This post may contain affiliate links. For more information, read my disclosure policy.
These Pumpkin Chocolate Chip Muffins are soft and moist and full of pumpkin and pumpkin spice flavor – with chocolate chips! The combination just works – they’re perfect for breakfast or brunch all fall long.
My Easy Chocolate Chip Pumpkin Muffin recipe is so easy because you can use a box mix! This recipe calls for either a pumpkin bread or muffin mix OR you can make the pumpkin muffins from scratch. The choice is yours and either way they come out amazing. When you have your mix you simply need to follow the directions on the back, but don’t forget to add chocolate chips! The best part!
Ingredients Needed
- Pumpkin Bread or Muffin Mix: It’s up to you–they’re both great options! Be sure to also use the ingredients called for on the mix to make the muffins.
- Chocolate Chips: The best part, just add them to your mix!
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
How to make pumpkin chocolate chip muffins
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
- Place mix in bowl and add water, oil, and eggs. Stir until smooth, then stir in chocolate chips.
- Portion batter into prepared pan, about 3-4 tablespoons of batter per muffin liner (⅔ full).
- Bake for 15-20 minutes, or until a toothpick comes out clean. Cool slightly before eating.
Expert Tips
- If you’d like, you can make them from scratch!
- I recommend eating these warm! They are so good that way!
- Add some other things into the muffins like nuts!
FAQs
You can! In an airtight container!
Sure, just split them alongside the chocolate chips. Sounds delicious!
Chocolate Chip Pumpkin Muffins Recipe
Recipe Video
Ingredients
- 1 package pumpkin bread or muffin mix (see note)
- ⅔ cup (158ml) water
- ¼ cup (59ml) oil
- 2 large eggs
- ¾ cup (128g) chocolate chips
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
- Place mix in bowl and add water, oil, and eggs. Stir until smooth, then stir in chocolate chips.
- Portion batter into prepared pan, about 3-4 tablespoons of batter per muffin liner (⅔ full).
- Bake for 15-20 minutes, or until a toothpick comes out clean. Cool slightly before eating.
Recipe Notes
- You can use any brand pumpkin muffin or quick bread mix. Just make the base of the muffins following the recipe instructions on the box, then add the chocolate chips called for here and bake as directed.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
OMGEEEE! the look and sound absolutely divine!
:o)
What a great idea – I have to try those TODAY!
So many of my favorite things in one concise form. Love it!!!!
Featured In
Rate This Recipe
Recipe Ratings without Comment