Pumpkin Chocolate Chip Muffins
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Nothing says fall quite like Pumpkin Chocolate Chip Muffins! These soft, tender muffins are packed with warm pumpkin spice and melted chocolate chips in every bite. They're a fall favorite that make the perfect cozy breakfast, afternoon treat, or easy dessert!
Recipe at a Glance
- Hard to Resist: The sweetness of chocolate chips mixed with cozy spices make these pumpkin muffins taste amazing.
- Super Moist: By using a whole can of pumpkin puree, you get a super moist and tender little cake.
- Whip Up in a Jiffy: This recipe is really simple to make. Even if you're not a baker, you can make these from scratch without a hitch!
Notes From My Kitchen
Chocolate chip pumpkin spice muffins are made with melty chocolate and the pumpkin spice flavor you crave! If you're anything like me, you'll have a hard time not eating the whole batch in one sitting. 😜
Make sure you use a whole can of pumpkin puree and not pumpkin pie filling in this recipe. I only made that mistake once! You'll also want to save a few chocolate chips to add to the top of the muffins before baking. This final step makes a big difference.
Key Ingredients
Quantities and complete instructions are listed in the recipe card at the bottom of this page.
- Flour - I use White Lily brand, but any type of all-purpose flour will do just fine
- White Sugar - using both granulated sugar and brown sugar makes a difference in taste
- Light Brown Sugar - a lighter type of brown sugar works best
- Baking Powder - the main rising agent
- Cinnamon, Cloves, Ginger - warm spices that add all of the flavor
- Eggs - use large eggs for best results
- Vegetable Oil - creates a moist muffin
- Pumpkin Puree - be sure to use pumpkin puree and not pumpkin pie filling
- Semi-Sweet Chocolate Chips - can substitute milk chocolate or dark chocolate if desired
How to Make Pumpkin Chocolate Chip Muffins
- Preheat the oven to 350ºF and line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- Add in the egg, vegetable oil, and pumpkin puree. Stir gently until you see no more dry ingredients.
- Fold in the chocolate chips.
- Fill each muffin liner ¾ full in each muffin tin. For big muffin tops, fill it all the way to the top.
- Bake for 20 minutes, or until a toothpick comes out clean. The more filling added, the longer it will take.
Crazy about pumpkin spice? Be sure to try my Pumpkin Spice Donuts with maple pecan glaze, this yummy Pumpkin Risotto, and my amazing Pumpkin Pie Dump Cake with cream cheese frosting! And, don't forget to enjoy these muffins with this Pumpkin Spice Latte Recipe, which makes the perfect pair.
Variations
Add Oatmeal: Add ½ cup of rolled oats to the batter to boost fiber.
Sub White Chocolate Chips: Swap out regular chocolate chips for white chocolate.
Add Pecans or Walnuts: Mix in a cup of chopped pecans or walnuts for a nice crunch.
Serving Suggestions
Hot Drinks: What's better than a hot cup of coffee, chai tea, or crockpot wassail alongside a warm muffin straight from the oven? The heat of the beverage will help the chocolate melt to the perfect consistency.
Fresh Fruit: Serve with a bowl of sliced apples, or a trio of fresh berries. Or, make a beautiful fresh fruit platter for your next fall party.
Candied Bacon: You can never go wrong with a slice of million dollar bacon as a sidekick!
Debi's Top Tips
Mix the Batter Gently: Fold the wet and dry ingredients together until just combined. If you over mix the batter, it can make the muffins tough.
Use Pumpkin Puree: Use pumpkin puree for best results. Pumpkin pie filling is thinner and will alter the recipe.
Add Extra Chocolate Chips: To make your muffins look amazing, add more chocolate chips on top right before baking. You can sprinkle them with raw sugar too!
Storage Guide
Room Temperature: Place leftovers in an airtight container and keep them at room temperature for up to 3 days.
Refrigeration: Store leftovers in an airtight container in the fridge for up to a week. Warm them up in the microwave for about 10 seconds before serving.
Freezing: To freeze, individually wrap the muffins in plastic wrap or foil and place them in a freezer-safe bag. They'll stay good for up to 3 months. Thaw at room temperature or defrost in the microwave.
Recipe FAQ
You can, it may slightly alter the flavoring, but it will still taste delicious. Use 1 to 1 ½ teaspoons of pie spice if you're replacing cinnamon, cloves, and ginger.
Absolutely! Using a whole 15 ounce can of puree is what makes these muffins so soft and not dry out.
Simply add anywhere from 3 to 6 chocolate chips on top before baking, and press down into the batter slightly.
More Brunch Recipes
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Recipe Card
Pumpkin Chocolate Chip Muffins
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 large eggs
- ⅓ cup vegetable oil
- 15 ounce can pumpkin puree
- 1 cup semi-sweet chocolate chips (plus extra for the top of muffins)
- raw sugar (optional to sprinkle on top)
Instructions
- Preheat the oven to 350ºF and line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- Add in the egg, vegetable oil, and pumpkin puree. Stir gently until you see no more dry ingredients.
- Fold in the chocolate chips.
- Fill each muffin liner ¾ full in each muffin tin. For big muffin tops, fill them all the way to the top.
- If you want bakery style muffins, add a few chocolate chips on top before baking. You can also dust the batter with raw sugar if desired.
- Bake for 20 minutes, or until a toothpick comes out clean. The more filling added, the longer it will take.
- Cool muffins in muffin tin pan until they're not too hot to touch, then transfer to a wire rack to finish cooling.
Notes
Storing Leftovers
- Room Temperature: Place leftovers in an airtight container and keep them at room temperature for up to 3 days.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to a week. Warm them up in the microwave for about 10 seconds before serving.
- Freezing: To freeze, individually wrap the muffins in plastic wrap or foil and place them in a freezer-safe bag. They'll stay good for up to 3 months. Thaw at room temperature or defrost in the microwave.
Nutrition
Nutrition info is an auto generated estimate.
Made these last night and they were great. Very soft inside and love the addition of the chocolate chips. I did add some pecans to the batter and we liked it alot.
Sounds like a great idea!