• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Fall Favorites » Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Published: Oct 29, 2020 · Modified: Nov 5, 2021 by Allison · 4 Comments

  • Share
  • Email
Jump to Recipe

These pumpkin muffins bake up soft and moist and they’re loaded with chocolate chips. Whip up a batch for an easy (and delicious!) fall breakfast or snack. 

Pumpkin chocolate chip muffin on a white board

I’m bringing you the most scrumptious and lovable Pumpkin Chocolate Chip Muffins. Sometimes you need to start your day with a sweet and moist, pumpkin-spiced, chocolate-studded muffin (or two). Am I right? This is the perfect way to add a little spark to a mundane day. 

Prefer your muffins without chocolate? Try my Pumpkin Muffins or Pumpkin Cranberry Muffins!

Jump to:
  • Why you’ll love these muffins
  • Tips for baking with pumpkin
  • Serving and storage
  • More pumpkin recipes
  • You might also like
  • Recipe

Why you’ll love these muffins

  • They’re moist and soft
  • Perfectly spiced with a combination of pumpkin spice and cinnamon
  • Loaded with chocolate chips
  • Super easy to make – no mixer needed
  • Bake up quickly
  • Portable 
Closeup of pumpkin chocolate chip muffin cut in half

Tips for baking with pumpkin

  • Use canned pumpkin puree. It is more reliable (in terms of texture and moisture content) than using fresh pumpkin.
  • Make sure you purchase pumpkin puree, not pumpkin pie filling (which is already sweetened and spiced).
  • Use spices generously. Pumpkin itself is quite bland. Adding warm spices really elevates the flavor.
Pumpkin muffin batter in a white bowl

Serving and storage

These muffins are best within two days of being made. They can be stored at cool room temperature or the refrigerator. 
Leftovers can be stored in the freezer for up to three months.
I highly recommend serving these muffins warm, when they are extra soft and the chocolate chips are a little melty. 

More pumpkin recipes

  • Pumpkin Cheesecake Bars – Swirls of cheesecake and pumpkin filling on top of a graham cracker crust.
  • Pumpkin Pie Bars – The easiest pumpkin pie you’ll ever make!
  • Pumpkin Carrot Cake – This layer cake is a combination of pumpkin cake and carrot cake. 
  • Healthy Pumpkin Bread – Moist and soft pumpkin bread with a few ingredient swaps to make it healthier. 
  • Pumpkin Banana Bread – This mashup of two classic quick breads is packed with the best flavors from both.
Pumpkin muffins in a white muffin pan topped with chocolate chips

You might also like

  • Chocolate Chip Banana Bread
  • Banana Nut Muffins
  • Apple Bread

Recipe

Closeup of pumpkin chocolate chip muffin cut in half

Pumpkin Chocolate Chip Muffins

Soft and moist pumpkin muffins loaded with chocolate chips. An easy fall breakfast or snack. 
5 from 2 votes
Print Pin
Course: Breakfast
Cuisine: American, Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 326kcal
Author: Allison – Celebrating Sweets

Ingredients

  • 1¾ cups all purpose flour
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable or canola oil
  • 1¼ cups pumpkin puree
  • 1½ teaspoons pure vanilla extract
  • ¼ cup milk
  • 1¼ cups chocolate chips, divided

Instructions

  • Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
  • In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
  • In a separate bowl, whisk sugar, eggs, oil, pumpkin puree, vanilla, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. Stir in 1 cup of chocolate chips, being careful not to over-mix.
  • Divide the batter between 12 muffin cups (I use an ice cream scoop). Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. Bake for approximately 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean (be careful not to overbake). Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.

Notes

These muffins are best served warm.
Store at cool room temperature or the refrigerator for up to 2 days or freeze for up to 3 months. 

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 126mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4053IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
« Sour Cream Substitute
Pecan Pie Brownies »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Denay DeGuzman

    October 29, 2020 at 2:55 pm

    5 stars
    What a great recipe! These pumpkin muffins were quick and easy to make and so delicious. This recipe’s a keeper.

    Reply
    • Allison

      October 30, 2020 at 9:35 am

      I’m glad you enjoyed them. 🙂

      Reply
  2. Renee Goerger

    October 30, 2020 at 5:26 am

    5 stars
    These muffins are so plump and packed with great pumpkin flavor. I love the addition of the chocolate. Such a great combo!

    Reply
    • Allison

      October 30, 2020 at 9:33 am

      Thanks! Enjoy!

      Reply

Primary Sidebar

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Dessert Recipes

Slice of ice cream pie topped with caramel sauce and cookies.

Caramel Butter Pecan Ice Cream Pie

Two sugar cookie bars topped with pink frosting and sprinkles stacked on top of each other.

Sugar Cookie Bars

Chocolate cupcake topped with strawberry frosting and a heart shaped strawberry.

Chocolate Strawberry Cupcakes

Rhubarb Sauce over vanilla ice cream in a white bowl.

Rhubarb Sauce

Round chocolate cake topped with marshmallows and chocolate sauce.

Chocolate Marshmallow Layer Cake

Shortcake filled with mixed berries and whipped cream.

Almond Berry Shortcake

More Dessert Recipes...

Popular Recipes:

Cookies topped with M&M's and chocolate chips.

Soft and Chewy M&M Cookies

Baked french toast on a plate

Cinnamon Vanilla Baked French Toast

Jam Filled Oatmeal Bars

Jam Filled Oatmeal Bars

Stack of carrot cake cookies on a white plate.

Carrot Cake Cookies

Loaf of banana nut bread cut open on a piece of parchment paper.

Banana Nut Bread

Stack of almond croissants on a white plate.

Almond Croissants (shortcut recipe)

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2022 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.