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Fresh pumpkin chocolate chip muffins, ready in 30 minutes!

Pumpkin Chocolate Chip Muffins: Ready in 30?!

Avatar photoAmelia Chen-Morrison
Speedy, satisfying, and packed with cozy fall flavor, these Pumpkin Chocolate Chip Muffins are your new go-to treat. Moist, tender, and ready in just 30 minutes, they’re perfect for busy mornings, surprise guests, or anytime cravings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 205 kcal

Equipment

  • muffin tin
  • muffin liners optional
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup canned pumpkin puree (not pie filling)
  • ½ cup chocolate chips

Instructions
 

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • In a separate bowl, whisk together sugar, oil, and egg until smooth. Stir in pumpkin puree.
  • Add wet ingredients to dry, mixing until just combined. Do not overmix.
  • Fold in chocolate chips.
  • Fill muffin cups about 2/3 full with batter.
  • Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  • Cool in tin for a few minutes, then transfer to wire rack to cool completely.

Notes

Customizable: Want to add nuts or a streusel topping? Go for it! This recipe is a great base for your own creative variations.
Freezer-Friendly: Bake a batch and freeze for future treats—they thaw beautifully.
Keyword 30-minute baking, chocolate chip muffins, fall recipes, pumpkin muffins