Moist pumpkin chocolate chip muffins in minutes! This pumpkin muffin recipe is a breeze to whip up in just 1 bowl, and is ready in about 30 minutes!

Pumpkin puree makes these the most moist muffins and the pumpkin flavor goes so well with chocolate chips for the perfect amount of sweetness. These make a great after school snack or pumpkin season treat!
Why these are the best pumpkin chocolate chip muffins:
- Easy 1 bowl recipe!
- Ready in just 30 minutes.
- Feeds a large crowd… This pumpkin chocolate chip muffin recipe makes 36 muffins, so it’s a great recipe when you’re feeding a big group!
- This recipe is made with pantry staples that I always have on hand, so they’re an easy option when I need to go to the grocery store;)

Simple Ingredients
- 29 ounce can of pureed pumpkin
- 2 cups sugar
- 7 eggs
- 1 cup vegetable oil (I like to use olive oil or avocado oil for a healthier option)
- 1 cup water
- 4 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 tablespoons cinnamon
- 12 ounces chocolate chips

Equipment
- Three of the 12 count muffin pan
- 1 large mixing bowl
- Electric hand mixer, or wooden spoon.
- Paper liners (optional)
- Wire Rack for cooling.
How to Make Easy Pumpkin Chocolate Chip Muffins
First, preheat your oven to 350 degrees F., and spray or grease 36 regular size muffin tins.
To a large mixing bowl add wet ingredients (and sugar): pureed pumpkin, 2 cups sugar, 7 eggs, 1 cup oil, and 1 cup water.
Mix well then add the other dry ingredients: 4 1/2 cups flour, 2 tsp baking powder, 2 tsp baking soda, 2 tsp salt, 2 tablespoons cinnamon, and 12 ounces chocolate chips.
Bake in preheated oven at 350 for 20 minutes, till a toothpick inserted in the middle of a muffin comes out clean.
Remove baked muffins to a cooling rack, and let cool for 5 minutes, then Enjoy!
Makes 36 muffins.

Pumpkin Chocolate Muffin Variations
Substitute cinnamon for pumpkin pie spice for that pumpkin pie filling flavor!
Substitute white sugar for brown sugar for a deeper color and flavor;)
Make these healthier by using whole wheat flour instead of all purpose.
Substitute the oil for applesauce for a low fat option!
Try using dark chocolate chips instead of milk chocolate chips!
Make mini muffins, just make sure to reduce to cooking time to 12-15 minutes;)
Storage
Store chocolate chip pumpkin muffins at room temperature for 2-3 days in an airtight container.
More Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Bread
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Moist Pumpkin Chocolate Chip Muffins – Large Batch
Ingredients
- 29 ounce can of pureed pumpkin
- 2 cups sugar
- 7 eggs
- 1 cup oil
- 1 cup water
- 4 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 tablespoons cinnamon
- 12 ounces chocolate chips
Instructions
- Grab your biggest bowl! In it, whisk together all the wet ingredients: 29 ounces of canned pumpkin, 2 cups of sugar, 7 eggs, 1 cup of vegetable oil (you can use olive or avocado oil if you prefer), and 1 cup of water. Make sure everything is well combined.
- Now, add all the dry ingredients to the wet mixture: 4 ½ cups of flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 teaspoons of salt, and 2 tablespoons of ground cinnamon. Gently fold everything together with a spatula until just combined. Don't overmix!
- Time for the chocolate! Fold in a whopping 12 ounces of chocolate chips.
- Preheat your oven to 350 degrees Fahrenheit. If you'd like, line your muffin tins with paper liners for easier cleanup, but it's not required. You'll need three 12-cup muffin tins for this recipe, since it makes a lot!
- Fill each muffin cup about ¾ full of batter.
- Bake the muffins for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely, and enjoy!
Notes
- Don't overmix the batter. A few lumps are okay! Overmixing can lead to tough muffins.
- Want to test if your muffins are done? Stick a toothpick in the center of one. If it comes out clean, they're good to go!
- Let the muffins cool completely before storing them in an airtight container at room temperature.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
0 comments