I swear I’m not crazy for sharing pumpkin muffins in January!
If you make them, you’ll see why. They’re worth baking year-round.
I know— is it still pumpkin season? I asked in my week-in-the-life post and on Instagram, and most of you still wanted these pumpkin muffins. I say pumpkin season runs until about March, but some of you insist it’s year-round. My kids agree.
These are basically my pumpkin dream cake, made into small, portable muffins.
Oh my gosh, these muffins. We love them and have made them so many times. They’re the kids’ favorite. And here’s the huge part: Eddie, who claims to hate pumpkin, eats these muffins and adores them.
I credit that mostly to using a light hand with the spices. I love pumpkin flavors, but not always heavy pumpkin spice. Pumpkin can be mild on its own, so I prefer a touch of spice rather than an overpowering amount. Consider this your warning if you plan to double the spices in the recipe below!
This recipe yields about 18 perfectly plump muffins. They are honestly so good.
This isn’t my first go at pumpkin muffins — there’s a chai version and an almond version I’ve shared before. I adapted a Simply Recipes recipe, combined elements I liked from a few versions, and aimed to use a full can of pumpkin so nothing goes to waste.
And we have these beauties that came out perfectly!
These muffins are good enough for dessert. Let’s be honest: muffins are cake in disguise for breakfast, and I’ll never complain about that—especially warm, with a pat of butter.
Now I’m starving.
Even if it’s not strictly pumpkin season, I had to share this for a weekend treat. These are beloved in our house and fun to make with kids—there’s inevitably a fight over who gets to stir, but everyone ends up eating them.
And that’s the real win!
Chocolate Chip Pumpkin Muffins
Pumpkin Chocolate Chip Muffins
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Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips (milk or dark – your choice!)
Instructions
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Preheat the oven to 375°F. Line a muffin tin with paper liners.
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In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
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In a large bowl, whisk the sugar and eggs until combined. Add the pumpkin puree, then whisk in the oil and vanilla until smooth.
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Fold the dry ingredients into the wet mixture until just combined—don’t overmix. Fold in the chocolate chips.
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Spoon batter into the muffin cups about ¾ full. Bake 18–20 minutes, or until set in the center. Cool slightly before serving.
Notes
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Is that the perfect bite or what?!