The Best Pumpkin Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 dozen muffins


  • 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 semi-sweet or 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 chocolate chips just until combined (don’t overmix it!).
  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 fingertip.
  5. Let cool for a few minutes then remove from the muffin tins. Serve warm.

Recipe Notes

Adapted from the Williams-Sonoma Muffins cookbook