 degrees and prepare muffin tins with non-stick cooking spray.
- In a large bowl, combine the dry ingredients including flour, baking soda, and salt.
- In a medium-sized bowl, combine the wet ingredients: sugar, oil, eggs, and almond extract.
- Stir in the canned pumpkin.
- Pour the wet ingredients into the dry ingredients, stirring just until the ingredients start to blend.
- Add the chocolate chips and stir until just blended, taking care to not over blend.
- Pour into muffin tins lined with muffin liners (if desired)
- Bake for 15-20 minutes or until a knife inserted into the center comes out clean
Healthy Chocolate Chip Pumpkin Muffins
Let's chat about the ingredients for a minute. If you are looking to keep it simple yet delicious, here is the list of standard ingredients for the pumpkin chocolate chip cupcakes:
- 15 oz. can pumpkin
- 3 cups all-purpose flour (or half whole wheat flour half white)
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp. almond extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chocolate chips
Gluten-Free Chocolate Chip Pumpkin Muffins
Swap the 3 cups all-purpose flour with 3 cups almond flour.
Healthy Pumpkin Chocolate Chip Muffins Applesauce
Swap half the vegetable oil with unsweetened applesauce (1/2 cup vegetable oil, 1/2 cup applesauce).
Easy Pumpkin Chocolate Chip Muffins with Cake Mix
Grab your favorite mix, 1 cup chocolate chips and 15oz can pumpkin puree to mix together and bake. 
Pumpkin Muffin Mix-Ins
Even those this recipe makes the best pumpkin chocolate chip muffins, I do love to mix things up and throw in additional ingredients. Here are a few suggestions:
- Shredded coconut
- Cinnamon sugar
- Nutmeg
- Pumpkin spice seasoning
- Mini chocolate chips
- White chocolate chips
- Zucchini shreds
- Cream cheese
- Banana
I hope you enjoy these family-friendly pumpkin muffins one bite at a time!
Looking for other family-friendly recipes? Here is a list that has been all approved by my family!
- Fruit Salad with Cool Whip
- One Pot Spaghetti Recipe
- Mug Pizza
- Ham and Cheese Quesadillas
- Southwestern Beef Chili with Corn
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Ingredients
- 15 oz. can pumpkin
- 3 cups all-purpose flour or half whole wheat flour half white
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp. almond extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 400 degrees and prepare muffin tins with non-stick cooking spray.
- In a large bowl, combine the dry ingredients including flour, baking soda, and salt.
- In a medium-sized bowl, combine the wet ingredients: sugar, oil, eggs, and almond extract.
- Stir in the canned pumpkin.
- Pour the wet ingredients into the dry ingredients, stirring just until the ingredients start to blend.
- Add the chocolate chips and stir until just blended, taking care to not over blend.
- Bake for 15-20 minutes or until a knife inserted into the center comes out clean.
Beth says
I tried these as muffins and made a second batch into bread. Both were amazing. Kids loved it!