Pumpkin Chocolate Chip Muffins


These versatile pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. They are probably one of the most popular recipes I’ve ever made – everyone loves them.



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Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins in pan
These versatile chocolate chip pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. 
5 from 1 vote
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Diet Vegetarian


  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg beaten
  • ½ cup canola oil
  • ½ cup applesauce
  • 1 cup low fat milk
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 1 cup chocolate chips divided


  • Preheat oven to 375°F.
  • Line a muffin pan with paper liners and set aside.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk well to combine.
  • In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree.
  • Add pumpkin mixture to dry ingredients and mix until just combined; fold in ¾ cup chocolate chips.
  • Fill each muffin cup with ¼ cup of batter.
  • Bake for 14 to 16 minutes or until a toothpick comes out clean from the center.
  • Top with a few additional chocolate chips per muffin, then allow to cool.


Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 11mgSodium: 186mgFiber: 1.5gSugar: 19g
Keyword banana chocolate chip muffins, chocolate chip pumpkin muffins, pumpkin muffins
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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