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Best Easy Maple Pumpkin Chocolate Chip Muffins Recipe

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These moist, tender muffins combine sweet maple, warm pumpkin spice, and melted chocolate chips for a cozy fall treat that’s quick and easy to make. Perfect for breakfast, brunch, or any time you want your kitchen to smell like autumn.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) maple syrup
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup maple syrup, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup milk. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you don’t see any more streaks of flour. A few lumps are fine—do not overmix.
  5. Fold in 1 cup of chocolate chips. Reserve a handful to sprinkle on top if desired.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If you reserved some chocolate chips, sprinkle a few on top of each muffin.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature eggs for best texture. Measure flour by spooning and leveling to avoid dry muffins. Let muffins cool completely before storing to prevent soggy tops. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free milk and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall baking, easy muffin recipe, pumpkin chocolate chip muffins

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