Pumpkin Chocolate Chip Muffin

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are an easy and delicious fall muffin! 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Lynn's Kitchen Adventures


  • 3/4 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1- 15 ounce can pumpkin not pumpkin pie filling
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour (for a gluten free version use Bob's Red Mill 1 to 1 Gluten Free Flour, for a whole wheat version use part whole wheat pastry flour)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 375 degrees F. Grease muffin pan or line with paper liners.

  2. Mix sugar, oil, eggs. Add pumpkin and water.
  3. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.
  4. Add wet mixture and stir in chocolate chips.
  5. Fill muffin cups 2/3 full with batter.
  6. Bake in preheated oven for 18-21 minutes or until toothpick inserted into the center comes out clean. 

  7. Let cool in pan for about five minutes. Remove to wire rack to cool.