Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are perfect for fall and winter baking! Moist, homemade pumpkin muffins dotted with chocolate in every bite. I always get asked for this muffin recipe!
Homemade Pumpkin Chocolate Chip Muffins
Lately, I’ve been fully enjoying the yumminess that fall brings to the table. Beautiful squashes, sweet and tart and juicy apples, and anything pumpkin – that’s what I’m tuned into.
But I must introduce you to the pumpkin recipe we make the most. These moist and flavorful Pumpkin Chocolate Chip Muffins. They’re super easy to make and always quick to disappear. Cozy fall deliciousness, through and through.
I’ve Been Making These Pumpkin Muffins for Years!
I first shared this recipe here in 2010, during my first year of blogging. And these pumpkin chocolate chip muffins have been a fall favorite with family and friends and awesome readers like you ever since.
It’s a cinch to make these moist and beautifully hued muffins.
Tempted to substitute pumpkin pie spice for the four separate spices? I suppose that’s fine in a pinch. I’ve seen many recipes written that way. But I really like the ratio of different spices in these muffins and enjoy inhaling each one’s wonderfulness as I measure them out. I think the spice mixture is pretty perfect.
Why Add Chocolate?
And did you notice the part about the chocolate?
These pumpkin muffins are studded with chocolate chips. It’s a wonderful combination. If you haven’t yet tried this tasty pumpkin and chocolate duo, I beg you to bake a batch of these pumpkin chocolate chip muffins as your introduction. And then please come back and let me know what you think!
How to Make Pumpkin Chocolate Chip Muffins
Preheat your oven to 350F.
Prepare your muffin tin. Spray with cooking spray or line with baking liners. (I usually just spray my muffin tin for this recipe.)
Mix the dry ingredients. In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
Mix the wet ingredients. In another medium bowl, combine the eggs, pumpkin, and melted butter.
Combine wet and dry ingredients, add chocolate. Add the pumpkin mixture all at once to the flour mixture by pouring your wet ingredients into the well you made. Stir until just moistened (batter may be a bit lumpy). With a spatula, fold in the chocolate chips.
Bake. Divide batter between the 12 prepared muffin cups – I like to use a scoop for this. Bake for about 20 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not overbake.
How to Store Muffins
Store in an airtight container on the counter for 2-3 days, or in the fridge for up to a week.
You can also freeze pumpkin chocolate chip muffins by allowing them to come to room temperature, wrapping each muffin individually in saran wrap, then placing each wrapped muffin in a ziploc bag or other freezer-safe, airtight container.
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- 1-2/3 c. all-purpose flour
- 1 c. sugar
- 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1.5 tsp. ground cinnamon
- 3/4 tsp. ground mace
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 cup canned pumpkin (not pre-spiced)
- 1/2 c. butter, melted and then cooled a bit
- 1 c. semisweet chocolate chips (I love Guittard
- Preheat oven to 350° F.
- Spray a standard muffin pan with cooking spray or line with paper baking liners. I prefer to just spray my muffin pan for this recipe - I like the texture and appearance of the muffins better than when I use paper liners. Set aside.
- In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be a bit lumpy). With a spatula, fold in the chocolate chips. Divide batter between the 12 prepared muffin cups - I like to use a scoop for this.
- Bake for about 20 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not overbake. Remove from muffin cups.
Originally from Midwest Living magazine, originally from Thorp House Inn of Fish Creek, WI.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 299mgCarbohydrates: 76gFiber: 3gSugar: 26gProtein: 8g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Another favorite muffin recipe? My grandma’s recipe for Blueberry Muffins with Crumb Topping!
Here are a few more pumpkin recipes you might like:
- Pumpkin Chocolate Chip Bars from Bake at 350
- Bowtie Pasta with Creamy Pumpkin and Parmesan from Aggie’s Kitchen
- Smashing Pumpkin Cocktail from TidyMom
- Layered Pumpkin Coffee Cake from Barefeet in the Kitchen
- Gluten-Free Pumpkin Muffins from My Gluten-Free Kitchen
This post was originally published October 2010 and has been a popular reader favorite. Photographs and some of the text were updated in 2017 and 2018.