Perfect Pumpkin Chocolate Chip Muffins
I’ve been making these pumpkin chocolate chip muffins for over ten years now, and they continue to be a favorite! Easy, fast, perfect!
There’s nothing quite like a good ol’ classic pumpkin chocolate chip muffin to get you in the mood for fall.
And this recipe is the best of the best.
I’ve been making these muffins for over ten years, and they are still a family favorite. Although, wonderfully, now my kids are actually old enough to make the recipe themselves.
One bowl and super easy, these muffins are soft, moist, and pretty much perfect.
Pumpkin, Pumpkin
You can use canned pumpkin puree or homemade pumpkin puree for this recipe. Either works great! Sometimes homemade pumpkin puree can be really soft and/or liquidy; drain off any excess liquid before using.
The recipe calls for pumpkin pie spice. Don’t have it? No worries! There is a super easy and fast substitution in the notes of the recipe for mixing up your own pumpkin pie spice blend with a few pantry staples.
You can use any type of chocolate chips OR sub out the chocolate chips for another add-in (please don’t tell me if it’s raisins).
One Bowl Muffins
Just like a few other recipes I’ve posted lately, all the ingredients for these muffins get thrown into a bowl at the same time and mixed up.
This might make you feel panicky, especially if you’ve been lectured in the past about carefully mixing muffin batter so that it doesn’t get jinxed or overmixed.
Deep breaths! The pumpkin helps the muffins stay soft and moist even though we’re disobeying about ten different cardinal rules of muffin making.
You don’t want to over mix, but you also don’t need to baby this muffin batter.
These pumpkin chocolate chip muffins are not as fussy as lots of other muffin recipes, and they turn out great. Like, best-ever kind of great.
You can bake the muffins with paper liners or without – just grease the muffin tin before scooping in the batter.
Look at the perfectly domed top on that baked muffin! Talk about muffin royalty. These muffins are picture perfect and delicious!
I’ve made a lot of pumpkin muffins over the years, and these are the best of the best!
You can leave out the chocolate chips (but why would you??) for a basic pumpkin muffin, and you also might be glad to know these muffins keep well for several days and freeze great.
Here are some other rave reviews for this recipe:
Angela: I just made these and they are wonderful!! Thanks so much!
Heather B.: My kids just said “Oh, these are so good. Best muffins you have ever made.” And I have made alot! Thanks!
Kristen: My family LOVED these and they all try to say they don’t like pumpkin. (Not to mention it is June and 100+ degrees outside but I am trying to have pumpkin fest around here.)
Brittany: These were absolutely delicious! I ate 3 of them right out of the oven, and then every time I ate more I microwaved them so they were warm like the first ones. Better than any pumpkin recipe I’ve tried! Thanks.
FAQs for Pumpkin Chocolate Chip Muffins
The recipe calls for 1 cup of pumpkin puree BUT over the years many readers have reported back that using the entire can of pumpkin (without altering the other ingredients) works great!
They sure do! I slide the baked and cooled muffins in a single layer in a freezer gallon-size ziploc bag and freeze that way.
This recipe works great with all-purpose or whole wheat flour (or half and half). I recommend using white whole wheat flour (red whole wheat flour is darker and might make the muffins more dense).
Yep! They can be left out and/or other add-ins can be added.
One Year Ago: Chicken Cordon Bleu Panini {My New Favorite Sandwich}
Two Years Ago: Pumpkin Chocolate Chip Streusel Cake
Three Years Ago: Instant Pot Cheesy Potato Soup
Four Years Ago: Hawaiian Brownies {Chocolate + Macadamia Nuts}
Five Years Ago: Cheesy Bacon and Garlic Butter Smashed Red Potatoes
Six Years Ago: Stir-Fried Chicken and Vegetable Lo Mein
Seven Years Ago: Green Lentil Soup with Curried Brown Butter
Eight Years Ago: Chicken and Butternut Squash Quinoa Stew
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ⅔ cups (190 g) all-purpose or whole wheat flour (see note)
- 1 cup (212 g) granulated sugar (see note)
- 1 tablespoon pumpkin pie spice (see note)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup (227 g) canned pumpkin puree (see note about using the whole can)
- ½ cup (113 g) salted butter, softened to room temperature or melted
- 1 cup (170 g) chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.
- Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.
- Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.
- Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.
Notes
Recommended Products
Recipe Source: from my friend, Mel B.
Recipe originally published Nov 2008; updated Oct 2020 with new photos, recipe notes, etc.
143 Comments on “Perfect Pumpkin Chocolate Chip Muffins”
I adore these muffins! They come out perfectly every time (even that time I accidentally left out the sugar)! They’re quick and simple to make if you need to deliver a treat to someone. My little siblings always request that I make them when I come home to visit from college. They can practically do it themselves. As always Mel your recipes never fail to deliver
Delicious! I used the whole can of pumpkin and added extra chocolate chips.
The flavor was good, but the texture was very pasty.
Shut up Caroline n one asked for you opinion
No one asked baby yoda
How did you get out of your cage yoda
I was looking for a muffin that was light and fluffy, and these muffins exceeded my expectations. They are some of the best I’ve ever had in my life. Thank you for sharing this recipe!
a local bakery has the very best pumpkin chocolate chip muffins, but they’re $3 each and only open on the days I am not driving by. I’ve been wanting my own recipe, but the recipes I’ve tried over the years have not tasted as good as theirs or had the correct texture. so I gave up for awhile. Then I searched again this fall, and the texture in your photo looked like our beloved muffins at the local bakery. I made them this weekend, and my entire family agrees these are so so so close to the local bakery’s favorite treats. Thanks to you and Trader Joe’s pumpkin pie spice, we can make our favorite muffins whenever we want. Thanks for the delicious (and easy) recipe!
These were super easy and delicious! I used the whole can of pumpkin and didn’t have salted butter on hand so I doubled the salt. They came out perfect! Thank you!
I made these this morning using a full can of pumpkin and a little less sugar than called for, and butter was mostly melted. I loved the one bowl aspect – so easy to make! But the thing that clinched it was my 7 year old son’s review: “I thought that they would be pretty good, but they were amazing!”
I LOVE THEM!!!! I used a whole can of pumpkin and in my second batch, I added one pack of brown sugar instant oatmeal, and it was AMAZING!!! Only four stars because I live in Colorado, and I couldn’t find any high-altitude adjustments. Otherwise, my fav recipe so far. ❤️❤️
Wait, i’m super confused. You loved them and said it was your fave recipe but docked a star because of high altitude? I don’t think it’s the blogger’s fault that you live in Colorado and need high altitude adjustments.
Loved these! I used gluten free flour and they still turned out amazing
I’m out of butter. Can I use country crock as substitute? .
I haven’t tried that, Jane – but you could experiment and see how it goes.
Oh WOW! I thought I was making good pumpkin chocolate chip muffins for the past 15 years… I pitched all the bad oil and decided to only use butter, olive oil or coconut oil.
Butter makes all the difference! The very best recipe and muffin I have ever baked!
I used the whole can of pumpkin and 3/4 sugar.
I used the whole (15 oz) can of pumpkin and baked for 22 minutes. I also divided the batter in half and added chocolate chips to one part and streusel to the other. Made 18 regular size muffins using an ice cream scoop.
I’ve made these several times. Always delish!
We have made these pretty much ever week this school year as they are the easiest thing to get my slow eating teenagers to eat before school. We use oat flour (just grind up oats in my vitamix) and they turn out delectable. Easy to make and delicious, thank you!!!
Delish! Used the entire 14 oz can of pumpkin, cut the sugar to 3/4 cup, cut the oil to 1/3 cup (because of moisture from the extra pumpkin). Baked for full 25 mins (again, moisture from extra pumpkin). Will definitely be putting this one into regular rotation.
Cut oil? What oil?! Thanks!
These were an instant hit at our house. Everyone liked them and my grand daughter put the last one in a plastic baggie with a note to her brother to keep his hands off.
These are really good muffins! I sold them at a coffee shop, and they sold out the day I made them!! Super moist, and nice and gooey with the warm chocolate chips (I add in a little more than what the recipe says lol) thanks!
Super dang good! Love these!! Super moist(I added a ton of chocolate chips lol ) Best muffins ever! Super tasty! Thx a ton!
Loved it. They were super moist and tasty. Will be saving for sure! I followed the recipe with no alterations.
These truly are the BEST and easiest muffins. I used all of Mel’s measurements (just 1 cup of pumpkin) and I actually ended up with 18 muffins! No complaints here though. Super quick and so easy, I whipped these up in the morning before work and brought fresh muffins to the office. They were gone after 5 minutes! Thank you Mel!
These are soooooo good! They never make it into the freezer. My husband and I gobble them up. I make my own pumpkin pie spice, omitting the nutmeg, it’s delicious. Thank you for the recipe.
I love these muffins because they’re so quick to make, and delicious too- I get hungry just looking at the pictures. I also love the Pumpkin Cream Cheese muffins on this blog, but when I’m not in the mood for cream cheese (which isn’t very often) these are a perfect choice!
These muffins are the best! I’ve been using your recipe for years and my family requests them frequently. Thank you for all of your wonderful recipes!!
Thank you so much, Mary!
My son can’t have dairy, so we swapped the butter for coconut oil, and they turned out amazing! Thanks for the great recipes❤️
So delicious!! I got mathy and increased the other ingredients by 2/3rds and added the whole can of pumpkin, which got me 11 extra muffins 🙂 these were so simple to make and everyone loves them!
Can you post the measurements you used? More is always better!
Just made these and they are INSANELY DELICIOUS!!!
Thank you for another great recipe! I love reading your posts and the way you write about your recipes. They always live up to the descriptions! Just like “Best Banana Muffins “…. my granddaughters gobble these up and help make them, so easy and they literally are the best! We make them weekly!! Will be adding these Pumpkin Chocolate Chip Muffins into the rotation for sure!!
How many calories does each muffin have?
Thank you
I’m not sure; sorry! There are a lot of online calculators you can plug the recipe into to find out.
These are sooo perfect!
This recipe was super easy to make and very delicious! I would highly recommend it.
These muffins are SOOO good and really easy to make. They made my kitchen smell great and are a delicious breakfast with fruit. Thank you Mel!
Foolproof! These were awesome! We doubled it and used an entire 29 oz can of pumpkin; worked great! Made 35 muffins, and we devoured them. Another amazing recipe to keep forever. Thank you Mel! 🙂
I just made these. What do I love about them? One bowl!! I could use my hand mixer! Lots of actual pumpkin flavor (not too sweet). Best of all…they are delicious! A hit with the whole family. Another winner from Mel!
This recipe is so incredibly good. I used the whole can of pumpkin and substituted white chocolate chips instead of regular chocolate and they were just divine. Thanks for another good one, Mel!
Mel, made these the other day and this recipe IS a keeper! DELISH! As readers have shared, I decided to add the full can too. Next time will add chopped walnuts as I love nuts. Using a full can I got 25 muffins vs the 12. Already sharing the recipe with friends! Would definitely make again, and plan to in sharing with friends on Halloween! =) Thank you for an easy and yummy creation!!
Super yummy!!
Gluten free update! Made these with oat flour (made from grinding gluten free oats in my vitamix) and the full can of pumpkin –perfection! Help together well and was moist and delicious!! My kids thought it was so crazy adding everything to one bowl at once but everyone loved them!
Love the gluten free update, Kate – thank you!
I wonder, is there a difference between using softened butter or melted butter in this recipe? Melted butter would be easier, but would that affect the texture or taste? I’ve read the reviews, but no one is saying which method they used.
Mel, which one do you use, or have you used both?
Hi Ellen, I’ve made the muffins using softened butter and also melted butter and either really does work great!
Thanks for the replies! I made these using the melted butter option, and they turned out great. Truly a foolproof muffin. And really delicious.
I used melted butter and they were perfect!
I half melted the (cold) butter and the muffins still turned out great!
You were right! These are the best! This recipe will replace my recipe that I thought was the best until I had these!! Thanks Mel!
These are delicious! I did half white whole wheat and half all purpose flour and we gobbled them up. Wishing I would have doubled it. Guess I’ll just have to make more tomorrow!
Yum!! Thank you once again Mel for the amazingly yummy recipe that is simple enough for this busy mom to make! Made these for an after school snack while the 3 year old twins napped and the 8 week old baby also took a rest! And when the 11 year old got home and sunk his teeth in them he said and I quote “ MOM…. do you think you could type that lady a note to say thanks for the recipe. These were so delicious!”
I also did throw in some white choc chips to feel extra fancy.
So from our happy family—to you Mel THANKS
Haha, this was the BEST! Tell your 11-year old I’m super impressed with his manners to automatically think of thanking someone! 🙂
These are our favorite! I almost always use vegetable oil instead of butter because I don’t want to worry beforehand about having softened butter on hand. They turn out great!
How much vegetable oil do you use?
I have these in my freezer right now! I always use the whole can and double the recipe! It’s like an insurance policy that pays off in 3-4 weeks when I present the second batch to my kids for breakfast and snacks! I also always include these in take-in meals too because even though we need dinner, we also need breakfast and snacks…We absolutely love these muffins…make them! 🙂
Out of the park delicious! Thanks for making us guys look good!
Thanks so much, Tim!
Made these today with my 3 year old. He loves to bake with me. We made the purée in the instant pot since we can’t seem to find any at our local stores. He wanted to make mini ones and big ones so we cut down the baking time to 13 minutes for the mini ones and they turned out great! Loved how they tasted and I also felt like they were gorgeous to look at cut in half. All of the beautiful fall spices! Thanks for another hit, Mel!
Just made these yesterday. Delicious and super easy. And THANK YOU for the pumpkin pie spice note. My only comment is that I used standard size muffins cups and I got 19 muffins, not 12.
These were the best muffins I’ve ever had. I omitted cloves because I don’t prefer that flavor in my pumpkin muffins, but I followed everything else. They were amazing! Thank you.
These came out really well. I followed the recipe exactly except I used mini-chocolate chips (all I had on hand) and a heaping cup of canned pumpkin. I cooked them for 30 minutes in my oven. Thanks a lot for such an easy and good recipe. <3
My friend and I make this for our families with half the sugar, all whole wheat, and sometimes no chocolate, and I like plain greek yogurt on mine while I’m eating it. Thanks! I love that it has few ingredients and comes together quickly.
Needed new recipes for pumpkin (planted 3 seeds and got nearly 100 pumpkins. still eating them a year later.) and this one fit the bill. All the kids loved them. so yummy. Smells like fall in my house even though we’re just about to enter summer Down Under. =) Thanks for the recipes.
I made these at my niece’s last month and loved them so much I’ve made them twice since. I doubled the amount of pumpkin (using the whole 15 oz. can) by accident the first time and liked them so well, I do it on purpose now. I have been asked for the recipe and gotten rave reviews when I shared them.
Thanks for sharing, Kerry!
I just made these again, and used a combination of honey and pure maple syrup instead of sugar. And I only put in 1 cup (so half as much sugar – I was doubling the recipe). I also mostly melted the butter first before putting it in. They turned out divine!
These pumpkin muffins are delicious! My kids loved them ! So moist ! Thanks for another great recipe 🙂
Can I use cinnamon chips instead of chocolate chips?
thank you
Sure.
Have you made these with whole white wheat flour? I don’t want them to be too heavy, but I’m all about sneaking in some extra fiber :).
Great recipe. I reduced sugar to 3/4 cup and chocolate chips to 1/2 cup. That’s sweet enough!
I just made these and they are wonderful!! Thanks so much!
I used this recipe as a guide for some delicious pantry-clearing muffins. I really didn’t follow the directions much, but they turned out delicious! I used almost 2 cups of butternut squash puree (frozen baby food that she hated, lol), 1/3 c coconut oil, half whole wheat flour, skipped the chocolate, used pecans and cranberries instead. I’m going to be enjoying these as my morning snack all week, so thanks for the inspiration!
Oh thank you! I’ve been itching to make these!
I just LOVE your site! So many good recipes, good reading and thanks for being so wonderful about responding! You rock!
For Mel (or anyone else who can clue me in) what size pumpkin can – the smaller 15 oz or the big one?
Kelli – yes, a 15-ounce can. I’ll edit the recipe!
Kelli – actually, I just looked at the recipe (sorry for my earlier response) and it calls for 1 cup canned pumpkin which is about half of a 15-ounce can.
I made these pumpkin chocolate chip muffins last night and the whole family love them! My husband doesn’t like chocolate chips in his pumpkin flavored desserts so I left chips out on half of them and we were one big happy family! They were so moist and tender thanks for sharing.
Few questions about muffins in general. Is this one a good one to freeze? When you freeze them is it best to have muffin liners or not? How long do they take to defrost and how long do they stay good in the freezer? I love, love, love your blog! I make something new at least three or four times a week plus make our favorites! Great work nd dedication to food so we all don’t starve!
Hi Keri – yes, these muffins freeze really well; in fact, I haven’t met a muffin yet that doesn’t freeze well to be honest. I freeze them in liners and without; sometimes, depending on the brand of liners, they’ll peel away from the muffins in the freezer or upon defrosting but I haven’t figured out the rhyme or reason to that yet. They defrost quickly on the counter (an hour for a whole bag, shorter for individual muffins) and sometimes I just warm them from frozen quickly in the microwave. They should stay good in the freezer for a month or so!
My kids just said “Oh, these are so good. Best muffins you have ever made.” And I have made alot! Thanks!
My kids and I made these this afternoon, they are very yummy!!!
These were amazing. I made them with white whole wheat flour and then used the substitution others suggested of adding a whole can of pumpkin and cutting the butter to 1/4 cup. They were perfectly moist even the next day. Will make these ALOT 🙂
I made these for my roommates and everyone loved them! One of them took a bite and she said, “these are so good!” Thanks for so many amazing recipes!
Just made these and YUM!!! My 9 month old demolished them. I did use a sugar substitute so that my diabetic husband can eat them and they taste wonderful. I used a whole can of pumpkin and melted 1 stick of margarine to make them super moist! I will be making these over and over! Thanks a bunch 🙂
Mel-
LOVE your site! Found you by searching internet for ‘best banana bread’ and found it with you! I love to bake- but very much can not cook normal meals (sadly)- but each recipe I have tried from your site is v. excellent and my husband and kids are thrilled! Love your banana bread, chocolate chip cookies, Basil stuffed Chicken, Crispy chicken wraps etc etc- anything we try is actually consumed happily by all! (shamed to say even your ‘perfect corn’ was an eye opener to us- SO GOOD!) Made the pumpkin muffins tonight- and messed up recipe by accident (used whole can of pumpkin)- so tried to fix by putting in 3/4 cup of ground flax to soap up extra pumpkin (sigh.. . see how NOT a good cook??) – and made 12 muffins for this entire recipe (oops) -but- happily. .. they turned out SO VERY EXCELLENT! Large perfectly shaped ‘muffin-tops’ like bakery muffins, SO moist and excellent- with secret whole wheat pastry flour subbed for 1/2 of flour plus the hidden ground flax to deceive children! Also used mini chocolate chips to stop 4 year old from picking them out and just eating the chips. . .Hurrah!! THANK YOU!!! (you really are our hero. .. .). Throwing out all other cookbooks and checking with you each night to see what is for dinner. . .
Does soda mean sprite? Or baking soda? I’m new to baking and was curious 🙂
Baking soda…………
I love so much that you are trying something new!! You rock. In baking recipes, soda means baking soda which is usually found in a small orange box and looks like flour. Good luck, these are awesome and great for beginners!
Yum! I just had one practically straight out of the oven. I ended up with 19 muffins about the size in the picture, instead of 2 dozen. I also used the whole can of pumpkin as someone suggested. Next time (and there will definitely be one soon!) I’ll try to make it an even 2 cups of flour (whole wheat worked well) and see if I can’t get closer to 24 scoops. Hopefully they’ll still be as good. Thanks for the recipe! I’m sure they will vanish quickly at the church activity tomorrow morning. BTW, I’ve totally fallen in love with your blog!
Rachel – thanks for including your variations! So glad you loved them…and I hope you enjoy other recipes you find to try!
Delicious!
A couple more ideas for those making mini-muffins. I used the little muffin papers and ended up with over 50 (a fun surprise!). In those little papers, it took 16 minutes to cook (in Denver, anyway). Also, I used regular sized chocolate chips, but I’d recommend either switching to little chips or cutting back to 3/4 cup, because they were pretty chocolate-y. I’m making them for a brunch, so in retrospect, I would’ve cut back a little on the sweet factor. But still VERY tasty!
Another great recipe, Mel. You’re the bomb!
Angela – thanks for your comments on this recipe! I’m glad to have more info on the mini version.
Mel, your blog is absolutely wonderful. I just posted a recipe on mine for two other versions of this fall treat, and included a link to you. I’m eager to try out the Lion House rolls soon–that picture you have looks rather tempting. I’m trying to psych myself out. ha ha. And it seems like I need powdered milk maybe? Or that could be one of the cinnamon rolls recipes you have. Everything you do looks good and I am anxious to dive in. You are an excellent cook, I can tell. Thanks for all our contributions to people all over the world. You rock!
I have been waiting to post regarding this recipe so that I was SURE of what I was going to post 😉 — but after doing a whole can accidentally the 1st time I made the muffins, I continued w/ my experiement. I used a whole can of Trader Joe’s organic pumpkin each time I’ve made ’em and WOW, they are moister than moist! I have brought these to everything I’ve gone to this fall…. Mel, AGAIN, amazing recipe. (We are so good for your self esteem!!!) 🙂 You really are my go-to girl. I pretty much go no where else.
ChrissieK – thanks for experimenting with this recipe and checking in. That’s awesome! I’m jealous you have a Trader Joe’s so close but am ecstatic that a whole can of pumpkin made these muffins over-the-top moist and delicious. Thank you!
I made this last week and they are fantastic! I used a silicone mini-muffin pan and ended up with around 40 little muffins. There were probably more, but I had to do some taste-testing after they came out of the oven. 🙂 I also used some cream cheese icing left over from another recipe.
My husband loved these and I ended up taking some to work the next day and they were gone on a couple of hours!
For the ones kept at home, I stored them in the fridge and they were easily re-heated in the microwave.
Thanks Mel – another great recipe!
Ruchita – thanks for letting me know you liked these muffins! And what a great idea to top them with cream cheese icing…divine!
I made these this AM and they were delish! I ate far too many 🙂 I did cut back on the butter to save a few calories – only did 1/4 cup and then used the whole can of pumpkin…..and they turned out fab! Moist and delish and saved so many calories I could eat 10…..LOL!
Leigh Anne – love your changes on this recipe, especially to make it healthier!
OK, really….everything I make on your website is amazing! My family LOVED these and they all try to say they don’t like pumpkin. (Not to mention it is June and 100+ degrees outside but I am trying to have pumpkin fest around here.)
Kristen – your comment cracked me up! I love pumpkin season all year long, too. I’m so glad these muffins were a hit even for your non-pumpkin-loving family! (or so they say, right?)
Theresa – these muffins really are forgiving and you can mix all the ingredients together and then add the chocolate chips. That’s how I always make them (as with all muffins, just don’t go crazy and overmix).
Hi,
I just found your sight and everything looks fabulous! My questions is, when making these muffins you just instructed to mix everything together and then add chocolate chips. Do you just put everthing in one bowl and literally mix together, or do you cream butter and sugar, then add eggs, etc. in the more traditional manner or does it make a difference?
I came across your blog last month. And I have to say I love it! I have tried your coconut cream pie. Wonderful! And I have tried the chocolate pumpkin muffins. Lets just say that they didnt last long. I used whole wheat flour and sucanat sugar instead and they were awesome.
Raechel – thanks for checking in! I’m really glad you’ve liked the coconut cream pie and these muffins. Your substitutions sound delicious and the sucanat sugar sounds interesting! Glad they turned out well.
Lori – no, 1 cup is usually a bit less than the can of pumpkin puree so you’ll need to measure it out.
Also, they do freeze well. But I’ve never frozen the pumpkin bars so I’m not sure how well they would freeze. I’m guessing the bars are better made fresh, but if you try freezing them, let me know!
and do they freeze well? What about the pumpkin bars, could you freeze them w/o the frosting?
Thanks!
Lorie
oh I forgot to add, does 1 cup equal the entire can?
Thanks for always responding to the many questions! I know we all appreciate it!
Anonymous – yes, the pumpkin puree is the same thing as the canned pumpkin that is called for in the pumpkin bars. I’m glad you liked them, by the way!
Hi Melanie, I was curious about the pumpkin puree also b/c I could not find it at my supermarket. So I can use the regular canned pumpkin, the same as the pumpkin bars receipe, which by the way, I made for Thanksgiving and they were so moist and delish! I was worried b/c I had to bake a little longer, but they turned out well.
Thank you! your blog is awesome!!!
Anonymous – I’ve edited the recipe because I have gotten several comments over the “pumpkin puree” ingredient. It is the same as canned pumpkin, so yes, go ahead and use the same as in the pumpkin roll!
Hi could i substitute the canned pumpkin like the ones that i made with your pumpkin roll (by the way my husband loves it!) with the pumpkin puree? thanks!
Hi Jan – I used semi-sweet chocolate chips…that is usually what I have on hand!
Mmmm…I made some chocolate chip pumpkin cookies a few weeks ago, muffins would be wonderful too.
I can’t believe I am not “sweeted out” yet after Hallween. I guess getting older it isn’t quite as thrilling to munch on candy until you make yourself sick!!! I just never tire of pumpkin and chocolate! These look wonderful!
These were absolutely delicious! I ate 3 of them right out of the oven, and then every time I ate more I microwaved them so they were warm like the first ones. Better than any pumpkin recipe I’ve tried! Thanks.
Mel, I made these last night and am making them again today to take to people! LOVE THEM!
very nice–looks like the perfect muffin to me. plus there’s chocolate involved, so they’re an automatic winner. 🙂
I love these! Pumpkin and chocolate combine so beautifully!
I’m going to try these – did you use semi-sweet or milk chocolate chips? Thanks so much!
Thanks so much! I made them with the semi-sweet and brought them to Harrison’s school today. I don’t eat pumpkin, but I had my mom and husband taste taste and they both thought they were delicious!
I’m sure this would smell amazing. Thanks for the alternative to pumpkin spice tip too. I have so many spices that I rarely use and am hesitant to add new ones.
Thanks so much for this recipe- IT WAS AMAZING! Since you gave it to me a few weeks ago I’ve made it 3 times! (No I’m not kidding-they are that addicting!) I substituted margarine for the butter so that Scott could eat them, and I used the combo you suggested for the pumpkin spice. You never disappoint me Mel! Yum!
I couldn’t agree more that pumpkin and chocolate go perfectly together. I’ll have to try these ones out!
I’m practically famous now that I’ve got one of my recipes on your blog. I’m glad you liked these as much as we do.I’ve been making these for a couple years and have discovered if I mix the batter really well and soften the butter, the muffins turn out lighter and better.
Lunar Daughter – thanks for the recipe! Don’t be deceived – I definitely do my share of “shortcut” recipes, so I’m glad to add this one to the list. Thanks for sharing!! It sounds delicious – I’ve made a pumpkin chocolate chip cookie similar to this one before and it is delicious so I’m sure the muffins are terrific.
Brittany – thanks for letting me know you liked these muffins! I think that’s a great idea to zap them in the microwave for a few minutes so they taste “fresh” – if only my batch lasted long enough to cool! I’ll have to try that next time.
Jennifer – it’s been a while since I made them but if I remember right, it makes about 24.
Hey Mel – thanks for the tips. I wasn’t sure when it called for 1/2 cup butter if that was supposed to be melted so I’m glad you clarified. I’m going to edit the recipe!
These look amazing! How many does it make?
WOW, they look delicious! I am going to the market today, so I will make sure I pick up some pumpkin puree to make this… yummy! I also like the no bake spiderweb cheesecake you have, so I will try that too!!Come visit my blog and see some island food..http://www.taotaotasi.blogspot.com
Melanie, I love your blog and your recipes. I’m sure this one is great also, but I wanted to share a quick and easy Pumpkin Chocolate Chip Muffin recipe with you. 1 large can pumpkin, 2 spice cake mixes, 2 cups chocolate chips. Just mix together and put in either greased or paper lined muffin tins. Bake at 350 for 20 min. Makes about 2 1/2 dozen. We love these especially since the only fat in them is what’s in the chocolate chips! I know all your recipes are homemade, but if you are ever in a hurry, maybe you’ll give them a try.
Hi Jan – Well, I’m glad your mom and husband gave the vote of approval for these! I am a semi-sweet fan, too…glad they turned out!
I am loving pumpkin everything. The muffins look wonderful!
Yum! My son loves pumpkin anything! I’ll have to try these.
Mel – Kylie made these for me tonight. They are excellent. I can never get enough pumpkin – you failed to mention how good pumkin is for digestive health on your blog.
I have these in the oven right now…they look so good, can’t wait to try them! Love your blog:) MelanieL
MelanieL – I hope these turned out once they came out of the oven!! We love them around our house. Thanks for checking in!