Hey y’all! If you crave bakery-style treats that are cozy and sweet, these Pumpkin Chocolate Chip Muffins are a must-bake. Bursting with pumpkin spice flavor, dotted with melty chocolate chips, and irresistibly moist, they’re perfect for breakfast, snacktime, or even dessert. Whether you’re baking for a crowd or prepping a quick family treat, these muffins hit the spot every time. Let’s get cooking!
Why You’ll Love This Pumpkin Chocolate Chip Muffins Recipe
- Quick and easy to make with simple pantry staples.
- Extra moist, thanks to real pumpkin puree and just the right amount of oil.
- Packed with warm fall spices and gooey chocolate chips for classic autumn flavor.
- Perfect for breakfast, snack time, lunch boxes, or making ahead for busy days.
- Freezer-friendly and stays soft for days.
Ingredients for Pumpkin Chocolate Chip Muffins
- 1 2/3 cups (210g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup (175g) semi-sweet chocolate chips (plus extra for topping, if desired)
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Prep Your Ingredients & Equipment
Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with muffin liners or lightly grease the cups.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
Step 3: Combine the Dry Ingredients
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir to combine.
Step 4: Make the Batter
Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined. Don’t overmix! Fold in the chocolate chips.
Step 5: Fill the Muffin Tins
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if you like.
Step 6: Bake and Cool
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes for Perfect Pumpkin Chocolate Chip Muffins
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Avoid overbaking—check at 18 minutes as oven times may vary.
- For extra bakery-style tops, sprinkle a few chocolate chips on top before baking (learn about bakery muffin tips).
Variations for Pumpkin Chocolate Chip Muffins
- Whole Wheat: Replace half the all-purpose flour with whole wheat for a heartier muffin.
- Nutty Twist: Fold in 1/3 cup chopped walnuts or pecans along with the chocolate chips.
- Vegan: Use flax eggs and dairy-free chocolate chips to make these muffins vegan-friendly.
Required Equipment for Pumpkin Chocolate Chip Muffins
- 12-count muffin pan
- Muffin liners or nonstick spray
- Mixing bowls (large and medium)
- Whisk and spatula
- Wire cooling rack
- Measuring cups and spoons
How to Store Pumpkin Chocolate Chip Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 2 months. Thaw frozen muffins overnight in the fridge or warm gently in the microwave before eating.
Pairings & Serving Recommendations for Pumpkin Chocolate Chip Muffins
- Serve warm with a pat of butter or a drizzle of maple syrup.
- Pair with hot coffee, chai latte, or your favorite fall beverage.
- Enjoy alongside vanilla yogurt or a fresh fruit salad for a balanced breakfast.
Pro Tips for Amazing Pumpkin Chocolate Chip Muffins
- Let the batter rest for 5 minutes before scooping—it helps the muffins rise higher.
- Don’t overmix: gently fold ingredients just until combined for tender, fluffy muffins.
- For uniform size, use a large cookie scoop to fill the muffin cups (see more smart baking tips).
FAQs About Pumpkin Chocolate Chip Muffins
- Can I use fresh pumpkin instead of canned puree?
- Yes! Just roast, mash, and measure your fresh pumpkin as you would canned (drain extra liquid if needed).
- How do I keep the muffins moist?
- Use oil not butter, avoid overbaking, and store them in an airtight container as soon as they’re cool.
- Can I make mini muffins with this recipe?
- Absolutely. Reduce the baking time to about 12-14 minutes and check with a toothpick for doneness.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
-
1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
-
2In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
-
3In a separate bowl, mix pumpkin puree, sugar, oil, and eggs until well combined.
-
4Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
-
5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
-
6Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
