A batch of freshly baked pumpkin chocolate chip muffins resting on a cooling rack, with golden-brown tops and visible melted chocolate chips. Some muffins are split open to reveal a moist, fluffy interior. A few whole pumpkins and scattered chocolate chips decorate the background on a rustic wooden surface.

Irresistible Pumpkin Chocolate Chip Muffins Recipe

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Introduction

Warm, fluffy, and bursting with cozy fall flavors, pumpkin chocolate chip muffins strike the perfect balance between sweet, spiced pumpkin and melty chocolate goodness. Whether you’re craving a quick morning treat or a comforting afternoon snack, this recipe delivers tender muffins packed with rich autumnal taste in under an hour.

Check out a quick video tutorial: Watch Now on YouTube

Ingredients You Will Need

Pumpkin Chocolate Chip Muffins Ingredients

Here’s a list of flavorful, wholesome ingredients that make these muffins soft, moist, and perfectly spiced. You can also swap a few to fit your dietary needs or taste preferences.

  • 1 ¾ cups all-purpose flour (for gluten-free, use 1-to-1 GF flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ cup brown sugar (or coconut sugar)
  • ¼ cup maple syrup (adds lovely depth)
  • 2 large eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling!)
  • ½ cup vegetable oil (you can also use melted coconut oil)
  • 1 tsp vanilla extract
  • ¾ cup semi-sweet chocolate chips (mini or regular work fine)

Optional Add-ins:

  • ¼ cup chopped walnuts or pecans for crunch
  • Pinch of nutmeg for extra spice
  • Substitute with sugar-free chocolate chips if desired

Timing

One of my favorite things about these muffins is how quickly they come together.

  • Prep Time: 10 minutes
  • Cook Time: 20–23 minutes
  • Total Time: Around 33 minutes

That’s 25% less time than most pumpkin muffin recipes, making them perfect for busy weekday mornings or last-minute bake sales.

Step-by-Step Instructions

Mixing Pumpkin Muffin Batter

  • Preparation Time: PT10M
  • Cooking Time: PT23M
  • Total Time: PT33M
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Step 1: Preheat Your Oven & Prep Your Tin

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. Trust me—it makes clean-up a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This step ensures the spices are evenly distributed.

Step 3: Mix Wet Ingredients

In a separate large bowl, whisk together eggs, brown sugar, maple syrup, oil, vanilla, and pumpkin puree until smooth. You’ll notice the batter smells incredible already!

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet, stirring gently with a spatula. Be careful not to overmix—just until no dry patches remain.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips. Reserve a small handful to sprinkle on top before baking for visual appeal.

Step 6: Fill Muffin Tins

Scoop the batter evenly into the 12 muffin cups. Fill about ¾ of the way for nicely domed tops.

Step 7: Bake

Bake for 20–23 minutes until golden brown and a toothpick inserted into the center comes out clean (a little melted chocolate is okay!).

Step 8: Cool & Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Plate of pumpkin chocolate chip muffins

Nutritional Information

Each muffin is packed with warmth, energy, and a touch of indulgence!

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 14g
  • Sodium: 150mg
  • Total Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Healthier Alternatives for the Recipe

Want a more nutritious twist on these tasty muffins? Try these options:

  • Swap half the flour with whole wheat flour
  • Use Greek yogurt in place of half the oil for added protein
  • Add a scoop of vanilla protein powder to boost satiety (see our pumpkin protein muffins for inspiration)
  • Use coconut sugar to reduce glycemic impact
  • Try unsweetened applesauce in place of oil for a lower-fat version

Serving Suggestions

Make your pumpkin chocolate chip muffins even more enjoyable with these tasty serving ideas:

  • Split in half and slather with almond butter
  • Serve warm with a hot cup of chai or pumpkin spice latte
  • Pair with scrambled eggs for a balanced breakfast
  • Pack into school lunchboxes for a sweet surprise
  • Warm and top with a scoop of vanilla frozen yogurt for dessert

Looking for more seasonal treats? Check out these fall dessert ideas!

Common Mistakes to Avoid

Here’s how you can ensure every batch of muffins comes out just right:

  • Overmixing the batter: Leads to dense, chewy muffins. Mix until just combined.
  • Using too much pumpkin: Can cause sogginess. Stick to 1 cup for perfect moisture.
  • Not measuring flour correctly: Spoon and level your flour to avoid heaviness.
  • Underbaking: Always test with a toothpick before removing from oven.
  • Skipping the spices: Don’t skip the pumpkin pie spice—it adds that iconic fall flavor!

Storing Tips for the Recipe

Want your pumpkin chocolate chip muffins to stay fresh longer? Follow these easy storage tips:

  • Store at room temp for up to 3 days in an airtight container
  • Refrigerate for up to 1 week—but warm before eating for best flavor
  • Freeze in a zip-top bag for up to 3 months (wrap individually in foil first)
  • To thaw, leave at room temp for 30 minutes or microwave for 15–20 seconds

Planning a batch for Sunday meal prep? These also freeze beautifully and make fantastic additions to your morning muffin lineup.

Conclusion

There’s nothing more comforting than the sweet aroma of pumpkin chocolate chip muffins baking in the oven. With simple ingredients and clear steps, this recipe is a seasonal must-try—perfect for both beginners and experienced bakers.

Ready to cozy up your kitchen with more autumn flavors? You’ll love these delicious autumn recipes and warm, satisfying fall food ideas.

Now it’s your turn! Bake a batch, snap a photo, and tag me—I’d love to see your muffin magic.

FAQs

Can I make these muffins vegan?

Absolutely! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips.

Do I need to use canned pumpkin or can I use fresh?

Both work great, but canned pumpkin is more consistent in texture. If using fresh, puree and strain excess liquid for best results.

Why are my muffins dense?

A dense texture usually means the batter was overmixed or too much flour was added. Gently fold ingredients to avoid this.

Can I make mini muffins instead of regular size?

Yes! Simply reduce baking time to 12–14 minutes for mini muffins, checking for doneness with a toothpick.

How do I make this recipe gluten-free?

Swap the flour for any measure-for-measure gluten-free blend. Just ensure it contains xanthan gum for structure.

  • Preparation Time: PT10M
  • Cooking Time: PT23M
  • Total Time: PT33M
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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