Simple to make, Pumpkin Chocolate Chip Muffins are a great fall snack. The pumpkin in these muffins makes them moist as well as flavourful.
Fall is our favourite time of the year to start baking. When summer is ending and school is starting again, baking takes over our kitchen. Pumpkin is the star of fall baking and these muffins fit in perfectly for fall.
Disclaimer: As an Amazon Associate we earn from qualifying purchases at no additional cost to consumers. Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these products because of their quality, not because of the commission we may receive from purchases.
The Ingredients For Pumpkin Chocolate Chip Muffins
This recipe for pumpkin muffins has less than a dozen ingredients.
- All-purpose flour.
- White sugar.
- Pumpkin puree.
- Pumpkin spice.
- Vegetable oil.
- Eggs.
- Milk.
- Baking powder.
- Salt.
- Chocolate chips.
Using Smoked Pumpkin Puree
One of our favourite ways to make these muffins is using homemade puree instead of canned.
We smoke pumpkins in the fall and can pumpkin puree for pies, muffins, and sweet bread. This adds a smokiness to the muffins.
Baking Pumpkin Chocolate Chip Muffins
This recipe was created for the oven like most muffin recipes. But these muffins can also be baked in a smoker to add another level of flavour.
Baking in a BBQ is also a great way to bake the muffins. Use indirect heat to bake these on a gas grill and rotate the pan halfway through baking.
I have also had success baking the muffins in an air fryer/convection oven, although only 6 muffins can be baked at a time. But the recipe does turn out well just the same.
Storing Muffins
After cooling, store Pumpkin Chocolate Chip Muffins in an air-tight container at room temperature for up to 3 days.
These pumpkin muffins can also be frozen for up to 3 months and thawed at room temperature before serving.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1¼ cup sugar
- 2 eggs
- ¼ cup milk
- 1 cup all-purpose flour
- 1½ tsp baking powder
- 1 Tbsp pumpkin spice
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375℉ and line a muffin pan with muffin papers.
- In a large bowl, beat together pumpkin puree, vegetable oil, sugar, eggs, and milk until well combined.
- In a separate bowl, whisk together flour, baking powder, pumpkin spice, and salt.
- Stir dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Fill paper lined muffin cups evenly with batter.
- Bake in preheated oven for 18-22 minutes or until centers of muffins are cooked.
- Allow to cool in pan for 2-3 minutes before transferring to a cooling rack to finish cooling.
- Store in an air-tight container for up to 3 days.
