There’s something irresistibly cozy about pumpkin chocolate chip muffins—warm spices, rich pumpkin flavor, and sweet bursts of chocolate in every bite. Whether you’re craving an autumn treat or just want a delicious anytime snack, these muffins strike the perfect balance of comfort and indulgence. Keep reading to discover why they’re about to become your new favorite bake!
Pumpkin Chocolate Chip Muffins
Description
Pumpkin chocolate chip muffins are the essence of autumn comfort wrapped in a tender, golden-brown paper liner. From the moment they emerge from the oven, warm and fragrant, they fill the kitchen with the rich scent of cinnamon, nutmeg, and vanilla. Pumpkin, earthy and subtly sweet, melds beautifully with the gooey richness of semisweet chocolate chips, creating a symphony of flavors that tastes like a hug on a crisp fall morning.
These muffins are soft, moist, and delicately spiced, with just the right balance of sweetness and savor to leave you reaching for a second bite. The chocolate chips melt into little pockets of indulgence throughout—like surprise treasures hidden beneath the pumpkiny crumb. Whether enjoyed with a cozy sweater and a hot mug of coffee or shared on a holiday brunch table with family, these muffins always deliver a sense of nostalgia and comfort.
Why You’ll Love This Recipe
This easy pumpkin chocolate chip muffin recipe is a go-to whether you are baking for a weekday breakfast, a fall bake sale, or holiday guests. Made with pantry staples and canned pumpkin purée, the batter comes together in minutes and stays exceptionally moist thanks to the pumpkin. The recipe is flexible too—easily adapted with whole wheat flour or dairy-free chocolate chips to suit your dietary needs.
Pumpkin is not just delicious but also naturally rich in fiber and vitamin A. Pair it with the indulgence of chocolate chips, and you have a treat that feels both wholesome and satisfying. These muffins freeze beautifully and make meal prepping for busy mornings just a little sweeter.
Serving and Storage Tips
Pumpkin chocolate chip muffins are best served warm or at room temperature. Try reheating them in the microwave for 10 to 15 seconds to revive that fresh-from-the-oven feel. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap each muffin in plastic wrap and store in a zip-top freezer bag for up to 3 months. Reheat in the microwave or let thaw at room temperature. You can also prep the batter up to one day in advance and store it covered in the refrigerator. When ready to bake, simply portion the batter into muffin cups and bake as directed.
Course, Cuisine
Breakfast, American
Servings and Time
| Servings: | 12 muffins |
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 muffin |
Ingredients
- 1 and three quarter cups all-purpose flour
- 1 teaspoon baking soda
- 1 half teaspoon salt
- 1 teaspoon ground cinnamon
- 1 quarter teaspoon ground nutmeg
- 1 quarter teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 half cup granulated sugar
- 1 half cup light brown sugar packed
- 1 half cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cooling rack
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease lightly if you prefer them crisper on the sides.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This blend of spices gives the muffins that classic warm pumpkin flavor.
- Prepare the wet mixture: In a large bowl, whisk together the eggs, canned pumpkin purée, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined. This is where the body of your muffins forms. Make sure to fully incorporate the sugars for a smooth crumb.
- Combine wet and dry: Add the dry ingredients to the wet mixture gradually, folding gently with a rubber spatula. Stir just until everything is combined. Overmixing creates tough muffins, so stop mixing when the streaks of flour disappear.
- Add chocolate chips: Gently fold in the chocolate chips. I like to set aside a tablespoon or two to sprinkle over the tops before baking so each muffin looks bakery-perfect.
- Fill the muffin tin: Divide the batter evenly into the muffin cups, filling each about three quarters full. Do not overfill or they will dome unevenly.
- Bake: Place in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick in the center of a muffin. It should come out clean or with a few moist crumbs, not wet batter.
- Cool: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and allows them to firm up slightly for the perfect texture.
- Enjoy: Serve warm and enjoy the fall flavors. I highly recommend pairing one with a hot cup of coffee or tea for the coziest moment of your day.
Nutrition per serving
| Calories | 290 |
| Protein | 3g |
| Carbohydrates | 38g |
| Fat | 14g |
| Sugar | 21g |
| Fiber | 2g |
| Sodium | 190mg |
Recipe Notes
For a boost of fall flavor, add one tablespoon of maple syrup or a pinch of ground ginger. You can also swap half of the flour for white whole wheat flour to make them even more wholesome.
FAQ
Can I use coconut oil instead of vegetable oil?
Absolutely. Just melt the coconut oil and let it cool slightly before mixing it into your wet ingredients. It adds a subtle richness that pairs beautifully with pumpkin.
Can I make this recipe dairy-free?
Yes. Simply use dairy-free chocolate chips and double-check your canned pumpkin contains no added milk or butter. The base batter is naturally dairy-free without butter or milk.
How can I make these muffins less sweet?
You can reduce the granulated sugar by a quarter cup without much effect on texture. Just know the muffins will be more subtly sweet, especially if using dark chocolate chips instead of semisweet.
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk the eggs, pumpkin purée, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
- Gradually mix the dry ingredients into the wet ingredients using a rubber spatula. Stir just until combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire cooling rack.
- Serve warm or allow to cool completely before storing.
