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!

Pumpkin Chocolate Chip Muffins on a silver cake stand

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.

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 with sprinkled chocolate chips

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!

Pumpkin Chocolate Chip Muffins arranged in a circle

How to Make Pumpkin Chocolate Chip Muffins

Preheat your oven to 350° F.

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 over bake.

Tips for the Best Pumpkin Muffins

  • 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. When picking up ingredients at the store, 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. We want to have control over the sweetness and spices with this recipe, so read the labels!
  • Take care to not over bake. Pumpkin purée helps to ensure moistness with this recipe, but baking the muffins too long is still a no-no!

Mix-In Ideas

Maybe you’re not a fan of chocolate with pumpkin? How about substituting the same amount of raisins, dried cranberries, shredded coconut, or chopped pecans or walnuts?

How to Store Muffins

Store in an airtight container on the counter for 3 to 4 days, or in the fridge for 5-6 days.

Can I Freeze These Muffins?

You sure can! 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.

Like this easy muffins recipe? Save it to Pinterest!

pinterest image of Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Yield: 12 standard muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These muffins are warmly spiced and super moist. And I love how much fun pumpkin and chocolate have together!

Ingredients

  • 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 purée (not sweetened & spiced pumpkin pie filling)
  • 1/2 c. butter, melted and then cooled a bit
  • 1 c. semisweet chocolate chips - I love Guittard

Instructions

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

Pumpkin Chocolate Chip Muffins

Another favorite muffin recipe? My grandma’s recipe for Blueberry Muffins with Crumb Topping!

mini pumpkins from our garden

Here are a few more pumpkin recipes you might like:

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.