Libby’s Pumpkin Muffins Recipe with Chocolate Chips

Irresistible, fluffy pumpkin muffins with a hint of spice and the velvety richness of chocolate. Try this easy pumpkin muffin recipe perfect for a chilly fall morning. Enjoy Libby’s Pumpkin Muffins Recipe with Chocolate Chips as you sip warm apple cider.

Fun fact: my family in Illinois grows pumpkins that get made into Libby’s pumpkin puree. I grew up very close to the pumpkin capital of the world which is where Libby’s pumpkin factory is located. So it feels right making Libby’s pumpkin muffins which could be made from pumpkins grown on our farm.

Why you’ll love these Pumpkin Muffins with Chocolate Chips:

• Fluffy muffins – no dense muffins from this recipe
• Dairy free option – leave the chocolate chips out and enjoy a plain pumpkin muffin
• No mixer needed – a bowl and a whisk works just fine
• Perfect pumpkin pie spice and cinnamon flavor – satisfy your pumpkin spice cravings
• Easy recipe – only simple ingredients for the best pumpkin muffins
• No oil – no need for vegetable oil or canola oil
• Freezer friendly – make a big batch and freeze the muffins for later
• Adaptable – remove the chocolate chips or replace them with dried cranberries or nuts

Tools:

• Medium bowl
• Whisk
• Measuring spoons and cups
• Mesh strainer – optional
• Cookie Scoop or Ice cream scoop
• Muffin/cupcake paper liners
• Muffin tin

Find all of my favorite kitchen tools here and check them out on Amazon.

Ingredients:

• Pumpkin puree – pumpkin muffins need the irresistible pumpkin flavor. Pumpkin puree also brings moisture to the muffin.
• Large Eggs – help bind all the ingredients together
• White sugar – adds the perfect sweetness to the spices
• Applesauce – creates a moist, tender muffin without the grease from oil. I love to use cinnamon applesauce for the extra cinnamon spice.
• Flour – use all-purpose flour
• Baking soda & baking powder – the leavening ingredients to create the perfect rise
• Salt – the perfect amount of salt doesn’t add any saltiness but instead enhances the sugar and spice flavors
• Ground cinnamon – the perfect hint of spice to go along with the pumpkin to create that perfect “fall flavor”
• Chocolate chips – my FAVORITE part!! I use semi-sweet chocolate chips.

How to make Libby’s Pumpkin Muffin Recipes with Chocolate Chips:

1. Preheat the oven to 400 degrees.
2. Add the pumpkin puree, eggs, sugar, and applesauce to the mixing bowl. Using a whisk, mix the wet ingredients together.
3. To get the smoothest batter, place a mesh strainer over the mixing bowl. Add the flour, baking soda, baking powder, salt, and cinnamon to the strainer. Gently tap the side of the strainer until all the dry ingredients have sifted through onto the pumpkin mixture.
4. Mix the ingredients together with the whisk until the batter is smooth.
5. Add the chocolate chips to the batter. Mix the chocolate chips in until they are throughout the batter.
6. Place muffin/cupcake liners in each mold of the muffin pan.
7. Fill the muffin cups 3/4 full.
8. Optional – Place a few chocolate chips on top of the batter. This ensures chocolate chips are visible on top when the muffin is done baking.
9. Bake for 18-20 minutes. To check for doneness, place a toothpick in the center of one of the muffins. If the toothpick comes out clean then the muffins are done. Note: the toothpick may have melted chocolate on it but it shouldn’t have any batter on it.
10. Place the pan on a wire rack. Allow the muffins to cool for 10 minutes in the pan and then remove them.

Can you substitute fresh pumpkin puree for canned?

Yes. Fresh pumpkin puree can be substituted for canned pumpkin puree. When substituting one for the other, the amount stays the same. Generally speaking, no matter the brand, canned pumpkin puree will be the same color and consistency. Canned puree is typically darker orange in color and thick, whereas fresh puree is lighter and thinner in consistency. Important Note: do NOT use pumpkin pie filling for this recipe, only pure pumpkin puree.

Can pumpkin muffins be frozen?

Yes! These muffins are great for making ahead of time because they freeze so well. Freeze the muffins in an freezer-safe container for up to 3 months. Thaw in the refrigerator overnight. Tip: warm the muffins up in the microwave for a few seconds for a warm pumpkin muffin with melted chocolate chips.

High Altitude Pumpkin Muffins

This Libby’s Pumpkin Muffins recipe works great at high altitude. No need to change any ingredient amounts of bake time. Happy high altitude baking!

Tips for best results:

• Make sure you use pumpkin PUREE not pumpkin PIE FILLING.
• No mesh strainer? No problem – simply stir the ingredients together until there are no lumps left. Sifting the flour through the strainer helps create a smoother batter without an electric mixer.
• Allow the muffins to cool before removing the muffin liner to avoid any muffin sticking to the liner.
• Storage – Cool the muffins completely then store in an airtight container at room temperature for 1 week. Or store in the freezer for up to 3 months.
• Warm up the muffin in the microwave – Take a room temperature muffin, remove the liner and place the muffin in the microwave for a few seconds (depends on the microwave) for melted, velvety rich chocolate (YUM!!).
• Mini muffins – to make mini muffins use a mini muffin pan. Depending on the size of the muffin holes, this recipe will make approximately 60 mini muffins. Bake for 15-16 minutes.

Try out these other delicious recipes!

Moist Cornbread Recipe – perfect for high altitude

Best High Altitude Brown Butter Chocolate Chip Cookies

High Altitude Pecan Pie

High Altitude Moist Sour Cream Banana Bread Recipe

Flaky Pie Crust – 4 Ingredients

High Altitude Strawberry Pie

High Altitude Oatmeal Cookies

Libby’s Pumpkin Muffins Recipe with Chocolate Chips

Rebekah

Irresistible, fluffy pumpkin muffins with a hint of spice and the velvety richness of chocolate.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 10 minutes mins

Total Time 40 minutes mins

Servings 24

Calories 220 kcal

Ingredients

  

• 1 1/2 cups or 15 oz can of pumpkin puree
• 4 eggs
• 2 cups sugar
• 1 1/2 cups applesauce
• 3 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 2 cups chocolate chips

Instructions

 

• Preheat the oven to 400 degrees.
• Add the pumpkin puree, eggs, sugar, and applesauce to the mixing bowl. Using a whisk, mix the ingredients together.
• To get the smoothest batter, place a mesh strainer over the mixing bowl. Add the flour, baking soda, baking powder, salt, and cinnamon to the strainer. Gently tap the side of the strainer until all the ingredients have sifted through and fallen into the bowl.
• Mix the ingredients together until the batter is smooth.
• Add the chocolate chips to the batter. Mix the chocolate chips in until they are throughout the batter.
• Place muffin/cupcake liners in each hole of the muffin pan.
• Use a spoon or a scoop to fill the muffin liners 3/4 full.
• Optional – Place a few chocolate chips on top of the batter. This ensures chocolate chips are visible on top when the muffin is done baking.
• Bake for 18-20 minutes. To check for doneness, place a toothpick in the center of one of the muffins. If the toothpick comes out clean then the muffins are done. Note: the toothpick may have melted chocolate on it but it shouldn't have any batter on it.
• Place the pan on a cooling rack. Allow the muffins to cool for 10 minutes in the pan and then remove them.

Notes

• Make sure you use pumpkin PUREE not pumpkin PIE FILLING.
• Allow the muffins to cool before removing the muffin liner to avoid any muffin sticking to the liner.
• Mini muffins – to make mini muffins use a mini muffin pan. Depending on the size of the muffin holes, this recipe will make approximately 60 mini muffins. Bake for 15-16 minutes.

Keyword muffins, pumpkin muffins, thanksgiving

If you make these delicious Pumpkin Muffins leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.