If you’re on the hunt for the ultimate fall treat, look no further than these Pumpkin Chocolate Chip Muffins. With their irresistibly soft crumb, heady pumpkin spice aroma, and gooey pockets of chocolate, they hit every note: cozy, comforting, and just the right balance of sweet. Whether you’re brewing up your morning coffee, packing a lunchbox, or looking for that perfect afternoon pick-me-up, these muffins deliver everything you love about autumn—flavor-packed, easy to make, and full of nostalgic warmth. Trust me, this is the recipe you’ll want to make on repeat all season!
Ingredients You’ll Need
Gathering your ingredients for Pumpkin Chocolate Chip Muffins is a breeze, and each item is carefully chosen for the best flavor and texture. Every scoop and sprinkle contributes to a muffin that’s moist, bursting with pumpkin, and perfectly spiced with just enough chocolate to keep everyone reaching for seconds.
- All-purpose flour: This provides the structure and classic muffin crumb we love—don’t substitute it if you want that bakery-style texture.
- Baking soda & baking powder: A combination of these two leaveners ensures the muffins rise beautifully without being dense.
- Salt: Just a touch, but it enhances all the cozy flavors and balances the sweetness.
- Cinnamon, nutmeg, cloves, ginger: The spice blend is truly what brings these muffins alive, making each bite warm and fragrant.
- Granulated sugar & brown sugar: Using both sugars keeps the muffins sweet, soft, and adds extra depth from the molasses in the brown sugar.
- Eggs: Essential for binding and giving the muffins a fluffy, tender crumb.
- Canned pumpkin puree: The heart of these muffins—packed with pumpkin flavor and natural moisture (be sure not to use pumpkin pie filling!).
- Vegetable oil: Keeps the muffins incredibly moist and makes for a tender bite every time.
- Milk: Just a splash to loosen the batter and create the perfect consistency.
- Vanilla extract: Adds a subtle layer of warmth and ties all the flavors together.
- Semi-sweet chocolate chips: Every muffin needs those melting chocolate pockets—feel free to swap in dark or mini chips, too!
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C)—this ensures your muffins bake up with beautiful domes and even color. Line a standard 12-cup muffin tin with paper liners, or give the cups a generous misting with nonstick spray for easy removal. Setting the stage like this means you’ll spend less time fussing over sticking muffins and more time enjoying them fresh out of the oven.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those cozy spices: cinnamon, nutmeg, cloves, and ginger. This step not only evenly disperses the leaveners, but also ensures every bite is laced with wonderfully consistent spice—no clumps guaranteed!
Step 3: Mix the Wet Ingredients
Grab a large mixing bowl and combine granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk together until the mixture is creamy, glossy, and smooth. It may smell so good you’ll be tempted to steal a spoonful—but patience pays off!
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into your bowl of wet ingredients. Stir gently until just combined—overmixing will yield dense muffins and we want them light and fluffy. It’s perfectly fine if you spot a streak or two of flour; they’ll disappear when you stir in the chocolate chips.
Step 5: Fold in the Chocolate Chips
Pour in the semi-sweet chocolate chips and use a spatula to fold them in with a few gentle turns. This distributes the chocolate evenly, so you’re guaranteed a rich, melty chunk in every single bite of these Pumpkin Chocolate Chip Muffins.
Step 6: Fill the Muffin Tin
Scoop the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. This gives the muffins room to rise and dome without overflowing—plus, you’ll get that bakery-perfect look every time.
Step 7: Bake Until Perfect
Slide the muffin tin into your preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean or with just a crumb or two. Let the muffins cool in the pan for five minutes, then transfer to a wire rack so they cool completely and stay fluffy.
How to Serve Pumpkin Chocolate Chip Muffins
Garnishes
Add some pizzazz by sprinkling a handful of chocolate chips or chopped nuts on top right before baking. Once the muffins are out of the oven, dust them lightly with powdered sugar or a whisper of cinnamon sugar. If you’re feeling extra, a drizzle of maple glaze is totally dreamy!
Side Dishes
Pumpkin Chocolate Chip Muffins are delightful solo, but pair them with a steaming mug of coffee, your favorite chai latte, or an autumn-inspired smoothie for the ultimate cozy breakfast. For a hearty brunch spread, serve them alongside creamy scrambled eggs and fresh fruit to round out the meal.
Creative Ways to Present
Stack the muffins high on a rustic cake stand or nestle them in a basket lined with a colorful tea towel for a warm, inviting vibe. If you’re gifting these, wrap them in parchment and tie with twine for a homespun touch. Mini muffins work great for parties—just adjust the bake time and watch them fly off the platter.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Chocolate Chip Muffins tender by storing them in an airtight container at room temperature for up to three days. Place a paper towel underneath and on top to absorb excess moisture and prevent them from turning soggy.
Freezing
Want to stock up? Freeze cooled muffins individually wrapped in plastic wrap, then tuck them into a freezer-safe bag. They’ll stay delicious for up to three months—just thaw overnight on the counter or gently in the microwave when a pumpkin craving strikes.
Reheating
To enjoy that fresh-from-the-oven warmth, pop a muffin in the microwave for about 15-20 seconds or reheat in a 300°F oven for 5 minutes. The chocolate will get just melty, the crumb fluffy, and you’ll swoon over those same fresh-baked aromas all over again.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade puree is thick and not watery, as excess moisture can affect the texture of your Pumpkin Chocolate Chip Muffins. If needed, blot it gently with paper towels before measuring and adding to your batter.
Can I substitute the chocolate chips with something else?
Of course! Chopped dark chocolate, white chocolate chips, or even toffee bits can be swapped in for a delicious twist, or add chopped nuts like walnuts or pecans for crunch. The recipe is flexible, so make it your own!
What’s the best way to make these muffins gluten-free?
You can use a 1:1 gluten-free all-purpose flour blend to replace the regular flour. Just ensure it contains xanthan gum if you want the structure and tenderness that these Pumpkin Chocolate Chip Muffins are known for.
How do I keep muffins from getting dense?
Don’t overmix! Stir the batter until the dry ingredients are just combined with the wet ones. Overworking the batter develops too much gluten, which can lead to dense, tough muffins rather than the soft crumb you crave.
Can I make these as mini muffins?
Yes! Use mini muffin tins and reduce the baking time to about 10-13 minutes. Check for doneness with a toothpick and keep a close eye, as they bake quickly and are perfect for parties or snacks.
Final Thoughts
These Pumpkin Chocolate Chip Muffins are the kind of treat you’ll want to make every chance you get—cozy, crowd-pleasing, and so simple to whip up. Share them with friends, bring them to a fall brunch, or save them all for yourself (no judgment here). Give this recipe a try and let the rich pumpkin spice and melty chocolate make your kitchen extra inviting!
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Pumpkin Chocolate Chip Muffins that are perfect for fall mornings or anytime you crave a sweet treat. These muffins are loaded with pumpkin flavor and studded with chocolate chips for a delightful combination.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or nonstick spray.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Mix batter: Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use mini or dark chocolate chips for variation.
- Try adding chopped nuts like pecans or walnuts for extra crunch.
- Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
