These Chocolate Chip Pumpkin Muffins are soft, moist, and packed with warm fall flavors. With rich pumpkin, cozy spices, and melty chocolate chips in every bite, these muffins are perfect for breakfast, snacks, or dessert. Plus, they’re easy to make and come together in just one bowl!
Why You’ll Love This Recipe
- Soft and fluffy – Perfectly moist texture with a tender crumb.
- Loaded with fall flavors – Pumpkin, cinnamon, and nutmeg give these muffins a cozy taste.
- Easy one-bowl recipe – Minimal cleanup and simple ingredients.
- Great for meal prep – They stay fresh for days and freeze well.
- Chocolate in every bite – Sweet chocolate chips make them extra indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Baking powder
- Pumpkin puree (not pumpkin pie filling)
- Brown sugar
- Granulated sugar
- Eggs
- Vegetable oil (or melted butter)
- Milk (or almond milk)
- Vanilla extract
- Cinnamon
- Nutmeg
- Pumpkin pie spice
- Salt
- Chocolate chips
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix wet ingredients – In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla.
- Combine dry ingredients – Add flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin spice, and salt. Stir until just combined.
- Fold in chocolate chips – Gently mix in the chocolate chips.
- Fill muffin cups – Divide batter evenly among muffin liners, filling about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy – Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Streusel Topping – Add a crumb topping with brown sugar and cinnamon.
- Nutty Addition – Mix in chopped pecans or walnuts.
- Dairy-Free Option – Use almond milk and dairy-free chocolate chips.
- Gluten-Free Version – Use a 1:1 gluten-free flour substitute.
- Extra Chocolatey – Drizzle melted chocolate on top for extra indulgence.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to a week.
- Freezer: Freeze for up to 2 months; thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just puree fresh pumpkin and drain excess liquid before using.
Can I make these muffins without chocolate chips?
Absolutely! They taste great on their own or with nuts instead.
How do I make them fluffier?
Don’t overmix the batter—stir until just combined for a light texture.
Can I make mini muffins?
Yes! Reduce the baking time to 10-12 minutes.
Can I add a glaze?
A maple or cream cheese glaze would be delicious on top!
How do I keep muffins from sticking to liners?
Use parchment paper liners or lightly grease the muffin tin.
Can I use whole wheat flour?
Yes, but the muffins may be denser. Try using half all-purpose and half whole wheat flour.
What’s the best chocolate to use?
Semi-sweet, dark, or milk chocolate chips all work well.
Can I use coconut oil instead of vegetable oil?
Yes! Melted coconut oil works great in this recipe.
How do I get bakery-style muffin tops?
Fill the muffin cups almost to the top and bake at 375°F for the first 5 minutes, then lower to 350°F.
Conclusion
These Chocolate Chip Pumpkin Muffins are the perfect fall treat—moist, flavorful, and loaded with melty chocolate chips. Whether you enjoy them for breakfast or as a snack, they’re easy to make and packed with warm, cozy flavors. Try them today and enjoy a delicious homemade muffin!
PrintChocolate Chip Pumpkin Muffins
These Chocolate Chip Pumpkin Muffins are light, fluffy, and full of pumpkin flavor with cozy spices and melty chocolate chips. They make the perfect fall breakfast or snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk (or buttermilk)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs, pumpkin puree, milk, and vanilla extract, stirring until fully combined.
Step 4: Combine & Add Chocolate Chips
- Gradually add the dry ingredients into the wet mixture, stirring just until combined (don’t overmix!).
- Fold in chocolate chips, reserving a few for topping.
Step 5: Bake
- Fill each muffin cup ¾ full with batter. Sprinkle extra chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Want extra moisture? Swap milk for buttermilk or add 2 tablespoons of Greek yogurt.
- Storage: Keep in an airtight container for 3 days or freeze for up to 2 months.
- Topping Idea: Sprinkle with cinnamon sugar for extra flavor!