Moist pumpkin chocolate chip muffins ready in about 30 minutes! This one‑bowl pumpkin muffin recipe is quick to mix and yields tender, flavorful muffins that are perfect for snacks, bake sales, or feeding a crowd.
Using pumpkin puree keeps these muffins exceptionally moist, while chocolate chips add the right touch of sweetness. They’re simple to make and rely on pantry staples, so they’re a dependable go‑to when pumpkin cravings strike.
Why these are the best pumpkin chocolate chip muffins:
- Easy one‑bowl recipe—minimal cleanup.
- Ready in roughly 30 minutes from start to finish.
- Makes a large batch: about 36 muffins, great for gatherings.
- Uses common pantry ingredients for a convenient bake.
Simple Ingredients
- 29 ounce can pureed pumpkin
- 2 cups sugar
- 7 eggs
- 1 cup vegetable oil (olive or avocado oil work well)
- 1 cup water
- 4½ cups all‑purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 tbsp ground cinnamon
- 12 ounces chocolate chips
Equipment
- Three 12‑cup muffin pans (or enough pans to yield 36 muffins)
- Large mixing bowl
- Electric hand mixer or a wooden spoon/spatula
- Paper liners (optional)
- Wire rack for cooling
How to Make Easy Pumpkin Chocolate Chip Muffins
Preheat the oven to 350°F (175°C). Grease or line 36 standard muffin cups.
In a large bowl, combine the wet ingredients: canned pumpkin, sugar, eggs, oil, and water. Whisk until smooth and evenly combined.
Add the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Fold gently with a spatula until just combined—don’t overmix. Finally, fold in the chocolate chips.
Fill each muffin cup about three‑quarters full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Makes 36 muffins.
Pumpkin Chocolate Muffin Variations
Swap the cinnamon for pumpkin pie spice to emphasize classic pie flavors. Use brown sugar for a richer flavor and deeper color. For a lighter option, replace some or all of the oil with unsweetened applesauce. Try whole wheat flour for added fiber, or choose dark chocolate chips for less sweetness. To make mini muffins, reduce baking time to about 12–15 minutes—check often.
Storage
Store cooled muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze cooled muffins in a sealed bag or container for up to 2 months; thaw at room temperature.
More Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Bread
Sourdough Pumpkin Spice Bread
Recipe Card
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Moist Pumpkin Chocolate Chip Muffins – Large Batch
Ingredients
- 29 ounce can of pureed pumpkin
- 2 cups sugar
- 7 eggs
- 1 cup oil
- 1 cup water
- 4 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 tablespoons cinnamon
- 12 ounces chocolate chips
Instructions
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In a large bowl, whisk together the canned pumpkin, sugar, eggs, oil, and water until smooth.
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Add the flour, baking powder, baking soda, salt, and cinnamon. Fold gently until just combined—avoid overmixing.
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Fold in the chocolate chips.
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Preheat the oven to 350°F. Line or grease muffin tins and fill each cup about ¾ full.
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Bake for about 20 minutes or until a toothpick comes out clean.
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Cool in the pan briefly, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Don’t overmix—the batter can be a bit lumpy. Overmixing can make muffins tough.
- Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Let muffins cool completely before storing in an airtight container at room temperature.
Nutrition
Let me know what you think!
Share your tips and feedback in the comments. Did you try any variations? I’d love to hear how yours turned out.