Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

If you bake one thing in the next few weeks, make it these muffins. They are to.die.for. There’s really no better way to ring in fall than with pumpkin, and making something that can serve as breakfast, a snack, or dessert is even better!

Thanks to our wonderful kitchen lighting and my still-developing camera skills, these kind of look like corn bread muffins and are incredibly yellow. But I swear, they’re soft and gooey and perfect, not to mention incredibly easy to make!

Pumpkin Chocolate Chip Muffins

From Food.com


4 eggs

2 cups sugar

1 (16 oz) can pumpkin

1 teaspoon vanilla extract

1 1/4 cups vegetable oil

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 oz semi-sweet chocolate chips (I used about 6 oz)


1. In a large bowl, beat eggs, pumpkin, sugar, vanilla, and oil until smooth.

2. Mix dry ingredients into pumpkin mixture. Fold in chocolate chips.

3. Fill greased muffin tin (or lined) 3/4 full with pumpkin mix.

4. Bake at 400°F for 16-20 minutes.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Leave a Comment


  1. I know I’m insane, but I actually don’t like chocolate (I know, I know.) But these sound delicious for me if I leave the chips out ;) Can’t get enough pumpkin baked goods!!

    Posted 10.19.16 Reply
    • Monica wrote:

      hahaha whaaaat?! These will still be good without the chips but you may be the second or third person who I’ve heard just truly doesn’t like chocolate!

      Posted 10.21.16 Reply