Pumpkin Chocolate Chip Muffins

If you love pumpkin desserts as much as I do, you will love these moist and light pumpkin muffins!  Easy to make and packed with pumpkin spice, these muffins are the perfect fall treat. I like to sprinkle some coarse sugar, like sugar in the raw, over the tops of each muffin prior to baking, just for a little sweet crunch. My family enjoys them with chocolate chips!


  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon pumpkin pie spice  
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil (or your preferred oil)
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 and 1/2 cups canned pumpkin puree 
  • 2 large eggs
  • 1/4 cup milk (dairy or nondairy)
  • 1 cup chocolate chips (optional)
  • coarse sugar for topping your muffins before baking (optional)


  1. Preheat oven to 425 degrees. Line your muffin pan with cupcake liners, or spray your muffin pan with nonstick spray.
  2. In a large bowl, mix your flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a separate bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
  4. Pour the wet ingredients into the dry ingredients, mix gently until combined. Add 1 cup chocolate chips (optional).
  5. Spoon the batter into liners, filling them to the top.
  6. Sprinkle with coarse sugar before baking (optional)
  7. Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. keep the muffins in the oven the whole time.
  8. Bake at 350 degrees for an additional 14 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the muffins to cool. Enjoy!!



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