Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are cozy with warm spices and sprinkled with chocolate in every bite. An easy muffin recipe that’s perfect for fall & winter baking – I always get asked for this muffin recipe!
Easy Pumpkin Chocolate Chip Muffins
I’ve been fully embracing the deliciousness that fall brings to the table. Beautiful squashes, sweet and tart and juicy apples (thanks Mom & Dad for the big box of apples picked from your tree!), and anything pumpkin – it’s a delightfully tasty, cozy time of year!
Besides pumpkin cream cold brew, these perfectly moist and flavorful Pumpkin Chocolate Chip Muffins are what our family craves most often when it comes to pumpkin recipes.
These muffins are so super easy to make and always disappear fast. They’re perfect for fall brunches and gatherings, plus they freeze really well. I always get asked for the recipe!
I first shared this recipe here in 2010, during my very first year of blogging – can you believe it, 12 years ago already?!
These pumpkin chocolate chip muffins have been a fall favorite with family and friends – I regularly get messages, “Hey Brenda, I made your pumpkin chocolate chip muffins today!”
I love that these pumpkin muffins are studded with chocolate chips. Pumpkin + chocolate is a wonderful combination!
This easy pumpkin muffin recipe is made with pantry staples, flavorful with classic fall spices like cinnamon and nutmeg. Scroll down to the recipe card for measurements.
- All-purpose flour
- Baking powder & baking soda
- Spices – Instead of using a premixed pumpkin pie spice, I add individual amounts of cinnamon, mace, nutmeg, and cloves. In a pinch, you can substitute pumpkin pie spice, but I especially like the ratio of the different spices in these muffins. It adds the perfect warm, spiced flavor!
- Pumpkin puree – Not pumpkin pie filling, which is already sweetened and spiced.
- Butter – Melt and then cool it first.
- Chocolate chips – I always use Guittard semisweet chocolate chips in this recipe – they’re my favorite chocolate chips. But dark chocolate chips or milk chocolate chips would also work. Just be sure to use good quality chocolate chips for the best flavor.
Maybe you’re not a fan of chocolate with pumpkin? Here are a few other ideas for additions to these moist pumpkin muffins:
- Dried cranberries
- Shredded coconut
- Chopped pecans
- Chopped walnuts
You can use any mix-in you want (or try a few), just keep the total amount equal to 1 cup.
How to Make Pumpkin Chocolate Chip Muffins
These chocolate chip pumpkin muffins come together in just a few easy steps.
- Prepare the muffin pan. Preheat the oven to 350° F. Spray the muffin pan lightly with cooking spray or use muffin liners.
- Combine the dry ingredients. Combine the flour, sugar, salt, baking soda, baking powder, and spices in a bowl. Make a well in the center.
- Stir in the wet ingredients. In a separate bowl, combine the eggs, pumpkin puree, and melted butter. Add this wet mixture to the dry mixture. Stir until moistened.
- Add the chocolate. Then fold in the chocolate chips with a spatula.
- Bake. Divide the batter into the prepared muffin pan. Bake for 20 minutes, then let cool for 10 minutes in the pan before transferring muffins to a cooling rack.
Tips for the Best Pumpkin Muffin
Here are a few tips to guarantee moist, perfectly baked pumpkin muffins every time.
- Be sure to spray the muffin pan evenly if not using paper muffin liners. This will ensure that the muffins come out of the pan without sticking.
- Use pumpkin purée, not pumpkin pie filling. Be sure to grab plain pumpkin purée, not pumpkin pie filling. Here’s why:
- Canned pumpkin purée is very simple, only cooked and puréed pumpkin. It has a mild flavor, with no sweetener added.
- Canned pumpkin pie filling, on the other hand, is sweetened and flavored with spices. It’s a shortcut pumpkin pie filling. Because we want to have control over the sweetness and spices with this recipe, always look for plain pumpkin purée instead!
- Use good quality chocolate. I’m partial to the chocolate chips I use in my baking. These are my favorite semisweet chocolate chips, from Guittard.
- Use a scoop to fill the muffin pan. I like to use a scoop to make it easier to fill the pan quickly and evenly.
- Sprinkle a little more chocolate… For an extra pretty presentation, sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven.
- Take care to not over bake. These muffins should be moist when you eat them, so be sure to monitor the baking time as everyone’s oven heat is not the same.
How to Serve
I can’t resist a pumpkin muffin that’s still warm from the oven. Moist and tender, with little melty pools of chocolate, this is when they’re at their absolute best. I like to break one open and spread the insides with a bit of soft, salty butter – it’s perfection!
When I’m entertaining with these muffins I like to go the extra mile and whip up some special butters to serve alongside. I especially like whipped cinnamon honey butter, absolutely divine. And for those of you who just can’t get enough pumpkin, give my fluffy whipped pumpkin spice butter a try!
How to Store Muffins
Store freshly baked pumpkin muffins at room temperature on the counter, or in the fridge. On the counter, they will keep well for 3 to 4 days. In the fridge, they’ll stay good for 5 to 6 days. In both cases, be sure to keep them in an airtight container.
Can I Freeze These Muffins?
You sure can – these freeze really well! And this is exactly why I often double this recipe. For very little extra effort, I can stash some in the freezer for later!
Place them in an airtight container or plastic baggie and freeze for up to 3 months. Thaw completely before serving again. And if you like, warm them up in the oven for a few minutes at 300° F or for a few seconds in the microwave.
More Homemade Muffin Recipes:
- Blueberry Muffins with Crumb Topping
- Apple Muffins with Cinnamon Sugar Crumble
- Strawberry Muffins with Lime Glaze
- Banana Apple Bran Muffins
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Pumpkin Chocolate Chip Muffins
- 1⅔ cups all-purpose flour
- 1 cup sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoon ground cinnamon
- ¾ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée not pumpkin pie filling that’s sweetened and spiced
- ½ cup butter melted and then cooled a bit
- 1 cup semisweet chocolate chips – we use 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 purée, 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 over bake. Let muffin pan cool for 10 minutes before removing muffins to a cooling rack.
This post was originally published October 2010 and has been a popular reader favorite through the years. I updated the post with new photos and info in 2022.