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Pumpkin Chocolate Chip Muffins

December 1, 2021 | By Jeremy Scheck | 5 Comments

Pumpkin Chocolate Chip Muffins


  • 1/3 cup (77g) neutral oil (such as avocado or canola)
  • 1/4 cup (57g) brown sugar
  • 1 cup (206) granulated sugar
  • 2 eggs
  • 7.5 oz (212g) pure pumpkin (half a normal can)
  • 1/3 cup (77ml) milk (can use a non-dairy milk)
  • 1 and 2/3 cups (195g) all purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • Pinch of nutmeg
  • Large pinch of ground ginger
  • Large pinch of cinnamon
  • 3/4 cup (112g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)


  1. Spray or line a muffin tin with 12 wells. Preheat oven to 350° F.
  2. In a really big bowl, whisk together the oil and the sugars. When combined, add each egg one at a time, then whisk in the pumpkin and milk.
  3. Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon. Whisk until mostly smooth.
  4. Gently mix in the chocolate chips, saving a few to sprinkle on top of each muffin before baking. Divide the batter into the muffin tin. It can come 3/4 of the way up.
  5. Bake for 20-25 mins, until the muffins spring back when lightly pressed or a cake tester inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes before attempting to unmold,

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  1. This recipe was the perfect use for leftover pumpkin purée I had. The batter comes together quickly and the muffins are very moist.

  2. I made this for our holiday party for office folks who can’t have sugar. Used an apple instead of sugar, and sugar-free chocolate chips. Excellent!

  3. I made these for a couple of different potlucks and everyone loved them so much. I was asked for the recipe multiple times. Such a crowd pleaser!

  4. Made these moist and tasty muffins on the first snowy day of winter and it was a cozy way to start the morning! I grated a bit of fresh ginger in there since I didn’t have ground ginger and I think I’ll add more next time- it was a great flavor boost.

    I do think there is a discrepancy in the ingredients listed (oil is listed as 1/3 instead of what I think is supposed to be 1/3 cup).

  5. the best pumpkin spice muffin/loaf recipe i’ve tested! these are super yummy with streusel topping too. next time i’d add a little more pumpkin puree. i made mini muffins and had them done at 13-14 minutes then broiled the tops for 1 minute 🙂

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