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A family favorite recipe, these soft and flavorful pumpkin chocolate chip muffins are packed with pumpkin, pudding mix, cinnamon, and melty chocolate chips.
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This pumpkin chocolate chip muffin recipe is one of those cherished family classics our mom has been making for years, so well-loved that she knows it by heart. Soft and moist with just the right blend of pumpkin, cinnamon, and chocolate chips, these muffins deliver those cozy, familiar flavors we always look forward to.
Not only are they delicious, but they’re quick to make and even quicker to disappear. Bake them up for an easy treat, a seasonal dessert (my husband loves them with a scoop of vanilla ice cream!), or just because it’s pumpkin season—and that’s reason enough!
Ingredient Notes
Here are the ingredients you’ll need. Read on for a few notes.
- Eggs: large eggs.
- Canned pumpkin: Make sure you’re using pure pumpkin purée, not pumpkin pie mix.
- Oil: vegetable oil.
- Sugar: granulated white sugar.
- Vanilla pudding mix: we recommend the Jell-O brand. Make sure it’s “cook & serve,” not instant. We love the extra moisture and flavor the pudding mix provides, but you can leave this out, and they are still delicious.
- Flour: all-purpose flour.
- Baking soda: regular baking soda.
- Cinnamon: ground cinnamon.
- Salt: regular table salt.
- Chocolate chips: we used semi-sweet, but you can use whatever kind you’d like.
Supplies
Here’s what you’ll need to make this recipe:
- Mixing bowl
- Muffin tin
- Cooking spray or muffin liners
- Whisk
- Mixing spoon
- Measuring cups and spoons
Let’s Make Pumpkin Muffins
Follow the simple steps below to make these delicious muffins.
1
PREHEAT THE OVEN.
Preheat oven to 350°F. Grease or line a muffin tin.
2
WhiSK The EGGS.
Start by whisking together the eggs until smooth.
3
ADD THE OIL AND PUMPKIN.
Stir in the oil and pumpkin purée until everything is well combined.
4
Add the SUGAR AND PUDDING MIX.
Stir in the sugar and dry pudding mix, blending until fully incorporated.
5
Add DRY INGREDIENTS.
Stir in the cinnamon, baking soda, and salt, mixing gently to distribute the spices evenly. Then gradually add the flour, stirring until just combined. Avoid overmixing.
6
Add chocolate chips.
Gently fold in the chocolate chips.
7
Fill the muffin tin.
Divide the batter evenly into a greased or lined muffin tin, filling each cup about 3/4 full.
8
ADD TOPPINGS (OPTiONAL).
Sprinkle with cinnamon sugar and add a few extra chocolate chips to the top.
9
Bake the muffins.
Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Why You’ll Love This Recipe
- Easy to make – Just a handful of ingredients and one bowl!
- Moist and fluffy – Thanks to the pumpkin and pudding mix, these muffins stay soft and tender.
- Chocolatey goodness – Semi-sweet chocolate chips add the perfect balance to the pumpkin.
- Customizable – Easy to tweak for different flavors and add-ins (see below).
Customization Ideas
- Add some nuts: Mix in chopped walnuts, pecans, or almonds for a bit of texture.
- Extra spice: Add nutmeg, ginger, or cloves for a bolder flavor.
- Sweeten naturally: Swap out some or all of the sugar for maple syrup or honey for a different, natural sweetness.
- Chocolate variations: Try white chocolate or dark chocolate chips instead of semi-sweet, or even add a mix of chocolate chunks.
- Go gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Frequently Asked Questions
Here are answers to commonly asked questions about making these muffins.
CAN I USE A SUBSTITUTE FOR THE OIL?
We highly recommend sticking with oil in this recipe, as it gives the muffins their moist, tender texture. However, if you’re looking for an alternative, unsweetened applesauce would work. It will add moisture without the fat, but keep in mind that the muffins may turn out slightly denser and less rich. Another option is melted butter, which will give a slightly different flavor and a more cake-like texture.
Can I freeze these muffins?
Definitely! Once baked and cooled, these muffins freeze well for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick warm-up.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Can I Add More Spices?
Absolutely! If you love warm spices, feel free to add ¼ tsp each of nutmeg, ginger, and even cloves.
Pumpkin Chocolate Chip Muffins
A family favorite recipe, these soft and flavorful pumpkin chocolate chip muffins are packed with pumpkin, pudding mix, cinnamon, and melty chocolate chips.
- Total Time: 35 minutes
- Yield: 24 muffins 1x
Ingredients
- 4 eggs
- 1/2 cup vegetable oil
- 1 can (15 oz) pumpkin purée
- 1 3/4 cups sugar
- 2 packages (3 oz each) vanilla pudding, cook & serve
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup chocolate chips, plus extra for topping (optional)
- cinnamon sugar for topping (optional)
Instructions
- Preheat oven to 350°F. Grease or line a muffin tin.
- Whisk eggs in a large bowl until smooth.
- Mix in oil and pumpkin purée until combined.
- Add sugar and pudding mix, stirring until smooth.
- Add cinnamon, baking soda, and salt, mixing gently.
- Stir in flour until just combined.
- Fold in chocolate chips gently.
- Fill muffin tin 3/4 full with batter each.
- Optional: sprinkle each muffin with cinnamon sugar and a few chocolate chips.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Notes
- Pudding mix: we recommend the Jell-O brand. Be sure to get cook & serve not instant. However, if you don’t have pudding mix you can make these without it and they are still delicious!
- Pumpkin purée: make sure you get pure pumpkin, not pumpkin pie filling.
- Storage: Store muffins in an airtight container for up to 4 days at room temperature, 1 week in the fridge, or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 235
- Sugar: 30 g
- Sodium: 258.7 mg
- Fat: 8.2 g
- Saturated Fat: 5.7 g
- Carbohydrates: 39.3 g
- Protein: 2.9 g
- Cholesterol: 31 mg
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