Chocolate Chip Pumpkin Muffin Recipe

Growing up, pumpkin season was always magical in our house. My mom would buy fresh pumpkins from a little stand down the road, and for weeks we’d be swimming in pumpkin recipes. But there was one treat that topped them all—her famous Chocolate Chip Pumpkin Muffins.

She’d make a huge batch on Saturday mornings, and my siblings and I would sit at the counter, barely able to wait as the smell filled every corner of our kitchen.

One fall morning, I remember being up early and watching as she whisked together pumpkin puree with cinnamon, cloves, and nutmeg, her apron dusted with flour. "Just wait until these come out of the oven," she’d say, sneaking me a handful of chocolate chips to nibble on as we waited.

The smell of pumpkin and chocolate melting together was enough to make us all gather close. The muffins would come out piping hot, with chocolate oozing out in gooey pools. And that first bite was pure heaven—soft, spiced pumpkin mingling with rich chocolate, like a warm hug in muffin form.

Even now, every fall, I bake a batch and feel like I’m right back in that kitchen. That muffin recipe brings me back home, back to chilly Saturday mornings and the warmth of family and pumpkin-filled days.

They’re more than muffins—they’re memories wrapped in a golden-brown hug. And with each bite, I’m reminded that home can be as simple as a warm, cozy muffin on a crisp autumn morning.

INGREDIENTS

For the wet ingredients:

• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (118ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can (425g) pumpkin puree

For the dry ingredients:

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup (200g) semisweet chocolate chips

RECIPE INSTRUCTIONS

1. Preheat oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.

2. Combine wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until well combined.

3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Add chocolate chips: Gently stir in the chocolate chips.

6. Fill muffin pan: Divide the batter evenly among the 12 muffin cups.

7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy this delicious and moist pumpkin muffin recipe!

And honestly? I think that’s what makes these muffins so special—they’re more than just a recipe. They’re a reason to slow down, share a moment, and savor the season with the ones you love.

You won't believe how good this Oatmeal Pumpkin Muffin Recipe is. It's worth a try. Let's bake!