Name: Best Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 3/4 cups all purpose flour (all purpose); 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 tsp ground nutmeg; 3/4 cup cooking oil; 2/3 cup whole milk; 2 large eggs; 1 cup sugar; 2 tsp vanilla; 1 cup pumpkin puree; 1 1/4 cup chocolate chips (divided); sugar crystals for topping (optional)

These Pumpkin Chocolate Chip Muffins are moist, tasty and full of seasonal spices like cloves, cinnamon and nutmeg. They’re the perfect breakfast for your latte or afternoon snack.

I truly LOVE pumpkin chocolate chip bread so making an equally delicious muffins recipe version is absoultely must! They will keep you coming back for more.

Try my Pumpkin Banana Bread with Chocolate Chips too!

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What’s just as good as the taste of this delicious recipe is the ease in which it is made.

Now, you can tinker with the spices like using pumpkin pie spice instead of the amounts of each individual spices listed below and I get that but, if you can make it as listed, it’s perfection!

One of the secrets to this pumpkin bread recipe is the amount of cloves. You’ll taste the cloves more the second day, but then eventually, the flavor will die down.

Equipment

NOTE: You can make 12 smaller muffins or 6 full size muffins with this recipe. See instructions.

Ingredients

*The full, printable recipe is the recipe card below.

all purpose flour
baking powder
baking soda
salt
cinnamon
cloves (see substitution below)
nutmeg (see substitution below)
oil (avocado, corn, canola or vegetable works)
eggs
granulated sugar
milk
vanilla
pumpkin puree
chocolate chips

Instructions

First, preheat oven to 400F.

Next, in a large mixing bowl add oil, milk, eggs, sugar, vanilla and pumpkin puree. Mix well. Add 1 cup of chocolate chips. Add the dry ingredients to the wet ingredients and mix until well blended. Using a spatula, scrape the bottom and sides of the bowl.

Then, place muffin liners in the muffin tin and fill them 2/3 of the way with batter (to make 12 muffins or fill to top of cupcake liner to make 6 bigger muffins.)

Last, bake at 400F for 15-20 minutes (or up to 5 minutes longer for bigger muffins.) Insert a toothpick in the middle of a muffin and if it comes out clean, it’s done.

What can I use if I don’t have all of the Pumpkin Bread spices?

Although if you’re a beginner cook, you may not have nutmeg and cloves in your seasonings rack.

You may not want to buy them just for this recipe. However, I will tell you that they’re in many fall baking desserts, especially pumpkin desserts.

With that said, you may want to buy pumpkin pie spice for this recipe instead if you don’t want to buy more spices. Its a combination of cinnamon, nutmeg, cloves and ginger and you won’t have to buy separate spices. See my homemade pumpkin pie spice recipe.

Substitutions and Additions

Use 1 1/2 tsp pumpkin pie spice instead of cinnamon, nutmeg and cloves.
Add 1/4 cup of raisins.
Add 1/4 cup of chopped pecans or walnuts.

Check your spice cabinet and write down what you need to make this delicious chocolate chip pumpkin bread recipe!

These Pumpkin Chocolate Chip Muffins are perfect to eat with hot coffee on a cool fall morning! They’re a great Thanksgiving breakfast to offer your family or out-of-town family staying with you.

Your family will love it!