Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins in polka dot wrappers on a baking rack on a wood surface.

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Pumpkin chocolate chip muffins combine the perfectly pumpkin spiced muffin batter with a smooth and rich flavor of dark chocolate morsels. Have these with a cup of tea or coffee for the morning, afternoon, or evening treat!


2 cups all-purpose flour
1 cup white sugar
1/4 cup dark brown sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 15oz can pumpkin puree
1/2 cup vegetable oil
2 tablespoons molasses
1 cup dark chocolate morsels (plus a few more to add to the tops of the muffins)


  1. Preheat your oven to 350 degrees. In a large bowl combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 teaspoon of baking soda, 3/4 teaspoon of salt, 3 teaspoons cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Use a whisk to make sure everything is combined, and make sure the brown sugar has mixed in evenly and you don’t have any clumps.
  2. In a separate large or medium bowl, lightly whisk 2 eggs, then stir in the 15oz can of pumpkin puree, 1/2 cup oil, 1/4 cup brown sugar, and the 2 tablespoons of molasses. Stir until everything has blended together.
  3. Next, pour the pumpkin mixture into the flour mixture and stir until the wet batter has formed. Don’t over mix, just stir it enough until no more dry flour mixture is visible. Add in the dark chocolate morsels and stir so they are incorporated throughout the batter.
  4. Grease your muffin tins or line with paper muffin holders, spoon the muffin batter into each muffin holder and fill 3/4 of the way high. Try and make sure that each muffin has an even amount of chocolate morsels. If you’d like, you can also add 2 or 3 extra morsels to the top of the muffin before baking. Bake for 30 minutes. Allow to cool slightly before enjoying!

Keywords: pumpkin chocolate chip muffins