Bake up these Pumpkin Chocolate Chip Muffins with sweet pumpkin, warm spice, and plenty of melty chocolate chips.
These Pumpkin Chocolate Chip Muffins are a moist and flavorful treat that perfectly blends the warm, spiced sweetness of pumpkin with the rich indulgence of melty chocolate chips. Soft and tender with a hint of cinnamon, and pumpkin pie spice, these muffins capture the cozy flavors of fall in every bite.
For more muffin recipes you have to check out my Coffee Cake Muffins, Blueberry Crumble Muffins, and Double Chocolate Chip Muffins.
Table of Contents
Why We Love Chocolate Chip Pumpkin Muffins
- Great recipe for fall baking when pumpkin is in season, but easy enough to make any time of year.
- Muffins make a great grab-and-go breakfast, a sweet lunchbox treat, or a comforting late-night snack.
- They stay fresh when stored well and freeze wonderfully, so you can always have a batch ready to enjoy later.
Recipe Ingredients
Pumpkin Puree – Use pure pumpkin puree (not pumpkin pie filling). It adds moisture, a soft earthy sweetness, and the signature pumpkin flavor that defines the whole recipe.
Pumpkin Pie Spice – This warm blend of cinnamon, nutmeg, ginger, and cloves gives the muffins that classic fall flavor. It’s slightly sweet, spicy, and fragrant.
Mini Semi-Sweet Chocolate Chips – These smaller chips melt into the batter, giving you soft chocolate bits throughout. They add sweetness and a slightly rich, bittersweet chocolate taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Nuts for Crunch – Pecans or walnuts work well in this batter. Stir in about ½ cup along with the chocolate chips for a toasty, nutty contrast.
Swap Canola for Coconut or Avocado Oil – Coconut oil brings a subtle scent that enhances the spice, while avocado oil is neutral and great for a soft, moist crumb.
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two muffin tins with 16 muffin liners. Set aside.
Step 2: In the bowl of a stand mixer, beat the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With the mixing speed on low, gradually add to the wet ingredients. Mix until smooth. Remove the bowl from the stand and fold in the chocolate chips.
Step 4: Scoop into the liners, filling each ¾ of the way full. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the pans on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.
FAQs
Aside from chocolate chips, you can mix in chopped pecans, walnuts, dried cranberries, shredded coconut, or even pumpkin seeds. Start with about ½ cup of add-ins and fold them in gently with the chocolate chips.
Yes! For mini muffins, reduce the baking time to around 10–12 minutes. For jumbo muffins, extend it to 25–28 minutes. Always check doneness with a toothpick.
Storage Information
STORE Chocolate Chip Pumpkin Muffins only after they’ve cooled completely. To keep them fresh at room temperature, wrap each muffin in plastic wrap or foil, then place them in an airtight container. Store for up to 3 days.
For longer storage, FREEZE the muffins by wrapping them individually in plastic wrap or foil and placing them in a freezer bag or container. They’ll stay good for up to 2 months. When ready to eat, thaw at room temperature or microwave for 15–20 seconds. To REHEAT a batch, place the unwrapped muffins on a baking sheet and warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 8–10 minutes.
Pumpkin Chocolate Chip Muffins Recipe
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup brown sugar - packed
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two muffin tins with 16 muffin liners. Set aside.
- In the bowl of a stand mixer, beat the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
- In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With the mixing speed on low, gradually add to the wet ingredients. Mix until smooth. Remove the bowl from the stand and fold in the chocolate chips.
- Scoop into the liners, filling each ¾ of the way full. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the pans on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.
NOTES
Nutrition
Adapted from Gourmet Magazine, Pumpkin Muffins
Looks scrumptious! Would love if if you linked up on my blog hop http://www.w-t-fab.com/search/label/bloghop. Also let me know if you’d like to follow each other!
Featuring you today! 🙂 Thanks so much for linking up with {wow me} wednesday.
Ginger @ gingersnapcrafts.com
http://www.gingersnapcrafts.com/2012/10/18-pumpkin-inspired-recipes-take-look.html
These look soooooooooooooo fantastic and really tempting
I wish I could grab one or two (or 3) via the screen….
I knew I’d love having your updates sent to my email. These look incredible! Meking some this weekend!
Thanks Claudia! I hope you’ll enjoy them as much as we did!
Yum! I’ll take two 🙂