Pumpkin Chocolate Chip Muffins Recipe
This time of year seems to be all about pumpkins. You see them everywhere from grocery stores to farmers markets to your own front porches. Obviously, you see lots of them when you visit a pumpkin patch. Pumpkin chocolate chip muffins are a staple of fall snacks and breakfast made from scratch with canned pumpkin and plenty of chocolate chips to make the kids feel like they aren’t eating healthy food.
If you are looking for a cake mix pumpkin muffin recipe, be sure to check out this recipe for pumpkin chocolate chip muffins made with a spice cake mix. The blender pumpkin peanut butter chocolate chip muffins are a gluten-free version of pumpkin muffins. And pumpkin bread can’t be slept on either, especially this old fashion pumpkin bread recipe.
But beyond your local pumpkin patch, have you thought about where pumpkins are grown? You need to know, there is more than corn in Illinois and Indiana…pumpkins too! And we love local pumpkin in these pumpkin chocolate chip muffins.
Well, chances are if you bought your jack-o-lantern pumpkin at a retail store in the Midwest, it might have come from Howell Farms right here in Indiana. Each year around 750,000 homes enjoy pumpkins that were grown on Howell Farms. Pretty amazing isn’t it? And we all thought there was just corn in Indiana. But it gets better…
If you are from Illinois, you should be excited to know that 90-95% of canned pumpkin is grown in Illinois. So, when I visited my friend Katie over at Pinke Post a few weeks ago, we bought some canned pumpkin for our cooking adventures. And that little can of pumpkin was canned by Seneca Foods in Illinois.
Now, I am not a buy only local person, but I do support local farmers whenever I can. So, I am glad that I can go to Wal-Mart or Kroger or even Aldi’s and buy some pumpkin and know that I am supporting local farmers from Indiana and Illinois. And if you are a lover of all things pumpkin like I am, you will want to make Megan’s Pumpkin Chocolate Chip Pumpkins.
Pumpkin Chocolate Chip Muffin Ingredients
Let me be honest, I make a double batch most of the time. These muffins freeze well, so don’t worry if you think the batch is too big. Make them all. I also must confess, I may have changed the recipe a smidge. Just a smidge. I promise. The main change is I don’t just use oil, I have now decided to also use melted butter. After all, butter makes everything better. To make these awesome pumpkin chocolate chip muffin, you will need these ingredients:
- Can of pumpkin
- eggs
- sugar
- oil
- butter
- vanilla
- flour
- baking soda
- baking powder
- cinnamon
- salt
- nutmeg
- chocolate chips
How to Make Chocolate Chip Pumpkin Muffins
To make these muffins, start by mixing the canned pumpkin, eggs, oil, butter, and sugar together.
When the ingredients are completely combined, add a teaspoon of vanilla. Yeah, I may have added this to the recipe.
Then add the dry ingredients of flour, baking powder, and baking soda.
Mix till just combined and then add cinnamon, salt, and a little nutmeg.
And now, for the chocolate. I use a whole bag, the full 2 cups in the muffins when I double the batch.
Get them combined and then it is time to full the muffin tin.
Fill the lined muffin tins 3/4 full.
Bake the muffins on 375 for 15-20 minutes. You want the muffins to bounce back when you press on the top of the muffin.
They will disappear. Just ask Miss A. She had one for her bedtime snack. These pumpkin chocolate chip muffins are really a kid-friendly fall snack.
Other Great Pumpkin Recipes
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups sugar
- 15 oz pumpkin puree
- 1 cup oil
- 1 stick of butter melted
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- dash of nutmeg
- 2 cups chocolate chips
Instructions
- In large bowl, mix eggs, sugar, pumpkin butter, oil and vanilla until combined.
- In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Pour into the liquid ingredients and mix well.
- Fold in chocolate chips.
- Fill greased or paper-line muffin cups 3/4 full. Bake for 16-20 minutes on 375 degrees or until muffins test done by bouncing back when the tops are pressed.
Nutrition
Want to learn more about food and farms, be sure to visit the 30 days on the prairie farm series.
- Spicy Street Corn Chili with Ground Pork – Easy Street Corn Soup - March 1, 2025
- Crispy Dry-Rubbed Smoked Chicken Wings (The Baking Powder Secret!) - February 9, 2025
- Chicken Bacon Ranch Ravioli Bake - February 3, 2025
I have SO GOT TO MAKE THESE! Damn the family if the rest of them don’t like pumpkin! Oops! I just said damn! It’s Jose’s fault! Sad to say, we had no pumpkins on our porch this year. Our local pumpkin patch closed, and I did not get out of the lovely Benton County enough to find the orange globes before Halloween. Epic fail! Time to get out the cloth ones Mom made and decorate for Thanksgiving. That’s the way we roll on the farm with harvest all screwy and crazy. And we have a mom in the house who does NOT like Halloween even though fall is her favorite season!
These look wonderful. Oh, and I have a 16oz container of Penzey’s vanilla in my baking cabinet. ๐
I will definitely try these muffins. They look great. I noticed you use Penzey’s vanilla. I love all their spices/herbs. I haven’t tried the double strength vanilla though, so I will look for it the next time I make a run there. I will check my canned pumpkin when I pick it up in the market. I never gave it much thought and am curious now. I am in NY.
I found your blog today and have loved looking through it. I saw you use Penzey’s stuff (the vanilla!) and I am sold — looking forward to making this pumpkin recipe and following your upcoming posts.