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Pumpkin Chocolate Chip Muffins

Rated as 4.58 out of 5 Stars
10

"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."
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Ingredients

30 m servings 213
Original recipe yields 18 servings (18 muffins)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
  3. Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

Footnotes

  • Cook's Notes:
  • I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.
  • Lightly spoon flours into measuring cups and level with a knife to measure more accurately.

Nutrition Facts


Per Serving: 213 calories; 7.8 34.7 3.3 21 187 Full nutrition

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Reviews

Read all reviews 27
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used dried cranberries instead of chocolate chips to create the illusion of being healthy. I also baked this in a loaf pan instead of a muffin tin because I'm lazy like that. Reportedly this m...

Most helpful critical review

Twelve big, beautiful muffins; but, tastewise, didn't impress.

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I used dried cranberries instead of chocolate chips to create the illusion of being healthy. I also baked this in a loaf pan instead of a muffin tin because I'm lazy like that. Reportedly this m...

Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!

Used half of the chocolate chips and my kids still devoured them!

Twelve big, beautiful muffins; but, tastewise, didn't impress.

The kids can't get enough. Quick and easy.

Great recipe. Added walnuts, just because my family likes them and only made some minor changes (only because I wanted to use what I had on hand) - topped up the pumpkin with some unsweetened a...

really good, cut recipe in half and made 26 mini muffins, used mini choc chips. Used about 1 cup canned pumpkin that was left over.

I made this recipe as is and the family loved them! My daughters soccer teamed devoured a double batch. I have used the brown sugar and substituted white sugar. I like the brown sugar best.

I LOVE this recipe! These are really great breakfast muffins!!! I followed the recipe all the way!!! It's perfect!!!