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Chocolate Chip Pumpkin Muffins

Mouthwatering is an understatement!

Happy October!

This time of the year is my favorite. The crisp air, the falling leaves, and the excitement for the holidays. And speaking of favorites, these muffins are just that. We recently got Lillian a toddler safety stool so she can stand at the counter to cook and bake with us. She had so much fun mixing the batter and she may have snuck a few chocolate chips on the way. They’re moist and flavorful and everything you could want in a pumpkin muffin. Plus, you can load them up with chocolate chips or leave them out entirely. Of all the new recipes we’ve tried in the last few years, this is our very favorite.

Chocolate Chip Pumpkin Muffins


  • 1 3/4 cups all purpose flour

  • 1 cup sugar

  • 1/2 cup brown sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

  • 2 eggs

  • 1 can pure pumpkin puree (15 ounce can)

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract.

  • 1/2 cup chocolate chips


  • Combine flour, sugar, soda, salt, cinnamon, nutmeg, and cloves into one bowl.

  • Whisk together pumpkin, eggs, vegetable oil, and vanilla in another bowl.

  • Combine wet and dry ingredients and stir in chocolate chips.

  • Bake at 350 degrees for 20-23 minutes (until the tops bounce back when poked or a toothpick comes out clean) in a well greased muffin tin.

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