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Home » Fall Favorites » Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Published: Oct 29, 2020 · Modified: Nov 5, 2021 by Allison · 6 Comments

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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 3 votes
Print Pin SaveSaved!
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!
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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
  3. Teri

    September 22, 2022 at 5:49 am

    5 stars
    I made these yesterday and they are delicious. I used paper liners and the muffins come out easily! Thanks for the marvelous fall recipe.

    Reply
    • Allison

      September 23, 2022 at 1:37 pm

      You’re welcome!

      Reply

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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....

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