Pumpkin Chocolate Chip Muffins

A muffin sits on a white counter. It has lots of chocolate chips on top.

Pumpkin Chocolate Chip Muffins

These moist and delicious Pumpkin Chocolate Chip Muffins are perfectly-spiced treats loaded with chocolate chips. That's why everyone says this the best pumpkin muffin recipe ever!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings muffins

Calories 231kcal

Author Marly McMillen

Equipment

Ingredients

3 cups all purpose flour
1 ½ cup granulated sugar
3 tablespoons cornstarch
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
2 cups water
2 tablespoons apple cider vinegar
2 cups pumpkin puree
⅔ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups dairy free semi sweet chocolate chips

Cups - Metric

Instructions

Preheat oven to 400°F. Place liners in a regular-sized muffin pan (or pans) to equal 24 muffins.
In a large bowl, whisk together the flour, sugar, cornstarch, baking soda, spices, and salt.
In a separate bowl, combine the water, vinegar, pumpkin, oil, and vanilla. Stir to combine. Pour into the bowl with the flour mixture. Stir until just combined. Do not overmix. Add a cup of chocolate chips and stir to combine (reserving a half cup to use as a topping for the muffins).
Use a cookie dough dispenser or ice cream scoop to dispense equal amounts of batter into prepared muffin pans. Top each muffin with a few from the remaining chocolate chips.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean or with only a few crumbs. To keep the muffins moist, do not overbake. Cool muffins in the pan 10 minutes before removing them to a wire rack to cool completely.
Store muffins in an airtight container. They're best when stored at room temperature where they will keep up to 4 days. They will keep in¼ the fridge for up to 7 days or they can be frozen where they will keep 2 to 3 months.

Notes

Spices. If you don't have pumpkin pie spice, make your own by using 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon allspice.

Pans. I recommend baking these all at the same time (to take advantage of the baking soda interacting with the vinegar). That means using two 12-compartment muffin pans. Alternatively, you can halve this recipe and bake 12 muffins.

Flour. See post for tips on flour. You can use all-purpose flour or whole wheat pastry flour. However, if you want to use whole wheat flour, I recommend only using at most 50%.

Nutrition