Pumpkin Chocolate Chip Muffins Recipe
These pumpkin chocolate chip muffins are soft, fluffy, and loaded with pumpkin flavor, warm cinnamon and plenty of melty chocolate chips. They’re an easy fall baking recipe that comes together in one bowl and makes your kitchen smell incredible.
The pumpkin keeps the muffins extra moist, while a combination of brown sugar and pumpkin spice gives them that cozy bakery-style flavor.
Ingredients
Makes 12 muffins
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup pumpkin puree
½ cup vegetable oil
½ cup packed brown sugar
⅓ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 cup semi-sweet chocolate chips, plus extra for topping
Important: Use pure pumpkin puree, not pumpkin pie filling.
How to Make Pumpkin Chocolate Chip Muffins
1. Prepare the Muffin Pan
Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
3. Mix the Pumpkin Batter
In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar and granulated sugar.
Add the eggs, vanilla and milk. Whisk until smooth.
4. Combine
Add the dry ingredients to the pumpkin mixture. Gently fold everything together just until no large streaks of flour remain.
Avoid overmixing—the batter should be thick.
Fold in the chocolate chips.
5. Fill the Muffin Cups
Divide the batter evenly between the 12 muffin cups. They should be filled almost to the top.
Sprinkle additional chocolate chips over each muffin.
6. Bake
Bake at 425°F for 5 minutes.
Without opening the oven, reduce the temperature to 350°F and continue baking for 14–17 minutes, or until the tops are set and a toothpick inserted into the muffin portion comes out with a few moist crumbs.
Starting at the higher temperature helps create taller, bakery-style muffin tops.
Tips for Moist Pumpkin Muffins
Use pumpkin puree and oil rather than butter for an especially moist texture. Measure the flour carefully and stop mixing as soon as the batter comes together.
Don't overbake them. Pumpkin muffins can look slightly soft when they're ready, but they'll continue setting as they cool.
And don't be shy with the chocolate chips on top—they give the finished muffins that bakery-window look.
Can I Use Milk Chocolate Chips?
Absolutely. Semi-sweet chocolate balances the sweetness of the pumpkin batter, but milk chocolate, dark chocolate or mini chocolate chips all work.
You can even mix chocolate chunks and chips for bigger pockets of melted chocolate.
Can I Add Nuts?
Yes. Fold about ½ cup chopped pecans or walnuts into the batter along with the chocolate chips.
For an extra fall-inspired version, sprinkle chopped pecans and chocolate chips over the muffin tops before baking.
How to Store Pumpkin Chocolate Chip Muffins
Keep the muffins in an airtight container at room temperature for about 3 days or refrigerate them for up to 5 days.
For longer storage, freeze cooled muffins in a freezer-safe container for up to 3 months. Let them thaw at room temperature or warm one in the microwave for about 15–20 seconds.
Final Thoughts
These easy pumpkin chocolate chip muffins are one of those fall recipes that works for breakfast, an afternoon snack or dessert. They're moist, warmly spiced and filled with chocolate in every bite.
Serve one slightly warm while the chocolate chips are still melty, alongside coffee or a cold glass of milk.