Pumpkin Chocolate Chip Muffins

I can’t wait for fall to get here because it gives me a great excuse to make all my favorite fall recipes.  One of them is Pumpkin Chocolate Chip Muffins.

These muffins scream fall. Two great flavors of pumpkin and chocolate make are perfect for a quick breakfast or to serve to company

The first time I saw this recipe I couldn’t believe it didn’t have any butter in it and there were chocolate chips. Yummy!!  I knew I would use the dark version of chocolate chips in these muffins.  Hey, I can always use a bit of help with antioxidants and they taste good too.

Even though these are so good right out of the oven, I love popping them in the microwave and adding just a bit of butter on it.  These are great to have when you have company.  Especially Thanksgiving weekend.  And you can usually get the canned pumpkin on sale this time of the year also.

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Pumpkin Chocolate Chip Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Muffins
Cuisine: American
Servings: 12
Author: Tammy


  • 4 eggs
  • 2 cups sugar
  • 1 16 ounce cans pumpkin
  • 1 teaspoon vanilla extract
  • 1 1/4 cups vegetable oil yes, 1 1/4 cups
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 small bag of chocolate chips


  • In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full.
  • Bake at 400 F for 16-20 minutes.


I used dark chocolate chips
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    1. I know my mom cooked many desserts for my dad using egg substitutes or just egg whites. I don’t know if she ever tried when there were 4 eggs required. I will have to ask her for you.

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