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!
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.
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 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!
Pumpkin Chocolate Chip Muffins
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
- 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.
Notes
Originally from Midwest Living magazine, originally from Thorp House Inn of Fish Creek, WI.
Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
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.
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!
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!