Pumpkin Chocolate Chip Muffin Recipe


Lucas Jablonski, Editor in Chief

  • Paper muffin liners or cooking spray
  • (15-ounce) can pumpkin purée (scant 2 cups, not pumpkin pie filling)
  • 3/4 packed cup light brown sugar
  • 1/2 cup vegetable or canola oil
  • large eggs
  • teaspoon vanilla extract
  • tablespoon pumpkin pie spice
  • teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup semi-sweet chocolate chips


  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

  2. Place 1 (15-once) can pumpkin purée, 3/4 packed cup light brown sugar, 1/2 cup vegetable or canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl and whisk until combined and smooth, breaking up any lumps of sugar. Add 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine.

  3. Add 1 1/2 cups all-purpose flour and fold it in with a rubber spatula until just incorporated but no dry spots remain. Add 1/2 cup semi-sweet chocolate chips and fold into the batter.

  4. Divide the batter among the prepared muffin wells, filling each one 3/4 full (about a heaping 1/4 cup).

  5. Bake, rotating the pan halfway through, until the muffins are golden brown, the tops bounce back when pressed, and a toothpick inserted into the center of a muffin comes out clean, 19 to 22 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Recipe found on thekitchn.com