Can I make pumpkin chocolate chip muffins gluten-free?

Absolutely! To make pumpkin chocolate chip muffins gluten-free, simply use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for best texture. You can also check out our gluten free pumpkin muffins for more tested variations that turn out fluffy and delicious every time.

How do I keep pumpkin muffins moist after baking?

The secret to moist pumpkin chocolate chip muffins is in the ingredients—especially the canned pumpkin and oil. Once baked, let them cool fully before storing in an airtight container. If needed, place a paper towel underneath to absorb moisture and prevent sogginess. Stored properly, they’ll stay fresh for 3–4 days at room temperature or even longer in the fridge.

Are pumpkin muffins healthy?

Yes, especially when made with simple swaps like whole wheat flour, coconut sugar, or applesauce. These healthy pumpkin chocolate chip muffins provide fiber, vitamin A, and a satisfying balance of carbs and fats. You can even reduce the chocolate chips or replace them with dark chocolate for a more nutrient-dense option.

Can I freeze pumpkin chocolate chip muffins?

Yes! These muffins freeze exceptionally well. Once cooled, wrap them individually or place in a freezer-safe bag. They’ll keep for up to 3 months. Just thaw at room temperature or reheat in the microwave for 30–40 seconds for a fresh-from-the-oven feel. This makes pumpkin chocolate chip muffins ideal for meal prep or make-ahead breakfasts.

Pumpkin Chocolate Chip Muffins: 5-Star Recipe with Irresistible Flavor

Description

These pumpkin chocolate chip muffins are moist, fluffy, and filled with warm spice and gooey chocolate—perfect for cozy mornings or fall treats.

Ingredients

Scale

¾ cup white sugar

¼ cup vegetable oil

2 large eggs

¾ cup canned pumpkin

¼ cup water

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup semisweet chocolate chips

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Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.

2. In a large bowl, whisk together sugar, oil, eggs, pumpkin, and water.

3. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Gradually add dry ingredients to wet ingredients and stir until just combined.

5. Fold in the chocolate chips gently without overmixing.

6. Divide batter evenly among 12 muffin cups, filling each about ¾ full.

7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

Store at room temperature for 3 days or freeze for up to 3 months.

To make gluten-free, use a 1:1 baking flour substitute.

Try adding banana or a cream cheese swirl for variations.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg