Pumpkin Chocolate Chip Muffins Recipe

Introduction

These Pumpkin Chocolate Chip Muffins are moist, fluffy, and loaded with gooey chocolate chips. They’re a delicious way to enjoy the flavors of fall and use up a whole can of pumpkin purée. Perfect for breakfast or a snack, these muffins are sure to please.

Ingredients

• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 5 large eggs
• 1 1/4 cups canola oil or avocado oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 2 (3.4 oz) boxes instant pudding mix (1 vanilla, 1 butterscotch)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (12 oz) bag chocolate chips (semi-sweet, dark, or your choice), divided

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two standard 12-slot non-stick muffin tins with cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together the pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
3. Step 3: Fold in the all-purpose flour, instant pudding mixes, pumpkin pie spice, baking soda, and salt until just combined. Be careful not to overmix the batter.
4. Step 4: Gently fold in 1 1/2 cups of the chocolate chips, reserving the rest for topping.
5. Step 5: Spoon the batter evenly into the prepared muffin tins. Sprinkle the remaining chocolate chips on top of each muffin.
6. Step 6: Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out virtually clean.
7. Step 7: Remove the muffins from the oven and allow them to cool in the pans for 5 minutes. Then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

• For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the batter.
• Try using dark or white chocolate chips for a flavor twist.
• Substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer.
• If you don’t have instant pudding mix, increase the flour by 1/2 cup and add an extra teaspoon of baking powder for structure.

Storage

Store these muffins at room temperature in an airtight container for up to one week. For longer storage, refrigerate them for up to two weeks or freeze for 3 to 4 months. To reheat, microwave muffins for 20 to 30 seconds until warm and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Fresh pumpkin can be used, but it should be cooked, pureed, and drained of excess moisture to match the consistency of canned pumpkin purée. This helps maintain the right texture in your muffins.

Do I have to use instant pudding mix in the recipe?

The instant pudding mix adds moisture and softness to the muffins, but if you prefer, you can omit it and adjust the flour and baking powder slightly as mentioned in the tips. The muffins will still be tasty but a bit different in texture.

Pumpkin Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 83 reviews

These Pumpkin Chocolate Chip Muffins are irresistibly moist, fluffy, and packed with delicious semi-sweet chocolate chips. Using an entire can of pumpkin purée and a unique twist of instant pudding mix, these muffins offer a perfect balance of spice and sweetness, making them an ideal treat for fall or any time of year.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20-30 minutes
• Total Time: 35-45 minutes
• Yield: 24 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 5 large eggs
• 1 1/4 cups canola oil or avocado oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 tablespoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 (3.4 oz) boxes instant pudding mix (1 vanilla, 1 butterscotch)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 (12 oz) bag chocolate chips (semi-sweet or dark), divided

Instructions

1. Preheat and prepare tins: Preheat your oven to 350 degrees F. Grease two standard 12-slot non-stick muffin tins with cooking spray and set them aside to be ready for batter.
2. Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, eggs, canola or avocado oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and fully combined.
3. Add dry ingredients: Gently fold in the all-purpose flour, instant pudding mixes, pumpkin pie spice, baking soda, and salt. Stir just until everything is combined to avoid over-mixing which can toughen the muffins.
4. Incorporate chocolate chips and fill tins: Fold in 1 1/2 cups of the chocolate chips into the batter. Spoon the batter evenly into the prepared muffin tins, filling each slot appropriately.
5. Top with chocolate chips and bake: Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Bake the muffins in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out virtually clean.
6. Cool muffins: Remove the muffin tins from the oven and let the muffins cool in the pan for 5 minutes. Then gently transfer the muffins onto a wire rack to cool completely before serving or storing.

Notes

• Do not over-mix the batter to keep the muffins light and fluffy.
• Use pumpkin purée, not pumpkin pie filling, to avoid excess sweetness and altered texture.
• Chocolate chip variety can be semi-sweet, dark, or your favorite kind.
• Store muffins at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for 3-4 months.
• Reheat muffins in the microwave briefly to warm before serving.

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