Every October, like clockwork, the scent of pumpkin spice floats through my kitchen—and not just because I love fall, but because these pumpkin muffins have become a little family ritual. They’re warm, chocolate-studded, and just the kind of treat my kids beg for (and honestly, so do I). Let’s dive into why they’re a must-bake!
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Why You’ll Love These Pumpkin Muffins
These pumpkin muffins are soft, moist, and packed with cozy autumn flavor. They come together fast—no stand mixer needed—and bake up in about 20 minutes. Whether you’re making them for breakfast, snack time, or an after-school surprise, they check all the boxes: freezer-friendly, kid-approved, and wonderfully chocolatey.
They’re also super flexible. Want to cut back on oil? Use applesauce. Need to make them ahead? The batter chills beautifully. Plus, they hold up well in lunchboxes and are perfect with a hot coffee on chilly mornings.
Ingredients You’ll Need
Dry Ingredients:
- All-purpose flour – for structure
- Granulated sugar – brings sweetness and moisture
- Pumpkin pie spice – all the fall feels
- Baking soda & baking powder – rise and fluff
- Salt – balances flavor
Wet Ingredients:
- Pumpkin puree – gives richness and depth
- Vegetable oil – makes them tender
- Eggs – bind it all together
- Vanilla extract – warm, aromatic boost
Optional Add-ins:
- Chocolate chips (semi-sweet or milk) – melty pockets of joy
- Nuts (walnuts or pecans) – for crunch
- Coconut or oats – for texture
How to Make Pumpkin Muffins (Step-by-Step)
Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, pumpkin pie spice, and salt. This keeps things light and evenly mixed.
Whisk the Wet Ingredients
In another large bowl, beat the eggs, sugar, pumpkin puree, oil, and vanilla until smooth. It should look silky and smell like fall.
Combine & Fold
Pour the dry mix into the wet and stir until just combined—don’t overdo it! Fold in 1 cup of chocolate chips and any optional extras. Overmixing is the fastest way to dense, gummy muffins.
Fill & Bake
Preheat the oven to 400°F. Line or grease a 12-cup muffin pan. Divide the batter evenly, sprinkle with remaining chocolate chips, and bake for 17–22 minutes. Check with a toothpick—if it comes out clean (or with melted chocolate), they’re done.
Cool in the pan for 5 minutes, then move to a rack. Your kitchen will smell like heaven.
Expert Tips for the Best Pumpkin Muffins
- Oil Swap: Replace half the oil with applesauce to reduce fat.
- Add-ins: Want a crunch? Add chopped pecans. Craving texture? Try shredded coconut or oats.
- Storage: Keep muffins in an airtight container at room temp for up to 5 days. Freeze for up to 3 months and reheat gently in the microwave.
- Avoid Overmixing: Stir until just combined to prevent dense muffins.
- Make Ahead: The batter can rest in the fridge overnight for quick morning baking.
More Pumpkin Recipes to Try
Craving more fall magic? Don’t miss these cozy faves:
- Try this Moist and fluffy pumpkin zucchini bread for a veggie-packed twist.
- Or bake up Sweet and hearty pumpkin banana bread for an autumn take on a classic.
- And if dessert’s your vibe, this Cozy and simple pumpkin dump cake recipe is calling your name.
For more cozy fall bakes, follow Ely Recipe on Pinterest and stay connected via our Facebook page for new recipes and kitchen tips!
FAQ About Pumpkin Muffins
Q1: Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth. Aim for the same texture as canned.
Q2: How do I keep pumpkin muffins from drying out?
Store them in an airtight container at room temperature. You can also warm them slightly before eating to revive the moisture.
Q3: Can I make these muffins vegan or gluten-free?
Absolutely—swap eggs for flax eggs and use a 1:1 gluten-free flour blend. Check that your chocolate chips are dairy-free.
Pumpkin Muffins (Moist, Easy, and Perfect for Fall)
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These moist and chocolatey pumpkin muffins are a fall favorite in our house—perfect for breakfast, snack, or lunchbox treats. Ready in about 30 minutes and filled with warm spices and melty chocolate chips!
Ingredients
2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups semisweet chocolate chips (divided)
Cooking spray or muffin liners
Instructions
1. Preheat oven to 400°F. Coat a 12-cup muffin tin with spray or use liners.
2. In a large bowl, whisk together eggs, sugar, pumpkin puree, and oil until smooth.
3. Add flour, baking soda, baking powder, pumpkin spice, vanilla, and salt. Stir until just combined.
4. Fold in 1 cup of chocolate chips.
5. Divide batter evenly into muffin cups. Sprinkle remaining chips on top.
6. Bake 17–22 minutes until golden and a toothpick inserted comes out clean.
7. Cool 5 minutes in pan, then transfer to a wire rack.
Notes
Substitute half the oil with applesauce for fewer calories.
No pumpkin spice? Use cinnamon with a pinch of ginger and nutmeg.
Freeze muffins up to 3 months. Reheat gently before serving.
Optional mix-ins: pecans, oats, or coconut.
- Cook Time: 17-22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 288
- Sugar: 25g
- Sodium: 154mg
- Fat: 13g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg