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Warmly spiced pumpkin chocolate chip muffins are soft, fluffy, and oh-so-pretty. Plus, they’re loaded with chocolate chips in every bite! Serve them with a cup of hot chocolate for the perfect cozy treat.
These tender and sweet pumpkin chocolate chip muffins are one of my favorite fall bakes. I love all things pumpkin and take any excuse to pop it into sweet treats, like pumpkin bars, soft pumpkin cookies, and of course, pumpkin pie! Pumpkin and chocolate muffins are always at the top of my must-make list because they take 15 minutes to put together, are full of cozy autumn spices, and best of all, are packed with chocolate!
Why These Are The Best Pumpkin Muffins
Pumpkin and chocolate are two flavors that complement each other so well. I love pairing them with handheld treats that make a wonderful quick breakfast or a snack at any time. This recipe is:
- Kid-friendly. Pumpkin may not be a kid’s first choice in a savory dish, but swirl it with sugar and add chocolate, and they will gobble it up! I love putting pumpkin chocolate chip muffins in lunch boxes – it makes my morning routine much faster.
- Quick and easy. Simple pantry ingredients are used to make these pumpkin muffins, and the method for making them could not be easier.
- Long-lasting. There’s a whole can of pumpkin puree in these muffins to add flavor and keep them beautifully moist and fresh for days.
Recipe Ingredients
Here’s a look at the ingredients you’ll need for this pumpkin chocolate chip muffins recipe. Make sure to check the recipe card at the end of this post for the full ingredient amounts.
- All-purpose flour – Use the spoon and level method to measure your flour for the best accuracy.
- Spices – I like to use ground cinnamon and allspice. A pinch of nutmeg can also be added.
- Baking powder – This leavening agent helps the muffins rise, making them light and fluffy.
- Salt – I use kosher salt to enhance the flavors and balance the sweetness of the pumpkin muffins.
- Eggs – I tested this recipe with large eggs, only.
- Granulated sugar & brown sugar – I use light brown sugar, but dark brown sugar will also work.
- Pumpkin puree – You’ll need a full can of pumpkin puree to make these pumpkin and chocolate chip muffins. Make sure you use pure pumpkin rather than pumpkin pie filling.
- Vegetable oil – Or substitute another neutral oil, such as avocado oil or olive oil.
- Vanilla extract – Adds aroma and flavor and enhances the spices in the muffins.
- Semisweet chocolate chips – If you wish for sweeter muffins, substitute milk chocolate chips.
How To Make Pumpkin Chocolate Chip Muffins
I’ve outlined out to make these muffins in the photos below. Find the detailed instructions in the recipe card lower down the page.
- Prepare. Preheat the oven to 350°F and line a 12-cup muffin tin.
- Make dry mix. Whisk together the all-purpose flour, cinnamon, ground allspice, baking powder, and salt.
- Combine eggs and sugar. Place the eggs and sugar in a bowl and mix the eggs and sugars until smooth.
- Add pumpkin and oil. Stir in the pumpkin puree, vegetable oil, and pure vanilla extract.
- Add the dry ingredients. Gently stir the flour mixture into the wet ingredients.
- Add chips. Fold in the semisweet chocolate chips, making sure they are evenly spread throughout the batter.
- Bake. Divide the batter evenly among the prepared muffin cups and top with extra chocolate chips. Bake for about 20 minutes or until a toothpick inserted in the center of a pumpkin muffin comes out clean.
Recipe Tips
I love the simplicity and ease of this recipe, which will make your house smell amazing while the muffins bake. Here are a few tips and suggestions to try when making pumpkin chocolate chip muffins:
- If you only have pumpkin pie filling. You can use a pumpkin pie filling instead of the pure pumpkin puree, just omit the spices. Your muffins may have a slightly different spice flavor than if you follow my recipe, but they will still be very good.
- Sprinkle with sugar. For a little extra sweetness, sprinkle coarse sugar over the tops of the muffins before placing them in the oven.
- Add nuts. For a bit of crunch, add 1 cup of chopped nuts of your choice. I love adding walnuts or pecans to pumpkin chocolate chip muffins.
- Make plain pumpkin muffins. If you wish to make simple pumpkin muffins, follow the recipe as written, but leave out the chocolate chips. This will create a more traditional pumpkin muffin.
Serving Suggestwafflesions
Pumpkin chocolate chip muffins can be enjoyed any time of day! Serve them warm for breakfast or brunch alongside other breakfast fares like a frittata or waffles, paired with a hot cup of coffee, like caffe macchiato, or tea. They’re also perfect as an afternoon snack or a sweet treat after dinner, slathered with butter or a drizzle of honey.
How To Store Muffins
- Counter – Placed cooled muffins in an airtight container and store them on the counter for up to 3 days.
- Fridge – Store the pumpkin muffins in an airtight container in the fridge for up to 5 days.
- Freezer – Transfer muffins to a freezer-safe container or sealable bag and store them in the freezer for up to 3 months. Thaw the muffins completely in the fridge before serving.
More Muffin Recipes To Try
Pumpkin Chocolate Chip Muffins
Ingredients
- 2⅓ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 15 ounces can of pumpkin puree
- ⅔ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1½ cups semisweet chocolate chips, plus more for the topping
Instructions
- Prep. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine the dry ingredients. In a large bowl, whisk together the all purpose flour, cinnamon, allspice, baking powder, and kosher salt. Set aside.
- Combine the wet ingredients. In a separate large mixing bowl, beat the room-temperature eggs using an electric mixer. Gradually add the granulated white sugar and packed light brown sugar until the mixture is smooth and well-combined.
- Add pumpkin. Once the eggs and sugars are combined, stir in the pumpkin puree, vegetable oil, and pure vanilla extract. Mix until smooth and creamy.
- Combine the wet and dry ingredients. Using a rubber spatula, fold the flour mixture into the wet ingredients. Stir just until everything is combined. Be careful not to overmix the batter.
- Add chocolate chips. Gently fold the semisweet chocolate chips, making sure they are evenly spread throughout the batter.
- Transfer the batter to the muffin pan. Divide the batter evenly among the prepared muffin cups, filling each about ¾ of the way. Top with extra chocolate chips for an added touch.
- Bake. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
