Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are warmly spiced and super moist. They’re a delicious baked treat for fall and winter. I always get asked for the recipe!
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.
Pumpkin spice creamer in my morning coffee, Melt-In-Your-Mouth Pumpkin Cookies, my favorite pumpkin cheesecake. And Pumpkin Pie Cream Puffs, for something a little extra fun and fancy.
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.
Pumpkin Chocolate Chip Muffins
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.
If you are tempted to substitute pumpkin pie spice for the four separate spices, I suppose that’s fine in a pinch, as 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.
Another favorite muffin recipe? My grandma’s recipe for Blueberry Muffins with Crumb Topping!
Pumpkin Muffins with Chocolate
And did you notice the part about the chocolate?
These pumpkin muffins are studded with chocolate chips, a most 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!
Like this Pumpkin Chocolate Chip Muffins recipe? Pin it!
These muffins are warmly spiced and super moist. And I love how much fun pumpkin and chocolate have together! Yield: 12 standard muffins Prep Time:20 minutes Cook Time:20 minutes Total Time:40 minutes Calories per serving: 282 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. 
Pumpkin Chocolate Chip Muffins
Ingredients:
Directions:
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.
Recommended for this post:
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more info.
Pingback: Pumpkin Pie Cream Puffs • a farmgirl's dabbles
Pingback: Melt-In-Your-Mouth Pumpkin Cookies • a farmgirl's dabbles
Pingback: Pumpkin Muffins with Oats and Chocolate Streusel • a farmgirl's dabbles
Pingback: S'mores Pie • easy, gooey & chocolatey! • a farmgirl's dabbles
Pingback: Recipes To Help You Celebrate National Chocolate Chip Day
Pingback: Sour Cream Coffee Cake with Cinnamon Ripple • a farmgirl's dabbles
Thanks for making these for the Thanksgiving weekend. I love them and know I ate more than my fair share.
My favorite pumpkin muffin!! :)
I love Muffins
Just made these today and they were excellent. This recipe is a definite keeper.
Wonderful, so glad you liked this recipe. I’m actually making a double batch of these muffins for a neighborhood block party tomorrow. They always go over very well!
i can’t tell if it’s 1 and 2/3 cups of flour or just 2/3 cup flour. thanks!
Hi Kimber, it’s 1 and 2/3 cups. Enjoy!
Made these for breakfast this morning – yummy! Thanks for another delicious recipe, Brenda.
Pingback: 58 Delicious Pumpkin Recipes for Fall! « Andrea Dekker
Pingback: Cinnamon Honey Butter
I had my two-year-old help me make these yesterday. They were delicious!
I don’t bake at all. :( My son will LOVE these though so I cam going to make them for him. If I used the pre-spiced pumpkin would I be able to omit the spices: nutmeg, mace (?) and cloves. I don’t want to buy them if I don’t have to. Since I’m not a baker my spice cabinet doesn’t consist of much more than cinnamon. Let me know, looking forward to making these.
If one DID use pumkin pie spice, do you have any ideas on how much to use to replace all the spices (in other words I have a lot of pumpkin pie spice I need to use up!). Thanks so much, Jenny C.
Hello, Jenny – nice to hear from you. Not knowing the kinds and quantities of spices in your specific pumpkin pie spice, I think I would start out with 2 teaspoons and then test the batter. I’m thinking I would use more than that, possibly another 1/2 to 1 teaspoon, but it’s always better to add less than you think at first. You can always increase it. I’d love to know how they turn out for you!
Made these with my son today. We doubled the recipe and got 36 muffins, not sure how that happened. But we’re not mad, ’cause they’re yummy!
Thanks for letting me know, Amy! If you have too many, these freeze really well. Just pull some out and warm them up whenever you need a quick homemade muffin!
Beautiful! This sounds like a fantastic recipe!!
Thanks Amanda – it really is a great recipe. I haven’t found anybody who didn’t like them.
I baked your pumpkin chocolate chip muffins and my child who is a challenge
to motivate to eat, loved them. Thanks for sharing.
Hi Brynn! I’m so glad you found a recipe your child likes. My girls LOVE these muffins. Thanks for letting me know!
Mmmm, making them tonight for our 3rd Annual Paulsen Bean Bag Tournament tomorrow :)
Yay!! I promise – you won’t be disappointed!
oh… I want one. I want anything that you make Brenda!
Hi Owen! I miss you! And I would love to make these for you. See you very soon!!!
Oh my goodness! Those look delicious!
Hi Alyssa – so now I’m waiting for another one of your funny food adventures… :-)
Brenda, these look delicious.
I was planning to do a recipe about pumpkin puree today and I featured your recipe along with it.
Thanks for the deliciousness!
Thank you so much, Andrea!
Pingback: Pumpkin Chocolate Chip Muffins « Simple Organized Living
Can I do mini muffin cups and mini chips? If so, can I borrow a mini muffin pan? ;)
I have no doubt mini muffins and mini chips would work – excellent idea, thanks!! Sorry I’ve been unavailable the past few days, you surely could have borrowed my pan.
Borrowed from a neighbor. They were a hit! Especially with my son who loaded up on a stash for his lunch ;)
Yay! Thanks for letting me know. I’m going to have to try making some minis now!
Going to a neighborhood bonfire Sat night. Was just wondering what to bring. Bingo! You nailed it. Thank you!!!!
Sounds perfect, Angela!