• Emily Tillmann

Chocolate Chip Pumpkin Muffins

Updated: Sep 14

Made, written & photographed by the creators of the Point

Pumpkin is in the air at our house! After having my wisdom teeth removed a week and a half ago, I'm still trying to find semi-soft foods to eat and actually enjoy.

These muffins are deliciously crisp on the outside yet soft and fluffy on the inside. The bites of chocolate throughout are the perfect addition!


Chocolate Chip Pumpkin Muffins

makes 1 dozen muffins


  • 2 cups flour

  • 2 1/2 teaspoon baking powder

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 egg

  • 3 tablespoons butter, melted

  • 3/4 cup pumpkin puree (not pumpkin pie filling)

  • 2/3 cup milk

  • 1 teaspoon vanilla

  • 3/4 cup brown sugar

  • 1 cup chocolate chips


  1. Preheat your oven to 375F. Spray a muffin tin with nonstick spray and/or add muffin liners.

  2. In a large bowl, add together the first 6 ingredients: flour, baking powder, ground ginger, ground cinnamon, salt and baking soda. Stir together with a spatula until combined.

  3. In another large bowl, add in your remaining wet ingredients: egg, butter, pumpkin puree, milk, vanilla, and brown sugar. Beat until evenly combined.

  4. Add your wet ingredients to the dry and mix together.

  5. Finish by adding in your chocolate chips and mix once more.

  6. Evenly scoop the batter into each muffin cup making them about 2/3 full.

  7. Bake for 25 to 30 minutes, or until a tooth pick is inserted and removed without batter on it.

  8. Cool completely and keep in an air tight container!


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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us