Warmly spiced pumpkin chocolate chip muffins are soft, tender, and full of chocolate in every bite. They make a cozy treat any time of day—try serving one with a mug of hot chocolate for a perfect autumn snack.
These pumpkin chocolate chip muffins are a favorite fall bake. Pumpkin pairs beautifully with warm spices and a scattering of chocolate chips makes every bite indulgent. The batter comes together quickly—about 15 minutes of prep—and the muffins bake into moist, tender tops that stay fresh for days.
Why These Are The Best Pumpkin Muffins
Pumpkin and chocolate complement each other wonderfully. These muffins are designed to be easy, crowd-pleasing, and reliably moist:
- Kid-friendly. The sweet pumpkin flavor and chocolate chips are usually a hit with kids—great for lunch boxes or quick breakfasts.
- Quick and easy. The recipe uses simple pantry staples and a straightforward method that’s fast to follow.
- Long-lasting moisture. A full can of pumpkin puree keeps the muffins soft so they stay enjoyable for several days.
Recipe Ingredients
Below are the ingredients you’ll need to make these pumpkin chocolate chip muffins. Check the recipe card at the end of the post for exact measurements.
- All-purpose flour – Measure by spooning into the cup and leveling for the best accuracy.
- Spices – Ground cinnamon and ground allspice are used; a pinch of nutmeg is optional.
- Baking powder – Helps the muffins rise for a light texture.
- Salt – Kosher salt is recommended to balance the sweetness.
- Eggs – Use large eggs at room temperature for best results.
- Granulated and brown sugar – Light brown sugar is preferred, but dark brown sugar works too.
- Pumpkin puree – Use pure pumpkin puree (not pumpkin pie filling); one full can is required.
- Vegetable oil – Or another neutral oil such as avocado oil.
- Vanilla extract – Adds depth and enhances the spices.
- Semisweet chocolate chips – Use milk chocolate for a sweeter result if desired.
How To Make Pumpkin Chocolate Chip Muffins
These steps outline the method. Exact quantities and full instructions are available in the recipe card below.
- Prepare. Preheat the oven to 350°F and line a 12-cup muffin tin with liners or lightly grease the cups.
- Make dry mix. Whisk flour, cinnamon, allspice, baking powder, and salt in a bowl.
- Combine eggs and sugars. Beat the eggs, then add granulated and brown sugar until smooth.
- Add pumpkin and oil. Stir in pumpkin puree, vegetable oil, and vanilla until well combined.
- Mix together. Fold the dry ingredients into the wet ingredients just until combined—do not overmix.
- Add chips. Fold in the semisweet chocolate chips so they’re evenly distributed.
- Bake. Divide batter among muffin cups (about 3/4 full), top with extra chips if you like, and bake 20–22 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Cool. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
This recipe is simple and forgiving. A few helpful tips to get great results:
- Using pumpkin pie filling? You can substitute pumpkin pie filling for pumpkin puree, but omit added spices since the filling already contains them. Flavor will vary slightly.
- Top with sugar. Sprinkle coarse sugar on the muffin tops before baking for extra sparkle and crunch.
- Add nuts. Stir in 1 cup chopped walnuts or pecans for texture and a toasty flavor.
- Make plain pumpkin muffins. Leave out the chocolate chips for a classic spiced pumpkin muffin.
Serving Suggestions
Enjoy these muffins warm for breakfast with coffee or tea, or serve them as an afternoon snack. They also pair well with savory brunch dishes like frittata or waffles. Spread with butter or a drizzle of honey for extra indulgence.
How To Store Muffins
- Counter: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Fridge: Keep muffins in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze muffins in a freezer-safe container or bag for up to 3 months. Thaw in the fridge before serving.
More Muffin Recipes To Try
- Pumpkin Cream Cheese Muffins
- Easy Pumpkin Muffins From Scratch
- Banana Muffins
Pumpkin Chocolate Chip Muffins
Ingredients
- 2⅓ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 15 ounces can pumpkin puree
- ⅔ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1½ cups semisweet chocolate chips, plus more for topping
Instructions
- Prep. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine dry ingredients. In a large bowl whisk together the flour, cinnamon, allspice, baking powder, and kosher salt. Set aside.
- Combine wet ingredients. In a separate bowl, beat the room-temperature eggs. Gradually add granulated and brown sugar until smooth.
- Add pumpkin. Stir in the pumpkin puree, vegetable oil, and vanilla until the mixture is smooth.
- Mix. Fold the flour mixture into the wet ingredients with a rubber spatula, stirring just until combined—do not overmix.
- Add chocolate chips. Gently fold in the semisweet chocolate chips so they’re evenly distributed.
- Fill and bake. Divide the batter among the prepared muffin cups, filling them about ¾ full. Top with extra chocolate chips if desired. Bake 20–22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin tin
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.