These Pumpkin Chocolate Chip Muffins have been a go-to recipe at our house for as long as I can remember! The best part? They a frugal AND they freeze beautifully!!
This Pumpkin Chocolate Chip Muffin Recipe Never Gets Old!
Pumpkin Chocolate Chip Muffins are a longtime family favorite at our house — they are so delicious!
If you can stock up on the staple ingredients and canned pumpkin at a rock bottom price when it’s on sale (or at Aldi), these pumpkin muffins can be rather economical too!
Chocolate Chip Pumpkin Muffin Recipe Ingredients
- 4 large eggs
- 2 cups granulated or raw sugar (can be reduced to 1.5 cups)
- 1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
- 1 1/2 cups oil or unsweetened applesauce
- 3 cups flour (all-purpose, whole-wheat, or a combination)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1-2 cups chocolate chips (or just throw the whole package in if you love chocolate like us!)
How to Make Pumpkin Muffins with Chocolate Chips
1. Preheat oven to 400ºF.
2. Grease two 12-cup muffin tins, or fill with paper liners.
3. In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
4. Add in dry ingredients and mix until just combined.
5. Fold in chocolate chips.
6. Fill muffin cups 3/4 full.
7. Bake in preheated oven for 16-20 minutes, or until toothpick inserted in muffins comes out clean.
How to Store Chocolate Chip Pumpkin Muffins
Let muffins cool thoroughly and store in an air-tight food storage container on the counter for up to 5 days, or freeze for longer.
To thaw, simply let muffins sit at room temperature for 30 minutes to an hour. Or, defrost individually for 1 minute in the microwave (this makes the chocolate a little gooey!)
Can you freeze pumpkin muffins with chocolate chips?
Yes! Muffins freeze wonderfully with and without chocolate. Just follow the instructions above when you’re ready to defrost them.
We love to eat pumpkin muffins for quick snacks or for a special breakfast treat.
They’re also a great dessert to add to a sack lunch. Just pull a frozen muffin out and stick it in a baggie and by lunchtime, it’s all thawed and ready to eat! (This used to be one of Jesse’s favorite things for me to pack in his lunch when he worked outside the home full-time.)
Pumpkin Chocolate Chip Muffins Recipe FAQ
Often, overmixing the batter is the main reason for dense muffins. We suggest mixing the wet ingredients well, and then incorporating the dry ingredients just until the powderiness disappears.
Using whole grain flour will also cause denser muffins than if you use all purpose flour.
Baking in an oven that’s not hot enough is another cause — which is why we recommend preheating your oven to 400º for this recipe.
And finally, you’ll want to verify that your baking powder and baking soda are fresh and still active. You can do this by scooping a small amount of baking soda into vinegar and scooping a small amount of baking powder into hot water. If they fizz and bubble, they are still active. If not, you should replace them.
Yes… these are interchangeable for this recipe (and any other recipe).
You do NOT want to use “pumpkin pie filling” though, as that already has added sugar and spices.
Refrigerating bread products dries them out faster than letting them sit on the counter. So since pumpkin muffins don’t have any uncooked ingredients (like cream cheese frosting) they are fine if left out on the counter. However, if you don’t plan to eat them in the first few days, they will stay freshest in the freezer.
Either is ok, but milk can make muffins softer and more moist — which sounds like a good thing, but you can actually have muffins that are too moist. Since pumpkin is very dense and moist, we recommend sticking to the recipe and using water for this recipe.
The short answer: No, you don’t have too. Your muffins will taste great if you bake them immediately.
The longer answer: You can choose to let your muffin batter sit in the fridge overnight to allow the gluten structure to more fully develop. This resting time is thought to produce higher “domed” muffin tops.
So if you’re short on time, just mix and bake. Or if you want to save time in the morning, you can mix up the batter at night, let it rest in the fridge, and bake it in the morning.
Pumpkin Chocolate Chip Muffin Recipe
- 4 large eggs
- 2 cups granulated sugar
- 16 ounces pumpkin pureé
- 1 ½ cups vegetable oil
- 3 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1-2 cups chocolate chips
- Preheat oven to 400ºF.
- Grease two 12-cup muffin tins, or fill with paper liners.
- In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth
- Add in dry ingredients and mix well.
- Fold in chocolate chips.
- Fill muffin cups 3/4 full.
- Bake in preheated oven for 16-20 minutes, or until toothpick inserted in muffins comes out clean.
- reduce sugar to 1.5 cups
- use unsweetened applesauce instead of vegetable oil
- use some (or all) whole wheat flour in place of the all purpose flour
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Money Saving Mom® Comment Policy
We love comments from readers, so chime in with your thoughts below! We do our best to keep this blog upbeat and encouraging, so please keep your comments cordial and kind. Read more information on our comment policy.