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–+ servings
eleven pumpkin chocolate chip muffins on wire cooling rack with one stacked on top of three other muffins, a white napkin, a cup of coffee, and white flowers around on marble surface with chocolate chips and bowl of bowl sugar beside.

Spiced Pumpkin Chocolate Chip Muffins

Sweet, pumpkin-y, perfectly spiced, and LOTS of chocolate! These Spiced Pumpkin Chocolate Chip Muffins are the perfect (and super easy!) bake to enjoy this Fall. Bonus? These muffins are naturally dairy-free!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 249kcal

Ingredients

  • 1½ cups all purpose flour*
  • ⅔ cup granulated sugar
  • 1½ teaspoons pumpkin pie spice
  • ¾ teaspoon baking powder
  • ⅓ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 1 cup pumpkin purée
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Heat oven to 350℉.
  • Line a muffin tin with baking cups or spray with baking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together eggs, pumpkin, oil, and vanilla.
  • Add wet ingredients to dry ingredients.
  • Mix until fully incorporated. Do NOT over mix.
  • Fold in chocolate chips.
  • Portion batter into muffin cups, filling each about ⅔ full.
  • Bake for 25 minutes, or until done.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • Cinnamon can be used instead of pumpkin pie spice.
  • Milk or dark chocolate chips can be used.
Expert Tips:
  • Make sure you have pumpkin purée and NOT pumpkin pie filling.
  • The batter for this recipe is very thick! It helps hold the large chocolate chips in place and provides a more flavorful/moist muffin.
  • Depending on the chocolate chips you use, this recipe is naturally dairy-free!
  • Be careful to not over-mix the batter.
  • To ensure even-sized muffins, use a large cookie scoop!
  • Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the muffins are done!
  • If you don’t have cupcake papers, you can grease the muffin pan.

Nutrition

Serving: 1muffin | Calories: 249kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg