Pumpkin Chocolate Chip Muffins

I don't even really like pumpkin baked goods, but these pumpkin chocolate chip muffins are so dang good, I could eat a half dozen on my own. This is pumpkin chocolate chip at its best and the recipe couldn't be easier! 

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Cool 5 minutes
Total Time 35 minutes
Servings 1 dozen
Author Janssen Bradshaw


  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 cup oil
  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup Nestle Dark Chocolate Chips


  1. Preheat oven to 350 degrees. Grease or line your muffin tin and set aside.
  2. Whisk together the sugar, pumpkin, eggs, and oil until smooth.
  3. Pour the flour, soda, baking powder, salt, and spices on top of the wet ingredients and then whisk until smooth. Fold in the Nestle dark chocolate chips just until combined (don't overmix).

  4. Divide between the muffin tins and bake, about 25 minutes, or until the tops are lightly-browned and spring back when you press them gently with your finger.
  5. Let cool for a few minutes then remove from the muffin tins. Serve warm.

Recipe Notes

(adapted from the Williams-Sonoma Muffins cookbook)