This time of year is all about pumpkins — you see them at grocery stores, farmers markets and on front porches. A visit to a pumpkin patch confirms the season, and pumpkin chocolate chip muffins are a fall favorite. Made with canned pumpkin and plenty of chocolate chips, these muffins feel indulgent while still using a seasonal vegetable.
If you prefer a shortcut, there’s a version made with spice cake mix. For a gluten-free option, try the blender pumpkin peanut butter chocolate chip muffins. Pumpkin bread is another classic—an old-fashioned loaf is comfort food for the season.
Beyond pumpkin treats, it’s worth knowing where pumpkins come from. In the Midwest, pumpkins are a major crop alongside corn. Many retail jack-o’-lanterns sold in the region come from local farms. We like to use local pumpkin when we can, and it adds a nice touch to these muffins.
For example, Howell Farms in Indiana supplies pumpkins to many households in the region. And Illinois grows a large percentage of the canned pumpkin found on store shelves. When you buy canned pumpkin at common retailers, much of it is sourced and canned regionally. Supporting local growers when possible is an easy way to keep things close to home.
I’m not strictly a buy-local-only shopper, but I try to support local farmers when I can. It’s nice to pick up a can of pumpkin at a national retailer and know much of it was grown and canned within the region. If you love pumpkin as much as I do, these pumpkin chocolate chip muffins are a must-make.
I usually make a double batch because these muffins freeze well — so don’t be shy. I’ve tweaked the recipe slightly over time: I now use both oil and melted butter for extra flavor. Here are the ingredients you’ll need:
Pumpkin Chocolate Chip Muffin Ingredients
Typical ingredients:
- Can of pumpkin puree (15 oz)
- Eggs
- Sugar
- Oil
- Stick of melted butter
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Nutmeg (a dash)
- Semi-sweet chocolate chips
How to Make Chocolate Chip Pumpkin Muffins
Start by combining the pumpkin puree, eggs, sugar, oil and melted butter in a large bowl. Stir until the mixture is smooth, then add a teaspoon of vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Pour the dry ingredients into the wet mixture and stir until just combined. Add a dash of nutmeg.
Fold in the chocolate chips — I use the full two cups when doubling the batch. Once the batter is mixed, spoon it into lined or greased muffin tins, filling each cup about three-quarters full.
Bake at 375°F (190°C) for 15–20 minutes, or until a muffin springs back when lightly pressed. Remove from the oven and cool slightly before serving.
These muffins disappear quickly — they’re a kid-friendly fall snack and a great treat for school lunches or a cozy morning at home.
Other Great Pumpkin Recipes
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 2 cups sugar
- 15 oz pumpkin puree
- 1 cup oil
- 1 stick of butter, melted
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- dash of nutmeg
- 2 cups chocolate chips
Instructions
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In a large bowl, mix eggs, sugar, pumpkin puree, oil, melted butter and vanilla until combined.
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In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Pour into the liquid ingredients and mix until just combined.
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Fold in chocolate chips.
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Fill greased or paper-lined muffin cups three-quarters full. Bake at 375°F for 16–20 minutes, or until tops spring back when pressed.
Nutrition
If you want to learn more about food and farms, look for local farm series and articles that dive into seasonal agriculture and how crops are grown and processed.
