The Best Pumpkin Chocolate Muffins
You can never just eat these soft and delicious Pumpkin Chocolate Muffins. After trying several recipes, this one is our favorite!
At that time of year when pumpkin recipes are in vogue, I love making pumpkin muffins! Whether it’s this recipe, the Cinnamon Sugar Pumpkin Muffins, or the Pumpkin Donut Muffins, they’re the perfect fall snack.
No other recipe can compare
The first time I tried today’s recipe was at my daughter’s Pre-K graduation. Made by another mom and I decided to give it a try and I loved it. They had enough pumpkin to know they were definitely pumpkin, but not so pumpkin-y, it was all you tasted.
Before I got it though, I ended up trying a few other recipes and none of them could compare. I’m so glad I finally got this because it’s the best!
Maybe it’s these delicious pumpkin muffins, because they’re so soft and full of fall flavors (oh yes — and chocolate chips), but it’s hard not to eat more than one.
My whole family loves these and I have a feeling we’ll be making them a few times over the next few months. 😉
Make your muffins:
Start by mixing all dry ingredients together. Once they are well combined, add the eggs, squash, and vegetable oil and whisk until everything is combined. Fold in chocolate chips and pour into greased muffin tins or muffin liners, about ¾ full. Bake at 350° for 17-19 minutes.
Here are some ideas for changing recipes:
- Use dark chocolate instead of milk chocolate chips.
- Use cinnamon chips.
- Once the muffins are out of the oven, sprinkle them with cinnamon sugar.
- Substitute applesauce for vegetable oil
- Bake muffins in mini muffin tins (only bake for 13 minutes, then check for doneness)
better over time
I promise you, these muffins will taste even more delicious after they have had time to sit. Store them in an airtight container at room temperature or they will dry out (which would be a shame, since they are inherently moist!).
They freeze well too! Once the muffins are completely cool, flash freeze them on a baking sheet until they are slightly firm. Then, transfer them to a freezer bag or storage container and keep in the refrigerator for 3 months.
If you’re looking for another version without the chocolate, I recommend the cinnamon sugar pumpkin muffins, but if not, the chocolate + pumpkin combo in this recipe is fantastic!
For more pumpkin treats, check out:
Course bread, breakfast
Prep time 10 minutes
Cook Time 17 minutes
Total time 27 minutes
Serving Size 36 Muffins
Calories 205 kcal
by Lil’ Luna
- 2c flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 c sugar
- 4 eggs
- 2 c pumpkin 16 oz cans
- 1 1/2 c vegetable oil
- 1 bag milk chocolate chips
Preheat oven to 350 degrees. Add all dry ingredients to a bowl and mix well.
Add eggs, squash and vegetables and mix well.
Fold in chocolate chips and pour into greased muffin tins or muffin liners, about ¾ full.
Bake for 17-19 minutes. Please enjoy!