Last Updated on October 31, 2025 by Chef Josie
Warm, spiced, and studded with melty chocolate chips, these Pumpkin Chocolate Chip Muffins are everything you love about fall wrapped into one perfect bite. They’re soft, fluffy, and filled with the cozy aroma of pumpkin spice, balanced beautifully with rich chocolate in every bite. If you’ve been searching for the best pumpkin muffins, this easy recipe delivers bakery-quality results right from your kitchen.
The idea for these muffins came during a chilly October morning when I was craving something warm and sweet but not overly rich. The answer? Pumpkin puree mixed with cinnamon, nutmeg, and a handful of chocolate chips. What came out of the oven was pure autumn comfort: moist, flavorful, and perfect with a cup of coffee.
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Pumpkin Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Soft, fluffy, and full of warm pumpkin spice and gooey chocolate, these muffins are the perfect fall bake; ready in under 30 minutes.
Ingredients
-
1¾ cups flour
-
1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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2 tsp pumpkin pie spice
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1 cup pumpkin puree
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½ cup brown sugar
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¼ cup sugar
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2 eggs
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⅓ cup oil
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1 tsp vanilla
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¾ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line or grease muffin tin.
- Mix dry ingredients in a bowl.
- In another bowl, whisk wet ingredients.
- Combine both mixtures; fold in chocolate chips.
- Divide into muffin cups; bake 18–20 minutes.
- Cool and serve warm.
Notes
Don’t overmix for soft muffins.
Add more chocolate chips or nuts if desired.
Replace half flour with whole wheat for healthier muffins.
Store airtight or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast
- Cuisine: American
Nutrition
- Calories: 250 kcal
Why You’ll Love These Pumpkin Chocolate Chip Muffins
- Soft and moist: The pumpkin puree keeps them tender without extra butter.
- Quick and simple: One bowl, minimal cleanup, ready in under 30 minutes.
- Perfect fall treat: Great for breakfast, snacks, or dessert.
- Customizable: Easily make them healthy pumpkin muffins with a few swaps.
- Freezer-friendly: Bake now, enjoy all season long.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat: Heat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Dry mix: In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Wet mix: In another bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Combine: Add dry ingredients to wet; stir gently until just blended. Fold in chocolate chips.
- Bake: Spoon batter evenly into muffin cups. Bake 18–20 minutes or until a toothpick comes out clean.
- Cool: Let cool in pan 5 minutes, then transfer to a rack to finish cooling.
Notes and Top Tips
- Don’t overmix, keeps muffins soft and light.
- Use dark chocolate chips for a richer flavor or mini chips for more even distribution.
- Substitute half the flour with whole wheat for healthy pumpkin muffins easy.
- Add a sprinkle of coarse sugar on top before baking for a bakery-style finish.
Serving Suggestions and Variations
Enjoy these pumpkin chocolate chip muffins warm from the oven or reheated with a touch of butter.
Try these variations:
- Healthy Pumpkin Muffins: Use coconut oil and reduce sugar slightly.
- Pumpkin Bread Muffins: Bake as a loaf instead of muffins.
- Pumpkin Choc Chip Muffins: Add extra chips for double chocolate goodness.
- Pumpkin Cookies Chocolate Chip: Use the same batter, bake for 10 minutes as drop cookies.
Storage and Reheating Tips
- Room Temp: Store in airtight container up to 3 days.
- Refrigerate: Keeps up to 5 days.
- Freeze: Wrap individually, freeze up to 2 months.
- Reheat: Microwave 10–15 seconds or warm in oven at 300°F for 5 minutes.
FAQs
1. Can I make these pumpkin chocolate chip muffins healthier?
Yes, substitute coconut oil for vegetable oil and use whole wheat flour or maple syrup instead of sugar.
2. Can I use fresh pumpkin instead of canned?
Absolutely. Steam, puree, and strain fresh pumpkin to remove excess liquid before using.
3. How do I make these dairy-free?
Use dairy-free chocolate chips and coconut oil instead of butter.
4. Can I turn this into a loaf recipe?
Yes! Bake in a greased 9×5-inch loaf pan at 350°F for 50–55 minutes.
Why You’ll Make Them Again
These pumpkin chocolate chip muffins combine the best of fall baking: warm spice, soft texture, and gooey chocolate. They’re easy enough for a weekday bake yet indulgent enough for any seasonal gathering. Once you try them, you’ll see why they’re the best pumpkin muffins for fall.
If you loved this recipe, leave a comment and explore more cozy pumpkin desserts and chocolate chip muffin recipes on the blog.
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