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.
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!
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
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.
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 Chocolate Chip Muffins
- 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
- 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.